Abstract:
This research was conducted to assess the possibility of using prekese, ginger and turkey
berry to produce prekese mix spiced drink. Nutritional studies have shown that Prekese
extract has some useful therapeutic action easing hypertension, and Asthma. To this
effect, the aim of the study was to use Tetrapleura tetraptera (Prekese) and spices
(ginger and turkey berry) to manufacture prekese mixed spice drink to prevent post harvest losses of prekese and spices (ginger and turkey berry) in Ghana. Four different
products were thus prepared, labeled, The mean values of the samples P01 = Control
(100% Prekese drink), P02 = (prekese and ginger), P03 = (prekese and turkey berry) P04
= (prekese, ginger and turkey berry). Prepared products were then examined for their
proximate composition with the standard AACC, 2000. Sensory evaluation analysis was
also conducted under the ‘hedonic scale’ measure of 1-7 score points. Data was analyzed
win an Excel database spread sheet at P < 0.05 level of probability. Proximate
composition analysis showed no significant difference between the means of the
constituent nutrients measured. However, the proportionate increased percentage crude
fat, crude fibre and protein; 4.29%+2.45, 2.47+0.28 and 7.49+2.94 respectively, showed
the potential effect of ginger and turkey berries in the production of prekese mix spice
drink. Percentage carbohydrate decreased with increasing proportion of ginger and
turkey berry, recording 37.56+5.81 for sample P04. The sensory analysis also showed no
significant difference at P < 0.05 between the means and according to the hedonic scale
evaluation, P02, P03 and P04 composite drink compared to P01, the 100% prekese drink
were “moderately liked” and “like very much” that is, between 5.3 to 6.6 by the fifteen
semi-trained panelist. The Ministry of Health should create public awareness regarding
the health benefits of consuming prekese, ginger and turkey berry to enhance public
awareness and consumption.
Description:
A Dissertation in the Department of HOSPITALITY and TOURISM
EDUCATION, Faculty of VOCATIONAL EDUCATION, submitted to the
School of Graduate Studies, University of Education, Winneba, in partial
fulfilment of the requirements for the award of the Master of Technology
(Catering and Hospitality) degree
APRIL, 2021