About CRIG » Scientist Profile
Name: Winifred Oforiwaa Kumi
Position: Physiology Biochemistry Division-Research Scientist
Qualification: MPhil Degree in Food Science, University of Ghana , Legon (2006), BSc.(Hons) in Biochemistry and Food Science, University of Ghana, Legon (1989)
Quality assessment of food formulations by the New Product Unit of CRIG
Evaluation of best fermentation methods
Mycoflora of coffee, shea, cashew and kola nuts
Assessment of the mycoflora of kola nuts and their impact on proximate composition (KNUST)
Assessment of mycoflora of kola nuts sold on markets in the Tamale Metropolis (University of Development Studies)
Accomplishment (Donor Funds brokered):
WCF Challenege Grant on the "Transfer of Improved Technology of using Potash from cocoa pod husk on making soap to women and women group"
Membership of Association:
- American Society of Microbiology, Ghana Science Association
Aculey, P. C., Lowor, S. T., Kumi, W. O. and Assuah, M. (2012). The Effect of Traditional Primary Processing of the Shea Fruit on the Kernel Butter Yield and Quality. American Journal of Food Technology 7 (2): 73-81.
Winifred O. Kumi, Mercy Asamoah, C. K. Agyente Badu, Esther Gyedu Akoto J. F. Takrama and F. M. Amoah (2012). A manual for extraction of cocoa potash and production of cocoa soft soap. Cocoa Research Institute of Ghana, Technical Bulletin No. 24.
W. K. Amoa Awua, Kumi, W., Atipoe, M., and Owusu, M. (2007). The Microbiota of Cocoa bean fermentation in Ghana. A poster presented in Chemerawn, xii Stellenbousch, South Africa, Nov 25-Dec 01.