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Authors
Chikpah, Solomon Kofi https://orcid.org/0000-0002-0975-9828
Korese, Joseph Kudadam https://orcid.org/0000-0001-9895-1717
Sturm, Barbara https://orcid.org/0000-0002-6269-1906
Hensel, Oliver https://orcid.org/0000-0002-7732-0278
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Funding
Funding for this research was provided by:
Bundesministerium für Ernährung und Landwirtschaft (323-06.01-03-2816PROC01, 323-06.01-03-2816PROC01, 323-06.01-03-2816PROC01)
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Article History
Received: 17 April 2024
Accepted: 3 February 2025
First Online: 12 February 2025
Declarations
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: The authors declare no competing interests.
: Ethical approval for the involvement of human subjects in this study was granted by the Human Research, Publication and Ethics Committee (CHRPE/AP/296/20) at Kwame Nkrumah University of Science and Technology, Ghana, in accordance with the ethical principles outlined in the Declaration of Helsinki. Before the sensory assessments of the bread products, informed consent was obtained from all panellists. Additionally, panellists were made aware that their participation was entirely voluntary, and they could withdraw from the research at any time without providing a reason for their decision.
