Comparative Studies on Proximate and Some Mineral Composition of Selected Local Rice Varieties and Imported Rice Brands in Ghana

Purpose: The objective of this study was to determine and compare the proximate and mineral (Fe, Zn, Mn, Mg, Se) composition of locally produced polished and unpolished rice and two imported rice brands. Design/methodology/approach: The proximate and mineral (Fe, Zn, Mn, Mg, Se) composition of five local rice varieties (Maawuwoe coop brown rice, Maawuwoe coop white rice, Shigafa brown rice, Shigafa white rice and long grain parboiled rice) and two imported brands of rice (Imported 1 and 2) were evaluated using standard methods after which they were compared to establish which had the higher percentage of nutrients. Findings: The percentage protein of the imported rice brands (7.0-8.4%) were significantly higher (p<0.05) than those of the local rice varieties (5.69–6.89%). The local varieties had comparable carbohydrate (74.20-79.41%) but significantly higher fat (1.1-2.57%) and fibre (0.64-1.95%) contents than the imported brands (76.94-78.21% carbohydrate, 0.49-0.88% fat and 0.5% fibre). Maawuwoe coop brown rice had significantly higher Fe and Zn contents of 96 mg/100g and 2.9 mg/100g respectively and Shigafa brown rice recorded the highest Mn content of 1.81 mg/100g. Imported brand 1 however had the highest Mg content (96 mg/100g). For the local varieties, the brown had higher fibre contents (1.95-1.65%) than that observed in the white. Originality/value: This study is meant to provide knowledge on the nutritional quality of local rice to inform consumer and subsequently enhanced patronage in Ghana

Development of Convenient Cocoyam Pottage (Mpotompoto)

This study explored the feasibility of developing a ready-to-prepare cocoyam pottage, 'mpotompoto' to meet consumers' need for convenience in traditional dishes. Cocoyam chunks (1.2cm x 1.2cm x 1.2cm) were pre-gelatinized to obtain the instant base ingredient, and an accompanying spice-mix recipe was developed. Standard methods were used to determine the moisture content and selected functional properties of the ready-to-prepare base product. A consumer panel of fifty assessors who were familiar with sensory testing evaluated the product's organoleptic properties. A dish following a traditional recipe was used as control. The moisture content of the instant base was low (10%), signifying the potential for good storability. The water absorption capacity, oil absorption capacity, swelling power and solubility were 247.39 ± 7.12%, 87.98 ± 3.76%, 6.44 ± 0.58% and 3.78 ± 0.29%, respectively, indicating desirable functional characteristics for reconstitution. The consumer panel generally appreciated all evaluated products with mean likeness scores between 5 and 6 for all tested attributes on a 7-point hedonic scale. The convenient cocoyam pottage (mpotompoto) mimicked the traditionally prepared 'mpotompoto'. The study provides baseline information that can be commerciall

Traditional green leafy vegetables as underutilised sources of micronutrients in a rural farming community in south-west Nigeria II: consumption pattern and potential contribution to micronutrient requirements

Objective: To determine the consumption pattern of selected households consuming traditional green leafy vegetables (TGLVs) during three seasons and potential contribution to recommended nutrient intakes.Design: Repeated household survey using food frequency questionnaire to obtain consumption pattern of selected TGLVs.Setting and Subjects: Selected households in a small rural farming community: pre-rainy (n = 43), rainy (n = 36) and post-rainy seasons (n = 40).Results: Corchorus olitorius and A. hybridus were the most consumed by > 70% of households across three seasons. A. esculentus and A. viridis were the least consumed TGLVs through all the seasons. Uncultivated and cultivated TGLVs could contribute between 26–> 100% and 18–96%, respectively, of recommended intake for vitamin A for children and women. For young children, both the cultivated and uncultivated TGLVs could contribute more than 50% of their RDA for iron.Conclusion: seasonal availability, and preference for certain species, determine the consumption pattern of the TGLVs studied. Uncultivated and less utilised vegetables have the potential to make significant contributions to the micronutrient requirements of women and children, especially vitamin A and iron if frequently used

Traditional green leafy vegetables as underutilised sources of micronutrients in a rural farming community in south-west Nigeria I: estimation of vitamin C, carotenoids and mineral contents

Objective: To determine the micronutrient composition of fresh and boiled traditional green leafy vegetables (TGLVs).Design: Sixteen TGLVs categorised into cultivated and uncultivated vegetables were analysed for vitamin C (ascorbic acid [AA] and dehydroascorbate [DHAA]), β-carotene, lutein and minerals.Results: Basella alba had the highest AA (72 mg/100 g) content; Vernonia amygdalina (unwashed), had the highest β-carotene and lutein concentrations (14.1 and 29.0 mg/100 g, respectively); Amaranthus hybridus had the highest AA (43 mg/100 g) and β-carotene (9.3 mg/100 g) content, for cultivated sp. Celosia argentea had the highest Fe content; Zn content of all the vegetables was low, 0.4–2.6 mg/100 g. Cooking resulted in significant losses in AA content in all the samples, 19% in B. alba to 100% in Crassocephalum crepidioides. Carotenoid losses were observed in 10 samples and six samples had increased values of β-carotene (12% to 183%) and lutein (64% to double).Conclusion: Traditional green leafy vegetables studied were found to be rich in the micronutrients of interest, especially in carotenoids. Boiling of leafy vegetables, as traditionally done, led to considerable losses of the micronutrients. The micronutrient content of uncultivated leafy vegetables compared well with commonly cultivated species

Utilizing cocoyam (Xanthosoma sagittifolium) for food and nutrition security: A review

Publisher's version (útgefin grein)The critical role of indigenous crops in the socioeconomic growth of developing nations has necessitated calls for accelerated exploitation of staples. Cocoyam, Xanthosoma sagittifolium, is food for over 400 million people worldwide and is the most consumed aroid in West Africa. However, it remains an underexploited food resource. This study reviews existing literature and also makes use of primary data from interviews with indigenous cocoyam farmers, processors, consumers, and cocoyam scientists in the research Institutes of Ghana, to provide insight into existing nomenclature of the species, indigenous knowledge on food uses, nutritional value, and potential novel food applications of cocoyam. Adaptable technologies in conformity to new trends in food science that could be employed for in‐depth molecular studies and further exploitation of the crop are also discussed. It is envisaged that the provided information would contribute to global efforts aimed at exploiting the full potential of indigenous crops for sustainable food and nutrition security.DANIDA (12-PO8-GH): Strengthening Roots and Tuber Value Chains in GhanaPeer Reviewe

Effects of Pretreatment and Drying on the Volatile Compounds of Sliced Solar-Dried Ginger (Zingiber officinale Roscoe) Rhizome

Ginger (Zingiber officinale Roscoe) rhizomes are mostly used as spice and medicine due to their high aroma intensity and medicinal bioactive compounds. However, the volatile compounds of ginger, partly responsible for its aroma and medicinal properties, can be affected by the pretreatment, drying method, and extraction processes employed. The objective of this study was to assess the effects of pretreatment and drying on the volatile compounds of yellow ginger variety at nine months of maturation. The effect of potassium metabisulfite (KMBS) and blanching pretreatment and drying on the volatile compounds of ginger using head space solid-phase microextraction with GCMS/MS identification (HS-SPME/GCMS/MS) was investigated. KMBS of concentrations 0.0 (control), 0.1, 0.15, 0.2, and 1.0% and blanching at 50°C and 100°C were used for pretreatment and dried in a tent-like concrete solar (CSD) dryer and open-sun drying (OSD). The different concentrations of KMBS-treated fresh ginger rhizomes did not result in any particular pattern for volatile compound composition identification. However, the top five compounds were mostly sesquiterpenes. The 0.15% KMBS-treated CSD emerged as the best pretreatment for retaining α-zingiberene, β-cubebene, α-farnesene, and geranial. The presence of β-cedrene, β-carene, and dihydro-α-curcumene makes this study unique. The 0.15% KMBS pretreatment and CSD drying can be adopted as an affordable alternative to preserve ginger

Formulation and characterization of sweetpotato-based complementary food

A sweetpotato-based complementary food was developed in order to promote the utilization of orange-fleshed sweetpotato (OFSP) towards reduction of vitamin A deficiency in Ghana. Four blends of complementary flours made up of OFSP, millet and soybean were formulated based on the composition of the individual flours. These formulations were done to meet the nutrient requirement of babies (6 months to 3 years) in accordance with CAC requirements. Drum drying was used to process the flour blends into instant complementary foods. The most preferred formulation (50% OFSP, 15% millet and 35% soybean flours) determined through sensory evaluation was assessed for some nutrients and microbial safety. It had significantly (p < 0.05) higher protein (16.96%) and β-carotene (0.53 mg/100g) content than the control complementary foods. Ash and fat were comparable to that of a commercial complementary food. In addition, it had a significantly higher iron and potassium content compared with weanimix and a commercial complementary food (CCF). Yeast and mould was <3 log10 cfu/g, Total Plate Count, <5 log10 cfu/g, while Escherichia coli and Staphylococcus aureus were not present. This indicates the product is safe for consumption. This complementary food will support efforts to reduce vitamin A deficiency in Ghana while promoting OFSP for food and nutrient security

Traditional green leafy vegetables as underutilised sources of micronutrients in a rural farming community in south-west Nigeria II: consumption pattern and potential contribution to micronutrient requirements

Objective: To determine the consumption pattern of selected households consuming traditional green leafy vegetables (TGLVs) during three seasons and potential contribution to recommended nutrient intakes. Design: Repeated household survey using food frequency questionnaire to obtain consumption pattern of selected TGLVs. Setting and Subjects: Selected households in a small rural farming community: pre-rainy (n = 43), rainy (n = 36) and post-rainy seasons (n = 40). Results: Corchorus olitorius and A. hybridus were the most consumed by > 70% of households across three seasons. A. esculentus and A. viridis were the least consumed TGLVs through all the seasons. Uncultivated and cultivated TGLVs could contribute between 26–> 100% and 18–96%, respectively, of recommended intake for vitamin A for children and women. For young children, both the cultivated and uncultivated TGLVs could contribute more than 50% of their RDA for iron. Conclusion: seasonal availability, and preference for certain species, determine the consumption pattern of the TGLVs studied. Uncultivated and less utilised vegetables have the potential to make significant contributions to the micronutrient requirements of women and children, especially vitamin A and iron if frequently used

Traditional green leafy vegetables as underutilised sources of micronutrients in a rural farming community in south-west Nigeria I: estimation of vitamin C, carotenoids and mineral contents

Objective: To determine the micronutrient composition of fresh and boiled traditional green leafy vegetables (TGLVs). Design: Sixteen TGLVs categorised into cultivated and uncultivated vegetables were analysed for vitamin C (ascorbic acid [AA] and dehydroascorbate [DHAA]), β-carotene, lutein and minerals. Results: Basella alba had the highest AA (72 mg/100 g) content; Vernonia amygdalina (unwashed), had the highest β-carotene and lutein concentrations (14.1 and 29.0 mg/100 g, respectively); Amaranthus hybridus had the highest AA (43 mg/100 g) and β-carotene (9.3 mg/100 g) content, for cultivated sp. Celosia argentea had the highest Fe content; Zn content of all the vegetables was low, 0.4–2.6 mg/100 g. Cooking resulted in significant losses in AA content in all the samples, 19% in B. alba to 100% in Crassocephalum crepidioides. Carotenoid losses were observed in 10 samples and six samples had increased values of β-carotene (12% to 183%) and lutein (64% to double). Conclusion: Traditional green leafy vegetables studied were found to be rich in the micronutrients of interest, especially in carotenoids. Boiling of leafy vegetables, as traditionally done, led to considerable losses of the micronutrients. The micronutrient content of uncultivated leafy vegetables compared well with commonly cultivated species

Traditional green leafy vegetables as underutilised sources of micronutrients in a rural farming community in south-west Nigeria II: consumption pattern and potential contribution to micronutrient requirements

Objective: To determine the consumption pattern of selected households consuming traditional green leafy vegetables (TGLVs) during three seasons and potential contribution to recommended nutrient intakes. Design: Repeated household survey using food frequency questionnaire to obtain consumption pattern of selected TGLVs. Setting and Subjects: Selected households in a small rural farming community: pre-rainy (n = 43), rainy (n = 36) and post-rainy seasons (n = 40). Results: Corchorus olitorius and A. hybridus were the most consumed by > 70% of households across three seasons. A. esculentus and A. viridis were the least consumed TGLVs through all the seasons. Uncultivated and cultivated TGLVs could contribute between 26–> 100% and 18–96%, respectively, of recommended intake for vitamin A for children and women. For young children, both the cultivated and uncultivated TGLVs could contribute more than 50% of their RDA for iron. Conclusion: seasonal availability, and preference for certain species, determine the consumption pattern of the TGLVs studied. Uncultivated and less utilised vegetables have the potential to make significant contributions to the micronutrient requirements of women and children, especially vitamin A and iron if frequently used