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On-going Projects


To document indigenous knowledge of edible and medicinal mushrooms in four regions of Ghana

To characterize by phenotypic methods mushrooms collected from four forests in these regions

To determine the biochemical composition of these mushrooms in order to ascertain their biochemical components

To ascertainthe quantity of antioxidants in the mushrooms


1. To develop technology for processing three intermediate products of cassava, transferred and adopted by 2500 primary out-growers and out-processors.

2. To develop technology for developing composite flour of yam, cocoyam and sweet potato and successfully transferred and adopted by flour and bakery enterprises

3. To develop cassava and cereal flour and integrate into bread making and other pastry products for scaling-up of the developed technologies.

Work Package 4:

 Ensuring the safety and quality of processed cassava products in market--orientated production


 Executive summary

 Cassava is one of the most important root and tuber crops, providing nourishment for more than half a billion people the world over. It derives its importance from the fact that it is a valuable source


1) To cultivate four different species of edible mushrooms, Pleurotusostreatus, P. tuber-regium, Ganoderma sp. and Termitomyces sp.

2) To develop a new mushroom-based food

3) To assess consumer acceptability of the new mushroom-based products.

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Food Research Institute is located Adjacent to Ghana Standards Authority, Near Gulf House, Tetteh Quarshie Interchange, Accra, Ghana. We are open to the general public from Monday to Friday 7:30am - 5:00pm, excluding holidays. If you need any additional information or have a question, please contact us on 0302-962068/+233-243302980 or email us at info@foodresearchgh.org or director@foodresearchgh.org.

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