Nana Baah Pepra-Ameyaw
The researcher has made significant contributions to advancing plant-based solutions for addressing environmental and health challenges in the life sciences domain. Their work bridges the gap between traditional plant-based ingredients and modern innovations, particularly in developing novel products that mitigate the impact of chemicals on human health. By synthesizing Cassava-based products with unique properties, such as optimized physicochemical traits and improved consumer acceptance, they have demonstrated a novel approach to food chemistry and botany. Their research extends into enzymatic catalysis, enhancing traditional extracts for greater efficacy while incorporating innovative dough conditioners, and fostering a deeper understanding of African plant knowledge through detailed seed characterization. These advancements in plant-based applications are not only contributing to food safety but also offering fresh perspectives on the role of plants in mitigating environmental degradation.
Faculty Biography
Dr. Nana Baah Pepra-Ameyaw is a lecturer at the Department of Food Science and Technology. His research focuses on the production, characterization, and application of starches, as well as interactions between polyphenols and different food components. He holds a Ph.D. in Food Science from Michigan State University. He is also an alumnus of the Borlaug Higher Education for Research and Development (BHEARD) Program. Dr. Pepra-Ameyaw is an advocate for science communication and serves on the board of the Convention of Biomedical Convention Ghana. Current Courses:FTECH 151: Techniques in LaboratoryBCHEM 459: Food Additives and PreservationFTECH 481: Food Processing Technology ICHE 360: Unit Operations in Diary and Meat IndustryFTECH 582: Food AnalysisFTECH 586: Food Additives and Preservation
African Botany and Ecology Studies
Botanical Research and Applications
Cassava research and cyanide
Enzyme Catalysis and Immobilization
Food Chemistry and Fat Analysis
Phytochemicals and Antioxidant Activities
Postharvest Quality and Shelf Life Management
Evaluation of Yield and Physicochemical Quality of Pentadesma butyracea Butter Obtained by Different Traditional Extraction Methods in Ghana
Open AccessDevelopment of yoghurt incorporated with beetroot puree and its effect on the physicochemical properties and consumer acceptance
Open AccessEfficiency of Edible Coating from Locally Sourced Materials in Maintaining the Postharvest Quality of Belfast Tomatoes
Pentadesma butyracea in Ghana – indigenous knowledge, uses, and seed characterization
Open AccessPreventing chlorogenic acid quinone-induced greening in sunflower cookies by chlorogenic acid esterase and thiol-based dough conditioners
Open AccessA highly active esterase from Lactobacillus helveticus hydrolyzes chlorogenic acid in sunflower meal to prevent chlorogenic acid induced greening in sunflower protein isolates
Open AccessPhysicochemical and pasting properties of flour and starch from two new cassava accessions
Open AccessDepartment of Food Science and Technology
Kwame Nkrumah University of Science and Technology