Quality of convenient Cucumeropsis mannii naudin (agushi) from Madina market

Abstract

The use of powder agushi in Ghanaian dishes today, is tremendously increasing, however the quality of the product in the market is a source of concern. Hence the quest to ascertain the quality or its safety for human consumption. In pursuance of the above concern, samples were collected from Madina market, in Accra and analyzed using A.O.A.C, Hiibl, Lintner's ,pour plate, S. Suzanne Nelson (1998),Pearson(1996),Cocks and Feinberg(1996) methods. Findings from the analyses revealed that the free fatty acid of the control and the powder samples in the first week is not the same whiles other parameters remained the same. However, in the subsequent weeks there were variations in the results with respect to the parameters considered. The study revealed that the quality of powder agushi could only be guaranteed when it is fresh