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Academic literature on the topic 'Ghanaian Cooking'
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Journal articles on the topic "Ghanaian Cooking"
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Karimu, Amin. "Cooking fuel preferences among Ghanaian Households: An empirical analysis." Energy for Sustainable Development 27 (August 2015): 10–17. http://dx.doi.org/10.1016/j.esd.2015.04.003.
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Tawiah, ER, Papa Toah Akonor, P.-N. T. Johnson, et al. "Compositional, physico-mechanical and functional properties of two Ghanaian cowpea (Vigna unguiculata) varieties." African Journal of Food, Agriculture, Nutrition and Development 21, no. 9 (2021): 18732–47. http://dx.doi.org/10.18697/ajfand.104.20460.
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Cowpea (Vigna unguiculata) is a legume that is cultivated throughout Africa and contributes a significant amount of plant-based protein to human diets. There are many varieties of cowpeas, and these have varying seed characteristics such as shape, size, colour and nutritional properties. The compositional, physico-mechanical, and functional properties of two new cowpea seed varieties were investigated in order to determine their full food-use potentials as well as key parameters for their postharvest machinery for processing, handling, and storage. The proximate composition of the two cowpea cultivars was determined using standard methods. Physico-mechanical analyses carried out were the hundred-seed weight and volume, bulk density, true density, size, aspect ratio, surface area, equivalent diameter, porosity and angle of repose. Functional properties determined were cooking time and water uptake of the grain as well as water and oil absorption, foam capacity and stability, and emulsion capacity and stability of the flour. The Padi-Tuya variety was longer, broader and thicker than Wang Kae. The results showed both varieties to be useful sources of macronutrients. The moisture, fat and fibre in Wang Kae were significantly higher (p<0.05) than Padi-Tuya. However, both cowpea varieties had comparable protein levels of 17.7 g/100 g. The cooking time, hydration capacities and indices of the two varieties were also significantly different (p<0.05), but their swelling capacities, swelling and water uptake indices were comparable. Cooking times were 40 and 62 min for Padi-Tuya and Wang Kae, respectively. The water and oil absorption capacities, as well as the swelling indices, were similar, but their emulsion capacities and stabilities were significantly different (p<0.05) for the flour. Padi-Tuya had a higher foam capacity, but was less stable, than Wang Kae. The physico-mechanical properties determined would aid in the design of cleaning, handling and other processing machinery as well as storage facilities for the new cowpeas. The functional and the compositional parameters would assist in the food formulations.
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Kofi Amegah, A., Emmanuel Brahuah, and Saverio Stranges. "Cooking with shea butter is associated with lower blood pressure in the Ghanaian population." International Journal for Vitamin and Nutrition Research 90, no. 5-6 (2020): 459–69. http://dx.doi.org/10.1024/0300-9831/a000587.
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Abstract. The cardiovascular health benefits of shea butter, an edible off-white or ivory-colored fat native to West Africans has never been investigated. This is in spite of anecdotal evidence, which suggests that shea butter may have medicinal properties and its bioactive constituents lower certain cardiovascular risk markers. We hypothesized that cooking with shea butter would be associated with lower blood pressure (BP) in the Ghanaian population. Data from the 2014 Ghana Demographic and Health Survey, a nationally representative population-based survey was analyzed. A total of 9396 women aged 15-49 years and 4388 men aged 15-59 years selected from 12,831 sampled households were included in the study. Respondents with average systolic BP of ≥140 mmHg or average diastolic BP of ≥90 mmHg were classified as hypertensive. Multivariable linear and logistic regression adjusting for gender, age, area of residence, religion, ethnic group, marital status, education and wealth index was used to establish the association between shea butter consumption and BP. Overall prevalence of hypertension in the population was 15.1%. Shea butter consumption was associated with 2.43 mmHg (95% CI: −3.54, −1.31) and 1.78 mmHg (95% CI: −2.71, −0.86) decrease in systolic BP and diastolic BP, respectively, and 25% (AOR = 0.75, 95% CI: 0.55, 1.04) reduced odds of hypertension, compared to use of vegetable oils. Region of residence appeared to modify the relationship. We found an association of shea butter consumption with lower BP, which provides the rationale for investigation through rigorous study designs to evaluate the benefits of shea butter consumption for prevention of hypertension and improved cardiovascular health.
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Meng, Ting, Wojciech J. Florkowski, Daniel B. Sarpong, Manjeet Chinnan, and Anna V. A. Resurreccion. "Cooking Fuel Usage in Sub-Saharan Urban Households." Energies 14, no. 15 (2021): 4629. http://dx.doi.org/10.3390/en14154629.
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This study models the frequency use of wood, charcoal, liquid gas, electricity, and kerosene in urban households in Ghana and supplements the literature on cooking fuel choices. The modeling is based on survey data collected in several major Ghanaian cities. Survey results indicate that charcoal and liquid gas are frequently used in meal preparation, while the frequency use of firewood, kerosene, and electricity is limited. Frequency use is estimated using the ordered probit technique. Five cooking fuel use equations identify income, socio-demographic characteristics, and location of urban residents as influencing the frequency use. Statistically significant effects measure probability changes in each of the four fuel categories. Income and education increase the probability of often or very often of using liquid gas or electricity to cook. The effect of being employed by the government is similar but less consistent. Age, household size, and marital status are linked to frequency use, but differently affect specific fuels. As the number of children or adults increases in a household, so does the probability of using firewood or charcoal, but this also increases the probability that such households never use liquid gas or electricity for cooking. Regional differences indicate Tamale residents heavily rely on wood and charcoal, and infrequently use liquid gas or electricity. Multiple cooking fuel use behavior may reflect risk aversion to fuel shortages. Increasing incomes and improving education will drive the probability of an increased use of cleaner cooking fuels and decreased use of fuel mixes, benefiting meal preparers’ health and the environment.
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Amoah, Stephen, Ruth Ennin, Karen Sagoe, et al. "Feasibility of a Culturally Adapted Dietary Weight-Loss Intervention among Ghanaian Migrants in Berlin, Germany: The ADAPT Study." International Journal of Environmental Research and Public Health 18, no. 2 (2021): 510. http://dx.doi.org/10.3390/ijerph18020510.
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Background: Dietary weight-loss interventions often fail among migrant populations. We investigated the practicability and acceptability of a culturally adapted dietary weight-loss intervention among Ghanaian migrants in Berlin. Methods: The national guidelines for the treatment of adiposity were adapted to the cultural characteristics of the target population, aiming at weight-loss of ≥2.5 kg in 3 months using food-based dietary recommendations. We invited 93 individuals of Ghanaian descent with overweight or obesity to participate in a 12-weeks intervention. The culturally adapted intervention included a Ghanaian dietician and research team, one session of dietary counselling, three home-based cooking sessions with focus on traditional Ghanaian foods, weekly smart-phone reminders, and monthly monitoring of diet and physical activity. We applied a 7-domains acceptability questionnaire and determined changes in anthropometric measures during clinic-based examinations at baseline and after the intervention. Results: Of the 93 invitees, five participants and four family volunteers completed the study. Reasons for non-participation were changed residence (13%), lack of time to attend examinations (10%), and no interest (9%); 64% did not want to give any reason. The intervention was highly accepted among the participants (mean range: 5.3–6.0 of a 6-points Likert scale). Over the 12 weeks, median weight-loss reached −0.6 kg (range: +0.5, −3.6 kg); the diet was rich in meats but low in convenience foods. The median contribution of fat to daily energy intake was 24% (range: 16–40%). Conclusions: Acceptance of our invitation to the intervention was poor but, once initiated, compliance was good. Assessment centers in the participants’ vicinity and early stakeholder involvement might facilitate improved acceptance of the invitation. A randomized controlled trial is required to determine the actual effects of the intervention.
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Amoah, Stephen, Ruth Ennin, Karen Sagoe, et al. "Feasibility of a Culturally Adapted Dietary Weight-Loss Intervention among Ghanaian Migrants in Berlin, Germany: The ADAPT Study." International Journal of Environmental Research and Public Health 18, no. 2 (2021): 510. http://dx.doi.org/10.3390/ijerph18020510.
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Background: Dietary weight-loss interventions often fail among migrant populations. We investigated the practicability and acceptability of a culturally adapted dietary weight-loss intervention among Ghanaian migrants in Berlin. Methods: The national guidelines for the treatment of adiposity were adapted to the cultural characteristics of the target population, aiming at weight-loss of ≥2.5 kg in 3 months using food-based dietary recommendations. We invited 93 individuals of Ghanaian descent with overweight or obesity to participate in a 12-weeks intervention. The culturally adapted intervention included a Ghanaian dietician and research team, one session of dietary counselling, three home-based cooking sessions with focus on traditional Ghanaian foods, weekly smart-phone reminders, and monthly monitoring of diet and physical activity. We applied a 7-domains acceptability questionnaire and determined changes in anthropometric measures during clinic-based examinations at baseline and after the intervention. Results: Of the 93 invitees, five participants and four family volunteers completed the study. Reasons for non-participation were changed residence (13%), lack of time to attend examinations (10%), and no interest (9%); 64% did not want to give any reason. The intervention was highly accepted among the participants (mean range: 5.3–6.0 of a 6-points Likert scale). Over the 12 weeks, median weight-loss reached −0.6 kg (range: +0.5, −3.6 kg); the diet was rich in meats but low in convenience foods. The median contribution of fat to daily energy intake was 24% (range: 16–40%). Conclusions: Acceptance of our invitation to the intervention was poor but, once initiated, compliance was good. Assessment centers in the participants’ vicinity and early stakeholder involvement might facilitate improved acceptance of the invitation. A randomized controlled trial is required to determine the actual effects of the intervention.
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Adu, Theophilus Frimpong, Francis Padi Lamptey, Sandra Ama Kaburi, and Gifty Serwaa Otoo. "Alternative for Dirty Cooking Fuels in Ghana: Exploring the Potential of Cassava Ethanol." Review of Energy Technologies and Policy Research 7, no. 1 (2022): 1–10. http://dx.doi.org/10.18488/77.v7i1.3215.
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Fossil fuels are a major contributor to climate change, and as the demand for energy production increases, alternative sources (e.g., renewables) are becoming more attractive. Kerosene and conventional solid fuels, which are used to cook, have detrimental effects on people's health, the environment, and the economy. This study seeks to explore the potential of cassava ethanol as an alternative to dirty cooking fuels in Ghana. The study revealed that the prices of electricity and liquefied petroleum gas (LPG) are on the rise and this is making their adoption very low. The use of ethanol, an alternative clean cooking fuel that can be produced locally and reasonably priced, should be encouraged. Cassava was selected as the most viable crop for ethanol production because it is highly underutilized and can be grown on most Ghanaian land. The study also revealed that the Crop Research Institute-Agra (CRI-Agra) Bankye, a variety of cassava, will give an optimum ethanol yield. It has the potential to produce one litre of ethanol from about 7kg of fresh roots. Approximately 147 Ha of agricultural land may be used to produce 1 ton of cassava ethanol. Since cassava ethanol for cooking offers major potential for climate change mitigation, there should be an adoption strategy. This work serves as input for decision-making for industrializing the cassava sector.
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Ansah, Benjamine, Kafui Kwesi Agyeman, Harold Awuley Quaye, and Frederick Ampah Clement. "Ghanaian Local Aluminum Cast Utensil Forms for Fountain Production." International Journal of Innovative Science and Research Technology 5, no. 6 (2020): 1333–45. http://dx.doi.org/10.38124/ijisrt20jun890.
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In Ghana, movable fountain production has not been industry friendly especially to our local material producing industries in Ghana. Materials like Resin, silicon and fine marble stone which are not traditionally produced materials in Ghana are what most fountains used in Ghana are made of. This has made fountain production and repairs very difficult and expensive. The local material producing industries equally produce strong and good materials and forms that can be effectively employed in fountain production. Applying and repairing fountains produced in these local materials and forms are less costly and easier. For this reason, this study focuses on the forms of locally cast aluminium utensils for the production of fountains. In spite using these utensils for cooking purposes, it was also observed that, they have form that elated to some elemental forms in the production movable fountains. This study aimed at identifying the forms of the Ghanaian aluminum cast utensils suitable for the different parts of a movable water fountain. In this regard, data was collected through observation and interviews of selected stakeholders of the foundries in Tamale and Kumasi which formed the population for the study. In relation to existing fountains the forms were subjected to conceptual analyses which resulted in three concepts. these concepts were further subjected to matrix evaluation based on affordability, attractiveness, sustainability, strength, functionability, lightness of weight, and size. This arrived at a more efficient design. This was further subject to fabrication experimentations in line with the design. The result of this study is a locally cast aluminum utensil water fountain. it is called ‘water fall and cascading’ fountain based on the design and water flow. The study has proven that the forms and functions of these utensils make an ideal fountain that is ecofriendly, safe, less costly and easy to maintain.
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Asiedu, Emmanuel Kwesi, Christiana Oduro Domfeh, and Edmond Agyeman Amoako. "Political Identity Negotiation of Young Electorates in Ghanaian Colleges of Education." European Journal of Law and Political Science 2, no. 3 (2023): 23–32. http://dx.doi.org/10.24018/ejpolitics.2023.2.3.88.
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The formation of political in-groups and out-groups on campuses and involvement in political discourses in and out of the school setting clearly demonstrate students’ political attitudes and behaviours which eventually reflect or sum up their political identities. However, it remains a mystery the exact ingredient cooking up this form of social identity. The study, as a result, was conducted to explore the factors underlying the political identity negotiation of students in colleges of education and to identify practices that reflect their explicit and implicit political behaviours and attitudes. The paper focused on examining factors that influenced political identity negotiation among college of education students in Ghana. In order to answer all four research questions, the concurrent triangulation mixed method approach to inquiry was adopted. Data collected were descriptively analysed, using the measure of central tendency and narration. Three factors were revealed as being influential in student teachers’ identity formation: familial characteristics such as the level of education of parents, political preference, and occupation, among others; liberal school setting such as the ethnic composition of the student population; and new political stimuli such as contact with campaigns and volunteer services. Implicit and explicit political attitudes and behaviours of student-teachers were found to be evident through practices such as voting in student elections and participation in political discourses. The paper concludes that political identity negotiation of young adults is inevitable as a result of the different political cues they encounter within the social structures.
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Oti, Janet Agyarkwaa. "Culinary competencies and diet patterns of undergraduate students of the University of Education, Winneba, Ghana." Research Journal of Food Science and Nutrition 7, no. 1 (2022): 16–24. http://dx.doi.org/10.31248/rjfsn2022.136.
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While substantial literature exists on the culinary competencies and diet patterns of the young adult population around the world, little is known about these variables in the Ghanaian context and much less in the university circles. In view of this dearth in literature, this study investigated the culinary competencies and diet patterns of undergraduate students of the University of Education, Winneba, Ghana, within the context of the Social Cognitive Theory. In line with the positivist paradigm, this study utilized the correlational research design, where through the quantitative approach, 3,065 students were sampled using proportionate stratified random sampling technique. After meeting validity and reliability requirements, a structured questionnaire was used to collect data for the study which was analyzed using descriptive statistics such as frequency counts, percentages, mean, standard deviation and inferential (Pearson Moment Correlation) statistics. The findings of the study revealed that the culinary competencies of undergraduate students of the University of Education, Winneba, was undesirable, even though they exhibited cooking confidence than cooking frequency and cooking attitude. Besides, the findings further disclosed that students exhibited undesired diet patterns where majority often skipped meals, occasionally ate three square meals, occasionally ate fruits and vegetables and rarely observed regularity in mealtimes. Furthermore, it was discovered that generally there was a weak but statistically significant positive relationship between undergraduate students’ culinary competencies and diet patterns. Hence, the study identifies the need by way of recommendations for nutrition education programmes for students to improve their culinary competencies since it has implications on their diet patterns.
Books on the topic "Ghanaian Cooking"
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Kudonoo, Enyonam Canice. The Ghanaian colour cook book: A taste of Ghana. Edited by Opare-Obisaw Clara. Sedco, 2007.
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ADAEX Educational Publications. Nutrition Dept., ed. Ghanaian favourite dishes: (favourite Ghanaian recipes originally collected and tried by nutritionists all over the country). ADAEX Educational Publications, 1995.
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Hafner, Dorinda. I was never here and this never happened: Tasty bits & spicy tales from my life. Ten Speed Press, 1996.
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Otoo, David, and Tamminay Otoo. Authentic African Cuisine from Ghana. Sankofa Wiase Ltd, 2017.
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Zoe's Ghana kitchen: Traditional Ghanaian recipes remixed for the modern kitchen. Mitchell Beazley, 2017.
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