KAB1: Kejetia Aboabo sample B1; KAAB1: Kejetia Aboabo sample AB1; NPA: Nima Powder sample A; NPB: Nima Powder sample B; NSA: Nima Sliced sample A; NSB: Nima Sliced sample B; NSC: Nima Sliced sample C.
Declarations
Acknowledgments
The authors are very grateful to the management of ISA Lille Catholic University, Food Science Department, Lille, France, and the Ghana Standards Authority for making their laboratory facilities available for this research.
The authors declare no conflicts of interest for the content published in this manuscript.
Ethical approval
Not applicable.
Consent to participate
Not applicable.
Consent to publication
Not applicable.
Availability of data and materials
Datasets are available on request from the corresponding author.
Funding
This project was partly funded by the Ghana Standards Authority, in the form of paid salary while carrying out this research, and the availability of their laboratory for part of the laboratory analyses. The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.
Open Exploration maintains a neutral stance on jurisdictional claims in published institutional affiliations and maps. All opinions expressed in this article are the personal views of the author(s) and do not represent the stance of the editorial team or the publisher.
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