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Search Results: 1 - 10 of 189800 matches for " Teye G Ayum "
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Microbial quality of chevon and mutton sold in Tamale Metropolis of Northern Ghana
Adzitey Frederick, Teye G Ayum, Ayim A Gifty, Addy Samuel
Journal of Applied Sciences and Environmental Management , 2010,
Abstract: The microbial quality of 80 meat samples made up of 40 chevon and 40 mutton were collected from the Aboabo, Central-internal, Central-external, and Sakasaka meat shops in Tamale Metropolis and assessed in order to ascertain it safety. Chevon from Aboabo and mutton from the Central market-internal had the highest mean total aerobic bacterial count of 3.9 X 10 6 cfu/cm2 and 3.7 X 106 cfu/cm2 , respectively. The lowest total aerobic count in chevon was found in the Central-internal (6.0 X 105 cfu/cm2) and that of mutton was found in Sakasaka market meat shop (6.0 X 10 5 cfu/cm2). Bacteria isolated from the samples were Escherichia coli, Streptococcus species, Salmonella species , Enterococcus species, and Staphylococcus species, some of which harbor human pathogens of public health concern. The isolation of various bacteria in chevon and mutton sold in the Tamale Metropolis indicates that, lower standard of operating systems in the slaughtering, processing and sale of meats are adhered to. The Government of Ghana, Ministry of Health and Ministry of Food and Agriculture should enforce the laws that prohibit the illegal slaughtering of animals without veterinary inspection, unstandardized methods of handling animals, slaughtering and selling of meats on the open market. @JASEM J. Appl. Sci. Environ. Manage. December, 2010, Vol. 14 (4) 53 - 55
Evaluation of Corn Cob on the Growth Performance of Grasscutter (Thryonomys swinderianus)
Terry Ansah,Anthony Amison Agbolosu,Gabriel Ayum Teye,Amponsah Akwasi
Lucrari Stiintifice : Zootehnie si Biotehnologii , 2012,
Abstract: This experiment was conducted at the livestock unit of the University for Development Studies (UDS) to determine the effect of corn cob on the performance of grasscutters (Thryonomys swinderianus). A total twelve weaned grasscutters of about 6 to 8 weeks old were assigned to two treatments, T0 containing 0% corn cob (control) and T1 containing 15% corn cob (CC). The experiment lasted for 8 weeks during the dry season. Data on feed intake and weight gain were collected over the period. Feed and feacal samples were collected from each treatment and their proximate composition analysed at the Spanish Laboratory of the UDS. There was no significant difference (P>0.05) between the two diets for crude protein (CP), ether extract (EE), Feed intake and final weight gain of the animals on the corn-cob based diets were similar to those on the non-corn cob base diet. It is concluded that corn cob could be included up to 15% in grasscutter diet without any detrimental effect on digestibility.
Effect of ageing under tropical conditions on the eating qualities of beef
G Teye, I Okutu
African Journal of Food, Agriculture, Nutrition and Development , 2009,
Abstract: Beef is a major source of animal protein in Ghana but most of it comes from old and poorly conditioned animals, which produce tough meat with poor eating qualities. The eating quality of tough beef can, however, be improved by methods of tenderizing such as ageing, electrical stimulation and application of enzymes. The purpose of this work was to study the effect of ageing under tropical conditions with high ambient/room temperatures (average 350C) on the eating qualities of beef. Fresh beef longissmus dorsi muscle from a matured Sanga bull was used. The muscle was cut into four equal steaks measuring 10 cm long with an average weight of 373g in duplicates and subjected to ageing treatments for 5, 10 and 15 days at a temperature of 20C ± 20C. The control samples were frozen throughout the experiment. After each period of ageing, the samples were immediately frozen to halt further ageing process. Swabs were taken on the samples for microbiological analysis before and after each ageing period to determine the microbial quality of the steak after ageing. Fourteen untrained sensory panelists assessed the eating qualities: tenderness, beef flavour, juiciness and abnormal flavour of the samples. The ageing process resulted in highly significant improvements in tenderness and juiciness of the beef steak. Ageing for 10 to 15 days produced very tender steaks whilst the control steaks remained very tough (P< 0.001). The beef steaks became more juicy with increasing time of ageing and beef flavour intensity was significantly (P< 0.01) enhanced from day 5 to becoming strong by the day 15, whilst abnormal flavour intensity was not affected by the ageing process. On acceptability, majority of the panelists preferred the steaks aged for 10 or 15 days as the best meat. The ageing process did not have any detrimental effect on drip loss and microbial quality of the beef steaks. The problem of very tough beef from old animals in tropical countries can be minimized considerably through the practice of ageing.
The effect of cowpea (Vigna unguiculata) flour as an extender on the physico-chemical properties of beef and ham burgers
GA Teye, M2 Teye, G Boamah
African Journal of Food, Agriculture, Nutrition and Development , 2012,
Abstract: This study was conducted in search of meat extenders/filler, which would minimize excessive bulging (swelling at the centre) of beef and hamburgers so as to enhance their use in sandwiches. The potential of dehulled cowpea flour was evaluated in beef and hamburgers, to determine its effects on the sensory, physical and chemical characteristics of these products. The Black-eyed cowpea (Vigna unguiculata) variety was steam treated at 100°C, dehulled, sundried for 48 hours and ground into flour. Boneless beef and pork (6kg each) were minced and apportioned into four groups of 1.5kg each for the preparation of the burgers. The beef and hamburgers were formulated separately at four levels of cowpea flour inclusions; T1 (control; no cowpea flour), T2 (5%), T3 (7.5%) and T4 (10%) of minced meat, on weight basis. All other ingredients were added in equal amounts to the minced beef and mixed in a mechanical mixer, after which they were moulded manually using a cylindrical tube into uniform shapes and sizes, and stored in a chest freezer for 12 hours to harden, after which they were bagged and stored for analyses. The weights, thicknesses and diameters of the products were taken before, and after cooking to determine the physical changes in them. The crude protein, fat moisture and lipid peroxidation of the products were determined. The burgers were grilled in an oven to a core temperature of 70°C and served to a 15-member taste panel for evaluation. The results indicate that cowpea flour in burgers increases the crude protein content, reduces the crude fat content and has no negative effect on sensory and lipid peroxidation of these products. There were reductions in product bulging and shrinkage with an increase in cowpea flour inclusion. Cowpea flour is recommended for inclusion in beef and hamburgers up to 10% on weight basis.
Effect of whole cotton seed supplementation on the carcass and meat qualities of Djallonke sheep raised on-farm in Ghana
G. A. Teye,,F. Adzitey,,H. K. Dei,A. Kwarteng
Research Opinions in Animal & Veterinary Sciences , 2011,
Abstract: Twenty Djallonke sheep (ten ewes and ten rams) were evaluated for their carcass and meat quality after being fed with whole cotton seed as a supplement over a period of twelve months on-farm. Supplementation with the whole cotton seed had no adverse effect on carcass quality but significantly (P<0.001) improved juiciness. Tenderness, flavour and overall liking were also better in the supplemented group compared to the nonsupplemented group. The results suggest that whole cotton seed could be used as a supplementary feed to improve the productivity and meat quality of small ruminants at a cheaper cost in the study area
Effects of age/weight and castration on fatty acids composition in pork fat and the qualities of pork and pork fat in meishn x large white pigs.
GA Teye
African Journal of Food, Agriculture, Nutrition and Development , 2009,
Abstract: This study investigates the effects of age/weight and castration on the fatty acid composition and the qualities of pork and pork fat. Thirty hybrid male pigs (50% Meishan x 50% Large White) were used. Fifteen were castrated within the first two days of age and the other fifteen remained entire. At 12 weeks of age, the pigs were divided into three groups, each consisting of five castrates and five boars. Animals were fed a basic standard commercial pelleted diet for 30,60 or 90 days and then slaughtered, so that the actual age of the pigs at slaughter was 114, 144 and 174 days respectively. Parameters considered for carcass quality were carcass weight, initial pH (pH45) and ultimate (final) pH (pHu), and P2 backfat thickness. For pork and pork fat qualities, the following parameters were considered: backfat firmness, slip point, sensory attributes and adipose tissue fatty acid composition.
The effects of alternative fuel types on the organoleptic qualities of smoked coarse pork sausages
GA Teye, JS Dwumoh
African Journal of Food, Agriculture, Nutrition and Development , 2009,
Abstract: This study was carried out to assess the effects of alternative smoking fuel types on the organoleptic qualities of coarse pork sausages. The sausages were produced with lean pork (2.5 kg) and pork fat (0.5 kg), minced, mixed with spices and stuffed into natural casings. They were grouped into four and each group was smoked with one of four fuel types: sawdust (control, C), corn cobs (CC), groundnut pods (GP) or soybean residue (SBR) for fifty minutes and stored for assessment in two batches on the day after production and fourteen days later. The attributes assessed were colour, taste, flavour and texture of the smoked sausages. The products were grilled to a core temperature of 70oC, sliced into pieces of 2.0cm in length and served to trained taste panelists in coded aluminum foil for sensory evaluation. A five-point category scale was used for the evaluation. There were no significant differences among the fuel types on the qualities of the smoked pork sausages. The fuel types imparted a desirable brownish colour and a moderate ‘smoky' flavour in the sausages resulting in a pleasant taste and these qualities were found to persist after freezing for fourteen days. The alternative fuel exhibited different characteristics during the smoking process. The SBR was found to burn faster than all the other fuels and therefore, would be needed in relatively larger quantities than any of the fuel types for meaningful economic use. The CC had the tendency to flame easily, burn quite fast and requires occasional sprinkling with water to enhance smouldering and smoke production. The moistened GP were observed to produce the best smoke comparable to standard fuels like hardwoods. These alternative fuels therefore, have some potential for use in smoking pork sausages without marked deviations from the conventional products smoked with sawdust. They could, therefore, serve as substitutes or supplementary fuel to the use of sawdust.
Carcass characteristics of tropical beef cattle breeds (West African shorthorn, sanga and zebu) in Ghana.
GA Teye, WK Sunkwa
African Journal of Food, Agriculture, Nutrition and Development , 2010,
Abstract: In Ghana, butchering is one of the most common and lucrative jobs in villages, towns, and cities as a major source of employment and wealth creation for mostly traditional butchers. Though there is an ever changing meat processing standard internationally, butchers in Ghana on the other hand are still holding tight to their old practices and customs. Live animals are bought based on visual assessment and not by weight. Some of the butchers sell their products without weighing. There are no suitable weighing scales to determine live and carcass weights. This preliminary study was conducted using 35 animals to provide a means of a more accurate estimation of live and carcass weights of three tropical cattle beef cattle; the Zebu (Plate1), the humpless West African shorthorn (WASH) (Plate2) and the Sanga (Ghana Sanga), a crossbreed between WASH and Zebu (Plate3). Their live and carcasses weights and the weights of their major carcass components and offal were used to provide information on their carcass characteristics. The carcass components used were: empty carcass, fore-and hind-quarters and filet, internal offal (heart, liver, lungs, spleen, kidney and the rumen) and external offal (head, tail, legs and skin). In terms of live weight, the Zebu was significantly (P< 0.001) heavier (309 Kg), than the Sanga (202 Kg) and the WASH (162Kg). Consequently, the zebu had a heavier (P< 0.001) carcass weight (156kg) than the Sanga (93kg) whilst the WASH had the least carcass weight (73kg) (P< 0.001). All the major carcass components of the Zebu were significantly (P< 0.001) heavier than that in the Sanga and the WASH. Correlations on all the three breeds demonstrate high positive relationships between carcass components and the live and carcass weights. In all the three breeds, the fore-quarters constituted higher percentages (average 53.7%) of the carcass weights than the hind-quarters (average 46.3%). Those carcass components (fore- and hind-quarters, head and legs), which were positively correlated to live weight could be used to predict the live weights of these animals. The offal (heart, liver and spleen), which are positively correlated to the carcass weight could also be used to estimate or predict the carcass weights. Due to their small size, the beef performance of the WASH is generally low, although the dressing percentages are similar to those of the Sanga and the Zebu.
Information seeking behaviour of faculty: The case of the College of Science, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
M Ahenkorah-Marfo, V Teye, Y Senyah
Journal of Science and Technology (Ghana) , 2011,
Abstract: The article sought to find the information seeking behaviour of faculty members of the College of Science, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana. The survey method was employed. Questionnaire instrument was used to collect data on method of selecting information, type of information sought, purpose for seeking information, types of tools used and problems involved in seeking information. Seventy out of 110 responded. A little over half of the respondents sought information through reviewing articles; close to the same proportion consulted the Internet; about four out of five of the respondents sought information for doing research work; and over three out of five sought information for preparing lecture notes. Majority of the respondents consulted textbooks for information while half consulted periodicals; and almost all the respondents used Google search engine to access information on the Internet. Sciencedirect and Ebscohost were the most used online journals. The commonest problems faced by respondents were unavailability of information, abstract instead of full-text documents and very old textbooks in the library. Involvement of faculty members in the selection of textbooks and purchase of full-text documents by the library on behalf of faculty members among others were recommended to address these problems.
Field Assessment of Soil Water Storage and Actual Evapotranspiration of Rainfed Maize (Zea mays L.) Genotypes in a Coastal Savannah Environment  [PDF]
Justice Okona Frimpong, Marcus Quaynor Addy, Emmanuel Ofori Ayeh, Harry Mensah Amoatey, Jacob Teye Kutufam, Bertrand Quaye, Joshua Osei Sintim, Daniel Kwasi Asare
Open Journal of Soil Science (OJSS) , 2012, DOI: 10.4236/ojss.2012.23026
Abstract: A field experiment was carried out in a coastal savannah agro-ecological zone of Ghana to assess the dynamics of stored soil water and actual evapotranspiration (AET) of three maize genotypes (Obatanpa, Mamaba, and Golden Crystal) grown under rainfed conditions. Access tubes were installed to a depth of 120 cm for soil water content monitoring using a neutron probe meter. The soil water balance model of plant root zone was used to estimate AET at different crop growth stages. On average, the rate of AET for Obatanpa, Mamaba, and Golden Crystal maize genotypes were estimated as 4.32, 4.46, and 3.72 mm·day–1, respectively, for the major cropping season as against corresponding values of 3.88, 4.00 and 3.72 mm day–1 for the minor cropping season. Mamaba had higher values of AET from 42 DAE (days after emergence) to 84 DAE during the minor cropping season while it had low AET values during the major cropping season. The positive balance in stored soil water in the root zone of Obatanpa was the highest from 42 DAE to 84 DAE followed by Mamaba and Golden Crystal during the major cropping season. Mamaba, on the other hand, had the highest AET from 70 DAE to 84 DAE. Obatanpa used 55.6% of stored soil water for AET, which was the highest among the maize genotypes during the major cropping season. Golden Crystal and Mamaba followed with 53.3% and 51.5%. For the minor cropping season, 48.5% of stored soil water was used by Mamaba for AET, followed by Obatanpa, (46.4%) and Golden Crystal (43.2%). A strong positive significant (p ≤ 0.05) linear correlation existed between AET and precipitation with the coefficient of determination (R2) being 69.2 for Obatanpa, 88.5 for Mamaba and 82.8 for Golden Crystal for the major cropping season. Higher R2 values (98.0, for Obatanpa, 94.1 for Mamaba and 98.9 for Golden Crystal) were, however, obtained for the minor cropping season. Additionally, a strong linear relationship was found between AET and precipitation, suggesting the need to formulate strategies for enhancing effective use of precipitation in sustained rainfed maize production.
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