Abstract:
The main purpose of the study was to examine the use of “prekese” in meal preparation
practices of caterers in the Kumasi Metropolis. This study adopted the case study strategy.
Quantitative research approach was used. The population for the study was ninety (90).
The population of the study was made up of selected caterers in the Kumasi Metropolis.
Random sampling method would be used to select 73 respondents for the study.
Questionnaires were the main instrument used to gather data for the study. The Statistical
Package for Social Sciences (SPSS) version 18 was used to analyse data. The study results
concluded that prekese can be used to manage a lot of sicknesses including convulsion and
Leprosy, reducing inflammation of the body, arthritic pains and rheumatoid pains, supports
the cardiovascular system, treatment of diabetes and supports the immune system, avoid
post-partum contraction, treating asthma, and Fever. The local spices used by caterers were
prekese, cumin seeds, black pepper, nutmeg, turmeric, cloves, coriander seeds, mustard
seeds, fennel, fenugreek seeds, carom, red chillies, cardamom, cinnamon, and caraway
seeds. Finally, meals which make use of prekese as a spice were meat pepper soup, palm
kernel soup and Nsala (white soup), fish pepper soup and groundnut soup. The study
recommended that the Ministry of Health should create public awareness regarding the
health benefits of consuming prekese to enhance public awareness and consumption and
the Government of Ghana should invest in medical and laboratory research to unravel the
numerous hidden advantages of consuming prekese.
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 fulfillment of the
requirements for award of the Master of Technology (Catering and Hospitality)
degree
2018