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 Dr. Mrs. Charlotte Oduro-Yeboah 

     

     Dr. Mrs. Charlotte Oduro-Yeboah

             Senior Research Scientist

              

     

 

Female
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Senior Research Scientist
Roots and tubers, Cereals, fruit and vegetables processing and preservation, Sensory Science
Senior Member
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National and international collaboration

a. National collaboration

  • Ministry of Food and Agriculture
  • Ministry of Food and Agriculture- Women in Agriculture Development
  • University of Ghana, Legon.
  • Kwame Nkrumah University of Science and Technology, Kumasi
  • Technoserve

b. International collaboration

  • Natural Resources Institute -University of Green-wich, UK
  • United States Department of Agriculture, Philadelphia, U.S.
  • Centre de coopération internationale en recherche agronomique pour le développement CIRAD, Montpellier- France
  • Université Abomey Calavi, Benin.
  • Université Tananarive, Madagascar.
  • Université de Ngaoundéré, Cameroun.
  • Competitive African Rice Initiative

Key Areas of Research

Training programmes
  • Training for capacity building of women processors in improved parboiling technology in Tamale, East Gonja, Gushegu, Mion, Saboba, Chereponi, Yendi districts of the Northern Region of Ghana (Service provider) for CARI/WALMART/Technoserve.
  • Master Trainer to Single Mothers Association on parboiling and business skills in the Upper and Northern regions for (Service provider) CARI/WALMART/Christian Aid.
Food Tradition Revisited by Research project (AFTER)

The objective of AFTER was to improve traditional African products in the light of combined and/or new technologies for mutual benefits for the consumers, the companies and the producers of Africa and Europe. The project focused on one developing country continent only, Africa. The project involved seven African countries (Benin, Cameroon, Egypt, Madagascar, Senegal, Ghana and South Africa) and four EU countries (France, Portugal, Italy and the UK).

Millennium Development Account

Technical training service providers, accredited by the Millennium Development Authority (MiDA) of the Millennium Challenge Account at the West Mamprusi District of the Northern Region- Consultancy work.

Cassava Adding Value to Africa Project(C:AVA).

Responsible for training of medium to large scale processors of High Quality Cassava Flour in Volta, Brong Ahafo regions of Ghana. Was part of the team that developed training manuals for High Quality Cassava Flour. (Bill and Melinda Gates Foundation) (Agricultural Research Institutes in Tanzania, Namulonge and Serere ARIs in Uganda, and Crops Research Institute, Department of Agricultural Research and Technical Services and Chancellor College in Malawi and University of Agriculture, Abeokuta and the National Root Crops Research Institute in Nigeria, and IITA and NRI, UK).

 

CSIR-FRI/EU Cassava SME’S project Developed appropriate quality assurance systems for small and medium scale enterprises processing Root and tubers (cassava SME’S) to provide quality for their products. This was conducted under the CSIR-FRI/EU cassava SME’S project. Trained all the staff of selected SME’S on developed quality systems of their products and food safety management programmes on food processing to ensure safer foods.

Food Research Institute/GTZ/MOAPP Dried

Fruits Shelf—Life Studies. Assisted in shelf-life studies of the dried fruits.(GIZ) Export Marketing and Quality Awareness Project- MD2 pineapples Fertilizer Trials. (Ministry of Food and Agriculture). Development of Protein Extruded snacks from Plantain and Cowpea (United States Development Agency)

Brief overview of Technology/Innovation:

White kenkey, is a stiff dumpling, produced using dehulled maize and is usually packaged in maize sheath. It has remained as an ethnic food, restricted to certain localities. The quality attributes of the kenkey have been linked to steeping of maize grains and dough fermentation. Compared to Ga and Fante kenkey, nsiho or white kenkey is less sour in taste, hence blander, and less sticky in texture (Obodai et al., 2014). In Ghana, attempts are therefore being made to develop white kenkey further for a wider market as part of an European Union project known as the African Food Tradition Revisited by Research Project (AFTER). For my doctoral thesis, I developed standardized method for production of white kenkey which is known as nsiho or Akporhie in the local parlance. This process will help produce consistent quality white kenkey at all times and meet consumer demands. The technology is yet to be transferred as a result of unavailability of funds. The technology is however available for interested small and medium food industries. Women processors at Asuogyaman district of the Eastern region would have to be trained on the standardized processing procedures developed for production of white kenkey.

Target area or beneficiaries:

White kenkey processors at Anum and Atimpoku of the Asuogyaman district of the Eastern region.

Problem that innovation is meant to solve:

Consistent quality white kenkey will be available at all times. The problem of variation in the quality of white kenkey from different processors or even the same processor will be a thing of the past

Where and how to access innovation/technology:

CSIR-Food Research Institute, P.o.Box M20, Accra. Charlotte Oduro-Yeboah 233-266416122/233-277452223, 233-302-519092

Success stories of research results on beneficiary communities, towns or country:
  • Trained medium to large Scale processors of (High Quality Cassava Flour) HQCF in Volta, Brong Ahafo regions of Ghana. Developed training manuals for HQCF. The livelihood of processors in these regions have improved.
  • Trained all the staff of selected SME’S on developed quality systems of their products and food safety management programmes on food processing to ensure safer foods.
  • Training of clients from Vega foods on the production of fufu flours, maize products, cassava starch and high quality cassava flour.
  • Technology for the use of fufu flour was introduced to Chopbar operators at Sokodi and Suhum in the Volta Region.
Career development or enhancement programs:
  • I organized a role modelling event for 109 female science students from the Faith Community Baptist Complex of schools, Madina under the theme: Inspiring Girls for Science Careers: An AWARD role modelling event. 21st June, 2011.
  • I am a mentor to a young female Scientist at Food Research Institute.
  • Lectured L300 students of Food Science and Technology Department of the Kwame Nkrumah University of Science and Technology, Kumasi during their internship programme at CSIR-Food Research Institute.
Target groups (e.g. youth, females, persons living with disabilities, young scientists ):
  • Young female science students at the second cycle institutions
  • Female Scientists
  • Level 300 students of Food Science and Technology Department of the Kwame Nkrumah University of Science and Technology. Kumasi

  • The acceptability of five varieties of cassava for Ghanaian food uses based on their pasting characteristics First Scientific Meeting of the Global Cassava Partnership, Ghent University, Belgium, 21-25 July 2008 Johnson, P. N. T.; Oduro-Yeboah, C.; Sakyi-Dawson, E. O.; Budu, A. S. Conference Material 2008
  • The acceptability of five varieties of cassava for local food uses based on pasting characteristics Oduro-Yeboah, C.; Johnson, P. N. T.; Sakyi-Dawson, E. O.; Budu, A. S. Research Report 2008
  • Action business plan for Bomanga maize farmers group, Kurugu: consultancy report Oduro-Yeboah, C. Other 2010
  • Action business plan for Kpansim Manga farmers based organization Oduro-Yeboah, C. Other 2009
  • Action business plan for Kpansim Manga farmers based organization (Goriba): consultancy report Oduro-Yeboah, C. Other 2009
  • Action business plan for Sunga Vella farmers group, Loagri No. 1: consultancy report Oduro-Yeboah, C. Other 2009
  • Application of response surface methodology to optimize the process characteristics of cassava flour used for cassava-plantain fufu flour 14th Triennial Symposium of the International Society for Tropical Root Crops, Thiruvananthapuram, Kerala, India, 20-26 November 2006 Johnson, P. N. T.; Oduro-Yeboah, C.; Sakyi-Dawson, E. O.; Budu, A. S. Conference Material 2006
  • A case study to develop an appropriate quality assurance system for two cassava-based convenience foods International Workshop on Potential of Cassava Processing in West Africa, CSRS, Cote d` voire, 2007 Johnson, P. N. T.; Tomlins, K. I.; Oduro-Yeboah, C.; Tortoe, C.; Quayson, E. T. Conference Material 2007
  • A case study to develop an appropriate quality assurance system for two cassava-based convenience foods in Ghana Internet Journal of Food Safety, 10, p. 81-84 Johnson, P. N. T.; Tomlins, K. I.; Oduro-Yeboah, C.; Tortoe, C.; Quayson, E. T. Journal Contribution 2008
  • Cassava and yam starches used as thickener in yoghurt 1st Congress of WAAFoST (West African Association of Food Science and Technology), Abuja, Nigeria, 11-13 August 2010 Kouame, V. N.; Oduro-Yeboah, C.; Sakyi-Dawson, E. O.; Nindjin, C.; Doublier, J. L.; Amani, N. G. Conference Material 2010
  • Characterization of the fingers, flour and starch properties of two varieties of plantains, apem and apentu from Ghana 5th International Symposium on New Crops and Uses: their role in a rapidly changing world, Southampto, United Kingdom, 2007 Gibert, O.; Oduro-Yeboah, C.; Johnson, P. N. T.; Gayin, J. Conference Material 2007
  • Colorimetric measurement of cassava starch and flour from five different varieties of cassava Oduro-Yeboah, C.; Johnson, P. N. T.; Sakyi-Dawson, E. O. Research Report 2008
  • The CSIR-FRI / GTZ / MOAP dried fruits shelf life studies Johnson, P. N. T.; Oduro-Yeboah, C.; Dowuona, S. Research Report 2010
  • Development of appropriate quality assurance system for small and medium scale enterprises: Elsa foods limited Tortoe, C.; Oduro-Yeboah, C.; Johnson, P. N. T. Research Report 2006
  • Effectiveness of three different storage structures and curing process for the storage of sweet potato (Ipomoea batatas) in Ghana Ghana Journal Of Agricultural Science, 41, p. 227-236 Vowotor, K. A.; Obodai, M.; Tortoe, C.; Amoa-Awua, W. K.; Oduro-Yeboah, C. Journal Contribution 2008
  • Effect of newly developed tunnel dryer on shelf-life of dried fruits under ambient and chilled condition Johnson, P. N. T.; Oduro-Yeboah, C.; Dowuona, S. Research Report 2010
  • Effect of processing methods on the chemical composition and rheological properties of cassava from four new varieties IUFOST, 13th World Congress of Food Science and Technology, Nantes, Paris, 18-21 September 2006 Sakyi-Dawson, E.; Lamptey, J.; Johnson, P. N. T.; Annor, G. A.; Budu, A.; Oduro-Yeboah, C. Conference Material 2006
  • Effect of processing procedures on the colorimetry and viscoelastic properties of cassava starch, flour and cassava-plantain fufu flour International Food Research Journal, 17, p. 699-709 Johnson, P. N. T.; Oduro-Yeboah, C.; Sakyi-Dawson, E. O.; Budu, A. S. Journal Contribution 2010
  • Effects of uniquely processed cowpea and plantain flours on wheat bread properties Journal Of Food Processing And Preservation, 39 (4), p. 413-422 Onwulata, C.; Thomas-Gahring, A.; Oduro-Yeboah, C.; White, A. K.; Hotchkiss, A. T. Journal Contribution 2015
  • Equipment operation and maintenance for the production process of high quality cassava flour Vowotor, K. A.; Glover-Amengor, M.; Gyato, C. K.; Tortoe, C.; Kudjawu, B. D.; Oduro-Yeboah, C.; Baidoo, E. A.; Komlaga, G. A.; Mensah, B. A. Other 2009
  • Evaluation of Heinz tomato varieties for processing at two irrigated sites Adu-Amankwa, P.; Oduro-Yeboah, C. Research Report 1998
  • Evaluation of the physical and sensory characteristics of bread produced from three varieties of cassava and wheat composite flours Food and Public Health, 4 (5), p. 214-222 Eriksson, E.; Koch, K.; Tortoe, C.; Akonor, P. T.; Oduro-Yeboah, C. Journal Contribution 2014
  • FBO training needs assessment for beneficiary FBOS in the northern intervantion zone (West Mamprusi district) Amoa-Awua, W. K.; Kpodo, K. A.; Vowotor, K. A.; Atikpo, M. O.; Gyato, C.; Gayin, J.; Tortoe, C.; Anyebuno, G.; Oduro-Yeboah, C.; Baidoo, E. A.; Sampare, A. Research Report 2010
  • FBO training needs assessment for beneficiary FBOS in the northern intervention zone ( West Mamprusi) Gyato, C.; Oduro-Yeboah, C.; Kpodo, K. A.; Baidoo, E. A.; Amoa-Awua, W. K.; Tortoe, C.; Vowotor, K. A.; Atikpo, M. O.; Gayin, J.; Anyebuno, G.; Sampare, A. Research Report 2010
  • FBO Training needs assessment for Bomanga maize farmers FBO in the Northern intervention zone (West Mamprusi): consultancy report Oduro-Yeboah, C. Other 2010
  • FBO Training needs assessment for Kpansim Manga FBO in the Northern intervention zone (West Mamprusi): consultancy report Oduro-Yeboah, C. Other 2009
  • FBO Training needs assessment for Sunga Vella FBO in the Northern intervention zone (West Mamprusi): consultancy report Oduro-Yeboah, C. Other 2009
  • Functionality of plantain- cowpea blends for extruded snacks African Crop Science Conference: Maputo, Mozambique, 10-13 October 2011, p. 485-488 Onwulata, C.; Oduro-Yeboah, C.; Tortoe, C.; Gahring, A. T. Proceedings Paper 2011
  • Functional properties of plantain, cowpea flours and oat fiber in extruded products Journal Of Food Processing And Preservation, 38, p. 347-355 Oduro-Yeboah, C.; Onwulata, C.; Tortoe, C.; Thomas-Gahring, A. Journal Contribution 2014
  • Infuence of gamma radiation on some textural properties of fresh and dried oyster mushrooms (Pleurotus ostreatus) Annals. Food Science and Technology, 16 (1), p. 11-19 Kortei, N. K.; Odamtten, G. T.; Obodai, M.; Appiah, V.; Abbey, L. D.; Oduro-Yeboah, C.; Akonor, P. T. Journal Contribution 2015
  • Instrumental and sensory texture profile attributes of fufu from cassava-plantain flour Journal Of Root Crops, 33 (1), p. 53-56 Johnson, P. N. T.; Oduro-Yeboah, C.; Sakyi-Dawson, E. O.; Abbey, L. D. Journal Contribution 2007
  • Kenkey: background information and literature review Amoa-Awua, W. K.; Oduro-Yeboah, C. Research Report 2010
  • Kenkey production, vending and consumption practices in Ghana Food Chain, 4 (3), p. 275-288 Obodai, M.; Oduro-Yeboah, C.; Amoa-Awua, W. K.; Anyebuno, G.; Ofori, H.; Annan, T.; Mestres, C.; Pallet, D. Journal Contribution 2014
  • Manual on fermented maize meal, maize grits, unfermented maize flour and banku mix production Gayin, J.; Adu-Amankwa, P.; Oduro-Yeboah, C. Other 2008
  • Manual on fufu flour production Johnson, P. N. T.; Oduro-Yeboah, C.; Tortoe, C. Other 2006
  • Market testing of a major cassava flour product in the Accra metropolitan area International Journal Of Consumer Studies, 32, p. 687-691 Tortoe, C.; Johnson, P. N. T.; Oduro-Yeboah, C.; Jumah, A.; Quayson, E. T. Journal Contribution 2008
  • MD2 pineapples fertilizer trials: consultancy report Oduro-Yeboah, C.; Nyarko, A.; Mireku, E. Other 2010
  • Physicochemical characterization of non-alcoholic beverages produced from malted roasted varieties of maize (Zea mays) International Journal of Food Science and Nutrition Engineering, 4 (1), p. 20-26 Akonor, P. T.; Tortoe, C.; Oduro-Yeboah, C. Journal Contribution 2014
  • Physicochemical, proximate and sensory properties of organic side-stream pineapple (Ananas sp.) flour International Journal of Food Science and Nutrition Engineering, 4 (1), p. 1-8 Tortoe, C.; Johnson, P. N. T.; Slaghek, T.; Oduro-Yeboah, C.; Addo, P.; Nyarko, A.; Tamakloe, I. Journal Contribution 2014
  • Physiochemical, pasting and sensory properties of three varieties of pineapple flour for the confectionery industries Tortoe, C.; Oduro-Yeboah, C.; Addo, P.; Johnson, P. N. T.; Dowuona, S. Research Report 2010
  • The production process of high quality cassava flour (HQCF) Tortoe, C.; Baidoo, E. A.; Komlaga, G. A.; Vowotor, K. A.; Oduro-Yeboah, C.; Kudjawu, B. D.; Glover-Amengor, M.; Gyato, C. K.; Mensah, B. A. Other 2009
  • Profiling the textural attributes of fufu from cassava-plantain flour using sensory profile analysis Potential for processing of cassava in West Africa, CSRS, Cote d` voire, June 2007 Oduro-Yeboah, C.; Johnson, P. N. T.; Sakyi-Dawson, E. O.; Budu, A. S. Conference Material 2007
  • Quality control during production of high quality cassava flour and specification for cassava roots, cassava wet cake and HQCF Gyato, C. K.; Mensah, B. A.; Komlaga, G. A.; Vowotor, K. A.; Kudjawu, B. D.; Tortoe, C.; Oduro-Yeboah, C.; Baidoo, E. A.; Glover-Amengor, M. Other 2009
  • Quality control manual for Elsa Foods Limited Johnson, P. N. T.; Tortoe, C.; Oduro-Yeboah, C. Other 2006
  • Quality evaluation of promising rice varieties Manful, J. T.; Gayin, J.; Oduro-Yeboah, C. Research Report 1996
  • Report on a technology transfer on quality assurance for Elsa foods limited, Kpone-Tema Tortoe, C.; Johnson, P. N. T.; Oduro-Yeboah, C. Research Report 2006
  • Report on fruits and vegetables processing training workshop for agricultural extension agents of MOFA/WIAD Tortoe, C.; Oduro-Yeboah, C.; Baidoo, E. A.; Abbey, L. D.; Adiepena, N. Research Report 2009
  • Report on initial technical training on high quality cassava flour production in Volta, Brong Ahafo and Greater Accra regions in Ghana Oduro-Yeboah, C.; Tortoe, C.; Gyato, C. Research Report 2009
  • Report on marketing and regulatory opportunities for the European Union for Group 1 Oduro-Yeboah, C.; Annan, T.; Amoa-Awua, W. K.; Anihouvi, V.; Hassan-Wassef, H.; Tortoe, C.; Bennett, B.; Ofori, H.; Adinsi, L.; Hounhouigan, J.; Obodai, M.; Owusu, M.; Anyebuno, G. Research Report 2012
  • Report on market-led hand-holding exercise by CSIR-Food Research Institute for fifteen farmer based organizations in the West Mamprusi and Savelugu-Nanton districts: phase two early (T2) Amoa-Awua, W. K.; Kpodo, K. A.; Vowotor, K. A.; Atikpo, M. O.; Gyato, C.; Gayin, J.; Tortoe, C.; Anyebuno, G.; Oduro-Yeboah, C.; Baidoo, E. A.; Sampare, A. Research Report 2010
  • Report on stage one training and training related activities of the fourth set of FBOS trained by CSIR-Food Research Institute comprising 11 FBOS in the West Mamprusi district Amoa-Awua, W. K.; Kpodo, K. A.; Vowotor, K. A.; Atikpo, M. O.; Gyato, C.; Tortoe, C.; Anyebuno, G.; Oduro-Yeboah, C.; Baidoo, E. A.; Sampare, A. Research Report 2010
  • Report on technology transfer for fufu flour at Sokode in the Volta Region of Ghana Tortoe, C.; Johnson, P. N. T.; Mensah, B. A.; Oduro-Yeboah, C.; Boateng, C.; Anaglo, J.; Quayson, E. T. Research Report 2006
  • Report on technology transfer of fufu flour to microscale fufu producers in the Eastern and Volta regions of Ghana Tortoe, C.; Johnson, P. N. T.; Oduro-Yeboah, C.; Anaglo, J.; Quayson, E. T. Research Report 2006
  • Report on training and training related activities for designated FBOS in West Mamprusi district for late phase 2 stage 1 (T3 S1) from 7th December 2009 to 20th January 2010 Amoa-Awua, W. K.; Kpodo, K. A.; Vowotor, K. A.; Atikpo, M. O.; Gyato, C.; Gayin, J.; Tortoe, C.; Anyebuno, G.; Oduro-Yeboah, C.; Baidoo, E. A.; Sampare, A. Research Report 2010
  • Report on training and training related activities report for designated FBOS in the West Mamprusi district of the Northern region for early phase 2 stage 2 from 22nd February to 10th March 2010 under the MiDA Agriculture Project / CSIR-FRI Amoa-Awua, W. K.; Kpodo, K. A.; Vowotor, K. A.; Atikpo, M. O.; Gyato, C.; Gayin, J.; Tortoe, C.; Anyebuno, G.; Oduro-Yeboah, C.; Baidoo, E. A.; Sampare, A. Research Report 2010
  • Report on training needs assessment of the medium to large scale processors in Volta, Brong Ahafo and Greater Accra regions in Ghana Tortoe, C.; Gyato, C.; Oduro-Yeboah, C. Research Report 2009
  • Sensory properties of instant fufu flour from four high-yielding Ghanaian varieties of cassava Tropical Science, 46 (3), p. 134-138 Westby, A.; Gallat, S.; Johnson, P. N. T.; Oduro-Yeboah, C.; Osei-Yaw, A. Journal Contribution 2006
  • Shelflife studies of two yam varieties at 20?C Oduro-Yeboah, C.; Adu-Amankwa, P. Research Report 1998
  • Steeping time and dough fermentation affect the milling behaviour and quality of white kenkey(nsiho), a sour stiff dumpling prepared from dehulled maize grains Journal Of Cereal Science, 69, p. 377-382 Oduro-Yeboah, C.; Mestres, C.; Amoa-Awua, W. K.; Fliedel, G.; Durand, N.; Matignon, B.; Michodjehoun, V. L.; Saalia, F. K.; Sakyi-Dawson, E.; Abbey, L. D. Journal Contribution 2016
  • Studies on functionality of plantain-cowpea blends for extruded snacks 10th African Crop Science Society Conference, Maputo, Mozambique, 10-13 October 2011 Oduro-Yeboah, C.; Onwulata, C.; Tortoe, C.; Gahring, A. T. Conference Material 2011
  • Studies on three storage structures for sweetpotato (Ipomea batatas L.) in Ghana Amoa-Awua, W. K.; Obodai, M.; Tortoe, C.; Oduro-Yeboah, C.; Vowotor, K. A. Research Report 2000
  • A survey on traditional practices and perception on types of kenkey production in three regions of Ghana Amoa-Awua, W. K.; Obodai, M.; Oduro-Yeboah, C.; Anyebuno, G.; Annan, T. Research Report 2012
  • Training manual on fufu flour production Adu-Amankwa, P.; Oduro-Yeboah, C. Other 2008
  • Utilization of organic side-streams of pineapples for small scale processing for the local markets in Ghana Tortoe, C.; Oduro-Yeboah, C.; Johnson, P. N. T.; Hoornstra, E.; Slaghek, T. Research Report 2008
  • Validation of good manufacturing practices for juice and other products from bananas and plantains Johnson, P. N. T.; Oduro-Yeboah, C.; Gayin, J. Research Report 2007
  • Validation of improved technology for processing cassava kokonte with Okper Cassava Producers and Processors Association Johnson, P. N. T.; Tortoe, C.; Mensah, B. A.; Oduro-Yeboah, C.; Anaglo, J.; Quayson, E. T. Research Report 2006
  • Validation of processing methods and Good Manufacturing Practices (GMPS) used by micro, small and medium-scale processors in Ghana for juice and other products from banana and plantain Johnson, P. N. T.; Oduro-Yeboah, C.; Staver, C.; Gayin, J. Research Report 2008
  • Value-addition to kenkey, an indigenous African fermented food, targeting the international market EFFOST Annual Meeting: a lunch box for tomorrow-an interactive combination of integrated analysis and specialized knowledge of food, Montpellier, France, 20-23 November 2012 Bennett, B.; Ofori, H.; Tortoe, C.; Oduro-Yeboah, C.; Pallet, D.; Anyebuno, G.; Amoa-Awua, W. K.; Annan, T.; Metres, C.; Tomlins, K. I.; Obodai, M.; Diako, C.; Owusu, M. Conference Material 2012
  • Value chain analysis for white kenkey in Ghana Annan, T.; Obodai, M.; Oduro-Yeboah, C.; Owusu, M.; Anyebuno, G.; Tortoe, C.; Ofori, H.; Amoa-Awua, W. K. Research Report 2011

 

 

 

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