Nutritional, Microbial, and Sensory Evaluation of Complementary Foods Made from Blends of Orange-Fleshed Sweet Potato and Edible Insects by Isaac Agbemafle, Doris Hadzi, Francis K. Amagloh, Francis B. Zotor, Manju B. Reddy

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The Potential of Sweetpotato as a Functional Food in Sub-Saharan Africa and Its Implications for Health: A Review by Flora C. Amagloh, Benard Yada, Gaston A. Tumuhimbise, Francis K. Amagloh, Archileo N. Kaaya

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Household Processing Methods and Their Impact on Bioactive Compounds and Antioxidant Activities of Sweetpotato Genotypes of Varying Storage Root Flesh Colours by Flora C. Amagloh, Archileo N. Kaaya, Gaston A. Tumuhimbise, Arnold Katungisa, Francis K. Amagloh, Benard Yada

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Development of a bilayer biodegradable packaging material enriched with coffee waste extract for cake preservation by Salimata Yakubu, Hui Zheng, Jingwen Chen, Francis K. Amagloh, Jingge Xu, Xiaohan Chen, Li Wang, Li Li

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Quality evaluation of orange-fleshed sweet potato-pineapple blended jam by Newlove A. Afoakwah, Francis K. Amagloh, Gustav K. Mahunu, Shaheeda Wireduaa Ayyub, William Tchabo, Patrick Owusu-Ansah

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Types of indigenous vegetables consumed, preparation, preferences and perceived benefits in Ghana by Richard A. Atuna, Jemima Djah, Matthew A. Achaglinkame, Sanne Bakker, Linda Dari, Mildred Osei-Kwarteng, Gustav K. Mahunu, Irene Koomen, Francis K. Amagloh

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