Adoption and impact of high quality bambara flour (HQBF) technology in the Northern Region of Ghana

The study focused on the level of adoption of high quality bambara flour (HQBF) processing technology and its impact on end-users. A random sample of 100 women, mainly bambara processors, was selected from Gushiegu/Karaga, Tolon Kumbungu, Savelugu-Nanton, and Tamale districts of the Northern Region of Ghana for interview in June 2004. The Statistical Package for Social Scientist (SPSS), Excel and Econometric Views were used to analyse general data, and the Logit model used to investigate the determinants of adoption. The findings established an effective utilisation level of HQBF at 68 per cent. Variables hypothesized to influence adoption of the improved processing technology from the respondents' own assessments included time of awareness, consumer acceptability/quality of products, credit, availability of raw materials, and sunshine. However, the first two were statistically significant using the Logit model. The technology had had economic impact on 28 per cent of the processors interviewed as a result of 12.5 per cent increase in demand for bambara-based products

Processors’ perceptions of various cassava processing technologies: A case study of selected districts in Ghana

A purposive sample of 100 cassava processors were interviewed in the Suhum-KraboaCoaltar, Awutu-Efutu Senya, Ho, and Ga districts of Eastern, Central, Volta, and Greater Accra regions of Ghana, respectively, to assess their perceptions of various cassava processing technologies transferred under the Root and Tuber Improvement Programme. These technologies included production of high quality cassava flour (HQCF) and the use of improved stoves, graters, and presses for the production of "gari". To over 70 per cent of the respondents, the improved processing technologies were suitable to the village/community-based setting. However, the use of screw press was assessed to be labour-intensive, and lack of maintenance culture limited the efficiency of graters. Unearthing the opportunities in the cassava processing industry, small and large-scale linkages, and the use of intermediate processing options were thought necessary to meet local and export market demand

Effects of sodium metabisulphite and blanching pretreatments on the quality characteristics of yam bean (Pachyrhizus erosus) flour

Aims. To determine the effects of sodium metabisulphite and blanching pretreatments on the quality characteristics of yam bean (Pachyrhizus erosus) flour. Study Design: Evaluation of the effects of peeling, blanching and sodium metabisulphite pretreatments on the ease of drying, particle size distribution, colour and pH of yam bean flour using a 2 x 3 factorial design. Place and Duration of Study: Yam bean roots were obtained from the CSIR-Crops Research Institute, Kumasi, Ghana. All reagents used were obtained from accredited suppliers in Accra, Ghana. Actual experimental studies were conducted at the laboratories of the CSIR-Food Research Institute, Accra, Ghana, between August 2012 and November 2013. Methodology. We subjected peeled and unpeeled yam bean tubers (Pachyrhizus erosus) to three pretreatments involving blanching at 100 C for 3 min; soaking in 0.1% sodium metabisulphite solution for 3 min and no treatment control. Samples were dried at 55 C for 6 hours, cooled to room temperature, milled, sieved and the flour analyzed for ease of drying as indicated by the final moisture content, colour, pH, and ease of milling as indicated by particle size distribution. Results: The pretreatment methods had significant (p>0.05) effects on the colour of the flour samples. Peeling, followed by sodium metabisulphite pretreatment produced whitest yam bean flour (L-value of 90.89). Flour samples from unpeeled roots recorded lower pH (p>0.05) than those from peeled samples. The combined effects of peeling and sodium metabisulphite or blanching pretreatments produced flours with desirable pH values. The blanched sample had coarser particles (50%>100 m) compared to the no treatment control and sodium metabisulphite treated flours (30%>100 m). Peeling, metabisulphite or blanching pretreatments did not affect the rate of drying significantly as indicated by their final moisture values. Conclusion: A standard procedure for yam bean flour production has been suggested to include peeling and sodium metabisulphite pretreatmen