AN EXPLORATION OF VARIETY OF GHANAIAN SOUP SERVED AT SPECIAL EVENT: A CASE STUDY AT BIRIM CENTRAL MUNICIPALITY, AKIM ADO, GHANA

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Date
2023-03
Authors
COMFORT SERWAA ADDAE
7201180029
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Soups are major components of Ghanaian dishes. The composite nature of Ghanaian soups, in general, tend to make the calorie and macronutrient composition highly variable. This study sought to explores different aspects of Ghanaian soups served at special events at Birim Central Municipality, Akim Ado, Ghana. The research design was a cross-sectional survey and experimental survey. From the population, a sample of fifty (50) respondents were carefully selected using convenience sampling technique. Eight (8) different Ghanaian soup were prepared. The prepared soups were; LS1- light soup with garden eggplant (African garden eggplant); LS2- light soup with garden eggplant and chicken; LS3- light soup without garden eggplant, LS4- light soup without garden eggplant but with chicken; GS1-groundnut soup without animal protein; GS2- groundnut soup with chicken; KS1- kontomire soup without animal protein; KS2- kontomire soup with smoked catfish; PS1- palm nut soup without animal protein; PS2 -palm nut soup with smoked catfish and herrings. The finding from the study showed that varieties of Ghanaian soups are one of the healthiest soups and have the great antidote for times of sickness. The study showed that chicken groundnut soup (GS2) had the highest protein content, followed by palm nut soup without animal source protein (PS1) and palm nut soup with smoked catfish and herrings (PS2). It was evident that Ghanaian soups can be used to eat various foods including Fufu, rice, kokonte, and among others. The soups are made with a lot of tomatoes, onions, pepper, ginger and a variety of indigenous spices. The study recommends that dietitians/nutritionists should recommend frequent intake of the soups to substitute high carbohydrate and high fat foods to help combat the increasing burden of overnutrition-related diseases.
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