Artisanal and modern processing of palm oil in Ghana

Traditional palm oil processing methods and modern industrial processes are both contributing to the production of palm oil for food and other uses in Ghana. This study examined the processes of a traditional method (Bedo) and a modern technological process (TOPP) and compared the quality indices of the products of the two processes. Samples of oil at the various stages of the processes were taken and analysed for critical quality indices to compare the quality and stability of the oils. Results showed that the modern industrial process produced significantly (p = 0.05) better quality palm oil than the artisanal method, especially with regard to moisture content and susceptibility to oxidation. (Journal of the Ghana Science Association: 2001 3(3): 85-90

Characteristics of malted rice for the production of sugar syrup

Studies were conducted on malted rice in an attempt to produce rice malt with high diastatic power for the production of sugar syrup from cassava flour. Rice malt was prepared by malting paddy rice over 12 days at 28EC ± 2EC in the dark. The germination power of the rice was studied and diastatic power in malted rice determined. Relationship among diastatic power, malting period and parts of malted seedling were studied. Results indicated that the optimum diastatic power in rice malt occurred on the 10th day of malting. Statistical analysis indicated a positive correlation (r = +0.88) between diastatic power in rice-malt seeds and seedling development to a point. Wet rice-malt with plumule and radicle had the highest diastatic power of 91.50 degree lintner (EL) compared to rice-malt prepared from malted rice seeds alone which had 65.67EL and dried malted rice seeds with plumule and radicle which had 58.95EL. Malting rice for 10 days and preparing malt from germinated rice seeds with plumule and radicle could give rice-malt with a high diastatic power for the hydrolysis of starch in the production of sugar syrup. (Journal of the Ghana Science Association: 2001 3(3): 91-99

Ethnic identity, (post)colonialism and foodways : Ghanaians in London

This paper presents findings from a study examining the relationship between migration, foodways, ethnic identities and gender among Ghanaians in London. Exposed to British institutions and customs already in Ghana, the identities and foodways of Ghanaians have been formed through the (post)colonial experience. This study was grounded in qualitative and theoretical research on meals. The micro-level analysis of current and past food habits within households was set in a wider context by exploring the development of food culture in the community as a whole. Ethnographic fieldwork was conducted in Ghanaian households, functions, restaurants and food stores. The impact of (post)colonialism on the foodways and identities of Ghanaians in London has been multifaceted. The preference for the traditional Sunday roast and for turkey and trimmings at Christmas, and the delay in the establishment of Ghanaian food-related businesses, are just a few signs of Ghanaians' hybrid identities