Foods of Ghana

Please use this identifier to cite or link to this item: https://csirspace.foodresearchgh.site/handle/123456789/462

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DC Field	Value	Language
dc.contributor.author	Whitby, P.	-
dc.date.accessioned	2017-10-20T08:16:56Z	-
dc.date.available	2017-10-20T08:16:56Z	-
dc.date.issued	1968	-
dc.identifier.citation	FRI Research Bulletin (1), 1-31	en_US
dc.identifier.uri	https://csirspace.foodresearchgh.site/handle/123456789/462	-
dc.description.abstract	The preparation of traditional Ghanaian foods for sale or home consumption is described in this paper. A number of foodstuffs, highlighted by the main staples - maize, cassava, plantain, cocoyam, millet, sorghum, etc. and their products are covered. Other important dietary items described include soups stews and sauces, legumes, oil seeds, fruits, vegetables, foods of animal origin, condiments, beverages and mineral salts. The account also details regional, zonal or tribal preferences where necessary	en_US
dc.language.iso	en	en_US
dc.publisher	Council for Scientific and Industrial Research (CSIR),Food Research Institute, Ghana	en_US
dc.subject	Foods	en_US
dc.subject	Ghana	en_US
dc.subject	Food	en_US
dc.subject	Ghanaian foods	en_US
dc.title	Foods of Ghana	en_US
dc.type	Article	en_US
dc.journalname	FRI Research Bulletin	-
Appears in Collections:	Food Research Institute

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