Browsing by Author "Bigson Kate"

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    Nutritional quality of meals served under the Ghana school feeding programme at the Upper West and Central Region of Ghana
    (2019-04-08) Bigson Kate; Essuman Edward Ken; Boadu Vida Gyimah; Otoo Gifty Serwaa
    This research evaluated the nutritional quality of meals that were served to school children under the Ghana School Feeding Programme in Wa and Cape Coast. A cross-sectional and descriptive survey research designs were employed from which purposive and simple random sampling technique was adopted. In all, a total of 720 respondents were selected and that comprised 600 pupils, 60 teachers and 60 kitchen staff. Data were also obtained using questionnaire, observation and unstructured interview instruments. The data were then analysed with database and statistical software such as SPSS, ESHA, FNPD and USDA National Nutrient Database for Standard Reference. Qualitatively, the findings revealed that meals served in the schools had most of the needed food nutrients. However, the mean daily nutritional values intake of the pupils in the schools in both studied areas did not meet the recommended nutrient intake value. It is therefore recommended that the government should enhance the nutritional quality of the meals served to the pupils by supplying vitamin supplements. Again, the government should consult experts in food and nutrition in each region to redraw menu which has nutritional benefits from locally grown foods.
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    The Impact of Different Drying Techniques on the Physicochemical and Quality Characteristics of Oil Palm Fruit Mesocarp (Elaeis guineensis)
    (2021-12-24) Boadu Vida Gyimah; Essuman Edward Ken; Otoo Gifty Serwaa; Bigson Kate
    Drying is one of the traditional means of preserving food. However, various drying methods can influence the nutritional and bioactive constituents of the food product. This study is aimed at evaluating the effect of different drying methods on the proximate composition, physicochemical properties, and minor constituents of palm oil fruit mesocarp. Two varieties of fresh oil palm fruit (dura and tenera) were processed to separate the mesocarp from the other part of the fruit. The fresh fruit mesocarp was divided into five groups and subjected to different drying methods. Proximate and physicochemical characteristics of the oil palm fruit mesocarp were determined. The dried mesocarp had low moisture content (1.49-3.28%), high crude fat content (78.10-90.60%), carbohydrate (4.41-15.12%), crude protein (0.93-3.40%), and ash (0.53-1.15%). The free fatty acid (FFA) (1.06-3.54) and acid value (AV) (2.17 to 8.83mgKOH/g) were lower because the samples were heated at 100°C for 30min. The lower pH, FFA, AV, titratable acidity, moisture content, and high antioxidant activity of the oil palm fruit products could be an indication of shelf stability against microbial contamination and rancidity