Okra pectin as lecithin substitute in chocolate by Delight N. Datsomor, Jacob K. Agbenorhevi, Fidelis M. Kpodo, Ibok N. Oduro

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Physicochemical evaluation of okra residue obtained after pectin extraction by Gifty Williams, Leonard D.K. De-Souza, Fidelis M. Kpodo, Jacob K. Agbenorhevi

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Effect of okra pectin on the quality and consumer acceptability of tigernut milk and fried yam by Vincent Abe-Inge, Jacob K. Agbenorhevi, Grace D. Katamani, Samuella B. Ntim-Addae, Fidelis M. Kpodo

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Proximate composition, phenolic, and antioxidant properties of soursop fruit parts by Pamella A. Osei, Fidelis M. Kpodo, Clement O. Tettey, Courage S. Dzah, Jacob K. Agbenorhevi, Gaston Hunkpe, Salifu Nanga

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Physicochemical and functional properties of pulp and pectin from agro-waste of three Cucurbitaceae species by Fidelis M. Kpodo, Jonathan Jato, Clementina Naa Adjeley Adjei, Azi Walter, Jacob K. Agbenorhevi, Joyce Duah, Peter Nuro-Ameyaw

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Okra (Abelmoschus esculentus L.) pectin yield as influenced by particle size and extraction solvent by Benjamin Afotey, Jacob K. Agbenorhevi, Leonard D.K. De-Souza, John K. Logosu, Fidelis M. Kpodo, Kolawole O. Falade

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Survey and evaluation of okra pectin extracted at different maturity stages by Jacob K. Agbenorhevi, Fidelis M. Kpodo, Ben K. B. Banful, Ibok N. Oduro, Vincent Abe-Inge, Delight N. Datsomor, Juliana Atongo, Beatrice Obeng

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