Participatory Action Research to Developing Acceptable Provitamin a Fortified Gari

Ernest Ekow Abano, Enoch Quayson, Martin Bosompem, Emmanuel Atobrah and Margaret Quarm Forson
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Ernest Ekow Abano: University of Cape Coast, Cape Coast, Ghana
Enoch Quayson: University of Cape Coast, Cape Coast, Ghana
Martin Bosompem: University of Cape Coast, Cape Coast, Ghana
Emmanuel Atobrah: University of Cape Coast, Cape Coast, Ghana
Margaret Quarm Forson: Komenda Edina Eguafo Abirim Municipal Assembly, Elmina, Ghana

A chapter in Conference Proceedings 2020, 2021, vol. 8, pp 146-165 from Universities Entrepreneurship and Enterprise Development in Africa International Conference

Abstract: There is severe clinical vitamin A deficiency (VAD) prevalence among Ghanaians and many African countries. Foodbased diets has been suggested as a more sustainable approach to solving the VAD situation in Africa. In this study, A participatory action research between orange flesh sweet potato farmers, gari processors within central region and academia was adopted to develop gari containing provitamin A beta-carotene. Gari is a major staple for Ghanaians and people in the West African subregion due to its affordability and swelling capacity. It is mainly eaten raw with water, sugar, groundnut and milk as gari-soakings or with hot water to prepare gelatinized food called gari-kai in Ghana or “eba” among Nigerians. However, gari is limited in provitamin A carotenoids. Orange fleshed sweet potato (OFSP) is known to contain large amount of vitamin A precursor. Therefore, addition of OFSP to gari would have the potential to fight the high prevalence rate of vitamin A deficiency amongst less developed regions of Africa. To develop this, different proportions of orange fleshed sweet potatoes (OFSP) was used to substitute cassava mash and fermented spontaneously to produce composite gari - a gritty-crispy ready-to-eat food product. Both the amount of OFSP and the fermentation duration caused significant increases in the ß-carotene content of the composite gari. OFSP addition reduced the luminance while roasting made the composite gari yellower when compared with the cake used. Addition of OFSP negatively affected the swelling capacity of the gari although not significant. The taste, texture, flavour and the overall preferences for the composite gari decreased due to the addition of the OFSP but fermentation duration (FD) improved them. The sample with 10% OFSP and FD of 1.81 days was found to produce the optimal gari. One-portion of the optimal gari would contribute to 34.75, 23.2, 23.2, 27, 17 and 16% of vitamin A requirements amongst children, adolescent, adult males, adult females, pregnant women and lactating mothers respectively. The study demonstrated that partial substitution of cassava with OFSP for gari production would have the potential to fight the high prevalence rate of vitamin A deficiency amongst less developed regions of Africa while involvement of farmers and processors prior to the design of research phase enhanced the adoption of intervention strategies.

JEL-codes: Q18 (search for similar items in EconPapers)
Date: 2021
ISBN: 978-3-96043-083-4
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Persistent link: https://EconPapers.repec.org/RePEc:sau:ueedcc:08:146-165

DOI: 10.18418/978-3-96043-083-4_146

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