Browsing by Author "Cobbinah JC"

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    Edible insect powder for enrichment of bakery products– A review of nutritional, physical characteristics and acceptability of bakery products to consumers
    (Elsevier BV, 2023-12) Amoah I; Cobbinah JC; Yeboah JA; Essiam FA; Lim JJ; Tandoh MA; Rush E
    Bakery products including bread are traditionally good sources of carbohydrate but not nutrient-dense. Enrichment with edible insect powder could improve the quantity and quality of protein, fat and dietary fibers to bakery products. A systematic search carried out on the databases PubMed, Scopus and ScienceDirect identified 44 articles that would answer the question: what is known about the effect of enrichment of bakery products with various edible insect powders on the physical, nutritional composition and sensory properties of bakery products. The search strategy and terms applied were (Insect* OR Edible insect* OR Entomophagy*) AND (Bakery product* OR Bake* product*). Bread was the most common bakery product that was insect-enriched, yet muffins/biscuits/crackers/cookies were also reported. Commonly reported edible insects and their larvae were crickets, mealworms, palm weevil larvae, grasshoppers and African emperor moth caterpillars. Before milling into powders, insects and larvae were pre-treated by freeze-drying, oven/tray and microwave drying, blanching and roasting but was not reported for all studies. Generally, bread with up to 10% and muffins/biscuits/crackers/cookies with 5% of insect powder were acceptable to consumers. New areas of research should focus on comparing the water activity, shelf-life and cost of pre-treatment processing methods alongside the nutritional properties of edible insect powders.
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    Effect of cocoa consumption on postprandial blood pressure in older adults with untreated hypertension: A randomized crossover clinical trial
    (Nanchang University, Northwest University, Jiangsu University, Zhejiang University, Fujian Agriculture and Forestry University and John Wiley and Sons Australia, Ltd, 2024-07-15) Osei EO; Amoah I; Lim JJ; Tawiah P; Aduama-Larbi MS; Oduro IN; Cobbinah JC; Dare AP; Diako C
    Cocoa powder is an important dietary source of flavanols that modulate elevated blood pressure (BP). This study aimed to investigate the acute effects of cocoa beverage co-consumption with a high-fat-high-salt meal (HFHSM) on postprandial systolic blood pressure (SBP), diastolic blood pressure (DBP), and heart rate in older adults living with uncontrolled hypertension. The study was a randomized crossover trial and involved older adults (aged 52.50 ± 9.36 years) (n = 28) living with hypertension. Participants, following an overnight fast, consumed either an HFHSM and cocoa beverage comprising 15 g cocoa powder in 250 mL water (HFHSM + CB; intervention) or HFHSM and 250 mL water (HFHSM + W; control). Resting SBP, DBP, and the heart rate of participants were measured at baseline (−5 min and 0 min) and 15, 30, 45, 60, 90, and 120 min following the consumption of either HFHSM + CB or HFHSM + W using an automated BP monitor. Repeated measures linear mixed model was used to compare the effect of cocoa beverage and water on postprandial outcomes over a 2-h period. A significant reduction (−3.8 ± 0.6 mmHg, p <.05) in resting SBP was observed postprandially following the intake of the HFHSM + CB over the 120-min period compared to the HFHSM + W. The effect was more prominent during the 90- and 120-min time points of the trial duration. No significant change in the DBP and heart rate following the consumption of HFHSM + CB compared to the HFHSM + W was observed. Cocoa beverage co-consumption with HFHSM improved postprandial SBP in older adults living with hypertension.