Prof. (Mrs.) Ibok Nsa Oduro


Professor


Dept: Food Science and Technology Office:
College of Science Complex Building, Third Floor, TF 9

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Research Areas/Interests

Development and Product Diversification of Underutilized Crops Perishable Crops Processing Food Compostional Studies Traditional Foods and Sys...~more

My full CV

Publications

    Refereed Journal Articles

      1. Adams, Z.S., Wireko-Manu, F.D., Agbenorhevi, J. and Oduro, I. (2019). Improved Yam-Baobab-Tamarind Flour Blends: Its Potential Use in Extrusion Cooking. Scientific African, p.e00126. https://doi.org/10.1016/j.sciaf.2019.e00126
      2. Adi, D.D., Oduro, I.N. and Tortoe, C. (2019). Physicochemical Changes in Plantain During Normal Storage Ripening. Scientific African, 6, 1-12 https://doi.org/10.1016/j.sciaf.2019.e00164
      3. Djameh, C., Ellis, W.O., Oduro, I., Saalia, F.K., Haslbeck, K. and Komlaga, G.A., 2019. Investment Readiness and Access to External Finance among Ghanaian Small and Medium-Size Enterprises.
      4. Djameh, C., Ellis, W. O., Oduro, I., Saalia, F. K., Haslbeck, K. and Komlaga, G. A. (2019). West African sorghum beer fermented with Lactobacillus delbrueckii and Saccharomyces cerevisiae: fermentation by?products. Journal of the Institute of Brewing. https://doi.org/10.1002/jib.562
      5. Djameh, C., Ellis, W. O., Oduro, I., Saalia, F. K., Blay, Y. M. and Komlaga, G. A. (2019). West African sorghum beer fermented with Lactobacillus delbrueckii and Saccharomyces cerevisiae: shelf?life and consumer acceptance. Journal of the Institute of Brewing. https://doi.org/10.1002/jib.563
      6. Datsomor, D. N., Agbenorhevi, J. K., Kpodo, F. M. and Oduro, I. N. (2019). Okra pectin as lecithin substitute in chocolate. Scientific African, 3, p.e00070. https://doi.org/10.1016/j.sciaf.2019.e00070
      7. Laryea, D., Koomson, D., Oduro, I. and Carey, E., (2019). Evaluation of 10 genotypes of sweetpotato for fries. Food Science & Nutrition. 7, 589-598 DOI: 10.1002/fsn3.881
      8. Tetteh, O.N.A., Ulrichs, C., Huyskens-Keil, S., Mewis, I., Amaglo, N.K., Oduro, I.N., Adarkwah, C., Obeng-Ofori, D. and Förster, N., (2019). Effects of harvest techniques and drying methods on the stability of glucosinolates in Moringa oleifera leaves during post-harvest. Scientia Horticulturae, 246, 998-1004.
      9. Boakye, A. A., Gudjónsdóttir, M., Wireko?Manu, F. D., Oduro, I., Ellis, W. O., & Chronakis, I. S. (2018). Water?starch interactions of red and white cocoyam (Xanthosoma sagittifolium). Starch?Stärke, 1800128.
      10. Asamoa A. A., Essel E. A., Agbernorhiv, J. A and Oduro I. N. (2018) Effect of Processing Methods on the Proximate Composition, Total Phenols and Antioxidant Properties of Two Mushroom Varieties. American Journal of Food and Nutrition 6 (2): 55-59, DOI: 10.12691/ajfn-6-2-4.

       

      1. Owureku-Asare, M., Oduro, I., Saalia, F. K., Tortoe, C. and Ambrose, R. P. K. (2018) Physicochemical and Nutritional Characteristics of Solar and Sun-dried Tomato Powder. Journal of Food Research 7(6): 1-15 https://doi.org/10.5539/jfr.v7n6p1
      2. Laryea, D., Wireko-Manu, F.D. and Oduro, I. (2018) Formulation and characterization of sweetpotato-based complementary food. Cogent Food & Agriculture 4 (1): 1-15.
      3. Kpodo, F. M., Agbenorhevi, J. K., Alba, K., Oduro, I. N., Morris, G. A. and Kontogiorgos, V. (2018) Structure-Function Relationships in Pectin Emulsification. Food Biophysics, 13(1): 1-9.
      4. Adi, D. D., Oduro, I., Tortoe, C., Kwofie, E. M. and Simpson, B. K. (2018) Physicochemical Characteristics and Microbiological Quality of Senescent Plantain Products. Cogent Food & Agriculture; 4: 144159: 1-17. https://doi.org/10.1080/23311932.2018.1441596

       

      1. Boakye, A.A., Wireko-Manu, F.D., Oduro, I, Ellis, W. O., Gudjonsdottir, M. and Chronakis, I. (2018). Utilizing cocoyam (Xanthosoma sagittifolium) for food and nutrition security, a review. Food Science and Nutrition. 6:703–713. DOI: 10.1002/fsn3.602
      2. Aryeetey, E., Wireko-Manu, F.D., Asante, J.O., Laryea, D., Ellis, W.O., Oduro, I. and Ngadi, M. (2018). Recipe standardization of bread using cassava-wheat composite flour, Journal of Culinary Science & Technology, 1-24. DOI: 10.1080/15428052.2018.1429972, https://doi.org/10.1080/15428052.2018.1429972
      3. Buckman, E. S., Oduro, I., Plahar, W. A., and Tortoe, C. (2018). Determination of the Chemical and Functional Properties of yam bean (Pachyrhizuserosus (L.) Urban) flour for food systems. Food science & nutrition 6 (2): 457-463. https://doi.org/10.1002/fsn3.574
      4. Adu-Kwarteng, E., Oduro, I., Ellis, W. O. and Agbenorhevi J.K (2017) Quality Characteristics of Native Starch from Selected Improved Varieties of Sweetpotato (Ipomoea batatas) Agricultural and Food Science Journal of Ghana 10 (1): 818-831
      5. Sanful, R. E., Oduro, I. and Ellis, W. O. (2017) Effects of pre-treatment and drying methods on the pasting characteristics, amylose content and colour of Aerial Yam (Dioscorea bulbifera) flour. International Journal of Food Science and Nutrition 2(4):23-28.

       

      1. Ofosu, I. W., Ellis, W. O., Nsiah, K. and Oduro, I. (2017) Neglected and Underutilized Legumes (NULs): Exposure Assessment, Habitual Cooking and Eating habits and Consumers’ characteristics. Journal of Food Security 5(5):169-175. DOI:10.12691/jfs 5-5-3.

       

      1. Ofosu, I. W., Ellis, W. O., Nsiah, K. and Oduro, I. (2017) Neglected and Underutilized Legumes (NULs): Hazards and Probabilistic Risks associated with some selected dietary lectins. Journal of Food Security 5(6):212-222. DOI:10.12691/jfs 5-6-2.

       

      1. Ofosu, I. W., Ellis, W. O., Nsiah, K. and Oduro, I. (2017) Essential Amino Acid Quality profile in Neglected and Underutilized Legumes (NULs). Food Science and Quality Management 68:16-22.
      2. Grant, F.W., Oduro, I., Wireko-Manu, F.D & Zaukuu, J.L.Z (2017) A Traditional Biscuit Fortified with Orange-fleshed Sweetpotato Puree and Cowpea Flour. Food Science and Nutrition Technology. 2(2): 1-11 3.
      3. Laryea, D., Wireko-Manu, F. D. and 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, 5(5), 210-219. Available online at DOI:10.12691/ajfst-5-5-7
      4. Kpodo, F. M., Agbenorhevi, J. K., Alba, K., Bingham, R. J., Oduro, I. N., Morris, G. A., and Kontogiorgos, V. (2017). Pectin isolation and characterization from six okra genotypes. Food Hydrocolloids, 72, 323–330. https://doi.org/10.1016/j.foodhyd.2017.06.014
      5. Ayensu, J., Edusei, A., Oduro, I., and Larbie, C. (2017). Status of Some Antioxidant Micronutrient and Pregnancy Outcomes in Ghanaian Adolescents Attending Antenatal Clinic in Urban (Suntreso) and Rural (Mampong) Hospitals. European Journal of Nutrition & Food Safety, 7(2), 120–127. https://doi.org/10.9734/EJNFS/2017/24209
      6. Boakye, A. A., Gudjónsdóttir, M., Skytte, J. L., Chronakis, I. S., Wireko-Manu, F. D., and Oduro, I. (2017). Characteristics of Xanthosoma sagittifolium roots during cooking, using physicochemical analysis, uniaxial compression, multispectral imaging and low field NMR spectroscopy. Journal of Food Science and Technology, 1–14. https://doi.org/10.1007/s13197-017-2704-7
      7. Adu-Dapaah, H., Osei-Bonsu, I., Oduro, I. and Aseidu, J. (2017). Recent advances in production, processing and utilization of Moringa oleifera in Ghana. Acta horticulturae DOI: 10.17660/ActaHortic.2017.1158.21.
      8. Appiah, F., Oduro, I., and Ellis, W.O. (2016). Nutritional composition of breadfruits (Artocarpus spp. and Treculia africana) in Ghana. Acta horticulturae 1128, 15-20 DOI: 10.17660/ActaHortic.2016.1128.3
      9. Iddrisu, I., Oduro, I. and Tandoh, M.A. (2016). The Effect of Dandelion Leaves and Roots on Blood Glucose in Type 2 Diabetic Patients. Journal of Nutritional Ecology and Food Research, 3(2): 125-132.
      10. Wireko-Manu, F.D., Otu, M.B., Aryeetey, E., Quarcoo, C. and Oduro, I. (2016). Acceptability of Instant Cassava-soybean Based Complementary Food by Weaning Mothers. British Journal of Applied Science & Technology. 18(6): 1-11.
      11. Owusu-Mensah, E., Oduro, I., Ellis, W.O. and Carey, E.E. (2016). Thermal Stability of β-Amylase Activity and Sugar Profile of Sweet-Potato Varieties during Processing. Journal of Nutrition and Food Sciences, 6(4): 1–5.
      12. Owureku-Asare, M., Kingsly Ambrose, R. P., Oduro, I., Tortoe, C. and Saalia, F.K. (2016). Consumer knowledge, preference, and perceived quality of dried tomato products in Ghana. Food Science and Nutrition, 1- 8, DOI: 10.1002/fsn3.439.
      13. Zaukuu, J.-L. Z, Oduro, I. and Ellis, W.O. (2016). Processing methods and microbial assessment of pito (an African indigenous beer), at selected production sites in Ghana Institute of Brewing & Distilling. Journal Institute of Brewing, 1-9 DOI 10.1002/jib.373.
      14. Adjepong, M., Agbenorku, P., Brown, P and Oduro, I. (2016). The role of antioxidant micronutrients in the rate of recovery of burn patients: a systematic review Burns and Trauma, 4(1): 1-7 DOI 10.1186/s41038-016-0044-x.
      15. Wireko-Manu, F.D., Agyare, A., Agbenorhevi, J., & Oduro, I. (2016). Development and Quality Assessment of Cassava-Sweetpotato Non-Alcoholic Beverage. MOJ Food Processing and Technology, 2(3): 1–5.
      16. Owusu-Mensah, E., Oduro, I., Ellis, W.O. and Carey, E.E. (2016). Cooking Treatment Effects on Sugar Profile and Sweetness of Eleven-Released Sweet Potato Varieties. Journal of Food Process Technology, 7(4): 1-6.
      17. Owusu, J., Oldham, J.H., Oduro, I., Ellis, W.O., Amissah, A. and Nkrumah, K. (2016). Assessing the suitability of locally produced gum exudates in the food industry. International Journal of Technology and Management Research, 5: 24–30.
      18. Laryea, D., Akoto, E.Y., Oduro, I. and Appaw, W.O. (2016). Consumer perception of traditional foods in Ghana: a case-study in Kumasi and Sekondi. Nutrition and Food Science, 46(1): 96 – 107.
      19. Iddrisu, I., Oduro, I., Tandoh, M.A. and Annan, R.A. (2015). Anti-diabetic effect of dandelion leaves and roots in type two diabetic patients: A systematic review. Nutrition and Food Science, 45(3): 479-492.
      20. Arthur, E., Oduro, I. and Kumah, P. (2015). Effect of Maturity Stage and Postharvest Calcium Chloride Treatment on the Quality and Storage Life of Tomatoes (Lycopersicon esculentum, Mill). Journal of Post-Harvest Technology, 3(3): 74-81.
      21. Arthur, E., Oduro, I. and Kumah, P. (2015). Postharvest Quality Response of Tomato (Lycopersicon Esculentum, Mill) Fruits to Different Concentrations of Calcium Chloride at Different Dip-Times. American Journal of Food and Nutrition, 5 (1): 1-8.
      22. Boakye, A.A., Wireko-Manu, F.D., Agbenorhevi, J.K., and Oduro, I. (2015). Antioxidant activity, total phenols and phytochemical constituents of four underutilised tropical fruits. International Food Research Journal, 22(1): 262-268.
      23. Effah-Manu, L., Oduro I., Addo, A., and Adjei I.A (2015). Mathematical Modeling of Infra-red Drying of Mango-Sweetpotato Leathers. Scholars Journal of Engineering and Technology, 3(4A): 334-340.
      24. Buckman, E.S., Plahar, W.A., Oduro, I.N. and Carey, E.E. (2015). Effects of Sodium Metabisulphite and Blanching Pretreatments on the Quality Characteristics of Yam Bean (Pachyrhizus erosus) Flour. British Journal of Applied Science and Technology, 6(2): 138-144.
      25. Adjepong, M., Agbenorku, P., Brown, P. and Oduro, I. (2015). The effect of dietary intake of antioxidant micronutrients on burn wound healing: a study in a tertiary health institution in a developing country. Burns and Trauma, 3(12): 1-7.
      26. Sanful, R.E., Oduro, I., Addo, A. and Ellis, W.O. (2015). Influence of Boiling, Temperature and Thickness on Drying Time of Aerial Yam (Dioscorea bulbifera). Scholars Journal of Engineering and Technology, 3(8): 701-706.
      27. Sanful, R.E., Oduro, I., Addo, A. and Ellis, W.O. (2015). Air Drying Characteristics of Aerial Yam (Dioscorea bulbifera). Scholars Journal of Engineering and Technology, 3(8): 693-700.
      28. Boakye, A.A., Wireko-Manu, F.D., Agbenorhevi, J.K. and Oduro, I. (2014). Dietary fibre, ascorbic acid and proximate composition of tropical underutilised fruits. African Journal of Food Science, 8(6): 305-310.
      29. Dossou, V.M., Agbenorhevi, J.K., Alemawor, F. and Oduro, I. (2014). Physicochemical and Functional Properties of Full Fat and Defatted Ackee (Blighia sapida) Aril Flours. American Journal of Food Science and Technology, 2(6): 187-191.
      30. Asante, F.A., Oduro, I., Ellis, W.O. and Saalia, F.K. (2014). Effect of Planting Period and Site on the Chemical Composition and Milk Acceptability of Tigernut (Cyperus Esculentus L) Tubers in Ghana. American Journal of Food and Nutrition, 2(3): 49-54.
      31. Asante, F.A., Saalia, F.K., Oduro, I. and Ellis, W.O. (2014). Modelling of Milk Solids Extraction from Tigernut (Cyperus Esculentus L) Tubers Using Response Surface Methodology. International Journal of Food Science and Nutrition Engineering, 4(3): 73-79.
      32. Asante, F.A. Ellis, W.O., Oduro, I. and Saalia, F.K. (2014). Effect of Soaking and Cooking Methods on Extraction of Solids and Acceptability of Tiger Nut (Cyperus Esculentus L) Milk. Journal of Agricultural Studies, 2(2): 76-86.
      33. Addy, R.N.A., Wireko-Manu, F.D. and Oduro, I. (2014). Physicochemical and pasting properties of starch extracted from four yam varieties. Journal of Food and Nutrition Sciences, 2(6): 262-269.
      34. Owusu-Mensah, E., Oduro, I., Dziedzoave, N.T. and Sarfo, K.J. (2014). Effect of air-rest treatment on rice malt. Plant Science International, 1(1): 41-46.
      35. Akwetey, W. Y., Oduro, I.N. and W.O. Ellis. (2014). Whole cowpea (Vigna unguiculata) flour (WCPF) as non-conventional extender in meatloaf. Food Bioscience, 5:42–46.
      36. De-Heer, N.E., Twumasi, P., Tandoh, M.A., Ankar-Brewoo, G. and Oduro, I. (2013). Formulation and Sensory Evaluation of Herb Tea from Moringa oleifera, Hibiscus sabdariffa and Cymbopogon citratus. Journal of the Ghana Science Association, 15(1): 53-62.
      37. Wireko-Manu F.D., Oduro, I., Ellis, W.O., Asiedu, R. and Maziya Dixon, B. (2013). Food Quality Changes in Water Yam (Dioscorea Alata) During Growth and Storage. Asian Journal of Agricultural and Food Sciences, 1(3): 66-72.
      38. Wireko-Manu F.D., Oduro, I., Ellis, W.O., Asiedu, R., B. Maziya Dixon (2013). Potential Health Benefits of Water Yam (Dioscorea alata). Food and Function, 4: 1496-1501.
      39. Wireko-Manu, F.D., Ellis, W.O., Oduro, I., Asiedu, R., and Maziya-Dixon, B. (2013). Prediction of the suitability of water yam (Dioscorea alata) for amala product using pasting and sensory characteristics. Journal of Food Processing and Preservation, 38(3): 1339–1345.
      40. Effah-Manu, L., Oduro, I. and Addo, A. (2013). Effect of Dextrinized Sweet potatoes on the Physicochemical and Sensory Quality of Infra-Red Dried Mango Leather. Journal of Food Process Technology, 4: 230.
      41. Sanful, R.E., Oduro, I. and Ellis W.O. (2013). Effect of Pre-treatment and Drying on the Nutritional and Mineral Composition of bulbifera flour. Journal of Biological and Food Science Research, 2(4): 37-44.
      42. Sanful R.E., Oduro, I. and Ellis, W.O. (2013). Effect of pre-treatment and drying on the functional properties of bulbifera flour. Sky Journal of Food Science, 2(4): 27 – 34.
      43. Sanful, R.E., Oduro, I. and Ellis, W.O. (2013). Proximate and Functional Properties of Five Local Varieties of Aerial Yam (Dioscorea bulbifera) in Ghana, Middle East Journal of Scientific Research, 14(7): 947-951.
      44. Tobibu, S.A., Amankwah, E. and Oduro, I. (2013). Chemical stability of vacuum packaged West African cheese (Wagashie). Scientific Research and Essay, 8(26): 1212-1218.
      45. Ofosu, I.W., Oppong, S.Y. and Oduro, I. (2012). Optimization of Incorporation Conditions of Renealmia battenbergiana Extract in Refined Bleached Deodorized (RBD) Palm Olein. Food and Nutrition Sciences, 3: 1076-1083.
      46. Akwetey, W.Y., Ellis, W.O. and Oduro, I.N. (2012). Using Whole Cowpea Flour (WCPF) in Frankfurter-Type Sausages. Journal of Animal Production Advances, 2(10): 450-455
      47. Nagre, R.D., Ellis, W.O. and Oduro, I. (2012). Yield and quality of Pycnanthus kombo kernel butter as affected by temperature-moisture interactions. African Journal of Food Science, 6(8): 224-231
      48. Sarfo, N.S., Oduro, I. and Sarfo, K.J. (2012). Visible evidence for the formation of copper complexes in garlic extracts treated with copper sulfate and sodium nitrite mixture. Science Letter Journal, (1): 1-6
      49. Appiah, F., Oduro, I., Ellis, W.O. and Agu, G. (2012). Comparative assessment of the performance of Parkia biglobosa, Glycine max and Treculia Africana in the production of a local condiment (dawadawa) in Ghana. African Journal of Food Science, 6(5): 111-116
      50. Appiah, F., Oduro, I. and Ellis, W.O. (2012). Predicting the digestibility of nutrient and energy values of 4 breadfruit varieties based on chemical analysis. Pakistan Journal of Nutrition, 11(4): 401-405
      51. Ofosu, I.W., Owusu, A.A., Mensah, W.A., Oldham, J.H. and Oduro, I. (2011). Modeling the Formulation and Shelf Life of Avocado (Persea americana) Fruit Spread. American Journal of Food Technology, 6(8): 661-673
      52. Apea-Bah, F.B., Oduro, I., Ellis W.O. and Safo-Kantanka O. (2011). Factors Analysis and Age at Harvest Effect on the Quality of Flour from Four Cassava Varieties. World Journal of Diary & Food Sciences, 6(1): 43-54
      53. Wireko-Manu, F.D., Ellis, W.O., Oduro, I., Asiedu, I.R. and Maziya-Dixon, B. (2011). Physicochemical and Pasting Characteristics of Water Yam ( alata) in Comparison with Pona (D. rotundata) from Ghana. European Journal of Food Research & Review, 1(3): 149-158
      54. Nagre, R.D., Oduro, I. and Ellis, W.O. (2011). Comparative physicochemical evaluation of kombo a kernel fat produced by three different processes. African Journal of Food Science and Technology, 2(4): 83-91
      55. Apea-Bah, F.B., Oduro, I., Ellis, W.O. and Safo-Kantanka O. (2011). Multivariate Analysis and Age at Harvest Effect on Sensory Preference of Gari from Four Cassava Varieties. American-Eurasian Journal of. Agriculture and Environmental Science, 11(3): 326-333
      56. Appiah, F., Oduro, I. and Ellis, W.O. (2011). Pasting properties of Treculia Africana seed flour in Ghana and the production of a breakfast meal. Agriculture and Biology Journal of North America, 2(2): 325-329
      57. Appiah, F., Oduro, I. and Ellis, W.O. (2011). Proximate and mineral composition of Artocarpus altilis pulp flour as affected by fermentation. Pakistan Journal of Nutrition, 10 (7): 653-657
      58. Appiah, F., Oduro, I. and Ellis, W.O. (2011). Functional properties of Artocarpus altilis pulp flour as affected by fermentation. Agriculture and Biology Journal of North America 2(5): 73-79
      59. Owusu, D., Oduro, I. and Ellis, W.O. (2011). Development of crackers from cassava and sweet potato flours using Moringa oleifera and Ipomoea batatas leaves as fortificant. American Journal of Food and Nutrition, 1(3): 114-122
      60. Owusu-Mensah, E., Oduro, I., Dziedzoave, N.T. and Sarfo, K.J. (2011). Improving the Malting Qualities of Rice Grain Using Gibberellic Acid (GA3). American Journal of Experimental Agriculture, 1(4): 432-439
      61. Owusu-Mensah, E., Oduro, I. and Sarfo, J., (2011). Steeping: A way of improving the malting of rice. Journal of Food Biochemistry, 35: 80-91
      62. Ofosu, I.W., Appiah-Nkansah, E., Owusu, L., Apea-Bah, F.B., Oduro, I. and Ellis, W.O. (2010). Formulation of Annatto feed concentrate for layers and the evaluation of egg yolk colour preference of consumers. Journal of Food Biochemistry, 34(1):66-77
      63. Wireku-Manu, F.D., Ellis, W.O. and Oduro, I. (2010). Production of non-alcoholic beverage from sweetpoato (Ipomea batatas). Africa Journal of Food Science, 4(4): 180-183
      64. Ofosu, I.W., Apea-Bah, F.B., Adu-Gyamfi, A., Ankar-Brewoo, G.M., Oduro, I., Ellis, W.O., Boakye-Wallace, M. and Owusu-Marfo, A. (2010). Effect of irradiation on inoculated Salmonella parathyphi B and the colour of freeze-dried egg yolk. African Journal of Food Science, 4(9): 603-607
      65. Gyedu-Akoto, E., Oduro, I., Ellis, W.O., Amoah, F.M. and Oldham, J.H. (2010). Utilization of Cashew Gum in the Production of Pineapple Jam and Cashew Apple Juice Drink. Global Science Books, 4(1): 12-16
      66. Ofosu, I.W., Oduro, I., Ankar-Brewoo, G.M., Opoku, B.N. and Peterson, M.B. (2010). Pasting properties of starches and physicofunctional properties of proteins from some underutilized legumes. Macromolecules: An Indian Journal, 6(2): 100-109
      67. Ofosu, I.W., Adjei, I.A., Kwetey, N.P.A., Ankar-Brewoo, G.M., Oduro, I. and Ellis, W.O. (2009). Quantitative descriptive sensory analysis of the performance of pregelatinized starch-protein admixtures at fat mimetic in wheat bread. Pakistan Journal of Nutrition, 8(10): 1559-1566
      68. Baah, F.D., Maziya-Dixon, B., Asiedu, R., Oduro, I. and Ellis, W.O. (2009). Nutritional and some biochemical composition of alata (Dioscorea spp) tubers. International Journal of Food Agriculture and Environment, 7(2): 373-378
      69. Baah, F.D., Maziya-Dixon, B., Asiedu, R., Oduro, I. and Ellis, W.O. (2009). Physicochemical and pasting characteristics of water yam (Dioscorea spp) and relationship with eating quality of pounded yam. Journal of Food, Agriculture and Environment, 7(2): 107-112
      70. Oduro, I., Larbie C., Amoako T.N.E. and Antwi-Boasiako A.F. (2009). Proximate Composition and Basic Phytochemical Assessment of two varieties of Terminalia catappa (Indian Almond). Journal of Science and Technology, 29(2): 1-6
      71. Appaw, O.W, Oduro, I and Ellis, W.O. (2009). Effect of Ethy-Gen II®Ripening Concentrate on Ripening and Sensory Properties of Mangoes (Mangifera indica ). Pakistan Journal of Nutrition, 8(10): 1641-1644
      72. Ofori, G., Oduro, I., Ellis, W.O. and Dapaah, H.K. (2009). Assessment of Vitamin A content and Sensory Attributes of new Sweetpotato (Ipomoea batatas) genotypes in Ghana. Africa Journal of Food Science, 3(7):184-192
      73. Apea-Bah, F.B., Oduro, I., Ellis, W.O. and Safo-Kantanka, O. (2009). Principal components analysis and age at harvest effect on quality of gari from four elite cassava varieties in Ghana. African Journal of Biotechnology, 8(9): 1943-1949
      74. Gyedu-Akoto, E., Oduro, I., Amoah, F.M., Oldham J.H., Ellis, W.O. and Opoku-Ameyaw, K. (2008). Physicochemical properties of cashew tree gum. African Journal of Food Science, 2: 60-64
      75. Gyedu-Akoto, E., Oduro, I., Amoah, F.M., Oldham J.H., Ellis, W.O. and Opoku-Ameyaw, K., Asante, F., and Bediako, S. (2008). Quality estimation of cashew gum in the production of chocolate pebbles. African Journal of Food Science, 2: 16-20
      76. Oduro, I., Ellis, W.O. and Owusu, D. (2008). Nutritional Potential of two leafy vegetables: Moringa oleifera and Ipomoea batata Scientific Research and Essay, 3(2): 57–60
      77. Oduro I., Ellis, W.O, Acquah, S. and Kyeremateng, F. (2008). Solar and tray-drying methods and physicochemical properties of sweetpotato starch. Ghana Journal of Agricultural Science, 41(1): 95-102
      78. Oduro, I., Sulemana, A., Ellis, W.O. and Oti-Boateng, P. (2007). Breakfast Meal from Breadfruit and Soybean Composite. Discovery and Innovation, 19: 238-242
      79. Oduro, I., Ellis, W.O. and Narh, S.T. (2007) Expanding Breadfruit utilization, its potential for Pasta production. Discovery and Innovation, 19: 243-247.
      80. Ellis, W.O., Oduro, I., Appiah, F. and Antwi, Y. (2007). Quality of oil from Treculia Africana – an underutilized Forest plant. Discovery and Innovation, 19: 267-270.
      81. Agbenorhevi, J.K., Oduro, I., Ellis, W.O., Abodakpi, V.D. and Elebu, S.E. (2007). Effect of Soaking, Autoclaving and Repeated Boiling on Oligosaccharides in Cowpea. Nigerian Food Journal, 25(2): 88-94.
      82. Gyedu-Akoto, E., Oduro, I., Amoah, F.M., Oldham, J.H., Ellis, W.O. and Opoku-Ameyaw, K. (2007). Rheological properties of aqueous cashew tree gum solutions. Scientific Research and Essay, 2(10): 458-56.
      83. Gyedu-Akoto, E., Oduro, I., Amoah, F.M., Oldham, J.H., Ellis, W.O., Opoku-Ameyaw, K. and Hakeem, R.B. (2007). Locational and maturity effects on cashew tree gum production in Ghana. Scientific Research and Essay, 6(11): 499-501.
      84. Aryee, F.N.A., Oduro, I., Ellis, W.O. and Afuakwa, J.J. (2006). The physicochemical properties of flour from 31 varieties of cassava. Food Control, 17: 916-922.
      85. Oduro, I., Ellis, W.O., Dzomeku, B.M., Darko-Mensah, K.O. and Anno-Nyako, F.O. (2006). Agronomic and Physiochemical Evaluation of FHIA-03 (Hybrid cooking banana) Journal of the Ghana Science Association, 8: 127-134.
      86. Ellis, W.O., Oduro, I. and Terkuu, D.M. (2005). Preliminary Studies on Extension of the Shelf life of Pito. Journal of Science and Technology, 25(1): 11-15.
      87. Baah, F.D, Oduro, I. and Ellis, W.O. (2005). 'Evaluation of the Suitability of Cassava and Sweetpotato Flours for Pasta Production. Journal of Science and Technology, 25(1): 16-24.
      88. Owusu, J., Oldham, J.H., Oduro, I., Ellis, W.O. and Barimah, J. (2005). Viscosity studies of cashew gum. Tropical Science, 45: 86-89.
      89. Ofosu, I.W., Oldham, J.H., Oduro, I. and Ellis, W.O (2004). Preparation of acetylated and carboxylated modified starches from cassava. Journal of Ghana Science Association, 6(1): 58-60.
      90. Amissah, J.G.N., Ellis, W.O., Oduro, I. and Manful, J.T. (2003). Nutritional composition of bran from new rice varieties under study in Ghana. Food Control, 14: 21-24.
      91. Oduro, W., Ellis, W.O., Oduro, I. and Tetteh, D. (2003). Meat quality assessment of selected wild mammalian species. Journal of Science and Technology, 23(2): 11-15.
      92. Adu-Kwarteng, E., Ellis, W.O., Oduro, I. and Manful, J.T. (2003) Rice Grain Quality: A comparison of local varieties with new varieties under study in Ghana. Food Control, 14: 507-514
      93. Ellis, W.O., Oduro, I., Barimah, J. and Otoo, J. A. (2003). Quality of starch from six (6) Japanese sweetpotato varieties under study in Ghana. African Journal of Root and Tuber Crops, 5(2): 38-40.
      94. Oduro, W., Ellis, W.O., Oduro, I. and Tetteh, D. (2002). Meat yield and quality of selected snail species in Ghana. Journal Ghana Science Association, 4(2): 24-31.
      95. Oduro, W, Ellis, W.O., Oduro, I. and Farouk, D.A. (2002). Behaviour and Food Preference of Maxwell’s Duiker (Cephalophus Maxwelli Thunberg, 1789) In Captivity. International Journal on Nature Conservation in Africa, 18(2): 1-12.
      96. Yempew, S., Ellis, W.O., Oduro, I. and Dziedzoave, N.T. (2001). Characterization of sweetpotato starch – The effect of cultivation time. Journal Ghana Science Association, 3: 41-44.
      97. Oduro, W., Ellis, W.O., Oduro, I. and Tetteh, D. (2001). Nutritional quality of selected Ghanaian crab species. Journal Ghana Science Association, 3: 37-40.
      98. Boakye, I.K., Ellis, W.O., Oldham, J.H. and Oduro, I. (2001). Characterization of starch from selected cassava varieties and their possible use for Pasta production. Journal Ghana Science Association, 3(2): 51-55.
      99. Dziedzoave, N.T., Ellis, W.O., Oduro, I. and Oldham, J.H. (2000). Quality assessment of fermented cassava dough (agbelima) on Ghanaian markets. Journal of Applied Science and Technology, 5: 142-147.
      100. Dziedzoave, N.T., Ellis, W.O., Oldham, J.H. and Oduro, I. (2000). Optimizing agbelima production: varietal and fermentation effect on product quality. Food Research International, 33: 867-873.
      101. Oduro, I., Ellis, W.O., Dziedzoave, N.T. and Nimako-Yeboah, K. (2000). Quality of gari from selected processing zones in Ghana. Food Control, 11: 297-303.
      102. Oduro, I., Ellis, W.O., Aryeetey, S.K., Ahenkora, K. and Otoo, J.A. (2000). Pasting characteristics of starches from new varieties of sweet potatoes. Tropical Science, 40: 25-28.
      103. Oduro, I. and Clarke, B. (1999). The quality assessment of gari produced by using microwave energy. International Journal Food Science & Technology, 34: 365-370.
      104. Appiah, F., Matthias, J., Ellis, W.O. and I. (1998). Studies on Traditional Cheese (Woagashie) production in the Ashanti region. Journal of Ghana Science Association, 1(1): 96-104.
      105. Ofosu-Okyere, A., Ellis, W.O., Oldham, J.H. and Oduro, I. (1997). A review of some packaging materials/techniques used in Ghana. Journal Univ. of Sci. & Tech., 17: 13-19.
      106. Ellis, W.O., Baah, G.O. and Oduro, I. (1997). Effect of processing on the nutritional quality of ‘Zomkoum’. Chemistry and Industry, 9: 160-172.

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