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Completed Projects

  1. Micronutrient enrichment of meals fed to pupils using highly nutritious and low-cost underutilized fish under the school feeding programme in Ghana.
  2. Development of high yielding strains of Pleurotus species through hybridization
  3. Growth and yield performance of exotic species and strains of Pleurotus cultivated under Ghanaian conditions part 2- P9(RL), P8(Rh), PPO, POT, EM-l
  4. Utilization of dried pineapple rind Ananas comosus var. md2 in the cultivation of the oyster mushroom -Pleurotus ostreatus (Jacq.ex.fr) kummer.
  5. Studies on the optimum nutrient and environmental growth conditions on the medicinal mushroom (Lentinula edodes)
  6. Growth and yield performance of different exotic strains of eight Pleurotus species cultivated on Triplochiton scleroxylon in Ghana.
  7. An in vitro evaluation ofPleurotus ostreatus EM-I-modified maize (Zea mays) cob as a non-conventional energy source for livestock in Ghana.
  8. Growth and yield of three Pleurotus species on rice straw
  9. The Efficacy of Sorghum and Millet Grains in Spawn Production and Carpophore Formation ofPleurotus ostreatus (Jacq. Ex. Fr) Kummer
  10. Influence of rice husk on biological efficiency and nutrient content ofPleurotus ostreatus (Jacq. ex. Fr.) Kummer.
  11. Edible and medicinal mushrooms as functional foods in Ghana
  12. Phenology of mycoflora and some physical and organic composition of agricultural waste used in the cultivation of the mushroom Volvariella volvacea.
  13. Biodiversity, Ecology and Uses oflarger fungi (Macromycetes, Basidiomycota, Fungi) in West Africa.
  14. Cultivation of the oyster mushroom (Pleurotus ostreatus) on cellulosic residues from rice straw.
  15. Community nutrition outreach and training on Micro-Nutrient fortifications program sponsored by WFP

Training on micro-nutrient fortification for rural women in poor communities is part of the scale-up of the community-based milling and fortification project in Northern Ghana. The project implemented by the World Food Programme aimed at reducing malnutrition in Northern Ghana. Training was organized for twenty- seven (27) women based groups in ten districts of the three northern regions of Ghana. The CSIR- Food Research Institute was contracted by WFP as part of this project to transfer the technology of flour fortification with micronutrient premix.A participatory approach was adopted to help the beneficiaries understand and appreciate the
intervention to tackle malnutrition in the communities. This was done in collaboration with the Engineering
Unit of the Food Processing Division. A total of about 1,211 women were trained. Detailed
report is available.

16. WFP's Nutritional Impact Assessment in selected communities in Northern Ghana

FRI-FNSD was contracted by WFP to conduct nutritional impact assessment of its community outreach and training on micro-nutrient fortification pilot projects. These projects aimed at improving the nutritional status of women and children by promoting flour fortification and consumption of iodized salt. The pilot projects also provided an alternate source of income for the women groups through milling, fortification and re-bagging and sale of iodized salt as a business. The pilot projects had the overarching goal of fighting against micronutrient deficiency while increasing income of women groups in their respective communities.

 17. USAID/CORAF (WE CARD) SONGHAI Project- Improving Post-Harvest Quality and Packaging of Rice, SorghumlMillet and Cassava Products to Enhance Marketability
in West Africa
18. Micronutrient enrichment of meals fed to pupils, using highly nutritious and low-cost underutilized fish under the school feeding programme in Ghana.

Summary: Four underutilized fish species, namely woevi or 'one-man-thousand' (Sierathrissa leonensis), flying gurnard (Dactylopterus volitans), common bogue (Boops boops) and anchovies (Anchoa guineensis); as well as tuna frames were used. They were solar and mechanically dried, milled into powder and analyzed for proximate, mineral content, biochemical, microbiological, sensory and shelf life. Characterization of the fish species showed that they are of high nutritional significance in either human food supplements or formulations. They showed high protein content, good general amino profile, abundance of polyunsaturated fatty acids, and a unique source of micronutrients, particularly minerals. The high nutritional value of the products showed their potential for food supplementation in the school feeding programme, although generally these products might be regarded as fish for the poor. Overall acceptability by the school children rated all the foods on the positive side of the hedonic scale, especially banku with anchovies okro stew, rice with tuna frames stew and rice with flying gurnard stew.

19. Development and optimization of choco-peanut spread and development of high quality stabilized peanut butter.

Summary: In recent years, nuts have received considerable attention as one of the foods that have beneficial effects for cardiovascular health. As a measure to curb post harvest losses of peanuts, its development into spread and butters have gained much recognition, thus, the research to improve this product development.

20. Tackling Malnutrition in Northern Ghana-Cereal Flour Fortification

Summary: The World Food Programme (WFP) and its partner agencies have long been recognized for their ability to deliver food to deprived and resource -poor people all over the world. Relatively little is known about the efforts it puts in place to check that the food they supply provides vitamins and minerals and not just calories. As a result of that, the technology of cereal flour fortification with micronutrient (vitamin/mineral) premix was transferred in twelve communities in the Upper East, Upper West and the Northern regions of Ghana. This was organized as part ofWFPIUNICEF joint project on Tackling Malnutrition in Northern Ghana using fortification of their staple foods (cereal flour) with six vitamins and two minerals as a means of meeting their nutritional needs. A hand-operated mixer designed and fabricated at the CSIR-Food Research Institute was employed for the mixing process. The training sessions were also facilitated by the use of a poster which showed step-by-step procedures. A Group discussion approach was adopted to help participants feel a sense of ownership of the programme and to also
appreciate the intervention.

21. Improving Post-Harvest Quality and Packaging of Rice, Sorghum/Millet and Cassava Products to Enhance Marketability in West Africa.

Food Research Institute is located Adjacent to Ghana Standards Authority, Near Gulf House, Tetteh Quarshie Interchange, Accra, Ghana. We are open to the general public from Monday to Friday 7:30am - 5:00pm, excluding holidays. If you need any additional information or have a question, please contact us on 0302-962068/+233-243302980 or email us at info@foodresearchgh.org or director@foodresearchgh.org.

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