Prof. Jacob Kwaku Agbenorhevi

Associate Professor
Dept: Food Science and Technology Department of Food Science and Technology College of Science Room TF13 Send quick mail

Research Areas/Interests
Food Chemistry (composition and analysis) Food Biopolymers (polysaccharide/protein systems) and Rheology. Food Bioactive Compounds (polyphenols/ph...~more My full CV ResearchGate Twitter Google+ LinkedIn Google Scholar Facebook

Prof. Jacob Agbenorhevi Showcases Okra Pectin Potential At World Vegetable Center, Iita Benin

Prof. Jacob Agbenorhevi Showcases Okra Pectin Potential at World Vegetable Center, IITA Benin

Kwame Nkrumah University of Science and Technology (KNUST), Kumasi food scientist Prof. Jacob Kwaku Agbenorhevi has presented new findings on the commercial and scientific value of okra pectin at the World Vegetable Center hosted at the International Institute of Tropical Agriculture (IITA) in Benin.

The Workshop was organized by the Vision for Adapted Crops and Soils (VACS). Participants were from Europe, Asia and Africa.

The presentation examined pectin, a natural polysaccharide found in okra and its applications in food processing, pharmaceuticals and biodegradable materials.

He said growing global demand for plant-based solutions has positioned okra pectin as a promising ingredient for sustainable industries.

Prof. Jacob Kwaku Agbenorhevi(M) with some participants.

Prof. Jacob also outlined opportunities along the okra value chain, from cultivation to processing and export, noting its potential to spur agribusiness, youth entrepreneurship and regional trade.

Published: 14th Aug 2025 Source: University Relations Office (URO)