Prof. Agnes S. Budu
Agnes S. Budu; BSc MPhil (Ghana) Ph.D. (Cranfield)
Associate Professor
Professor Agnes Simpson Budu is in the Department of Nutrition and Food Science, University of Ghana, Legon – Accra, Ghana. He is the Editorial Board Member of many journals and serves as a member of various associations, apart from being an author for many books. Her international experience includes various programs, contributions, and participation in different countries in diverse fields of study.
Research Interest
Post-harvest management and product development.
SELECTED PUBLICATIONS
Afoakwa, E. O., Ofosu-Ansah, E., Budu, A. S., Mensah-Brown, H., & Takrama, J. F. (2015). Roasting effects on phenolic content and free-radical scavenging activities of pulp preconditioned and fermented cocoa (Theobroma cacao) beans. African Journal of Food, Agriculture, Nutrition and Development, 15(1), 9635-9650.
Afoakwa, E. O., Kongor, J. E., Budu, A. S., Mensah-Brown, H., & Takrama, J. F. (2015). Changes in some biochemical qualities during drying of pulp pre-conditioned and fermented cocoa (Theobroma cacao) beans. African Journal of Food, Agriculture, Nutrition and Development, 15(1), 9651-9670
Afoakwa, E. O., Ofosu-Ansah, E., Takrama, J. F., Budu, A. S., & Mensah-Brown, H. (2014). Changes in chemical quality of cocoa butter during roasting of pulp pre-conditioned and fermented cocoa (Theobroma cacao) beans.International Food Research Journal, 21(6), 2221-2227.
Kpodo, F. M. K. K., Afoakwa, E. O., Amoa, B. B., Budu, A. S. and Saalia, F. K. (2014). Effect of Ingredient Variation on Microbial Acidification, Susceptibility to Syneresis, Water Holding Capacity and Viscosity of Soy-Peanut- Cow Milk Yoghurt. Journal of Nutritional Health & Food Engineering, 1 (1).
Afoakwa, E. O., Budu, A. S., Mensah-Brown, H., & Felix, J. (2014). Effect of Roasting Conditions on the Browning Index and Appearance Properties of Pulp Pre-Conditioned and Fermented Cocoa (Theobroma Cacao) Beans. J Nutrition Health Food Sci, 1(1), 5.
Afoakwa, E. O., Budu, A. S., Mensah-Brown, H., & Felix, J. (2014). Effect of Roasting Conditions on the Browning Index and Appearance Properties of Pulp Pre-Conditioned and Fermented Cocoa (Theobroma Cacao) Beans. J Nutrition Health Food Sci, 1(1), 5.
