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Most Ghanaians preferably consume spoiled tomatoes due to their inexpensiveness, however, the nutritional content and health implications associated with tomato spoilage remain unknown. This study compared the nutritional and phytochemical composition, and the microbial safety of fresh and spoiled tomatoes from the Ghanaian market using standard analytical protocols. The study results revealed considerably higher levels of crude fibre (3.54%), potassium (140.80 mg/100g), and folic acid (0.07 mg/100 g) in spoiled tomatoes when compared with fresh tomato samples which recorded corresponding amounts as 0.81%, 88.88 mg/100 g and 0.04 mg/100 g, except for moisture and Vitamin C which were otherwise. Also, phytochemicals including lycopene, beta-carotene and chlorogenic acid were 58.33, 57.05 and 1.17 mg/100 g, respectively higher in spoiled tomatoes than the fresh samples. Nonetheless, microbial loads in spoiled tomatoes were very high with Total Viable Count (TVC) ranging from 3.31 to 5.52 Log10 CFU/mL and similarly unacceptable values for Total Coliform Count (TCC) and Escherichia coli, while yeast and moulds were too numerous to count (TNC). Although, the nutritional content of tomato samples in a state of senescence were observed as high, this study clearly showed that the high level of microbial contaminants recorded from the spoiled tomatoes make it unsafe for human consumption. Further studies could be conducted to investigate the impact of cooking methods on the spoiled tomatoes. [ABSTRACT FROM AUTHOR]

Over 70% of plantain produced in Ghana is traded along the fresh market which is a hotspot for postharvest loss. This study sought to assess the economic impact of plantain ripening among traders in three satellite markets of Accra. Using the interview technique, primary data was obtained from 320 respondents within 3 satellite markets. Ripening was found to increase the market value of plantain whereas over-ripening reduced the market value of plantain. Money to the tune of over two million cedis (one hundred and seventy-four thousand dollars) was lost by weekly plantain retailers and suppliers in the three satellite markets. Poor road network and market environment were the key causes of postharvest of plantain amongst traders in the 3 satellite markets. Two identified solution gaps that can curb the accrued loss along the plantain supply chain include the provision of tailored business development services to plantain traders and the development of marketable food applications of over-ripe plantain that advances the circular economy agenda. [ABSTRACT FROM AUTHOR]

Objective: To determine the consumption pattern of selected households consuming traditional green leafy vegetables (TGLVs) during three seasons and potential contribution to recommended nutrient intakes. Design: Repeated household survey using food frequency questionnaire to obtain consumption pattern of selected TGLVs. Setting and Subjects: Selected households in a small rural farming community: pre-rainy (n = 43), rainy (n = 36) and post-rainy seasons (n = 40). Results:Corchorus olitorius and A. hybridus were the most consumed by > 70% of households across three seasons. A. esculentus and A. viridis were the least consumed TGLVs through all the seasons. Uncultivated and cultivated TGLVs could contribute between 26–> 100% and 18–96%, respectively, of recommended intake for vitamin A for children and women. For young children, both the cultivated and uncultivated TGLVs could contribute more than 50% of their RDA for iron. Conclusion: seasonal availability, and preference for certain species, determine the consumption pattern of the TGLVs studied. Uncultivated and less utilised vegetables have the potential to make significant contributions to the micronutrient requirements of women and children, especially vitamin A and iron if frequently used. [ABSTRACT FROM AUTHOR]

Objective: To determine the micronutrient composition of fresh and boiled traditional green leafy vegetables (TGLVs). Design: Sixteen TGLVs categorised into cultivated and uncultivated vegetables were analysed for vitamin C (ascorbic acid [AA] and dehydroascorbate [DHAA]), β-carotene, lutein and minerals. Results: Basella alba had the highest AA (72 mg/100 g) content; Vernonia amygdalina (unwashed), had the highest β-carotene and lutein concentrations (14.1 and 29.0 mg/100 g, respectively); Amaranthus hybridus had the highest AA (43 mg/100 g) and β-carotene (9.3 mg/100 g) content, for cultivated sp. Celosia argentea had the highest Fe content; Zn content of all the vegetables was low, 0.4–2.6 mg/100 g. Cooking resulted in significant losses in AA content in all the samples, 19% in B. alba to 100% in Crassocephalum crepidioides. Carotenoid losses were observed in 10 samples and six samples had increased values of β-carotene (12% to 183%) and lutein (64% to double). Conclusion: Traditional green leafy vegetables studied were found to be rich in the micronutrients of interest, especially in carotenoids. Boiling of leafy vegetables, as traditionally done, led to considerable losses of the micronutrients. The micronutrient content of uncultivated leafy vegetables compared well with commonly cultivated species. [ABSTRACT FROM AUTHOR]

Abstract: The critical role of indigenous crops in the socioeconomic growth of developing nations has necessitated calls for accelerated exploitation of staples. Cocoyam, Xanthosoma sagittifolium, is food for over 400 million people worldwide and is the most consumed aroid in West Africa. However, it remains an underexploited food resource. This study reviews existing literature and also makes use of primary data from interviews with indigenous cocoyam farmers, processors, consumers, and cocoyam scientists in the research Institutes of Ghana, to provide insight into existing nomenclature of the species, indigenous knowledge on food uses, nutritional value, and potential novel food applications of cocoyam. Adaptable technologies in conformity to new trends in food science that could be employed for in‐depth molecular studies and further exploitation of the crop are also discussed. It is envisaged that the provided information would contribute to global efforts aimed at exploiting the full potential of indigenous crops for sustainable food and nutrition security. [ABSTRACT FROM AUTHOR]

Kumasi is the capital of the Ashanti Region of Ghana and also the second largest city. Kumasi was selected for this study because out of 27,000 cholera cases in Ghana, Kumasi was one of the most affected. Levels of microbial counts on some cooked food samples in some selected hotels in Kumasi, the Ashanti Region of Ghana were determined. The hotels were selected by simple random sampling and ranged from three star to budget. Serial dilution of each food was prepared in buffered peptone water inoculated onto Plate Count Agar (PCA) for total mesophilic count, MacConkey Agar (MCA) for total coliform count and Violet Red Bile Glucose Agar (VRBGA) for total enterobacteriaceae count. Growth was counted and the bacterial counts were expressed to log10 cfu/g. The agar with the highest colony count for Hotel 01 was MacConkey and the food with the highest number of bacteria was fufu (7.0 Log10 cfu/g). Hotel 02 had PCA and MCA reporting the highest microbial count for beef in vegetable sauce (6.8 Log10 cfu/g). In Hotel 03 tossed salad and fried rice were too numerous to count (TNTC) for all the media used. Hotel 04 reported boiled plain rice to be the food with the highest (6.5 Log10 cfu/g) colony count on PCA. Vegetable sauce on MCA had the highest colony counts (7.2 Log10 cfu/g) for Hotel 05. Most of the colony counts were above the WHO acceptable levels of <3 log 10 cfu/g indicating levels of contamination in the foods tested. [ABSTRACT FROM AUTHOR]