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Winifred Oforiwaa Kumi
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)

Research Interests:
  • Molecular bacteriology
  • 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
Teaching Activities:
  • 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
Selected Publications:
  • 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.