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Title: Consultancy report on training workshop for bakers on the use of composite flour from 29th-30th of October, 2020 at Bakhita Hospitalities Limited, Dodowa, GreaterAccra, Ghana
Authors: Oduro-Yeboah, C.
Asiamah, E.
Boateng, C.
Padi, A.
Keywords: Bakers;Composite flour;Ghana
Issue Date: 2020
Publisher: CSIR-Food Research Institute, Accra
Abstract: The Ministry of Food and Agriculture (MOFA) and Council for Scientific and Industrial Research Institute (CSIR) has over the years spearheaded technology transfer programs under the Modernizing Agriculture in Ghana (MAG) project sponsored by the Canadian government. This project seeks to enable capacity building in Ghana. To achieve this mandate, a workshop was organized by the Greater Accra regional RELC in collaboration with the Council for Scientific and Industrial Research (CSIR)-Food Research Institute on Training of Trainers workshop on the use of composite flours for bakers in Shai-Osudoku District Assembly (SODA), in Greater Accra. The training was held at St. Bakhita Hospitalities Limited in Dodowa, Greater Accra Region from 29th to 30th October, 2020. The participants were twenty-nine (29) with twenty-four (24) females and five (5) males. The welcome address was given by Dr. S. A. Obresi, G.A RELC Coordinator who reiterated the commitment of Ministry of Food and Agriculture (MOFA) and Council for Scientific and Industrial Research Institute (CSIR) in improving the livelihood of people especially those in agricultural sector. The participants were informed to expect follow-up on the progress of the workshop in the district. The general objective was to use composite flours from sweet potato, cassava and wheat flour in order to reduce the money used in the importation of wheat flour and also use local root crops. This will go a long way to reduce postharvest losses of our root crops. The specific goal in the workshop was to gain insight on the composite flour production, appreciate the processes involved in flour production. The various lectures centered on the basics of food processing, production and value addition to sweet potato and high quality cassava flour respectively. Participants were involved in practical session. The CSIR-FRI MAG focal person, Dr. Charlotte Oduro-Yeboah gave a presentation on the basics of food processing and the production and value addition to High Quality cassava Flour (HQCF). The third presentation on production and value addition to sweet potato was delivered by Mr. Ebenezer Asiamah. The other facilitators, Mrs. Alice Padi and Miss Constance Boateng took the participants through the practical session on the use of HQCF and Sweet potato flour to prepare cakes, bread, chinchin and doughnuts. To ensure successful transfer of knowledge and skills, participants were given an opportunity to ask questions and evaluate the workshop
Appears in Collections:Food Research Institute

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