Dr. Francis Alemawor

Senior Lecturer

Dept: Food Science and Technology
Dept. of Food Science and Technology,
College of Science,
Aboagye Menyeh Complex Building,
Room No.: B9
KNUST-Kumasi, Ghana

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Research Areas/Interests

Food Chemistry (Characterization and Shelf life assessment of Dietary Lipids, Bioactive compositional analysis) Fermented and Functional Foods (Microb...~more


    Bentil, J.A., Dzogbefia, V.P. and Alemawor, F. Enhancement of the nutritive value of cocoa (Theobroma cacao) bean shells for use as feed for animals through a two-stage solid state fermentation with Pleurotus ostreatus and Aspergillus niger. International Journal of Applied Microbiology and Biotechnology Research (2015) 3(2): pp. 20-30.

    Veronica M. Dossou, Jacob K. Agbenorhevi, Francis Alemawor, and Ibok Oduro Physicochemical and Functional Properties of Full Fat and Defatted Ackee (Blighia sapida) Aril Flours. American Journal of Food Science and Technology, (2014), Vol. 2, No. 6, 187-191. DOI:10.12691/ajfst-2-6-3. Available online at http://pubs.sciepub.com/ajfst/2/6/3

    Francis Alemawor, Jacob K. Agbenohervi and Adrian K. Poku. Partial Substitution of Cocoa Butter With Processed Shea Butter in Milk Chocolate. Journal of Food Science and Engineering 4 (2014) 212-217.

    1. Alemawor, E.O.K. Oddoye, V.P. Dzogbefia, J.H., Oldham, E.L.K. Osafo and A. Donkoh. Some Blood Indices in Finisher Broiler Chickens Fed Cocoa Pod Husk (Theobroma cacao. L) Fermented with P. ostreatus or treated with enzymes as ingredients in their diets. Ghana Journal of Agricultural Science. Vol. 47. No. 1 (2014). Available online at http://www.ajol.info/index.php/gjas/article/view/107016

    Joseph Issaka, Francis Alemawor, and Victoria P. Dzogbefia. (2013) Bioconversion Impact of Pleurotus ostreatus Fermentation on the Value of Rice and Groundnut By-products as Feed Resources, Research in Biotechnology, 4(5): 24-30.

    Oddoye, E.O.K., Alemawor, F., Agyente-Badu, K. and Dzogbefia, V.P. (2012). Proximate analysis of shea nut kernel cake/meal samples from industry and cottage industry and some methods of removal of anti-nutritional factors. International Journal of Biochemistry and Biotechnology (ISSN: 2169-3048), 1 (9): 239-242.

    Alemawor, F., Oddoye, E.O.K., Dzogbefia, V.P., Oldham, J.H. and Donkoh, A. (2010). Broiler Performance on Finisher Diets Containing Different Levels of Either Pleurotus ostreatus Fermented Dried Cocoa Pod Husk or Dried Cocoa Pod Husk Supplemented With Enzymes. Tropical Animal Health and Production, 42(5): 933-939 (‘DOI: 10.1007/s11250-009-9510-9)

    Francis Alemawor, Victoria P. Dzogbefia, Emmanuel O.K. Oddoye and James H. Oldham. (2009) Effect of Pleurotus ostreatus Fermentation on Cocoa Pod Husk Composition: Influence of Fermentation Period and Mn2+ Supplementation on the Fermentation Process, African Journal of Biotechnology, 8(9): 1950-1958

    Francis Alemawor, Victoria P. Dzogbefia, Emmanuel O.K. Oddoye and James H. Oldham. (2009) Enzyme Cocktail for Enhancing Poultry Utilisation of Cocoa Pod Husk, Scientific Research and Essays, 4(6): 555-559.

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