African Journal of Food Science and Technology

Adams Abubakari

Professor, Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Ghana

Publications

• Research Article   
  Strategic Mitigation of Dietary Acrylamide in Fried Plantains: Integrated Optimization of Frying Parameters and Citric Acid Pretreatment
  Author(s): Adams Abubakari
  
  Acrylamide, a probable human carcinogen formed during high-temperature cooking of starchy foods, raises significant public health concerns. This study systematically examined acrylamide formation in fried plantains, a dietary staple in Ghana, focusing on the interactive effects of frying temperature (150–190 ºC), frying duration (3–9 minutes), and citric acid pretreatment concentration (10–20 g/L). Using response surface methodology (RSM), a quadratic model was developed that demonstrated an excellent fit (R² = 0.98) and high predictive reliability (adequate precision = 23.28) for acrylamide concentration. Results showed that frying at 190 ºC for 9 minutes resulted in acrylamide levels up to 9.51 × 10² μg/g, while pretreatment with 20 g/L citric acid significantly reduced acrylamide formati.. View More»
  

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