Development of Convenient Cocoyam Pottage (Mpotompoto)

Abena  Boakye; Alexandra Obenewaa Kwakye; Ibok Oduro; Faustina Dufie Wireko Manu

doi:10.4314/just.v41i2.1335

Dr. Abena Boakye Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology
Dr. Alexandra Obenewaa Kwakye Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology
Prof. Ibok Oduro Department of Food Science and Technology, Kwame Nkrumah University of Science and Technolog
Dr. Faustina Dufie Wireko-Manu Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology (KNUST),

DOI: https://doi.org/10.4314/just.v41i2.1335

Keywords: Pottage, Cocoyam, Convenient foods, Traditional foods, Expanded markets

Abstract

This study explored the feasibility of developing a ready-to-prepare cocoyam pottage,
‘mpotompoto’ to meet consumers’ need for convenience in traditional dishes. Cocoyam chunks
(1.2cm x 1.2cm x 1.2cm) were pre-gelatinized to obtain the instant base ingredient, and an
accompanying spice-mix recipe was developed. Standard methods were used to determine the
moisture content and selected functional properties of the ready-to-prepare base product. A
consumer panel of fifty assessors who were familiar with sensory testing evaluated the product’s
organoleptic properties. A dish following a traditional recipe was used as control. The moisture
content of the instant base was low (10%), signifying the potential for good storability. The
water absorption capacity, oil absorption capacity, swelling power and solubility were 247.39
± 7.12%, 87.98 ± 3.76%, 6.44 ± 0.58% and 3.78 ± 0.29%, respectively, indicating desirable
functional characteristics for reconstitution. The consumer panel generally appreciated all
evaluated products with mean likeness scores between 5 and 6 for all tested attributes on a
7-point hedonic scale, 1 - (dislike extremely), 4 - (neither like nor dislike), 7- (like extremely). The
convenient cocoyam pottage (mpotompoto) mimicked the traditionally prepared ‘mpotompoto’.
This study provides baseline information that can be commercially explored as part of global
efforts to update traditional foods for expanded markets.

Author Biographies

Dr. Abena Boakye, Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology

Abena Boakye holds a PhD in Food Science and Technology and is a member of faculty at
the Department of Food Science and Technology at the KNUST in Ghana. Her research
spans Food compositional studies that exploit the health benefits of crops, Food product
development/ value addition interventions to underutilised species and Sensory Science. She
has professional certification in Hazard Analysis and Critical Control Point (HACCP),
Quality Assurance and Control for Food Manufacturing and also consults for institutions and
businesses on Food Product Development, Process Modification and Standardization as well
as Sensory Evaluation of Products.

Dr. Alexandra Obenewaa Kwakye , Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology

Alexandra Obenewaa Kwakye was a former student of the Department of Food Science and
Technology, KNUST. She is currently a Ph.D. candidate at the United Graduate School of
Agricultural Sciences, Ehime University, Japan. Her research area is carbohydrate research,
particularly understanding the fundamental processes affecting starch and sugar interactions
and their functionalities.

Prof. Ibok Oduro, Department of Food Science and Technology, Kwame Nkrumah University of Science and Technolog

Ibok Oduro is a Professor of Postharvest Technology at the Department of Food Science and
Technology, Kwame Nkrumah University of Science and Technology (KNUST), Kumasi,
Ghana. She is the immediate past Provost of the College of Science and the first woman to
occupy that position in the University. Her research is dedicated to promoting indigenous and
underutilized food crops in West Africa, through value addition. She has authored numerous
publications and her research continues to evolve and her current interests include
transforming food waste into useful products. Her achievements have earned her both
national and international recognition.

Dr. Faustina Dufie Wireko-Manu, Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology (KNUST),

Faustina Dufie Wireko-Manu (PhD) is an Associate Professor in Food Science and
Technology and a Faculty Member at the Department of Food Science and Technology in
KNUST. Generally, she is interested in value addition to local agricultural produce for
sustainable utilization, improved nutrition and wealth creation, and thus, works on food
compositional studies, value addition/product development and food product quality
(nutrition, sensory and safety) studies.