The use of ripe plantain in the preparation of ofam; a typical local dish produced in Ghana

Abstract

In Ghana, plantain surpluses have to be exported, processed or go to waste. A reduction in moisture content potentially increases shelf life and hence prevents excessive post-harvest loss and that drying is an alternative to a developing country like Ghana where there is deterioration due to poor storage, weather conditions and processing facilities. To this effect this study investigated the use of ripe plantain in the preparation of ofam a typical local dish produced in Ghana. The study objectives were to investigate the various methods used in the preparation of ofam as a traditional dish, ascertain the shelf-life of ofam on the local and international market, assess important criteria such as packaging structure, taste, colour, flavor, types of flour used in preparation, cooking mode and texture of ofam and examine the acceptability of the variety of ingredients used to prepare Ofam. This study adopted the experimental study design. The population for the study were one hundred and eighty (180). A sample size of 120 was selected for the study using random sampling method. The main instruments used to gather primary data were questionnaires and sensory evaluation. The data gathered was analysed statistically using Statistical Package for Social Sciences (SPSS) software version 16. The study revealed that 60.9% of the respondents affirmed that the shelf life of ofam is 1-2 weeks. Moreover, there is the need to create publicity regarding the importance of plantain consumption, encourage restaurant operators to include ofam in their menu and promote the local consumption of ofam. Moreover, 96.3% of the respondents agreed that Plantain is known to be low in sodium. The study finding shows that 93.6% of the respondents agreed that Plantains contains very little fat and no cholesterol. Finally, the packaging structure of cassava flour ofam and corn dough ofam was preferred compared to rice flour and corn flour ofam. The study concluded that, there is the need to invest in medical and laboratory research to unravel the numerous hidden advantages of consuming ofam.