Progress in Agricultural Engineering Sciences
Volume/Issue:
Volume 19: Issue 1
Authenticating peanut butter and yoghurt in the Kumasi Metropolis of Ghana using near infrared spectroscopy
Authors:
Donald Bimpong Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana

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https://orcid.org/0009-0003-6136-6364
,
Lois Amponsah Adofowaa Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana

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https://orcid.org/0009-0000-9510-4774
,
Ama Agyeman Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana

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Abena Boakye Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana

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Ibok Nsa Oduro Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana

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Ellis William Otoo Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana

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John-Lewis Zinia Zaukuu Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana

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https://orcid.org/0000-0002-2058-4416
Pages:
69–81
Online Publication Date:
05 Dec 2023
Publication Date:
20 Dec 2023
Article Category:
Research Article
DOI:
https://doi.org/10.1556/446.2023.00093
Keywords:
chemometrics; adulteration; cassava starch; cassava flour
Restricted access

Abstract

Peanut butter and yoghurt are targeted for adulteration intended at consumer deception. This study aimed to fingerprint and detect peanut butter and yoghurt adulteration with cassava flour and starch using Near Infrared Spectroscopy (NIRS) in a quasi-experimental approach. Ingredients for laboratory sample preparation were obtained from the Kumasi Metropolis. Peanut butter was adulterated at 1, 3, 5, 10, 15, 20% w/w and yoghurt at 0.25, 0.5, 1, 3, 5, 10, 15, 20, 25, 45, 50% w/w. Selected concentrations mimicked practices on the market. Marketed products were randomly sampled from six markets in the Kumasi Metropolis to validate the study models. Samples were scanned with a hand-held NIRS in triplicates. Chemometric (Principal Component Analysis (PCA), Linear Discriminant Analysis (LDA) and Partial Least Square Regression (PLSR) models) statistical methods were employed to develop classification and prediction models. Peaks with spectral bands such as 1050 , 1200 and 1450 nm were observed for peanut butter and 990–1100 nm, 1100–1200 nm and 1300–1408 nm were observed for yoghurt in the NIR spectrum. Some yoghurt brands were suspected of containing cassava starch, while Peanut butter from the different markets differed based on classification models. Cassava flour and starch concentrations were quantitatively predicted by PLSR with an R2CV of 0.98 and an error of 0.9 g/100 g (low error).

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Cover Progress in Agricultural Engineering Sciences
Progress in Agricultural Engineering Sciences
Print ISSN:
1786-335X
Online ISSN:
1787-0321

Senior editors

Editor(s)-in-Chief: Felföldi, József

Chair of the Editorial Board Szendrő, Péter

Editorial Board

  • Beke, János (Szent István University, Faculty of Mechanical Engineerin, Gödöllő – Hungary)
  • Fenyvesi, László (Szent István University, Faculty of Mechanical Engineering, Gödöllő – Hungary)
  • Szendrő, Péter (Szent István University, Faculty of Mechanical Engineering, Gödöllő – Hungary)
  • Felföldi, József (Szent István University, Faculty of Food Science, Budapest – Hungary)

 

Advisory Board

  • De Baerdemaeker, Josse (KU Leuven, Faculty of Bioscience Engineering, Leuven - Belgium)
  • Funk, David B. (United States Department of Agriculture | USDA • Grain Inspection, Packers and Stockyards Administration (GIPSA), Kansas City – USA
  • Geyer, Martin (Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Department of Horticultural Engineering, Potsdam - Germany)
  • Janik, József (Szent István University, Faculty of Mechanical Engineering, Gödöllő – Hungary)
  • Kutzbach, Heinz D. (Institut für Agrartechnik, Fg. Grundlagen der Agrartechnik, Universität Hohenheim – Germany)
  • Mizrach, Amos (Institute of Agricultural Engineering. ARO, the Volcani Center, Bet Dagan – Israel)
  • Neményi, Miklós (Széchenyi University, Department of Biosystems and Food Engineering, Győr – Hungary)
  • Schulze-Lammers, Peter (University of Bonn, Institute of Agricultural Engineering (ILT), Bonn – Germany)
  • Sitkei, György (University of Sopron, Institute of Wood Engineering, Sopron – Hungary)
  • Sun, Da-Wen (University College Dublin, School of Biosystems and Food Engineering, Agriculture and Food Science, Dublin – Ireland)
  • Tóth, László (Szent István University, Faculty of Mechanical Engineering, Gödöllő – Hungary)

Prof. Felföldi, József
Institute: MATE - Hungarian University of Agriculture and Life Sciences, Institute of Food Science and Technology, Department of Measurements and Process Control
Address: 1118 Budapest Somlói út 14-16
E-mail: felfoldi.jozsef@uni-mate.hu

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2024  
Scopus  
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SJR index 0.378
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2023  
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SJR index 0.258
SJR Q rank Q3

Progress in Agricultural Engineering Sciences
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Progress in Agricultural Engineering Sciences
Language English
Size B5
Year of
Foundation		 2004
Volumes
per Year		 1
Issues
per Year		 1
Founder Magyar Tudományos Akadémia  
Founder's
Address		 H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
Publisher's
Address		 H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
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Publisher		 Chief Executive Officer, Akadémiai Kiadó
ISSN 1786-335X (Print)
ISSN 1787-0321 (Online)

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