1.
1. Afoakwa, E. O. (1996).
Storage Characteristics and Quality Evaluation of Cowpea-fortified Traditional Foods. B.Sc (Hons) Dissertation presented to
the Department of Nutrition & Food Science, University of Ghana, Legon.
2. Afoakwa, E. O. (1999). Biochemical and Quality changes in Dioscorea dumetorum Tubers after harvest. M.Phil
Thesis Presented to the Department of Nutrition and Food Science, University of Ghana, Legon.
3. Afoakwa, E. O. and Sefa-Dedeh, S. (2001). Influence of
fermentation and cowpea steaming on some quality characteristics of maize-
cowpea blends. African Journal of Science and Technology, 2 (2): 63-72.
.
4. Afoakwa, E. O. and
Sefa-Dedeh, S. (2001). Chemical Composition
and
Quality Changes
associated with trifoliate yam Dioscorea
dumetorum tubers after harvest. Food Chemistry 75 (2001) 85-91.
4. Afoakwa, E. O. and
Sefa-Dedeh, S. (2002). Changes in Cell Wall Constituents and Mechanical properties during post-harvest hardening of Dioscorea
dumetorum tubers. Food Research International 35 (2002). pp. 429-434.
5. Afoakwa,
E. O. and Sefa-Dedeh, S. (2002). Textural and Microstructural Changes Associated with Post-harvest Hardening of Dioscorea dumetorum Tubers.
Food Chemistry 77 (2002). pp. 1-6.
6. Afoakwa, E. O. and Sefa-Dedeh, S. (2002). Changes in Rheological Properties and Amylase Activities occurring in trifoliate yam Dioscorea dumetorum
starch after harvest. Food Chemistry 77 (2002). pp. 285-291.
7.
Afoakwa, E. O. and
Sefa-Dedeh, S. (2002). Viscoelastic Properties and Changes in Pasting Characteristics of Trifoliate Yam Dioscorea
dumetorum Starch after Harvest. Food Chemistry.77 (2002). pp. 203-208.
8. Sefa-Dedeh,
S. and Afoakwa, E. O. (2002). Biochemical and Textural Changes in trifoliate yam
Dioscorea dumetorum tubers after harvest. Food Chemistry.79 (2002). pp. 27-40.
9. Afoakwa, E. O., Sefa-Dedeh, S., and Cornelius, B. (2002). Optimization of the Nutritional Quality Characteristics
of Cowpea-fortified Nixtamalized Maize using Computer-generated Response Surface Models. The South African Journal of Clinical
Nutrition 15 (2). pp. S 17.
10. Afoakwa, E. O. and Sefa-Dedeh, S. (2002). Biochemical, textural and
microstructural changes associated with the post-harvest hardening of trifoliate yam Dioscorea dumetorum tubers. Journal of the Ghana Science Association. 4 (1) pp. 20-26.
11. Sefa-Dedeh,
S., Cornelius, B. & Afoakwa,
E. O. (2003). Effect of
Fermentation on the Quality Characteristics of Nixtamalized Corn. Food Research International 36 (2003). pp. 57-64.
12.
Sefa-Dedeh, S., Cornelius, B. &
Sakyi-Dawson, E., Afoakwa, E. O. (2003). Application of Response Surface Methodology
to Study the Quality Characteristics of Cowpea-fortified Nixtamalized Maize. Innovative Food Science and Emerging Technologies
4 (2003). pp. 109-119.
13. Sefa-Dedeh,
S., Cornelius, B., W. Amoa-Awua and Sakyi-Dawson. E. O.,
Afoakwa, E. O. (2004). The Microflora of
Fermented Nixtamalized Corn. International Journal of Food Microbiology 96 (1), pp. 97-102.
14. Sefa-Dedeh,
S., Cornelius, B. & Sakyi-Dawson, E.,
Afoakwa, E. O. (2004). Effect of Nixtamalization on the Chemical and Functional
Properties of Maize. Food Chemistry. 86 (2004). pp. 317-324.
15.
Afoakwa, E. O., Sefa-Dedeh,
S., and Sakyi-Dawson
and (2004). Effects of cowpea fortification, dehydration method and storage time
on some quality characteristics
of maize-based traditional weaning foods. African Journal of Food, Agriculture, Nutrition and Development 4 (1).
16.
Asare, E. K., Sefa-Dedeh, S., Sakyi-Dawson, E. O. & Afoakwa, E. O.
(2004). Application of Response Surface Methodology for Studying the Product Characteristics of Extruded Rice-cowpea-groundnut
Blends. International Journal of Food Science and Technology, 55 (5) 431-439.
17. Afoakwa, E. O., Yenyi, S. E. & Sakyi-Dawson, E. (2005). Response surface methodology for optimizing the pre-processing
conditions during canning of a newly developed and promising cowpea (Vigna unguiculata) variety. Journal of Food Engineering, 73 (4) pp. 346-357.
18. Afoakwa, E. O., & Aidoo P. R. (2006). Effect of Solid State Fermentation on the Physico-Chemical, Functional and Textural Properties
of Nixtamalized Maize. International Journal of Food Engineering: Vol. 2: No. 1, Article 1.
http://www.bepress.com/ijfe/vol2/iss1/art1
19. Sefa-Dedeh, S., Asare
S., Sakyi-Dawson and Afoakwa, E. O. (2004). Effects of fermentation and cowpea
fortification on the quality characteristics of maize-based nixtamalized foods. African Journal of Food, Agriculture, Nutrition
and Development (Accepted, In Press).
20. Afoakwa E. O. & Yenyi S. E. (2004). Application of response surface methodology
for studying the influence of soaking, blanching and sodium hexametaphosphate [(NaPO3)6]
salt concentration on some biochemical and physical characteristics of cowpeas (Vigna unguiculata) during canning.
Journal of Food Engineering. (Accepted, In Press).
21.
Afoakwa, E. O., Sefa-Dedeh, S., & Kluvitse, Y. M.. (2004). Comparison
of starch pasting properties in the Brookfield Viscometer and Brabender Viscoamylograph using
response surface models. Journal of Food Engineering. (Under Reveiw).
22.
Afoakwa, E. O., Sefa-Dedeh, S., Kluvitse, Y. M.. Sakyi-Dawson, E., Asomaning, J. & Kana Sop, M. M. (2004). Effect of germinated cereal malts on the viscoelastic properties and pasting characteristics of fermented maize. Food
Chemistry. (Under Reveiw).
23. Afoakwa, E. O., Sefa-Dedeh, S. and Sakyi-Dawson, E. (2004). Chemical composition and functional properties of
promising Cowpea Varieties and their Performance in a Fermented Food Product. Journal of Food Composition and Analysis (Under
Reveiw).
24.
Afoakwa, E. O., & Merson, B. A. (2005). Application of response surface methodology for optimizing the pre-processing conditions of bambara groundnuts (Voandzei subterranea) during canning. International Journal of
Food Engineering (In Press).
25.
Asare, E. K., Sefa-Dedeh, S., Sakyi-Dawson and Afoakwa, E. O. (2004). Extrusion of sorghum and sorghum-cowpea-peanut mixtures: Process and Product Characteristics.
International Journal of Food Science and Technology (Accepted, In Press).
26.
Afoakwa E. O. & Merson, B.A. (2005). Modelling techniques for studying the effects of soaking, blanching and sodium
hexametaphosphate [(NaPO3)6] salt concentration on some biochemical and physical characteristics
of bambara groundnuts (Voandzei subtarranea) during canning using response surface methodology. International Journal
of Food Science and Technology. (In Press).
27. Afoakwa, E. O. & Aidoo, R. P. (2005). Changes in souring development, nutritional and functional properties
during fermentation of cowpea-fortified nixtamalized maize. International Journal of Food Engineering. (In Press).
28.
Afoakwa, E. O., Kongor, J. E.
& Annor, G. A. (2005). Souring development and starch behaviour during co-fermentation of cassava and soybean into gari, an African
fermented product. International Journal of Food Science and Technology. (In Press).
PAPERS PRESENTED AT INTERNATIONAL CONFERENCES
& WORKSHOPS
1. Sefa-Dedeh, S., Sakyi-Dawson,
E. and Afoakwa, E. O. (2001). Comparative Evaluation of Cowpea Varieties and their Performance in a Fermented Food Product. IFT Book of Abstracts
44D-13 and Paper Presented at the Annual Meeting of the Institute of Food Technologists,
New Orleans, LA, USA June 23-27, 2001.
2. Sefa-Dedeh, S. and Afoakwa, E. O. (2001). Biochemical and Textural Changes in
trifoliate yam Dioscorea dumetorum tubers after harvest. IFT Book
of Abstracts 44D-15 and Paper Presented at the Annual Meeting of the Institute
of Food Technologists, New Orleans, LA, USA June 23-27, 2001.
3. Sefa-Dedeh, S., Sakyi-Dawson, E., Afoakwa, E. O. and Andoh-Kumi, K. (2001). Effects of Drying Method, Packaging and Storage on the Quality of Cowpea-Based Weaning Foods. IFT Book of Abstracts 88E-22 and Paper Presented at the Annual Meeting of the Institute of Food Technologists,
New Orleans, LA, USA. June 23-27 2001.
4.
Afoakwa, E. O., Sefa-Dedeh, S. & Cornelius, B. (2001). Application
of Response Surface Methodology for Optimizing the Quality Characteristics of Cowpea-fortified Nixtamalized Maize. Book of
Abstracts. International Conference of Agricultural Sciences and Technology,
Beijing, China, 13 – 15 November, 2001.
5. Sefa-Dedeh, S., Kluvitse, Y. M., and Afoakwa, E. O. (2001). Effect of fermentation and cowpea fortification
on the chemical and functional properties of cereal-based weaning foods. Book of Abstracts 1.10. European Conference on Advanced
Technology for Safe and High Quality Foods. Berlin, Germany. December 5-7, 2001.
6. Sefa-Dedeh, S., Frimpong, K. and Afoakwa, E. O. (2001). Response Surface Methodology for Optimizing Process Development of Cowpea-fortified traditional
foods. Book of Abstracts 1.11. European Conference on Advanced Technology for Safe and High Quality Foods. Berlin, Germany.
December 5-7, 2001.
7. Sefa-Dedeh, S., Cornelius, B. and Afoakwa, E. O. (2001). Influence of fermentation on product characteristics of nixtamalized corn. Book of Abstracts
1.12. European Conference on Advanced Technology for Safe and High Quality Foods. Berlin, Germany. December 5-7, 2001.
8.
Sefa-Dedeh, S. and Afoakwa, E. O. (2002). The relationship between starch microstructure,
cell wall constituents and texture during post-harvest hardening of trifoliate yam Dioscorea dumetorum tubers. Paper
presented at the Annual Meeting of the Institute of Food Technologists, Anaheim, California, USA. June 15-19, 2002.
9.
Sefa-Dedeh, S., Asare S., Sakyi-Dawson and Afoakwa, E. O. (2002). Effects
of fermentation and cowpea fortification on the quality characteristics of maize-based nixtamalized foods. Paper presented
at the Annual Meeting of the Institute of Food Technologists, Anaheim, California, USA. June 15-19, 2002.
10.
Sakyi-Dawson, E. O., Sefa-Dedeh, S., Aduamoah, O. and Afoakwa, E. O. (2002).
Effect of cowpea fortification on the quality characteristics of plantain-based Ghanaian traditional foods. Paper presented
at the Annual Meeting of the Institute of Food Technologists, Anaheim, California, USA. June 15-19, 2002.
11. Afoakwa, E. O., Sefa-Dedeh, S., and Cornelius, B. (2002). Optimization of the Nutritional Quality Characteristics
of Cowpea-fortified Nixtamalized Maize using Computer-generated Response Surface Models. Paper presented at the First Pan-African
Conference (ITANA 2002) on IT in the Advancement of Nutrition in Africa. Nairobi, Kenya. July 21-24, 2002.
12.
Afoakwa, E. O. (2002). HIV/AIDS and
Agriculture in Africa: The Woman’s Role In Agricultural Policy Formulation and Implementation. Paper presented at the
8th Inter-disciplinary Congress on Women (Womens World 2002 Congress). Kampala, Uganda, July 22-26 2002.
13. Afoakwa,
E. O., Sefa-Dedeh, S., Cornelius, B. & Sakyi-Dawson, E. O. (2003). Effect of Fermentation on the Physico-chemical and Functional Properties of Nixtamalized
Maize. Paper Presented at the International Working Meeting
of Foods In Africa (Food Africa 2003). Yaounde International Conference Centre, Yaounde, Cameroon, May 5 – 9, 2003.
14.
Afoakwa, E. O., Sefa-Dedeh, S., Cornelius, B., Amoa-Awua & Sakyi-Dawson, E. O. (2003). The Microflora of Fermented Nixtamalized
Maize. Paper Presented at the International
Working Meeting of Foods In Africa (Food Africa 2003). Yaounde International Conference Centre, Yaounde, Cameroon, May 5 –
9, 2003
15. Afoakwa, E. O., Sefa-Dedeh, S., & Egyir-Sackey, E. (2003). Chemical Composition
and Effect of Processing on Oxalate Content
of Taro Corms. Paper Presented at The The Third Taro Symposium on Research and Developments on Taro
and other Related Crops, Tanoa International Conference Centre, Nadi, Fiji Islands, May 21- 23, 2003.
16. Afoakwa, E. O., Sefa-Dedeh, S., & Egyir-Sackey, E. (2003). Starch Structure and
Rheological Properties of Taro (Xanthosama
sagittifolium and Colocassia esculenta) Corms. Paper Presented at The The Third Taro Symposium
on Research and Developments on Taro and other Related Crops, Tanoa International Conference Centre, Nadi, Fiji Islands, May
21- 23, 2003.
17.
Afoakwa, E. O. (2003). My Ways of Promoting A Culture
of Peace for Well-being. Paper Presented at UNESCO Pre-Conference on The Ways of Promoting A Culture of
Peace, Pallervo Institute, Revontulentie 9, Espoo-Tapiola, Helsinki, Finland, June 12-14, 2003.
18.
Afoakwa, E. O. (2003). Nutrition, Health and Economic
Development; Policy Priorities and Intercultural Education for Achievable Social Justice and Human Rights. Paper Presented
at the UNESCO Conference on Teaching and Learning for Intercultural
Education (UNESCO 2003), Jyvaskyla, Finland, June 15 - 18, 2003.
19. Afoakwa, E. O. & Adjei, R. M. (2003). Nutritional Care and Support for People
Living with HIV/AIDS in Sub-Saharan Africa. Paper Presented at the 24th African Health Sciences Congress on Challenges
and Strategies in Combating Health Problems in Africa, Towards Development Efforts, African Union Confeence Centre, Addis Ababa, Ethiopia, September 28 – October 2, 2003.
20. Osei-Akoto, E., Afoakwa, E. O. & Owusu, W. B. (2003). HIV/AIDS and Food/Nutrition Security in Africa: The Way
Forward. Paper Presented at the 24th African Health Sciences Congress on Challenges and Strategies in Combating
Health Problems in Africa, Towards Development Efforts, African
Union Confeence Centre, Addis Ababa, Ethiopia, September 28 – October 2, 2003.
21.
Afoakwa, E. O., Sefa-Dedeh, S., Cornelius, B. & Sakyi-Dawson, E. O.
(2003). Effect of Nixtamalization on the Chemical and Functional Properties of Maize. Paper Presented at the Second International
Workshop on Food-based Approaches for Healthy Nutrition in West Africa: The Role of Food Technologists and Nutritionists,
Ouagadougou, Burkina Faso, 23-28 November, 2003.
22.
Afoakwa, E. O., Sefa-Dedeh, S., Kluvitse, Y. & Sakyi-Dawson, E. O.
(2003). The Influence of Fermentation and Cowpea Fortification on the Quality Characteristics of Maize-based Weaning Foods.
Paper Presented at the Second International Workshop on Food-based Approaches for Healthy Nutrition in West Africa: The Role
of Food Technologists and Nutritionists, Ouagadougou, Burkina Faso, 23-28 November, 2003.
23.
Annor, G. A., Afoakwa, E. O., Sefa-Dedeh, S., & Sakyi-Dawson, E. O.
(2003). Influence of Cowpea Addition and Dehydration Technique on the Nutritive Value and Rheological Properties of Maize-based
Traditional Foods. Paper Presented at the Second International Workshop on Food-based Approaches for Healthy Nutrition in
West Africa: The Role of Food Technologists and Nutritionists, Ouagadougou, Burkina Faso,
23-28 November, 2003.
24.
Sefa-Dedeh, S., Sakyi-Dawson & Afoakwa, E. O. (2004). Functional and
physico-chemical characteristics of different cowpea varieties and their performance in a Ghanaian traditional food. Paper
presented at the Annual Meeting of the Institute of Food Technologists, Las Vegas, Nevada, USA. July 13-16, 2004.
25. Afoakwa, E.O., Sefa-Dedeh, S., Cornelius, B. & Sakyi-Dawson, E.O.
(2004). Influence of solid-state fermentation on some nutritional, physicochemical and functional properties of nixtamalized
maize. Book of Abstracts Number T3P-5. Abstract Published at the Conference on Food Safety Under Extreme Conditions, Jaen,
Spain, September 5-8, 2004.
26. Afoakwa, E.O., Sefa-Dedeh, S., Cornelius, B. & Sakyi-Dawson, E.O. (2004). Response surface methodology for studying the effects of fermentation, cowpea fortification and nixtamalization on the
quality characteristics of maize. Book of Abstracts Number T3P-6. Abstract Published at the Conference on Food Safety Under
Extreme Conditions, Jaen, Spain, September 5-8, 2004.
27. Kana Sop, M.M., Afoakwa, E.O., Tetanye, E., Tchoumbougnang, F. & Amvam Zollo, P.H. (2004). In vitro” iron bioavailability of complementary fermented maize gruels and meals from Cameroon. Book of Abstracts
Number T3P-6. Abstract Published at the Conference on Food Safety Under Extreme Conditions, Jaen, Spain, September 5-8, 2004.
28. Asare, E.K., Sefa-Dedeh,
S., Afoakwa, E.O., Kluvitse, Y. & Sakyi-Dawson, E. (2004). Lactic acid fermentation and its influence on the quality characteristics of cowpea-fortified weaning foods. Book of
Abstracts Number T3P-4. Abstract Published at the Conference on Food Safety Under Extreme Conditions, Jaen, Spain, September
5-8, 2004.
29. Annor, G.A., Sakyi-Dawson,
E. & Afoakwa, E.O. (2004). Mycotoxin
contamination in fermented foods: The present situation in West Africa. Book of Abstracts Number T1P-13. Abstract Published
at the Conference on Food Safety Under Extreme Conditions, Jaen, Spain, September 5-8, 2004.
30. Sakyi-Dawson, E.O., Aduamoah,
O, Sefa-Dedeh, S.K., Afoakwa, E.O. & Annor, G.A. (2005). Influence of cowpea
addition on the nutritional, functional and rheological properties of unripe plantain flour. Paper presented at the 1st
International Edible Legume Conference and 4th World Cowpea Congress.
Durban, South Africa, April 17 – 21, 2005.
31. Sakyi-Dawson, E.O., Etse,
A. N., Sefa-Dedeh, S.K., Afoakwa, E.O. & Annor, G.A. (2005).Effects of cowpea
fortification and the level of ripeness of plantain on the nutritive value of plantain based snack foods in Ghana. Paper presented
at the 1st International Edible Legume Conference and 4th World
Cowpea Congress. Durban, South Africa, April 17 – 21, 2005.
32. Afoakwa,
E. O. (2005). Application of
pedagogy-based information and communication technonogy (ICT) in nutrition training at the University of Ghana. Paper presented
at the Second Pan- African Conference on IT in the Advancerment of Nutrition in Africa (ITANA 2005), Cape Town, South Africa,
September 18 – 21, 2005.
33. Afoakwa,
E. O. and Asomaning, J. (2005). Influence of the addition of cereal malts and cowpea (Vigna unguiculata) on the nutritional,
functional and physico-chemical properties of fermented traditional weaning foods. Paper presented at the Second Pan- African
Conference on IT in the Advancerment of Nutrition in Africa (ITANA 2005), Cape Town, South Africa, September 18 – 21,
2005.
34. Afoakwa,
E. O., Edem, K. J. and Annor, G. A. (2005). Souring and starch behaviour during co-fermentation of cassava and soybean into
gari, an African fermented product. Paper presented at the Second Pan- African
Conference on IT in the Advancerment of Nutrition in Africa (ITANA 2005), Cape Town, South Africa, September 18 – 21,
2005.
35. Battuta,
S. B. and Afoakwa, E. O. (2005). Chemical composition and changes in the physico-chemical and rheological properties during
fermentation of tiger nut (Cyperus esculentus) milk – cow’s milk yoghurt. Paper presented at the Second Pan- African
Conference on IT in the Advancerment of Nutrition in Africa (ITANA 2005), Cape Town, South Africa, September 18 – 21,
2005.
36. Afoakwa,
E. O., Edem, K. J., Annor, G. A. and Ashong, J. (2005). Functional properties and sensory characteristics of soy-fortifed
gari. Paper presented at the Second Pan- African Conference on IT in the Advancerment
of Nutrition in Africa (ITANA 2005), Cape Town, South Africa, September 18 – 21, 2005.
BOOKS CO-AUTHORED
1. Afoakwa, E. O. (2005). HIV/AIDS and Agriculture in Africa: The Woman’s Role in Agricultural Policy Formulation
and Implementation. In: Gender in Agriculture and Technology, Chapter 7. N. Tarzarn (Ed). Gendered Worlds Series, Makerere
University Printery, Kampara, Uganda. pp. 88-96.
2.
Afoakwa, E. O. (2004). Peace – Well Being for All. In: Cultures of Peace: From Words to Deeds. Part III A. J. Lasonen (Ed.). Institute
for Educational Research, University of Jyvaskyla, Juvaskyla, Finland. pp. 65 – 77.
