Scientific approaches to improving artisan methods of producing local food condiments in Ghana

• Published in: Food control Vol. 106; p. 106682
• Main Authors: Adadi, Parise, Barakova, Nadezhda V., Krivoshapkina, Elena F.
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.12.2019
• Subjects: Dawadawa; Food safety; Kantong; Momone; Prekese; Volatile compounds; Kantong; Food safety; Prekese; Volatile compounds; Dawadawa; Momone
• ISSN: 0956-7135; 1873-7129
• DOI: 10.1016/j.foodcont.2019.06.008

Local Ghanaian condiments serve as a good source of protein/calories for the poor who cannot afford meat, fish, and vegetable on a regular base. Condiments are used in whole or ground form for enhancing flavor, taste, color, and appearances of food. They contain numerous essential nutrients, potent biologically active compounds, which could be useful in suppressing cancer cells from proliferating, boosting the immune system, and reducing the risk of other chronic diseases. Overwhelming evidence suggests consumers prefer these local condiments to industrially made condiments (such as bouillon cubes). These condiments are produced using crude methods (not based on standardized principles), thus making their consumption in this form less ideal. The present article provides comprehensive methods for improving the artisan methods (especially method of extraction or sample preparation) of these condiments. Techniques for the quantification of volatiles and semi-volatiles in these condiments are also discussed, together with some health concerns in relation to food safety, associated with the consumption of these condiments. [Display omitted]