OBJECTIVES:
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
OBJECTIVE(S):
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
REVIEW OF PREVIOUS WORK ON CASSAVA CYANOGENIC GLYCOSIDES
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
OBJECTIVES:
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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