CSIR-Food Research Institute: annual report 1997

Abstract

The Food Research Institute (FRI), one of the currently 13 affiliate institutes and centres of the Council for Scientific and Industrial Research (CSIR), is mandated to conduct applied research into problems of food processing and preservation, storage, marketing, distribution and utilization, in support of the food industry and also to advise government on its food policy. In line with this mandate, the main objectives of the institute during the year were centered on R & D activities for the solution of postharvest problems. The year 1997 saw progress in the installed capacity and capability of the institute. Thanks to the Danish International Development Assistance (DANIDA), a gas chromatogram and mass spectrometer (GCMS) and other pieces of equipment were installed at the institute, increasing the institute capacity to do flavour research and some special chemical analysis. Also a few pieces of equipment, including a Mettler balance, a hot plate magnetic stirrer and a weighing scale, have been acquired for the new chemistry laboratory. A process was developed for the production of soy-agushie, a stable highprotein residual by-product of soymilk production, for use in Ghanaian dishes. Also, a comprehensive recipe book on soybean utilization was revised and updated for Ghana. A new malting plant for the FRI/UNIDO Sorghum project and an Insta-Proextruder, acquired under the FRl/Alabama A & M University· Peanut Collaborative Research Support Project CRSP, was installed and tested during the year. These will facilitate development of technologies for the production of high-protein foods. The FRI, in collaboration with Purdue University, began another project under, the Peanut CRSP on "the effect of peanut consumption on hunger, inqestive behaviour, energy expenditure and coronary heart disease risk." Various other machines, such as the hot-air walk-in dryer, were fabricated for institute projects as well as industry. Work on the development of a pilot fufu flour production plant is far advanced. The design and final engineering drawings are almost complete. It is estimated that the construction and installation of the pilot fufu flour production plant will be completed by April 1998. Research studies on food fermentation continued. Studies were initiated on the inactivation of food borne bacterial pathogens, during maize fermentation. Work progressed in the international collaborative and other research projects. Work also continued on product and recipe development, sensory evaluation of foods, socio-economic baseline and market studies. Improved pineapple cultivation technologies were developed for small, medium, and large-scale farmers. The number of plants for production per acre has been increased from 50,000 to 61,000, increasing the yield by 20%. A survey of the postharvest problems of vegetables in all the 10 regions of Ghana was completed. Another survey was completed in 1997 on Marketing of Cassava and Cassava Products in Southern Ghana. The survey covered the Greater Accra, Central, Western and Eastern Regions. A survey of Cassava processing in the Ga District was conducted to assess the socio-economic background of traditional cassava processors, the source of cassava used for the processing, the technology employed, the problems and the financial analysis. Research work continued on edible and medicinal mushrooms, fermentation, cassava, product development using fish flour, etc. Training programmes were organized for small-scale processors and the general public in fruit and fish processing, in the cultivation of mushroom and soybean and utilization and laboratory technology and salt iodation. More than 150 people benefitted from the training programmes. There were about 20 research publications, many of which were published in refereed international journals. Research staff took part in more than 10 local and international conferences, seminars and workshops. Revenue generated from the sale of institute products, hire of institute facilities and services rendered amounted to about ¢50 million. About 500 samples were submitted to the institute for microbiological and chemical analyses. The samples were made up of cocoa products, milk and egg powders, products from yam, plantain, cassava and spices, etc. The institute undertook a new project, in collaboration with for Natural Resource Institute (NRI) of the United Kingdom, to test the suitability of using cassava flours as a wheat substitute in the preparation of cookies. Another project began on the Utilization of Fish Flour using Norwegian Herring Meal, for the Norwegian Herring Oil Industry Research Institute (SSF)