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TRADITIONAL FOOD PACKAGING MATERIALS IN GHANA

Lartey, B.L. (FOOD RESEARCH INSTITUTE, P.O.BOX M.20, ACCRA, 1968-01)

THE ESSENCE of food packaging is to provide protection for food products and also facilitate their storage, handling and merchandising. Good packaging adds to product appeal and enhances its saleability. Food packaging ...

A Survey of Metropolitan Food Hygiene and Control

OKRAKU-OFFEI, G. (1968-01)

Presently, Ghana is in the process of establishing food laws to augment to existing food handling and marketing regulations of its local councils. These laws are intended to check fraud and other malpractices by food ...

MARKETING OPERATIONS OF THE GHANA STATE FISHING CORPORATION

REUSSE, E. (1968-01)

A review and analysis of the operations of the state-owned fishing corporation as constituted in 1966 is presented. Among the subjects discussed are the corporation's share in fish production, distribution and marketing ...

Foods of Ghana

Whitby, P. (Food Research Institute, P.O.BOX M.20, ACCRA, 1968-01)

The preparation of traditional Ghanaian foods for sale or home consumption is described in this paper. A number of foodstuffs, high-lighted by the main staples-maize, cassava, plantain, cocoyam, millet, sorghum, etc. and ...

A prototype cassava grater for use in Ghana, based on studies of existing graters

Lartey, B.L. (1970)

The two main types of cassava graters used in Ghana, manual and power-operated, are described. Of the latter; there arc two kinds, cylindrical and disc" the performance, constructional details and costs of which are ...

Nutritive value of the winged bean (Psophocarpus palustris Desv.)

Černý, K.; Kordylas, M.; Pospíšil, F.; Švábenský, O.; Zajíc, B. (1971-03-15)

1. The winged bean (Psophocarpus palustris Desv.) has been grown successfully for several seasons, on an experimental basis, in the forest belt of Ghana, where earlier attempts to grow the soya bean had proved ...

RETINOL IN CHOLESTEROL BIOSYNTHESIS: EFFECT ON LIPID METABOLISM

Kordylas, J.M. (1972-06)

Josephs reported hyperlipemia with high intake of vitamin A as well as with carotenoids. Van Bruggen and Struamfjord, observed that long-term administration of large doses of vitamin A to patients raised their plasma ...

Trials in the production of fish crackers

OKRAKU-OFFEI, G. (1974)

The technique of fish cracker production has been rested using species of fish caught in Ghana. Storage trials have shown that the product can be kept for over I year. Laboratory organoleptic and consumer tests have shown ...

Production of kippers from horse mackerel (Trachurus trachurus)

Nerquaye-Tetteh, G.; Tete-Marmon, J. (1975)

Kippers have been successfully made from horse mackerel (Trachurus trachurus). Storage trials have shown that the kippers will safely keep for 40 days at 4-5°C and only 5 days at 28-30°C. Consumer tests have shown that ...

THE RELATIVE ECONOMIC POSITION OF COWPEA IN THE PROGRAMMES OF FARMERS IN THE NAVRONGO-BAWKU & DENU-ABOR AREAS OF GHANA

KUPANCHIE, P.A. (1975-10)

The relative position of cowpea in farmers programmes in the Navrongo - Bawku and Denu-Abor areas in the Upper Region and Volta Region of Ghana respectively has been investigated. Host farmers in the -Navrongo-Bawku area ...

The production of Bamcorn, a maize-bambara groundnut product

Lartey, B.L. (1976)

Diets based on Ablemamu, a roasted maize or corn meal, alone are of low protein content. In Ghana, some maize diets such as Akplidzii are supplemented in various ways with grain legumes. Experiments were, therefore, conducted ...

Functional properties of full-fat soy flour from soybeans grown in Ghana : Emulsifying properties

Plahar, W. A.; Bediako-Amoa, B.; Fejer, D. (1977)

Samples of full-fat soy flour produced from five soybean varieties grown in Ghana were examined for their emulsifying properties both in a simple system containing only the flour and in combination with wheat flour, skimmed ...

Studies on Bomone, a Ghanaian fermented fish product

Nerquaye-Tetteh, G.; Tete-Marmon, J.; Eyeson, K.K. (1978)

A survey was conducted to ascertain common species of fish used in Bomone production and the different processing methods employed in different localities along the coast of Ghana. The chemical and microbiological quality ...

Effect of varying proportions of salt to fish on the quality of salted and dried Trigger fish (Balistes capriscus)

Nerquaye-Tetteh, G. (1978)

Traditionally, Trigger fish (Balistes capriscus) is salted and sun-dried to preserve it. Previous studies by the author revealed that there is the need for standardization of the methods of pro-cessing Trigger Fish in order ...

Trigger fish (Balistes capriscus ): Studies on brine salting

Nerquaye-Tetteh, G. (1978)

British salting of Trigger fish has been studied. Using Cambodian standard for salted and dried fish, in the absence of local standards, it has been shown that the salting time can be reduced to 2.75-6.25 h depending upon ...

Trigger fish (Balistes capriscus) : Studies on traditional processing

Nerquaye-Tetteh, G. (1978)

The traditional methods of processing Trigger fish (Balistes capriscus) along the southern coast of Ghana has been studied and reported. The proximate composition of samples offish from the various processing centres is ...

Functional properties of full-fat soy flour from soybeans grown in Ghana. 2. Dough forming ability with wheat flour

Plahar, W. A.; Bediako-Amoa, B. (1979)

Farinograph tests used to determine certain parameters in wheat flour dough containing varying amounts of full-fat soy flour samples revealed that most dough forming properties are adversely affected by high levels of ...

DRYING AND STORAGE SYSTEMS FOR MAIZE AT FARM/VILLAGE LEVEL; A CASE-STUDY MODELLED IN S.W. NIGERIA

Halm, M.; Lorri, W.; Hikeezi, D.; Hasibuan, N. (1980-06)

An inventory of drying and storage systems for maize in the humid tropics showed that there are two main types of traditional structures, one with solid walls found in the dryer areas, where a distinct dry season follows ...

Effect of moisture content on the development of carboxylic acids in traditional maize dough fermentation

Plahar, W. A.; Leung, H. K. (1982)

Maize dough samples containing 45, 52, 65 and 80% initial moisture were fermented over a 3 day period, and the rate of development of carboxylic acids was determined. The desired volatile: non-volatile acids ratio of 0.16, ...

Effects of dehydration and soy fortification on physicochemical, nutritional and sensory properties of Ghanaian maize meal

Plahar, W. A.; Leung, H. K.; Coon, C. N. (1983)

Fermented maize meal was air dried at 60°C and fortified with defatted soy flour at 0%, 10% and 20% replacement levels on dry basis. The effects on protein quality were determined by chick growth response studies and amino ...

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