Samuel N. Osei-Djarbeng^{1, 2,}, Priscilla Osae-Akonnor¹, Ruth Boateng¹, Victoria A. Boakye-Kessie¹, Mary Offe-Edusei¹, Esther Ocran¹, Cecilia Fynn¹, Joyce Adu-Amankwah¹

Fufu is a staple and well patronised traditional Ghanaian dish. It is mainly made from cassava or yam, mostly with added unripe plantain or cocoyam. The food is almost always eaten with soup. In the current study, evaporated milk has been used in preparation of the dish as well as the soup that mainly goes with the food. A ratio of 2:1 evaporated milk and water was used to prepare the food; and the soup was also prepared by using the same milk and ground-nut paste to obtain a creamy soup that had chicken as the accompaniment. Eighty percent (80%) of the five food evaluation experts who assessed the food indicated that they extremely liked the product of the new recipe; the remaining 20% also liked the food very much. The food was generally accepted by all the experts who recommended incorporation of milk into preparation of the meal from time to time. Preparation of the food with milk adds the rich nutrient components of the milk to the cassava which principally contains carbohydrate to make up for some nutrients that may be lacking in the food. Adding milk to the mainly carbohydrate-rich fufu is therefore highly recommended as this will make the food richer in nutrients required by the body. Furthermore, the study has shown that milk can be used in the preparation of main course meals apart from the normal beverages and light food in which the product is mainly used.

fufu, evaporated milk, soup, cassava