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The Role of Plantain in Promoting Food Security: A Review

Food and Nutrition Sciences 2024年第5期15卷 313-335页

作者： doreen dedo adi Department of Hospitality and Tourism Education Akenten Appiah-Menka University of Skills Training and Entrepreneurial Development Kumasi Ghana

Plantain is a food security crop of significant nutritional value in the global south. Yet there are significant post-harvest losses, especially at the senescent stage. This review seeks to give a general overview of the crop, its nutritional significance and the technologies that can be adopted to enhance its utilisation at its senescent stage. In West Africa, plantains are eaten at all ripening stages, yet processing is limited to the unripe and semi-ripe. Adoptable technologies such as foam-mat drying will enhance its utilisation in indigenous meals and other food applications. This review provides useful insight to optimize the use of plantain to prevent food waste.

关键词： Food Security Plantain Foam-Mat Drying Ripening

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Traceability: Availability and Efficiency among Food Industries in Ghana

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Food and Nutrition Sciences 2013年第2期4卷 131-135页

作者： Patricia Foriwaa Ababio doreen dedo adi Vida Commey Technology Department University of Education Winneba Kumasi Winneba.

Food traceability systems availability and efficiency was investigated using 74 food businesses along the food chain in Ghana. Questionnaire with closed and open ended questions were given to purposefully sampled staff in key positions in the food businesses to answer on qualification of technical personnel, availability of documentation procedure and how these businesses were controlling traceability systems. Most food businesses were using Higher National Diploma graduates in the technical/supervisory positions. Documentation was poor and although there was awareness on trace- ability across the food businesses, implementation and maintenance was not effective. Only 23.8% manufactur- ing/processing units, 20% hospitals, 16.7% hotels and 14.8% schools could complete traceability test within 4 hours. It was recommended that more short training programmes on quality and safety be designed for workers in the food in- dustry by appropriate institutions while science students from the Senior High Schools are encouraged to enroll on food science and food manufacturing technology programs to improve on the current situation.

关键词： Food Traceability Legislation Quality Assurance

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