USAID DEC
Final report on evaluation of indigenous food preservation techniques and effect on nutrient quality of preserved foods in Ghana
Sign inTUSKEGEE UNIVERSITY. SCHOOL OF AGRICULTURE AND HOME ECONOMICS. DEPT. OF HOME ECONOMICS
Final report on evaluation of indigenous food preservation techniques and effect on nutrient quality of preserved foods in Ghana
This project identified the major food preservation techniques used in Ghana and conducted nutritional and microbial evaluations of them.
Pace, Ralphenia D.; Lu, John Y. · 1989
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Abstract
The study also evaluated the adequacy of the food preservation techniques in terms of nutrient quality of the preserved foods and possible public health problems. Dehydration, especially sun-drying of root crops, vegetables, and fish, was the most common form of food preservation used. The most important preserved food was smoked dried herring. Spoiling during storage was found to be a major problem. (Author abstract, from PN-ABK-546)
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