Prof. (Mrs.) Faustina Dufie Wireko-Manu

Associate Professor

Dept: Food Science and Technology
Department of Food Science and Technology,
College of Science Building
Room B06
Send quick mail

Research Areas/Interests

RESEARCH AREA Food compositional studies  Value addition to agricultural produce Food product development Food quality s...~more

Profile Menu

Publications

    1. Akyereko, Y. G., Wireko-Manu, F. D., Alemawor, F., & Adzanyo, M. (2026). Nutritional composition, antioxidant activity and microbiological quality of non-alcoholic cashew apple wine. Cogent Food & Agriculture, 12(1). https://doi.org/10.1080/23311932.2025.2600719.
    2. Akyereko, Y. G.,Edusei, V, O., Adu, M., Anim,S. O., Yeboah, G. B. & Wireko-Manu, F, D. (2025). Nutritional and physico-chemical properties of egg powder are affected by different drying methods. Food Agricultural Sciences and Technology,11(1),17-34. https://doi.org/10.14456/fast.2025.3
    3. Korley, F., Lamptey, E., Nkansah, A. A., Yeboah, G., Akyereko, Y. G., & Wireko-Manu, F. D. (2024). Hausa Koko: Consumer Knowledge and Preparation Methods. Journal of Science and Technology, 42(3), 40 - 53. Retrieved from https://webapps.knust.edu.gh/just/index.php?journal=just&page=article&op=view&path[]=1548
    4. Solomon Odoi Anim, Yaw Gyau Akyereko, Maxwell Adu, William Odoom, Georgina Benewaa Yeboah, Faustina Dufie Wireko-Manu (2025). Quality and safety of cassava roots produced from reclaimed and non-mine sites, Volume 2, Issue 2, 100364, ISSN 3050-4759, https://doi.org/10.1016/j.nexres.2025.100364.
    5. Jemima Owusuah Asante, Ibok Oduro, Faustina Wireko-Manu and Christopher Larbie (2024). Assessment of the antioxidant and nutritive profile of the leaves and berries of Solanum nigrum and Solanum torvum Swart. Journal of Applied Food Research 4 (2024) 100438: 2772-5022. https://doi.org/10.1016/j.afres.2024.100438.

     

    1. Jemima Owusuah Asante, Faustina Wireko-Manu, Christopher Larbie, Gertrude Nunana Kpodo and Ibok Oduro (2024). Sensory Evaluation and Chemical Composition of Solanum nigrum and Solanum torvum Herbal Tea and Spice. Food Science and Technology International. 0(0)0-12. DOI: 10.1177/10820132241266103.

     

    1. Wireko-Manu, Ibok Nsa Oduro, Ernest Aggrey and Emmanuel Osei Brefo. (2024). Health and Toxicity Effects of Solanum torvum and Solanum nigrum Berries Extract on Rats. Asian Journal of Biological Sciences 17, no. 4: 482-495. https://doi.org/10.3923/ajbs.2024.482.495
    2. Jemima Owusuah Asante, Ibok Oduro, Faustina Wireko-Manu and Christopher Larbie (2024). Assessment of the antioxidant and nutritive profile of the leaves and berries of Solanum nigrum and Solanum torvum Swart. Journal of Applied Food Research 4 (2024) 100438: 2772-5022. https://doi.org/10.1016/j.afres.2024.100438
    3. Jemima Owusuah Asante, Faustina Wireko-Manu, Christopher Larbie, Gertrude Nunana Kpodo and Ibok Oduro (2024). Sensory Evaluation and Chemical Composition of Solanum nigrum and Solanum torvum Herbal Tea and Spice. Food Science and Technology International. 0(0)0-12. DOI: 10.1177/10820132241266103.

     

    1. Liticia Effah-Manu, Faustina D. Wireko-Manu, Jacob K. Agbenorhevi, Bussie Maziya-Dixon, Ibok N. Oduro (2023). Gender disaggregated consumer testing and descriptive sensory analysis of local and new yam varieties. Foods 2023, 12, 537. https://doi.org/10.3390/foods12030537

     

    1. Evelyn Serwah Ayeh, Enoch Aryeetey, Abena Boakye, Faustina Dufie Wireko-Manu, James Osei Mensah and Ibok N. Oduro (2023) Economic Impact of Plantain Ripening: A case study among plantain traders in Accra. International Journal of Fruit Science. 23 (1). 217-228. https://doi.org/10.1080/15538362.2023.2271993

     

    1. Evelyn Serwah Ayeh, Ebenezer Asiamah, Abena Achiaa Boakye, Faustina Dufie Wireko-

    Manu, Enoch Aryeetey and Ibok N. Oduro (2023) Effects of ripening stages and thermal

    treatment on quality characteristics of the overripe plantain puree. Journal of Agriculture and Food Research. 14. 1-6. https://doi.org/10.1016/j.jafr.2023.100662

     

    1. Oduro, L., Allotey, J. A., Akyereko, Y. G., Wireko-Manu, F. D. and Akowuah, J. O. (2023). A comparative study on phytochemical, nutritional and microbial load of fresh and spoiled tomatoes (Lycopersicon esculentum L.). Research on Crops, 24: 727-736
    2. Akyereko, Y. G., Yeboah, G. B., Wireko-Manu, F. D., Alemawor, F., Mills-Robertson, F. C. and Odoom, W. (2023). Nutritional Value and Heath Benefits of Cashew Apple. Journal of Science of Food and Agriculture Reports, 3(3):110-118. https://doi.org/10.1002/jsf2.107

     

    1. Wireko-Manu, F. D., Akyereko, Y. G., Agbenorhevi, J. K., Arhinful, C., Kyei-Asante, B., Attafuah, J. K., Allotey, D. and Oduro, I. (2022). Potential of Ackee in African Cuisine. In M. R. Goyal, A. Nath and Z. Kovács (Eds), Sustainability and Functional Food from Plants: Sustainable Ethnic Foods and Gastronomy Foods from Plants (pp. 1-470). Apple Academic Press. ISBN: 9781774914540

     

    1. Dapuliga, C. C., Zaukuu, J. L. Z., Laryea, D., Akyereko, Y. G., Wireko-Manu, F. D. and Oduro, I. (2022). ‘Glycemic Index of Root and Tuber Crops: Increasing Relevance in Diet’ In M. R. Goyal, A. Nath and Z. Kovács (Eds), Sustainability and Functional Food from Plants: Potential of Bioactive Compounds in Medicinal Foods (pp. 1-470). Apple Academic Press. ISBN: 9781774914540

     

    1. Liticia Effah-Manu, Faustina D. Wireko-Manu, Jacob K. Agbenorhevi, Bussie Maziya-Dixon, Ibok N. Oduro and Theresa Y. Baah-Ennum (2022). The effect of gender on end-user preferences for yam quality descriptors. Food Sci Nutr. 2022;00:1–15. Doi: 10.1002/fsn3.2986

     

    1. Liticia Effah-Manu, Bussie Maziya-Dixon, Faustina Wireko-Manu, Jacob K. Agbenorhevi and Ibok Oduro (2022).Yam pectin and textural characteristics: A preliminary study. International Journal of Food Properties, 25(1), 1591-1603 Doi: 101080/10942912.2022.2096065

     

    1. Liticia Effah-Manu, Faustina Wireko-Manu, Jacob K. Agbenorhevi, Bussie Maziya-Dixon and Ibok Oduro. (2022). Chemical, functional and pasting properties of starches and flours from new yam compared to local varieties. CyTA Journal of Food. 20(1),120-127 Doi: 10.1080/19476337.2022.2093401

     

    1. Akyereko, Y. G., Wireko-Manu, F. D., Alemawor, F., & Adzanyo, M. (2022). Cashew Apples in Ghana: Stakeholders’ Knowledge, Perception, and Utilization. International Journal of Food Science, 2022. org/10.1155/2022/2749234
    2. Amoah, R. E., Wireko-Manu, F. D., Oduro, I., Saalia, F. K., Ellis, W. O., Dodoo, A., ... & Manful, M. E. (2022). Effects of Pretreatment and Drying on the Volatile Compounds of Sliced Solar-Dried Ginger (Zingiber officinale Roscoe) Rhizome. Journal of Food Quality, 2022. org/10.1155/2022/1274679

     

     

     

    1. Akyereko, Y. G., Wireko-Manu, F. D., Alemawor, F., & Adzanyo, M. (2021). Effects of Production Methods on Flavour Characteristics of Non-alcoholic Wine. Journal of Food Quality,  doi.org/10.1155/2021/3014793
    2. Nyarko, S. K., Akyereko, Y. G., Akowuah, J. O., & Wireko-Manu, F. D. (2021). Comparative Studies on Grain Quality and Pesticide Residues in Maize Stored in Hermetic and Polypropylene Storage Bags. Agriculture, 11(8), 772. doi:3390/agriculture11080772
    3. Nyarko, B., Agbenorhevi, J.K., Wireko-Manu, F.D., and Kpodo, F.M., (2021). Characterization of Pectin Extracted from Muskmelon (Cucumis melo L.). Journal of Ghana Science Association, 20(1), pp. 1-7.
    4. Amoah, R. E., Wireko?Manu, F. D., Oduro, I., Saalia, F. K., & Ellis, W. O. (2020). Effect of pretreatment on physicochemical, microbiological, and aflatoxin quality of solar sliced dried ginger (Zingiber officinale Roscoe) rhizome. Food Science & Nutrition, 8(11), pp. 5934-5942.

     

    1. Amoah, R. E., Kalakandan, S., Wireko?Manu, F. D., Oduro, I., Saalia, F. K., & Owusu, E. (2020). The effect of vinegar and drying (Solar and Open Sun) on the microbiological quality of ginger (Zingiber officinale Roscoe) rhizomes. Food Science & Nutrition, 8(11), pp. 6112-6119.
    2. Wireko-Manu, F. D., Ejoh, S. I., Page, D., and Renard. C. M. G. (2020). Estimation of Micronutrient Contents in Traditional Green Leafy Vegetables and Their Potential Contribution to Dietary Recommended Intakes. Journal of Food and Nutrition Sciences. Vol. 8, No. 1, 2020, pp. 15-23. doi: 10.11648/j.jfns.20200801.13.
    3. Akyereko, Y. G., Wireko-Manu, F.D. and Oduro, I. (2020). Influence of Processing Methods on Food Components and Glycaemic Index of Cassava-based Traditional foods, Journal of Food and Nutrition Sciences Vol. 8(1), pp.6–14. doi: 10.11648/j.jfns.20200801.12.
    4. Zaukuu, J.L.Z., Bodor, Z., Laryea, D., Wireko-Manu, F.D., Vitalis, F., Zsomné Muha, V., Gillay, Z. and Kovacs, Z. (2019). Spectroscopy as a Rapid Method for Detecting Paprika Powder Adulteration. Synergy. Hungarian Agricultural Engineering. DOI: 10.17676/HAE.2019.36.38.
    5. Ejoh, S. I., Wireko-Manu, F. D., Page, D. and Renard, C. M. G. (2019). Estimation of folate content of cultivated and uncultivated traditional green leafy vegetables in Nigeria. African Journal of Food Science, Vol. 13(9), pp. 191-195.
    6. Ejoh, S. I., Wireko-Manu, F. D., Page, D. and Renard, C. M. G. (2019). Traditional green leafy vegetables as underutilized sources of micronutrients in a rural farming community in south-west Nigeria I: Estimation of vitamin C, carotenoids and mineral contents. South African Journal of Clinical Nutrition, pp. 1-6.  DOI:10.1080/16070658.2019.1652963.
    7. Ejoh, S. I., Wireko-Manu, F. D., Page, D. and Renard, C. M. G. (2019). Traditional green leafy vegetables as underutilised sources of micronutrients in a rural farming community in south-west Nigeria II: consumption pattern and potential contribution to micronutrient requirements, South African Journal of Clinical Nutrition, pp.1-6. DOI: 10.1080/16070658.2019.1652964.
    8. Adams, Z. S., Wireko-Manu, F.D., Agbenorhevi J.K.and Oduro, I. (2019).  Improved Yam-Baobab-Tamarind flour blends: Its potential use in extrusion cooking, Scientific African, 6, e00126, pp. 1-16.
    9. Sahe, C.A, Agbenorhevi, J.K. and Wireko-Manu, F.D. (2019). Quality Characteristics of Cassava-Ackee-Groundnut Composite Cookies. American Journal of Food Science and Technology, 7(2), pp.57-64.
    10. Boakye, A. A., Gudjónsdóttir, M., Wireko?Manu, F. D., Oduro, I., Ellis, W. O., and Chronakis, I. S. (2018). Water?starch interactions of red and white cocoyam (Xanthosoma sagittifolium). Starch?Stärke, 1800128, pp 1-8.
    11. Laryea, D., Wireko-Manu, F.D. and Oduro, I. (2018). Formulation and characterization of sweetpotato-based complementary food. Cogent Food & Agriculture, pp. 1-15.
    12. Aryeetey, E., Wireko-Manu, D., Asante, J. O., Laryea, D., Ellis, W. O., Oduro, I. N. and Ngadi, M. (2018). Recipe standardization of bread using cassava-wheat composite flour. Journal of Culinary Sciences and Technology, pp.1-24. DOI:10.1080/ 15428052.2018.1429972.
    13. Boakye, A. A., Wireko-Manu, F.D., Oduro, I., Ellis, W.O., Gudjónsdóttir, M. and Chronakis, I.S. (2018). Utilizing cocoyam (Xanthosoma sagittifolium) for food and nutrition security: A review. Journal of Food Science and Nutrition, pp.703-713.
    14. Grant, F.W., Oduro, I., Wireko-Manu, F.D and Zaukuu, J.L.Z. (2017). A Traditional Biscuit Fortified with Orange-fleshed Sweetpotato Puree and Cowpea Flour. Food Science and Nutrition Technology, Vol. 2(2), pp.1-11.
    15. Laryea, D., Wireko-Manu, F.D., Oduro, I. (2017). Effect of Drum Drying on the Colour, Functional and Pasting Properties of Sweetpotato-based Complementary Food. American Journal of Food Science and Technology, Vol. 5(5), pp. 210-219.
    16. Boakye, A.A., Gudjonsdottir, M., Skytte, J. L., Chronakis, I., Wireko-Manu, F.D., and Oduro, I. (2017). Characteristics of red and white varieties of Xanthosoma sagittifolium roots during cooking, using physicochemical analysis, uniaxial compression, multispectral imaging and low field NMR spectroscopy. Journal of Food Science and Technology, Vol 6, pp. 703–713. DOI:10.1007/s13197-017-2704-7.
    17. Osae, A.K., Agbenorhevi, J.K. and Wireko-Manu, F.D. (2017). Packaging and Shelf Life of Maize-Peanut Balls (Dakua). MOJ food processing and technology, Vol. 4 (6), pp 1-5.
    18. Wireko-Manu, F.D. and Amamoo, C. (2017). Comparative Studies on Proximate and Some Mineral Composition of Selected Local Rice Varieties and Imported Rice Brands in Ghana. Agriculture and Food Sciences Research. Vol. 4 (1), pp 1-7.
    19. Darko, S., Mills-Robertson, F.C. and Wireko-Manu, F.D. (2017). Fungal contamination of foods prepared in some hotels in the Kumasi metropolis. International Food Research Journal, Vol. 24(2), pp. 860-867
    20. Wireko-Manu, F.D., Quarcoe, C. and Oduro, I. (2016). Acceptability of Instant Cassava-soybean Based Complementary Food by Weaning Mothers. British Journal of Applied Science & Technology, 18(6), pp. 1-11.
    21. Maziya-Dixon, B., Alamu, E.O. and Wireko-Manu, F.D. (2016). Retention of iron and Zinc in yam flour and boiled yam processed from white yam (D. rotundata) varieties. Food Science and Nutrition, 1-7.
    22. Quarcoe, C. and Wireko-Manu, F.D. (2016). The Effect of Steam and Hot Water Blanching on Some Quality Attributes of Cocoyam Leaf Puree. MOJ food processing and technology. Vol. 2 (5), pp. 1-5.
    23. Wireko-Manu, F.D., Agyare, A., Agbenorhevi, J.K. and Oduro, I. (2016). Development and quality assessment of cassava sweetpotato non – alcoholic beverage. MOJ food processing and technology, Vol. 2(3), pp. 1-5.
    24. Tabiri, B., Agbenorhevi, J.K., Wireko-Manu, D. and Ompouma, E.I. (2016). Watermelon Seeds as Food: Nutrient Composition, Phytochemicals and Antioxidant Activity. International Journal of Nutrition and Food Sciences, Vol. 2, pp. 139-144.
    25. Darko, S., Wireko-Manu, F.D. and Mills-Robertson, F.C. (2015). Enumerated Bacteria on Cooked Food Samples in Some Hotels in Kumasi in the Ashanti Region of Ghana. International Journal of Pure and Applied Science and Technology, Vol. 31(2), pp. 40-50.
    26. Darko, S., Mills-Robertson, F. C. and Wireko-Manu, F. D. (2015). Evaluation of some hotel kitchen staff on their knowledge on food safety and kitchen hygiene in the Kumasi Metropolis. International Food Research Journal, Vol. 22(6), pp. 2664-2669.

Related Profiles

Print page

SEND QUICK MAIL TO STAFF

Subject

Message

Your Email Address:
Note: this is to help the staff contact you back.