Enhanced production, recipe development, and consumption of sweetpotato in Ghana, West Africa. (320)

Abstract

One of the major forms of malnutrition in developing countries is iron deficiency anemia (IDA). This is partly linked to insufficient consumption of green leafy and deep orange flesh vegetables. Over half of the women in Ghana are involved in agriculture, and their health and economic well-being is vital to the food security of the country. Sweetpotato roots and leaves have been shown to contain high percentages of Fe and other essential minerals. The goal of this study was to increase the consumption of sweetpotato by women small farmers in the Volta Region of Ghana. Households were surveyed according to food habits and major traditional dishes, and recipes were formulated and tested in the laboratory and at a local restaurant. Results showed that the foliar mineral levels for Ca, Fe, and P ranged from 44.0-81.0, 5.2-5.7, and 33.8-47.8 mg 100 g-1, respectively. Sweetpotato leaf recipes tested under laboratory conditions showed liking-ratings from 64-68% (moderately to very much), while restaurant-tested recipes showed higher liking-ratings, ranging from 68-76% (very much to extremely).