Status of traditional food preservation methods for selected Ghanaian foods

Abstract

The effect of processing on nutrient quality becomes paramount in countries as Ghana where nutrient deficiency diseases are prevalent. Several foods (herring, trigger, tilapia, and cassava) were assayed for several nutrients before and after.processing. In most instances proximate nutrients and some vitamins and minerals increased due to loss of moisture. Consumption of the dried product increases total nutrient intake for pregnant women and children who are nutritionally at risk