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Microbiological quality evaluation of ready-to-eat mixed vegetable salad, food ingredients and soe water samples from a restaurant in Accra: a case study See

One serious threat to public health in both developed and developing countries is the microbial contamination of food. This problem poses a great challenge and consequently has economic implications. Causes of microbial contamination are diverse and these may be natural, environmental, or technological. The microbiological quality of most ready-to-eat foods is of great significance to human health because they require minimal or no processing when consumed. The aim of this research was to inv...

Associations of blood glucose levels with some diabetes risk factors (body mass index, blood pressure and total body fat) in inhabitants of Ho Muncipality, Ghana: a cross sectional survey See

One complex metabolic disorder that can unenviably affect the normal human physiology is diabetes mellitus (DM). It is indeed one of the commonest noncommunicable diseases that has heightened to an epidemic level worldwide. For diseases like DM, hypertension, cardiovascular disease, type II DM, and other chronic diseases, body mass index (BMI) is identified as a positive and independent risk factor associated with morbidity and mortality. The objective of the study was to determine the relati...

Training manual on soymilk and tofu production See

The essence of this manual is to guide SME`S in agro-processing business on the processing and production of soymilk and tofu

Manual on the utilization of orange-fleshed sweet potato for processors and value chain actors See

The objective of this training manual is to equip farmers, processors and other value chain actors with the requisite knowledge and skills on the production and utilization of OFSP flour, fortification of gari and Fanti kenkey with OFSP. Promoting the utilization of OFSP will foster household food and nutrition diversification. Additionally, diversified OFSP products can also significantly contribute to generating additional household income, through the establishment and improvement of ...

Training for small-scale fish processors See

Training of trainers on fish value addition using tilapia and catfish, from 16th-17th February 2021 at CSIR-Water Research Institute Conference hall, Atimpoku, Eastern region See

Consultancy report on training of trainers of fish value addition using anchovies from 2nd-3rd February, 2021 at the Lord`s Penticostal Church International Church auditorium, Volta region See

Consultancy training report on business opportunities in the utilization of orange fleshed sweetpotato (OFSP) for processors and other value chain actors in the Central region, Ministry of Food and Agriculture office, Cape Coast, 15th-16th March 2021 See

The objective of this training workshop was to build the capacities of farmers, processors and other OFSP value chain actors in the Central Region to enable them expand their businesses in the OFSP industry through production and utilization of OFSP flour, fortification of gari and Fanti kenkey with OFSP. Promoting the utilization of OFSP will foster household food and nutrition diversification. Additionally, diversified OFSP products can also significantly contribute to generating addit...

Biomass-based value chain analysis of plantain in two regions in Ghana See

Plantain biomass value chain analysis was conducted to generate benchmark information that supports reduction of postharvest losses of plantain and to identify value-added opportunities and linkages to new markets in Ghana. Specifically, this study sought to identify the actors and their roles along the plantain value chain, understand the plantain value chain activities and identify biomass value addition opportunities that will help reduce post-harvest losses of plantain. Using the value ch...

Training manual for convenient yam balls preparation See

The aim of developing this manual on yam ball is to facilitate the commercial uptake of yam product to alleviate poverty by improving the socio-economic situation of farmers, SMEs, traders, suppliers, and large-scale industries. It will also enhance employment, improve livelihoods, and food security by a reduction in losses of yam in Ghana

Cowpea waffle making manual See

Cowpea is used in diverse ways around the globe for the preparation of salads, casseroles, fritters, bean cakes, and choice. The objective of this work is to develop a composite cowpea-spiced mix for waffle making. The preparation of the waffle flour proceeds with the processing of the spices (pepper, onion, and ginger) into powder. The powdered spices are then used in the formulation of the waffle flour mix

Manual for chicken chips preparation See

Effects of peanut processing on body weight and fasting plasma lipids See

Peanuts and peanut butter are commonly consumed as a snack, meal component and ingredient in various commercial products. Their consumption is associated with reduced CVD risk and they pose little threat to positive energy balance. However, questions have arisen as to whether product form (e.g. whole nut v. butter) and processing properties (e.g. roasting and adding flavours) may compromise their positive health effects. The present study investigated the effects of peanut form and processing...

The occurrence of aflatoxins and human health risk estimations in randomly obtained maize from some markets in Ghana See

Maize and its products are most often prone to fungal contamination especially during cultivation and storage by toxigenic fungi. Aflatoxicosis still persist in Ghana despite the numerous education on several ways of its prevention at the farm as well as its adverse health implications which are food safety concerns. A random assessment and human risk analysis was conducted on 90 maize (72 white and 18 colored) samples from markets across all the regions of Ghana. Total aflatoxins (AFtotal) a...

Chemical, microbial quality, and risk assessment due to toxic metal contamination of egusi (Citrullus colocynthis L.) powder sold in selected Ghanaian markets See

The present study was undertaken to investigate the physicochemical and microbiological qualities of melon seed powder sold in some open Ghanaian markets. Twenty-five samples of powder were collected randomly from each of four major markets and analyzed for moisture, pH, total ash, acid insoluble ash, and free fatty acids (FFA) using standard methods. The microbial population was determined using the pour plate method. Melon seed powder samples had a neutral pH (6.9-7.3) and contained signifi...

Composition of nutrients, heavy metals, polycyclic aromatic hydrocarbons and microbiological quality in processed small indigenous fish species from Ghana: implications for food security See

The triple burden of malnutrition is an incessant issue in low- and middle-income countries, and fish has the potential to mitigate this burden. In Ghana fish is a central part of the diet, but data on nutrients and contaminants in processed indigenous fish species, that are often eaten whole, are missing. Samples of smoked, dried or salted Engraulis encrasicolus (European anchovy), Brachydeuterus auritus (bigeye grunt), Sardinella aurita (round sardinella), Selene dorsalis (African moonfish)...

Reducing polycyclic aromatic hydrocarbon contamination in smoked fish in the Global South: a case study of an improved kiln in Ghana See

Background: Smoked fish is a major source of animal protein in developing countries. It is largely produced by hot-smoking on traditional kilns using fuelwood. This practice is associated with high polycyclic aromatic hydrocarbon (PAH) contamination in products, with consequences for public health. An improved kiln, comprising the FAO-Thiaroye Technique (FTT), has been introduced by the Food and Agriculture Organization of the United Nations to address such a concern. The present study inves...

Training manual for fruit drying See

Training manual for improved sun drying of small fish and development of small fish based food products See

The manual is divided into two sections; the first section concentrates on the hygienic sun drying of anchovies, Atlantic bumper and African moonfish and processing into fish powder. The second section explores the development of value-added fish powder-based food products