| Reduction of postharvest losses of cassava Value addition to cassava,High Quality Cassava Flour for the bakery Industry as a composite flour |
2002 |
This technology is to help reduce postharvest losses of cassava crops and its availability during the lean seasons. The developed products will reduce the bulkiness in transporting the cassava. The high quality cassava flour can be used as composite with wheat flour in baking industries and reduce the foreign exchange used in the importation of wheat flour. This technology has added value to cassava, which will improve livelihoods of the farmers, processors and SMES |
All cassava processing
areas in Ghana |
Reduces importation of
wheat flour and reduces
postharvest losses of cassava |
The Director, CSIR- Food Research Institute, P. O. Box M20, Accra, Ghana |
3025190915 |
| Cassava, plantain, yam and cocoyam -Root and Tuber Based Convenience Foods (Gari, Kokonte, Agbelima, Fufu Flours - Yam, Cocoyam, and Plantain) |
1999 |
This technology helps reduce postharvest losses of the root and tuber crops and the availability of the root crops during the lean seasons. The developed products reduce the bulkiness in transporting the root and tuber crops. This technology has added value to roots and tuber crops, which improves livelihoods of the farmers, processors and SMES. |
Confectionary and pastry
industries in Ghana |
Reduces postharvest
losses of cassava, reduces
importation of glucose
syrup |
The Director, CSIR- Food Research Institute, P. O. Box M20, Accra, Ghana |
3025190915 |
| Cassava- Reduce postharvest losses to cassava (Value addition to Cassava) Glucose Syrup from cassava for the confectionary and pastry Industry |
2002 |
This technology helps reduce postharvest losses of the root and tuber crops and the availability of the root crops during the lean seasons. The developed products reduce the bulkiness in transporting the root and tuber crops. This technology has added value to roots and tuber crops, which improves livelihoods of the farmers, processors and SMES. |
Confectionary and pastry
industries in Ghana |
Reduces postharvest
losses of cassava, reduces
importation of glucose
syrup |
The Director, CSIR- Food Research Institute, P. O. Box M20, Accra, Ghana |
3025190915 |
| Fermented Maize Meal Technology |
1985 |
Maize is an excellent source of carbohydrate Protein quality is relatively poor Deficient in the essential amino acids lysine and tryptophan Fermentation method to improve the nutritive value of maize-based foods and reducing their anti-nutritional factors. |
Maize processing firms
in Ghana |
It helps to convert maize into a semi-finished product which has shelf-stable (a year and above) if the produce is packaged air tightly. It has improved nutritional
value. |
The Director, CSIR- Food Research Institute, P. O. Box M20, Accra, Ghana |
3025190915 |
| High protein Infant Weaning Food from local materials (FRI Weaner/ cereal mix)- Maize, rice and Legumes |
1993 |
High quality protein-energy
weaning food with no
anti-nutritional factors,
using maize, soybean and
groundnut or rice, soyabean
and groundnut |
|
For the production of
weaning/ cereal mix
foods for the alleviation
of Protein-Energy Malnutrition
in developing
countries.
It helps reduce postharvest
losses of cereals and
legumes and ensures
food security |
The Director, CSIR- Food Research Institute, P. O. Box M20, Accra, Ghana |
3025190915 |
| Gluten free Millet sour dough Bread and extruded snacks |
2018 |
In West Africa, Bread is consumed by many people daily and the current global increase in celiac disease attributed to the consumption of 100% wheat bread has resulted in the advocacy for the use of composite flour for bread production. A 100% wheat bread is expensive as wheat is usually imported at high exchange rates. |
Food processing firms in Ghana, especially SMEs |
Reduces postharvest
losses of millet
Improves nutrition
Reduces celiac diseases |
The Director, CSIR- Food Research Institute, P. O. Box M20, Accra, Ghana |
3025190915 |
| Rice Parboil Vessel for improvement of artisanal rice physical quality characteristics in Northern Ghana |
2003 |
To improve the efficiency of the unit operations for traditional rice parboiling processes for quality rice |
In the northern parts of
Ghana |
Factors considered in the
design are batch size, energy
conservation, water
conservation, reduction
in drudgery and user-
friendliness for women |
The Director, CSIR- Food Research Institute, P. O. Box M20, Accra, Ghana |
3025190915 |
| Roots and tuber crops - Development of “fufu” flours ( yam or cocoyam or plantain) |
1986 |
Sorting, peeling, blanching,
Dehydration of precooked
yam, cocoyam,
plantain, milling and
blending these flours with
cassava flour |
All parts of the country |
Convenient way of
preparation of fufu without
pounding. It is also
a means to extend the
shelf-life of cocoyam,
plantain and cassava.
Availability of fufu all year
round |
The Director, CSIR- Food Research Institute, P. O. Box M20, Accra, Ghana |
3025190915 |
| Cassava- Improved Kokonte Flour |
1989 |
Use of solar drying and
mechanical drying to
produce high-quality fermented
cassava flour. |
All parts of the country |
For household food
preparation, food joints
etc |
The Director, CSIR- Food Research Institute, P. O. Box M20, Accra, Ghana |
3025190915 |
| Cassava- Reduce postharvest losses to cassava (Value addition to Cassava) Glucose Syrup from cassava for the confectionary and pastry Industry |
2002 |
This technology helps to
reduce postharvest losses
of the root and tuber crops
and the ensures availability
of the root crops during
the lean seasons.
The developed products
reduce the bulkiness in
transporting the root and
tuber crops.
This technology has added
value to roots and tuber
crops, which will improve
livelihoods of the farmers,
processors and SMES. |
All parts of the country |
Reduces postharvest
losses of cassava, reduces
importation of glucose
syrup. |
The Director, CSIR- Food Research Institute, P. O. Box M20, Accra, Ghana |
3025190915 |
| Soymilk Production |
2015 |
Soybeans, the main ingredient
for soymilk, typically
contains 35 to 40% protein,
15 to 20 % fat, 30 %
carbohydrates, 5 % crude
fiber and 5 % minerals and
ash
It contains all of the essential
amino acids necessary
to sustain health at
all stages of development.
Soybeans, in comparison
to other beans, grains and
cereals, contain a high
amount of fat. But the fat
found naturally in soybeans
is categorized as
health-promoting |
Applicable in all parts
of Ghana |
Reduce postharvest
losses of legumes, and
promotes value addition
to legumes |
The Director, CSIR- Food Research Institute, P. O. Box M20, Accra, Ghana |
3025190915 |
| Packaged yam products |
2014 |
This technology helps reduce
postharvest losses of
yam tuber crops and their
availability during the lean
seasons.
The developed products
will reduce the bulkiness in
transporting yams.
This technology has added
value to roots and tuber
crops, which will improve
livelihood of the farmers,
processors and SMES |
Applicable in all parts
of the country |
Reduces postharvest losses of yam |
The Director, CSIR- Food Research Institute, P. O. Box M20, Accra, Ghana |
3025190915 |
| Development, standardisation and sensory of cocoa dawadawa powder as healthy drink |
2016 |
The tree is a fire-resistant
heliophyte characterised
by a thick dark gray-brown
bark.
The pods of the tree are
commonly referred to as
locust beans.
The pods are between 30-
45 centimetres
Each pod can contain up
to 30 seeds
The pulp makes good
energy snack
The seeds are the plant’s
most sought after product.
It is rich in protein,
starch, fiber, sugar, and
fat, as well as vitamins and
minerals, such as calcium
and iron
Seeds are fermented and
pressed into cakes or
balls, known in West Africa
as dawadawa |
Applicable in all parts
of the country. |
Improve health of consumers |
The Director, CSIR- Food Research Institute, P. O. Box M20, Accra, Ghana |
3025190915 |
| Cashew- Value addition to cashew by processing into cashew enriched breakfast cereal, dried cashew apple and cashew apple juice for food security |
2017 |
The technology seeks to
develop highly nutritious
food products from cashew
fruits which would be accepted
by consumers |
Applicable in all parts of
the country. |
Reduces postharvest losses of cashew apple, promotes value addition to cashew |
The Director, CSIR- Food Research Institute, P. O. Box M20, Accra, Ghana |
3025190915 |
