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Ibok Nsa Oduro

Food Science and Technology

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About

ProfileProfessor (Mrs.) Ibok Oduro is a Professor of Postharvest Technology at the Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology (KNUST), Kumasi, Ghana.She had her BSc. (1985) and MSc. (1987) degrees in Chemistry at the University of Ibadan, Ibadan, Nigeria. Upon graduating, she worked as a Research Assistant at the International Institute of Tropical Agriculture (IITA) in Nigeria from 1988 to 1991. At IITA she worked with breeders /geneticists in characterization of cassava germplasm based on isozyme analysis using polyacrylamide gel electrophoresis techniques. Also provided technical and administrative support for the organization of the Annual Root and Tuber Crop Collaborators’ Meeting where achievements and new developments in research-for-development on Root and Tuber crops were shared towards strengthening collaboration among research partners. Her research experience at IITA-Nigeria and Forestry Research Institute of Ghana led to her career goal of improving food and nutrition security. She later obtained her Doctorate degree (Ph.D.) in Postharvest Technology at the University of Cranfield, UK (1996), with British Chevening Scholarship (1993-1995) support.  Prof. Oduro has also participated in several professional workshops and trainings. These include: Executive Programme in Entrepreneurial University Transformation at Maastricht University, Netherlands; AWARD Women’s Leadership and Management Course in Nairobi, Kenya and Novartis Scientific Exchange Fellowship Program by the Novartis Institutes for BioMedical Research and Seeding Labs, USA. She is a recipient of Seeding Labs Instrumental Access Transfer Grant (2013).Prof. I. Oduro has over 28 years of practical and theoretical experience in food processing, postharvest management, value addition, product development, and sensory analysis. She has been lecturing in the Departments of Food Science & Technology as well as Biochemistry & Biotechnology, KNUST since June 1996. She has supervised over 210 students at the undergraduate level in B.Sc. Biochemistry and Food Science & Technology as well as 70 postgraduate research projects at the MSc / MPhil level in Food Science & Technology and Nutrition & Dietetics; co-supervised 18 PhD students in Food Science & Technology, KNUST. These have resulted in the production of over 180 journal publications, 12 book chapters, 120 conference articles and manuals to her credit. Prof. Oduro is the Former First Female Provost of the College of Science, KNUST, and also the first female Provost in the University. She has served as Dean for the Faculty of Bioscience (2015 – 2016), Vice Dean for Faculty of Biosciences (2008-2010), the Head of Department for Food Science & Technology (2014-2016) and Biochemistry & Biotechnology (2007-2009, 2010-2014). She also served as the Vice Dean for International Student Affairs (2002-2004) and Vice Dean of Students (2004-2006). She was the Hall Warden of Hall Seven now Chancellor’s Hall (GUSSS Hotel) March 2006 – September 2007.  She serves on several educational and government institutions. She is an Imminent Council Member of the Council for Scientific and Industrial Research (CSIR), Ghana. Prof Oduro is a remarkable leader and scholar recognized both locally and internationally. She is a member of the International Leadership Foundation (ILF), the Organization for Women in Science for the Developing World (OSWD), the African Scientific Institute (ASI), and Women in Science, Technology, Engineering and Mathematics (WiSTEMGH). Prof. I. Oduro serves as an Editor of the Journal of Science and Technology, (JUST) and a reviewer for several journals in the field of her expertise. She is also an External Assessor for several Universities/Institutions Nationally and Internationally. She is dedicated to promoting indigenous and underutilized food crops in West Africa and her work aims at converting scientific findings into practical solutions. Her interest has not only been the development of competitive products but also empowering her students to commercialize research outputs.She has authored and co-authored a plethora of published scientific research papers which have included studying the feasibility and development of novel food products with practical applications for the food industry. Over the course of her career, Prof Oduro has contributed through her research and education to the development and establishment of several SMEs in Ghana. These include former SMEGA winners; QUAMA Food Processing Co. Ltd (Overall Best SME in Ghana, 2016; Best Food Processing SME, 2015 and 2016) and Sweetpot yogurt (Winner of rising star category, SMEGA 2017). As part of a community development agenda, Prof Oduro supported a student-generated idea to upgrade a small-scale gari processing business and improve the quality of their product. She recognizes the potential of young people to grow the business sector in Ghana and continues to assist in mentoring and nurturing young professionals to take up entrepreneurial roles. As such, she is a strong advocate for problem-based learning, student-centered pedagogies, and entrepreneurship.She is also passionate about values-based leadership development and works with different leaders to effect transformation. Currently, she is the chairperson for the Board of International Leadership Foundation (ILF) Ghana, and a faciltator for Executive Diploma in Leadership (EDL) program for Southern and Eastern Africa, pilot by International Leadership University, Ghana. In addition to her teaching and research duties, she doubles as a counsellor and mentor for her colleagues, women, and the youth, imparting astute moral principles, and currently a Food System Research Network for Africa (FSNet, Africa) Mentor supporting early career scientists.Links to my online professional accountsGoogle Scholar: ?Ibok Oduro? - ?Google Scholar?ResearchGate: http://www.researchgate.net/profile/Ibok-OduroORCiD: Ibok Oduro (0000-0003-3731-2684) - ORCIDLinkedIn: https://gh.linkedin.com/in/ibok-oduro-b34b7637Personal website: Ibok N. Oduro (ioduro.com)

Research Summary

(inferred from publications by AI)

The researcher has integrated plant science with food chemistry, focusing on themes such as Moringa oleifera research, polysaccharides, cassava advancements, rice production, nutrient composition, and innovative food chemistry applications. Recent studies have explored the potential of plants in agriculture, utilizing techniques like spectroscopy for chemical analysis and chemometric methods for data interpretation. The researcher's work spans from traditional plant uses to novel food compositions, emphasizing their roles in energy storage, sensory evaluation, and health outcomes. Advanced methodologies include bacterial products and energy storage materials, highlighting innovation and interdisciplinary approaches across domains.

Research Themes

All Papers

Nutritional potential of two leafy vegetables: Moringa oleifera and Ipomoea batatas leaves(2008)
Effects of harvest techniques and drying methods on the stability of glucosinolates in Moringa oleifera leaves during post-harvest(2018)
Recent advances in production, processing and utilization of <i>Moringa oleifera</i> in Ghana(2017)
Pectin isolation and characterization from six okra genotypes(2017)
Structure-Function Relationships in Pectin Emulsification(2018)
Yam pectin and textural characteristics: a preliminary study(2022)
The physicochemical properties of flour samples from the roots of 31 varieties of cassava(2005)
Utilizing cocoyam (<i>Xanthosoma sagittifolium</i>) for food and nutrition security: A review(2018)
Physicochemical and pasting properties of flour and starch from two new cassava accessions(2022)
Quality of gari from selected processing zones in Ghana(2000)
Factor Analysis and Age at Harvest Effect on the Quality of Flour from Four Cassava Varieties(2011)
Principal components analysis and age at harvest effect on quality of gari from four elite cassava varieties in Ghana(2009)
Development of crackers from cassava and sweetpotato flours using Moringa oleifera and Ipomoea batatas leaves as fortificant(2011)
Optimizing agbelima production: varietal and fermentation effect on product quality(2000)
Effect of harvest age of cassava roots and sweet potato tubers on alcohol yield(2021)
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)
Alcohol yield from various combinations of cassava and sweet potato flours(2021)
Rice grain quality: a comparison of local varieties with new varieties under study in Ghana(2003)
Nutritional and biochemical composition of D. alata (Dioscorea spp.) tubers(2009)
Cooking Treatment Effects on Sugar Profile and Sweetness of Eleven-Released Sweet Potato Varieties(2016)
Nutrient composition of bran from new rice varieties under study in Ghana(2002)
Determination of the chemical and functional properties of yam bean (<i>Pachyrhizus erosus</i> (L.) Urban) flour for food systems(2017)
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)
Pasting characteristics of starch from new varieties of sweet potato.(2000)
Effects of Sodium Metabisulphite and Blanching Pretreatments on the Quality Characteristics of Yam Bean (Pachyrhizus erosus) Flour(2014)
Chemical, functional and pasting properties of starches and flours from new yam compared to local varieties(2022)
Physicochemical and pasting characterisation of water yam (Dioscorea spp.) and relationship with eating quality of pounded yam.(2009)
Evaluation of the suitability of cassava and sweetpotato flours for pasta production(2005)
STEEPING: A WAY OF IMPROVING THE MALTING OF RICE GRAIN(2010)
Whole cowpea (Vigna unguiculata) flour (WCPF) as non-conventional extender in meatloaf(2013)
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)
Determination of Proximate Compositions, Functional Properties and Pasting Properties of Selected Cereals Grains from Mali(2022)
Expanding breadfruit utilization and its potential for pasta production(2007)
Characteristics of Xanthosoma sagittifolium roots during cooking, using physicochemical analysis, uniaxial compression, multispectral imaging and low field NMR spectroscopy(2017)
Effect of Air-Rest Treatment on Rice Malt(2014)
Prediction of the Suitability of Water Yam (<i>Dioscorea alata</i>) for <i>Amala</i> Product Using Pasting and Sensory Characteristics(2013)
Physicochemical changes in plantain during normal storage ripening(2019)
Physicochemical characteristics and microbiological quality of senescent plantain products(2018)
The role of antioxidant micronutrients in the rate of recovery of burn patients: a systematic review(2016)
The effect of dietary intake of antioxidant micronutrients on burn wound healing: a study in a tertiary health institution in a developing country(2015)
FORMULATION OF ANNATTO FEED CONCENTRATE FOR LAYERS AND THE EVALUATION OF EGG YOLK COLOR PREFERENCE OF CONSUMERS(2010)
Okra pectin as lecithin substitute in chocolate(2019)
Production of a non-alcoholic beverage from sweet potato (Ipomoea batatas L.)(2010)
Physicochemical and Functional Properties of Full Fat and Defatted Ackee (&lt;i&gt;Blighia sapida&lt;/i&gt;) Aril Flours(2014)
Proximate and Mineral Composition of Artocarpus altilis Pulp Flour as Affected by Fermentation(2011)
Formulation and characterization of sweetpotato-based complementary food(2018)
Status of Some Antioxidant Micronutrient and Pregnancy Outcomes in Ghanaian Adolescents Attending Antenatal Clinic in Urban (Suntreso) and Rural (Mampong) Hospitals(2017)
Effect of Cocoa Beverage and Dark Chocolate Consumption on Blood Pressure in Those with Normal and Elevated Blood Pressure: A Systematic Review and Meta-Analysis(2022)
Assessment of vitamin A content and sensory attributes of new sweet potato (Ipomoea batatas) genotypes in Ghana.(2009)
Consumer knowledge, preference, and perceived quality of dried tomato products in Ghana(2016)
Postharvest Quality Response of Tomato (Lycopersicon Esculentum, Mill) Fruits to Different Concentrations of Calcium Chloride at Different Dip- Times(2015)
Evaluation of 10 genotypes of sweetpotato for fries(2019)
Drying Characteristics and Microbiological Quality Assessment of Solar-Dried Tomato(2022)
Physicochemical and Nutritional Characteristics of Solar and Sun-dried Tomato Powder(2018)
West African sorghum beer fermented with <i>Lactobacillus delbrueckii</i> and <i>Saccharomyces cerevisiae</i> <i>:</i> fermentation by-products(2019)
Processing methods and microbial assessment of <i>pito</i> (an African indigenous beer), at selected production sites in Ghana(2016)
West African sorghum beer fermented with <i>Lactobacillus delbrueckii</i> and <i>Saccharomyces cerevisiae:</i> shelf-life and consumer acceptance(2019)
Preliminary studies on extension of the shelflife of pito(2005)
Development of yoghurt incorporated with beetroot puree and its effect on the physicochemical properties and consumer acceptance(2024)
Assessment of the antioxidant and nutritive profile of the leaves and berries of Solanum nigrum and Solanum torvum Swart(2024)
FORMULATION OF AN INFANT FOOD BASED ON BREADFRUIT (ARTOCARPUS ALTILIS) AND BREADNUT (ARTOCARPUS CAMANSI)(2007)
Sensory characteristics and consumer segmentation of fried sweetpotato for expanded markets in Africa(2020)
Gender-Disaggregated Consumer Testing and Descriptive Sensory Analysis of Local and New Yam Varieties(2023)
Improved Yam-Baobab-Tamarind flour blends: Its potential use in extrusion cooking(2019)
Functional properties of Artocarpus altilis pulp flour as affected by fermentation(2011)
Nutritional quality of selected Ghanaian crab species(2001)
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)
Viscosity studies of cashew gum(2005)
Proximate composition and basic phytochemical assessment of two common varieties of Terminalia catappa (Indian Almond).(2009)
Physico-chemical properties of cashew tree gum(2008)
Effect of Soaking and Cooking Methods on Extraction of Solids and Acceptability of Tiger Nut (Cyperus Esculentus L) Milk(2014)
Effect of Planting Period and Site on the Chemical Composition and Milk Acceptability of Tigernut (Cyperus Esculentus L) Tubers in Ghana(2014)
Antioxidant activity, total phenols and phytochemical constituents of four underutilised tropical fruits.(2015)
Quality estimation of cashew gum in the production of chocolate pebbles(2008)
Rheological properties of aqueous cashew tree gum solutions(2007)
Proximate and functional properties of five local varieties of aerial yam (Dioscorea bulbifera) in Ghana.(2013)
Survey and evaluation of okra pectin extracted at different maturity stages(2020)
Breakfast meal from breadfruit and soybean composite(2007)
Using Whole Cowpea Flour (WCPF) in Frankfurter-Type Sausages(2012)
Consumer perception of traditional foods in Ghana(2016)
Fried sweetpotato user preferences identified in Nigeria and Ghana and implications for trait evaluation(2020)
The effect of vinegar and drying (Solar and Open Sun) on the microbiological quality of ginger (<i>ZINGIBER OFFICINALE ROSCOE</i>) rhizomes(2020)
Anti-diabetic effect of dandelion leaves and roots in type two diabetic patients(2015)
Effect of Processing Methods on the Proximate Composition, Total Phenols and Antioxidant Properties of Two Mushroom Varieties(2018)
Diversity and domestication of mushroom species in the Atewa forest reserve and Bia Biosphere, Ghana(2023)
The effect of gender on end‐user preferences for yam quality descriptors(2022)
Development and Sensory Assessment of Ready-to-Eat Breakfast Cereal(2022)
Authenticating peanut butter and yoghurt in the Kumasi Metropolis of Ghana using near infrared spectroscopy(2023)
Nutritional composition of breadfruits (<i>Artocarpus</i>spp. and<i>Treculia africana</i>) in Ghana(2016)
Effect of soaking, autoclaving and repeated boiling on oligosaccharides in cowpea.(2010)
Neglected and Underutilized Legumes (NULs): Exposure Assessment, Habitual Cooking and Eating Habits and Consumers’ Characteristics(2017)
Studies on Traditional Cheese (Woagashie) Production in the Ashanti Region(1998)
The Effect of Dandelion Leaves and Roots on Blood Glucose in Type 2 Diabetic Patients(2016)
Predicting the Digestibility of Nutrients and Energy Values of 4 Breadfruit Varieties Based on Chemical Analysis(2012)

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.