Nutrition
Fact sheet about legume in Ghana
It is fascinating to note that:
- was released in 1992. It has medium maturing attribute, resistant to shattering, seed colour is cream, maturity period is 105-115 days and it yields 1.2 to 1.8 ton/h. Anidaso is applicable in Guinea Savanna, Sudan Savanna, transition and coastal Savanna zones. It can be processed for oil; can be used as meal for the animal feed industry; can be processed for human consumption and made into products including soy milk, soy flour, soy protein, tofu and many retail food products. Soybeans are also used in many non-food (industrial) products.
- was released in 1992. Its seed coat colour is cream, matures in 100-110 days, yields 1.8 t/ha. It is suitable for Guinea Savanna, Sudan Savanna, transition and coastal zones. It can be processed for oil; it can be used as meal for the animal feed industry; can be processed for human consumption and made into products including soy milk, soy flour, soy protein, tofu and many retail food products. Soybeans are used also in many non-food (industrial) products.
- was released in 2005. It has early-maturing attribute, has bold and creamy seed, tolerant to lodging, it is early-maturing (89-93 days), tolerant to major virus diseases of soybean in Ghana and has seed yield of 2.1t/ha. CRI-Nangbaar is applicable in Guinea Savanna, Sudan Savanna, transition and coastal Savanna zones. It can be processed for their oil: it can be used as meal for the animal feed industry; can be processed for human consumption and made into products including soy milk, soy flour, soy protein, tofu and many retail food products. Soybeans are also used in many non-food (industrial) products.
- was released in 2005. It has early-maturing (92-97 days) attribute, cream in colour, moderately resistant to virus, anthracnose. It is high-yielding (2.4 t/ha). CRI-Ahoto is suitable forGuinea Savanna, Sudan Savanna, transition and coastal Savanna zones. It can be processed for their oil; can be used as meal for the animal feed industry; can be processed for human consumption and made into products including soy milk, soy flour, soy protein, tofu and many retail food products. Soybeans are used also in much non-food.
- was released in 2018. Matures in 101 days, resistant to soybean rust disease, has yield potential of 3.4t/ha. It is resistant to pod shattering, it has stay-green trait, tolerant to drought even in the face of severe drought and resistant to lodging. It is applicable in Savanna and the forest-Savanna transition zones. It can be processed for oil; can be used as meal for the animal feed industry; can be processed for human consumption and made into products including soy milk, soy flour, soy protein, tofu and many retail food products. Soybeans are used also in many non-food (industrial) products.
- was released in 2018. It has high number of branches per plant, high number of pods per peduncle, resistant to lodging and the soybean rust disease and potential yield of 3.5t/ ha. CRI-Toondana is suitable for Savanna and the forest-Savanna transition zones. It can be processed for oil; can be used as meal for the animal feed industry; can be processed for human consumption and made into products including soy milk, soy flour, soy protein, tofu and many retail food products. Soybeans are used also in many non-food (industrial) products.
- soya bean variety was released in 1985. Its maturity period is 15 days, yield potential is 2.4 t/ha, susceptible to shattering, seed colour is cream, easy to thresh, excellent seed quality, good yield across many locations, tolerant to bacterial pustule and Cercospora leaf spot and good trap crop for Striga hermonthica. It is applicable in Guinea and Sudan Savanna, and transitional zone. It can be processed for oil; can be used as meal for the animal feed industry; can be processed for human consumption and made into products including soy milk, soy flour, soy protein, tofu and many retail food products. Soybeans are used also in many non-food (industrial) products.
- soya bean variety was released in 1985. It matures in 130 days, yield potential is 2.8 t/ha, seed colour is cream, susceptible to shattering, stable yield, easy to thresh, excellent seed quality and tolerant to common soy[1]bean pests and diseases. It is suitable for Guinea and Sudan Savanna, and transitional zone. It can be processed for oil; can be used as meal for the animal feed industry; can be processed for human consumption and made into products including soy milk, soy flour, soy protein, tofu and many retail food products. Soybeans are used also in many non-food (industrial) products.
- was released in 2003. Yield potential is 2.5-2.8 t/ ha, resistant to pod shattering (up to 3% shattering), medium maturity (110-115 days), seed colour is cream, excellent seed quality, high and stable yield across many environments, tolerant to common soy[1]bean pests and diseases, relatively tolerant to low soil P and trap-crop for Striga hermonthica. It is applicable in Guinea and Sudan Savanna, transitional and forest zones. It can be processed for oil; can be used as meal for the animal feed industry; can be processed for human consumption and made into products including soy milk, soy flour, soy protein, tofu and many retail food products. Soybeans are used also in many non-food (industrial) products.
Nutrition
Benefits of fresh cow milk
COW milk is a nutrient-rich milk produced by cows that has been a dietary staple for
humans for centuries. It is known for its rich source of essential nutrients such as calcium, protein, vitamins (B12 and D), and minerals. Cow milk is considered healthy for many individuals, providing benefits for bone health, muscle repair, and overall growth.
– Promotes strong bones
Cow milk is an excellent source of calcium and vitamin D, both of which are essential for maintaining bone density and strength. Regular consumption of milk helps prevent bone disorders like osteoporosis, especially in older adults, as it supports healthy bone development and repair.
– Boosts muscle growth and repair
Cow milk is rich in high-quality protein, containing all nine essential amino acids. This makes it an ideal post-exercise drink to help with muscle repair and growth. The protein in milk also helps sustain muscle mass, which is important as we age.
– Supports heart health
Cow milk contains potassium, a mineral that helps maintain healthy blood pressure by balancing sodium levels in the body. Drinking milk may reduce the risk of cardiovascular diseases by promoting optimal heart function and regulating blood pressure.
-Aids in weight management
The protein and fat content in cow milk can promote satiety and reduce overall calorie intake by keeping you full for longer. Additionally, studies have shown that the conjugated linoleic acid (CLA) found in milk may help reduce body fat in some individuals.
– Improves hydration
Cow milk is composed of approximately 90 per cent water, making it a hydrating beverage. Along with providing essential nutrients, milk helps to maintain fluid balance in the body, which is important for overall cellular functions and metabolism.
Source: www.ndtv.com/ health
Nutrition
Waagashi
Waagashi is a type of West African cheese made from cow milk. It is commonly made by the Fulani people, especially those from Northern Benin.
Ingredients
-1 bottle of fresh cow milk
-2 cups of apple cider vinegar
-Sorghum leaves for skin colouring (optional)
Preparation
-Mix fresh cow milk with apple cider vinegar and leave it for sometime.
-Put the mixture on fire at low to medium heat until the milk forms completely.
-Then strain in a colander to remove all the water and your cheese is obtained.
-Soak cheese obtained in cold water for a few minutes (5-10 minutes).
-After removing the cheese you can optionally dip it in boiled red leaves.
-Boil the cheese in the red solution for 10-15 minutes. (Depending on how one wants the red to look).
Serve the fried Wagashi with the West African Suya spice.
