RESUMO
Drying is one of the traditional means of preserving food. However, various drying methods can influence the nutritional and bioactive constituents of the food product. This study is aimed at evaluating the effect of different drying methods on the proximate composition, physicochemical properties, and minor constituents of palm oil fruit mesocarp. Two varieties of fresh oil palm fruit (dura and tenera) were processed to separate the mesocarp from the other part of the fruit. The fresh fruit mesocarp was divided into five groups and subjected to different drying methods. Proximate and physicochemical characteristics of the oil palm fruit mesocarp were determined. The dried mesocarp had low moisture content (1.49-3.28%), high crude fat content (78.10-90.60%), carbohydrate (4.41-15.12%), crude protein (0.93-3.40%), and ash (0.53-1.15%). The free fatty acid (FFA) (1.06-3.54) and acid value (AV) (2.17 to 8.83 mgKOH/g) were lower because the samples were heated at 100°C for 30 min. The lower pH, FFA, AV, titratable acidity, moisture content, and high antioxidant activity of the oil palm fruit products could be an indication of shelf stability against microbial contamination and rancidity.
RESUMO
Objective: The integrity and the wholesomeness of the food served to school pupils cannot be overlooked, especially when one considers the magnitude of health and sanitation issues that are plaguing the West African nations. This study aimed to investigate some of the personal hygiene practices by the pupils and the hygienic conditions in which food is cooked and served to these school-going children under the Ghana School Feeding Programme (GSFP). Design: A cross-sectional and descriptive survey research designs were used in the study. Purposive and simple random sampling techniques were employed in selecting participants. Participants. There were 720 respondents for the study, comprising 600 pupils, 60 teachers, and 60 kitchen staff members from 20 schools. Information was obtained using questionnaire, observation, and unstructured interview instruments. Results: Findings from the study revealed that the majority of pupils (92% in Wa and 65% in Cape Coast) did not wash their hands with soap under running water. No hand washing centers for pupils were also seen in most of the schools studied. Majority of the cooks did not have health certificate, and neither had attended any in-service training in two years. In both Wa and Cape Coast municipal schools, none of the kitchen staff admitted that pupils and teachers ever complained about the meals they served to the pupils. Conclusion: The GSFP in basic schools forms part of the integral diet of the school children; hence, provision of good quality food can affect the health, learning, and physical activities of these children. Observational checklist revealed that most of the kitchen staff do not strictly adhere to basic food hygiene practices, and this affects the wholesomeness of the food served to the children. There is, therefore, a need for kitchen staff training on hygiene and food preparation practices.
