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Faustina Dufie Wireko-Manu

Food Science and Technology

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About

AutobiograpyFaustina Dufie Wireko-Manu (PhD) is an Associate Professor in Food Science and Technology and a Faculty Member at the Department of Food Science and Technology in KNUST. Generally, she is interested in value addition to local agricultural produce for sustainable utilization, improved nutrition and wealth creation, and thus, works on  food compositional studies, value addition/product development and food product quality (nutrition, sensory and safety) studies.Dr. Wireko-Manu has PhD and MSc degrees in Food Science and Technology from KNUST, and BSc (Honours) in Nutrition and Food Science from the University of Ghana, Legon. She has certificates in Applied HACCP and Sensory Evaluation from the Royal Institute of Public Health and Institute of Food Science and Technology Trust Fund (IFST) respectively in UK. She has had the privilege of working with multidisciplinary teams of researchers on many projects with sponsorship from ENI-Ghana, Bill and Melinda Gate, IFAD, DANIDA, AUSAID and the Netherlands Government. She has been a project coordinator, co-researcher and work package leader on projects that have enhance visibility and raised funds for teaching and research at KNUST. Selected among them are: Through these projects;Her contributions have impacted greatly on the advancement of science and humanity and the collaborations have enhanced her knowledge sharing and implementation of best practices as a researcher, facilitator/teacher/tutor and mentor. Her articles are cited globally and index in good databases such as Scopus, Springer, ResearchGate, Google Scholar among others.OTHER EXPERIENCES INTERNATIONAL AWARDS PROGRAMS MEMBERSHIP OF PROFESSIONAL BODIES: Ghana Science Association (GSA), Ghana Nutrition Association (Gnuta), International Society of Tropical Root Crops (ISTRC) and Institute of Food Technologist (IFT, currently not active).

Research Summary

(inferred from publications by AI)

The researcher's work centers on innovative applications of plants, particularly yam species, as food products. They investigate their microbiological properties, biochemical characteristics, and traditional uses to enhance nutritional standards and improve food safety. The study emphasizes the role of plant-based foods in supporting human health, exploring both the scientific aspects of microbial metabolism and practical applications such as crop development, root use, and agricultural innovations aimed at reducing dependency on synthetic food sources.

Research Themes

All Papers

Utilizing cocoyam (<i>Xanthosoma sagittifolium</i>) for food and nutrition security: A review(2018)
Quality and safety of cassava roots produced from reclaimed and non-mine sites(2025)
Acceptability of Instant Cassava-soybean Based Complementary Food by Weaning Mothers(2016)
Characterization of red and white cocoyam (Xanthosoma sagittifolium) roots, flours and starches during heating by low field NMR(2016)
Development and Quality Assessment of Cassava-Sweetpotato Non-Alcoholic Beverage(2016)
Quality and Safety of Cassava Roots Produced from Reclaimed and Non-Mine Sites(2024)
Nutritional value and health benefits of cashew apple(2023)
Cashew Apples in Ghana: Stakeholders’ Knowledge, Perception, and Utilization(2022)
Fermentation Kinetics and Physicochemical Characterization of Nonalcoholic Wine Produced From Cashew Apple Juice(2024)
Potential health benefits of water yam (Dioscorea alata)(2013)
Physicochemical and Pasting Characteristics of Water Yam (D. alata) in Comparison with Pona (D. rotundata) from Ghana(2011)
Comparative Studies on Proximate and Some Mineral Composition of Selected Local Rice Varieties and Imported Rice Brands in Ghana(2017)
Chemical, functional and pasting properties of starches and flours from new yam compared to local varieties(2022)
Effect of Drum Drying on the Colour, Functional and Pasting Properties of Sweetpotato-based Complementary Food(2017)
Recipe standardization of bread using cassava-wheat composite flour(2018)
Influence of Processing Methods on Food Components and Glycaemic Index of Cassava-based Traditional Foods(2020)
Characteristics of Xanthosoma sagittifolium roots during cooking, using physicochemical analysis, uniaxial compression, multispectral imaging and low field NMR spectroscopy(2017)
Prediction of the Suitability of Water Yam (<i>Dioscorea alata</i>) for <i>Amala</i> Product Using Pasting and Sensory Characteristics(2013)
Water-Starch Interactions of Red and White Cocoyam (<i>Xanthosoma sagittifolium</i>)(2018)
Glycemic Index of Root and Tuber Crops: Increasing Relevance in Diet(2024)
Traditional green leafy vegetables as underutilised sources of micronutrients in a rural farming community in south-west Nigeria I: estimation of vitamin C, carotenoids and mineral contents(2019)
Assessment of the antioxidant and nutritive profile of the leaves and berries of Solanum nigrum and Solanum torvum Swart(2024)
Traditional green leafy vegetables as underutilised sources of micronutrients in a rural farming community in south-west Nigeria II: consumption pattern and potential contribution to micronutrient requirements(2019)
Assessment of the Antioxidant and Nutritive Profile of the Leaves and Berries of Solanum Nigrum and Solanum Torvum Swart(2024)
Formulation and characterization of sweetpotato-based complementary food(2018)
Folate content of cultivated and wild traditional leafy vegetables found in Nigeria(2016)
Production of a non-alcoholic beverage from sweet potato (Ipomoea batatas L.)(2010)
Comparative Studies on Grain Quality and Pesticide Residues in Maize Stored in Hermetic and Polypropylene Storage Bags(2021)
Farmers’ Perception of the Use and Benefits of Cowpea Storage Methods in Northern Ghana(2022)
Effects of Production Methods on Flavour Characteristics of Nonalcoholic Wine(2021)
Improved Yam-Baobab-Tamarind flour blends: Its potential use in extrusion cooking(2019)
Yam pectin and textural characteristics: a preliminary study(2022)
Effects of Pretreatment and Drying on the Volatile Compounds of Sliced Solar-Dried Ginger (Zingiber officinale Roscoe) Rhizome(2022)
Effect of pretreatment on physicochemical, microbiological, and aflatoxin quality of solar sliced dried ginger (<i>Zingiber officinale</i> Roscoe) rhizome(2020)
Application of spices in foods: consumer preferences, knowledge of health benefits, and quality of dried ginger(2022)
Effect of Solar Drying and Vinegar Pretreatment on the Antioxidant Properties and Bioactive Compounds of Sliced Ginger(2022)
Evaluation of some hotel kitchen staff on their knowledge on food safety and kitchen hygiene in the Kumasi Metropolis.(2015)
Antioxidant activity, total phenols and phytochemical constituents of four underutilised tropical fruits.(2015)
The effect of vinegar and drying (Solar and Open Sun) on the microbiological quality of ginger (<i>ZINGIBER OFFICINALE ROSCOE</i>) rhizomes(2020)
The effect of gender on end‐user preferences for yam quality descriptors(2022)
Development and Sensory Assessment of Ready-to-Eat Breakfast Cereal(2022)
The effect of steam and hot water blanching on some quality attributes of cocoyam leaf(2016)
Gender-Disaggregated Consumer Testing and Descriptive Sensory Analysis of Local and New Yam Varieties(2023)
Retention of iron and zinc in yam flour and boiled yam processed from white yam (<i>D. rotundata</i>) varieties(2016)
Spectroscopy as a rapid detecting paprika powder adulteration(2019)
Estimation of Micronutrient Contents in Traditional Green Leafy Vegetables and Their Potential Contribution to Dietary Recommended Intakes(2020)
Economic Impact of Plantain Ripening: A Case Study Among Plantain Traders in Accra(2023)
Sensory evaluation and chemical composition of <i>Solanum nigrum</i> and <i>Solanum torvum</i> herbal tea and spice(2024)
Estimation of folate content of cultivated and uncultivated traditional green leafy vegetables in Nigeria(2019)
Health and Toxicity Effects of Solanum torvum and Solanum nigrum Berries Extract on Rats(2024)
Roots and Tuber Crops Value Chains for Poverty Alleviation and Food Security in Ghana: Potentials and Challenges(2016)
Roots and Tuber value chains for poverty alleviation and food security in Ghana(2016)
Quality Characteristics of Cassava-Ackee-Groundnut Composite Cookies(2019)
Yam Tuber Dormancy and Sprouting: The Role of Concentration Dynamics of Endogenous Gibberellic Acid(2022)
Effects of ripening stages and thermal treatment on quality characteristics of the overripe plantain puree(2023)
A comparative study on phytochemical, nutritional and microbial load of fresh and spoiled tomatoes (Lycopersicon esculentum L.)(2023)
Potential of Ackee in African Cuisine(2024)

Collaboration Network

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About This Profile

This profile is generated from publicly available publication metadata and is intended for research discovery purposes. Themes, summaries, and trajectories are inferred computationally and may not capture the full scope of the lecturer's work. For authoritative information, please refer to the official KNUST profile.