Staff ProfileProfile of Prof. Francis Kweku Amagloh
PROF. FRANCIS KWEKU AMAGLOHProfessor DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGYFACULTY OF AGRICULTURE, FOOD AND CONSUMER SCIENCESNYANKPALA Campus
Atuna, R. A., Mensah, M.-A. S., Koomson, G., Akabanda, F., Dorvlo, S. Y., & Amagloh, F. K. (2023). Physico-functional and nutritional characteristics of germinated pigeon pea (Cajanus cajan) flour as a functional food ingredient. Scientific Reports, 13(1), 16627. doi:10.1038/s41598-023-43607-8
Owusu-Ansah, P., Alhassan, A. R., Ayamgama, A. A., Adzaworlu, E. G., Afoakwah, N. A., Mahunu, G. K., & Amagloh, F. K. (2023). Phytochemical analysis, enumeration, isolation, and antimicrobial activity of lemongrass and moringa leaves extracts. Journal of Agriculture and Food Research, 12, 100579. doi: https://doi.org/10.1016/j.jafr.2023.100579
Afoakwah, N. A., Amagloh, F. K., Mahunu, G. K., Ayyub, S. W., Tchabo, W., & Owusu-Ansah, P. (2023). Quality evaluation of orange-fleshed sweet potato-pineapple blended jam. Journal of Agriculture and Food Research, 12, 100540. doi: https://doi.org/10.1016/j.jafr.2023.100540
Owusu-Ansah, P., Alhassan, A. R., Ayamgama, A. A., Adzaworlu, E. G., Afoakwah, N. A., Mahunu, G. K., & Amagloh, F. K. (2023). Phytochemical analysis, enumeration, isolation, and antimicrobial activity of lemongrass and moringa leaves extracts. Journal of Agriculture and Food Research, 12, 100579. doi: https://doi.org/10.1016/j.jafr.2023.100579
Yakubu, S., Zheng, H., Chen, J., Amagloh, F. K., Xu, J., Chen, X., Wang, L, & Li, L. (2023). Development of a bilayer biodegradable packaging material enriched with coffee waste extract for cake preservation. Food Bioengineering, 2(3), 212-222. doi: https://doi.org/10.1002/fbe2.12058
Amagloh, F. C., Tumuhimbise, G. A., Yada, B., Katungisa, A., Amagloh, F. K., & Kaaya, A. N. (2023). Cooking sweetpotato roots increases the in vitro bioaccessibility of phytochemicals and antioxidant activities, but not vitamin C. Journal of Functional Foods, 102, 105453. doi: https://doi.org/10.1016/j.jff.2023.105453
Awuni, V., Yeboah, G. A., Misbah, J. M., Zakaria, A., & Amagloh, F. K. (2022). Nutrition knowledge, cooking practices,and consumption of indigenous leafy vegetables among households in Sagnarigu Municipality, Ghana. Ghana Journal of Science, Technology and Development, 8(2), 24 - 32. doi: https://doi.org/10.47881/325.967x
Amagloh, F. K. (2022). Sweetpotato-based infant foods produce porridge with lower viscosity and aflatoxin level than cereal-based complementary blends. PLoS ONE, 17(10), e0275593. doi: https://doi.org/10.1371/journal.pone.0275593
Awuni, V., Garti, H. K., & Amagloh, F. K. (2022). Knowledge of prostate health and food choice influence on the risk of prostate disorders among Ghanaian men. African Journal of Food, Agriculture, Nutrition & Development, 22(7), 20883 - 20904. doi: https://doi.org/10.18697/ajfand.112.21935
Ma, T., Sam, F. E., Didi, D. A., Atuna, R. A., Amagloh, F. K., & Zhang, B. (2022). Contribution of edible flowers on the aroma profile of dealcoholized pinot noir rose wine. LWT-Food Science and Technology, 114034. doi: https://doi.org/10.1016/j.lwt.2022.114034
Amagloh, F. C., Kaaya, A. N., Tumuhimbise, G. A., Katungisa, A., Amagloh, F. K., & Yada, B. (2022). Household processing methods and their impact on bioactive compounds and antioxidant activities of sweetpotato genotypes of varying storage root flesh colours. Antioxidants, 11(10), 1867. doi: https://doi.org/10.3390/antiox11101867
Amagloh, F. C., Kaaya, A. N., Yada, B., Chelangat, D. M., Katungisa, A., Amagloh, F. K., & Tumuhimbise, G. A. (2022). Bioactive compounds and antioxidant activities in peeled and unpeeled sweetpotato roots of different varieties and clones in Uganda. Future Foods, 6, 100183. doi: https://doi.org/10.1016/j.fufo.2022.100183
Atuna, R. A., Djah, J., Achaglinkame, M. A., Bakker, S., Dari, L., Osei-Kwarteng, M., Mahunu, G. K., Koomen, I., Amagloh, F. K. (2022). Types of indigenous vegetables consumed, preparation, preferences and perceived benefits in Ghana. Journal of Ethnic Foods, 9(1), 38. doi: https://doi.org/10.1186/s42779-022-00154-3
Owusu-Kwarteng, J., Agyei, D., Akabanda, F., Atuna, R. A., & 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. doi: https://doi.org/10.3389/fsufs.2022.885328
Ackah, S., Xue, S., Osei, R., Amagloh, F. K., Zong, Y., Prusky, D., & Bi, Y. (2022). Chitosan treatment promotes wound healing of apple by eliciting phenylpropanoid pathway and enzymatic browning of wounds. Frontiers in Microbiology, 13. doi: https://doi.org/10.3389/fmicb.2022.828914
Ackah, S., Xue, S., Osei, R., Amagloh, F. K., Zong, Y., Prusky, D., & Bi, Y. (2022). Chitosan treatment promotes wound healing of apple by eliciting phenylpropanoid pathway and enzymatic browning of wounds. Frontiers in Microbiology, 13. doi: https://doi.org/10.3389/fmicb.2022.828914
Who We Are
The Faculty of Agriculture, Food and Consumer Sciences (FOAFCS), located at the Nyankpala Campus, is the premier faculty of the University for Development Studies (UDS), having begun in 1993 as the Faculty of Agriculture.
