PROF. FORTUNE AKABANDAASSOCIATE PROFESSORDEPARTMENT OF FOOD SCIENCE AND TECHNOLOGYFACULTY OF AGRICULTURE, FOOD AND CONSUMER SCIENCESNYANKPALA Campus
List of publications Refereed Journal Publications 1. Amagloh, F.C., Atuna, R.A., Akabanda, F., Pobi, N.O., Donkor, E.A., Koomson, G., Amagloh, F.K., (2023). The potential of underutilised grains, roots, and tubers in Ghana: a nutrition-sensitive approach for improved health. CABI Reviews.
Atuna, R.A., Mensah, M-A. S., Koomson, G., Akabanda, F., Dorvlo, S.Y., and Amagloh, F.K., (2023). Physico-functional and nutritional characteristics of germinated pigeon pea (Cajanus cajan) flour as a food ingredient. Scientific Reports.
Imoro, A-W. M., Pobee, J., and Akabanda, F., (2023). Isolation of Rhizobia from the Nodules of Bambara Groundnuts for Inoculant Production. Journal of Agricultural Science; Vol. 15, No. 4; 2023. ISSN 1916-9752 E-ISSN 1916-9760.
Owusu-Kwarteng, J., Agyei, D., Akabanda, F., Atuna, R.A., and Amagloh, F.K., (2022). Plant-Based Alkaline Fermented Foods as Sustainable Sources of Nutrients and Health-Promoting Bioactive Compounds. Frontiers in Sustainable Food Systems. 6:885328. doi: 10.3389/fsufs.2022.885328
Captain-Esoah, M., Owusu-Kwarteng, J., Ametefe, E.N., Akabanda, F., Hussein, A.M., and Veriegh, F.B.D., (2021). Larvicidal activity of Bacillus thuringiensis, B. subtilis and B. Cereus against Aedes, Anopheles and Culex mosquito larvae. Journal of Ghana Science Association, Volume 20(2), 2021.
Donkor, M. N., Mosobil, R., Abaah, E.A., Kanati, C., Akabanda, F and Donkor, A. M., (2021). Potential of Shea fruit-based ingredients for the feed industry. Agriculture and Food Security. (2021) 10:54.
Owusu-Kwarteng, J., Akabanda, F., Agyei, D., and Jespersen, L., (2020). Microbial Safety of Milk Production and Fermented Dairy Products in Africa. Microorganisms
752; doi: 10.3390. 8. Agyei, D., Owusu-Kwarteng, J., Akabanda, F., and Akomea-Frempong, S., (2019). Indigenous African fermented dairy products: Processing technology, microbiology and health benefits. Critical Reviews in Food Science and Nutrition. https://doi.org/10.1080/10408398.2018.1555133.
Owusu-Kwarteng, J., Wuni, A., Akabanda, F., Jespersen, L., (2018). Prevalence and Characteristics of Listeria monocytogenes Isolates in Raw Milk, Heated Milk and Nunu, a Spontaneously Fermented Milk Beverage, in Ghana. Beverages 4, 40.
Akabanda, F., Parkouda, C., Suurbaar, J., Donkor, A-M and Owusu-Kwarteng, J. (2018). Effects of mechanical dehulling on microbiological characteristics and chemical changes during the processing of Parkia biglobosa seeds into Dawadawa, a West African alkaline fermented condiment. Journal of Ghana Science Association, Vol. 17, No. 2.
Owusu-Kwarteng, J., Kori, F. K., Akabanda, F., (2017). Effects of blanching and natural convection solar drying on the quality characteristics of red pepper (Capsicum annuum L.). International Journal of Food Science 2017: 1-6. doi.org/10.1155/2017/4656814
Owusu-Kwarteng, J., Wuni, A., Akabanda, F., Tano-Debrah, K., Jespersen, L. (2017). Prevalence, virulence factor genes and antibiotic resistance of Bacillus cereus sensu lato isolated from dairy farms and traditional dairy products. BMC Microbiology 17, 65. 13. Akabanda, F., Hlortsi, E. H., Owusu-Kwarteng, J. (2017). Food safety kn
