Preparation of Ghanaian Dish ‘Fufu’ With Evaporated Milk

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

¹Department of Hotel Catering and Institutional Management, Faculty of Applied Science, Kumasi Polytechnic, Kumasi, Ghana

²Department of Pharmaceutical Sciences, Faculty of Health Sciences, Kumasi Polytechnic, Kumasi, Ghana

Cite this paper:
Samuel N. Osei-Djarbeng, Priscilla Osae-Akonnor, Ruth Boateng, Victoria A. Boakye-Kessie, Mary Offe-Edusei, Esther Ocran, Cecilia Fynn and Joyce Adu-Amankwah. Preparation of Ghanaian Dish ‘Fufu’ With Evaporated Milk. American Journal of Food Science and Technology. 2016; 4(2):48-51. doi: 10.12691/ajfst-4-2-4

Abstract

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.

Keywords:
fufu evaporated milk soup cassava

This work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

Figures

References:

[1]	Achi O.K and Akomas N.S. “Comparative Assessment of Fermentation Techniques in the Processing of Fufu, a Traditional Fermented Cassava Product”, Pakistan Journal of Nutrition, 5(3). 224-229. 2006.
[2]	Why Cassava? FAO 2008. Retrieved, February 20, 2016, from http://www.fao.org/ag/agp/agpc/gcds/index_en.html. 2008.
[3]	The Dairy Council. Retrieved, November 15, 2015, from http://www.milk.co.uk/page.aspx?intPageID=43
[4]	Lim, J. Wood, A. and Green, B.G. “Derivation and Evaluation of a Labeled Hedonic Scale”, Chemical Senses, 34(9) 739-751. 2009.
[5]	Montagna, J.A., Davis, C.R. and Tanumihardjo, S.A. “Nutritional Value of Cassava for Use as a Staple Food and Recent Advances for Improvement”. Comprehensive Reviews in Food Science and Food Safety, 8(3). 181-194. 2009.
[6]	Ipatenco, S. Benefits of Eating Plantain. Retrieved, December 3, 2015, from http://healthyeating.sfgate.com/benefits-eating-plantains-3634.html. 2007.
[7]	Tremblay, S. Nutritional Values of Bananas and Plantains. Retrieved, December 2, 2015, from http://www.livestrong.com/article/541976-nutritional-values-of-bananas-plantains/. 2015
[8]	Makanjuola, O.M., Ajayi, A.B., Mattew, K. and Makanjuola, J.O. “The Proximate Composition And Mineral Contents of Three Plantain Cultivars Harvested At Matured Green Level”, International Journal of Innovations in Bio-Sciences, 3 (2). 23-26. 2013.
[9]	Patterson, J. “Introduction: Comparative Dietary Risk: Balance and Benefits of Fish Consumption”, Comments on Toxicology, 8. 337-343. 2002.
[10]	Williams, P. “Nutritional Composition of Red Meat”. Nutrition and Dietetics, 64 (Supp 4). S113-S119. 2007.
[11]	Thompson, N. What Are the Functions of Protein in the Human Body? Retrieved, December 2, 2015, from http://www.livestrong.com/article/407936-what-are-the-functions-of-protein-in-the-human-body/ 2014.
[12]	Tanumihardjo, S.A,, Bouis, H., Hotz,,C., Meenakshi, J.V. and McClafferty, B. “Biofortification of staple crops: an emerging strategy to combat hidden hunger”, Comp Rev Food Sci Food Safety, 7. 329-334. 2008.
[13]	Tandogan, B. and Ulusu, N. N. “Importance of Calcium”. Turk J Med Sci., 35. 197-201. 2005.
[14]	Camara-Martos, F. and Amaro-Lopez, M.A. “Influence of dietary factors on calcium bioavailability: a brief review”. Biol Trace Element Res, 89. 43-52. 2002.
[15]	Burckhardt, P. “Calcium Revisited, Part III: Effect of Dietary Calcium on BMD and Fracture Risk”. International Bone & Mineral Society. BoneKEy Reports, 4. 2015.
[16]	Peryam, D.R. and Girardot, N.F. “Advanced taste test method”. Food Engineering, 24. 58-61. 1952.