Esther Gyedu-Akoto, Eric Kumi Asare, Stephen Yaw Opoku, Abu Mustapha Dadzie and Emmanuel Ofosu-Agyei
Roasted coffee provides a complex blend of different flavours which produce a range of sensory qualities. With the development of protocols for the production of fresh juices…
Abstract
Purpose
Roasted coffee provides a complex blend of different flavours which produce a range of sensory qualities. With the development of protocols for the production of fresh juices, jams and marmalades from cocoa and cashew pulp juices at Cocoa Research Institute of Ghana, this paper aims to study the effects of roasted coffee powder on fermented cocoa and cashew juices to diversify the uses of these two juices.
Design/methodology/approach
Cocoa and cashew juices were fermented with the incorporation of 2% roasted coffee powder using Saccharomyces cerevisiae yeast starter. The fermenting juices were monitored by measuring pH, temperature, specific gravity and titratable acidity. At the end of the fermentation, the juices were poured into clean, sterilized containers to mature. They were then analysed for their physicochemical, microbiological and sensory qualities. These were repeated with cocoa and cashew juices without coffee powder to determine the effects of the roasted coffee on the fermented juices.
Findings
The addition of roasted coffee powder to cocoa and cashew juices did not have any significant effect on the fermentation performance of the juices. Three out of the four juices took a total of 13 days to complete fermentation with an average final specific gravity of 0.99. The quality of the fermented juices was not compromised by microbial activities. However, the addition of roasted coffee powder reduced the alcohol content of fermented cocoa juice from 9.0 to 5.0% and that of cashew from 11.0% to 7.5%. Sensory analysis using untrained panellists, who were ordinary consumers, showed significant differences among the four fermented juices in terms of appearance, taste and aroma. Their mean scores for coffee aroma ranged from 0.3 to 2.0 with coffee incorporated fermented juices having higher rankings.
Originality/value
These findings have shown the possibility of processing cocoa and cashew juices, which under normal circumstances would have been discarded along their value chains, into coffee-flavoured wines. They are also important to cocoa, cashew and coffee farmers, processors, as well as wine enthusiasts.
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Richard Bannor, Anthony Kwame Asare and Justice Nyigmah Bawole
The purpose of this paper is to develop an in-depth understanding of the effectiveness, evolution and dynamism of the current health communication media used in Ghana.
Abstract
Purpose
The purpose of this paper is to develop an in-depth understanding of the effectiveness, evolution and dynamism of the current health communication media used in Ghana.
Design/methodology/approach
This paper uses a multi-method approach which utilizes a combination of qualitative and quantitative approaches. In-depth interviews are conducted with health promotion professionals in Ghana and 150 members of the general public were surveyed.
Findings
The paper finds that the general public sees social media as an effective place for health professionals to share health-related messages. They also view health-related messages on social media seriously. Health professionals see social media as an effective tool for sending health-related messages to the public and are concerned about the fact that traditional media are losing their effectiveness as means to share health-related messages.
Research limitations/implications
This study was conducted in Ghana. Future studies should be conducted across multiple countries to examine the conclusions developed in this paper and the possibility of multiple perspectives regarding the use of social media for sending health messages.
Practical implications
The results inform public health officials on developments in health communication and suggest prescriptions on how to adjust to the new media.
Originality/value
Health messaging is an area that has been relatively ignored in the literature and almost no research focusses on the effectiveness of social media and other health messaging technologies, particularly in developing countries. Although the study was conducted in Ghana, health professionals worldwide can use the findings to help improve their health messaging strategies.