Nutrition

Massive anthrax vaccination underway in five regions

Ms Kimberly Rosen(right) presenting the vaccines to vertinary officials

About one million animals across the five regions in the Northern part of the country are receiving anthrax vaccination.

The United States (U.S) Government, through the U.S Agency for International Development (USAID), donated 100,000 doses of the vaccine to support government’s anthrax vaccination campaigns across the country.

The intervention is expected to build immunity of mostly livestock against the infection and prevent possible spread to other animals and humans.

Launching the campaign at Savelugu in the Northern Region, the USAID/Ghana Mission Director, Ms. Kimberly Rosen, said anthrax has a high transmission risk to humans which is why vaccination must be prioritised.

“Anthrax does not only threaten human life; when it destroys livestock, it also threatens economic prosperity and food security.”

In May 2023, Ghana experienced an outbreak of anthrax, affecting six districts in the Upper East Region. A total of 97 animals died from the outbreak. Thirteen suspected human anthrax cases were also detected, with one death recorded.

Dr Emmanuel Cudjoe, Chief Veterinary Officer, in a speech read on his behalf, said the vaccination was crucial to safeguard the health and well-being of the nation’s livestock and communities.

“Anthrax is a deadly disease that not only poses a grave risk to the health of our animals but also threatens the livelihoods of our farmers and the safety of our food supply. But today, we stand united in our resolve to confront this threat head-on.”

Anthrax is a serious, potentially life-threatening infectious disease that is passed from animals to humans.

To prevent future outbreaks, yearly animal vaccination is recommended, hence the launch of the campaign.

By Abigail Annoh

Nutrition

Benefits of velvet tamarind

Velvet Tamarid

VELVET tamarind (dialium guineense) commonly known as ‘icheku’ in igbo, ‘awin’ in yoruba and ‘tsamiyar- kurm’ in hausa, and ‘Yooyi’ in Ghana.

-High Antioxidant Power: The fruit is a good source of vitamin C and its consumption can contribute to satisfying the journal requirement that is 90 to 110 mg.

-Treats Scurvy and Infections: The fruit pulp has high ascorbic acid content vitamin hence used as a food supplement. The high vitamin C content boosts the immune system and helps the body against infections.

-Healing Wounds: The velvet fruit pulp has interesting content in calcium and magnesium. Calcium participates in ossification, to the muscular contraction, and to the blood clotting.

-Repairs blood vessel and fights Anemia: The velvet tamarind fruit pulp is rich in iron. It is indispensable for iron absorption; cloves repair and blood vessel formation via collagen synthesis. The pulp’s iron absorption is more efficient because of the presence of vitamin C.

-Prevention of Hypertension: The values obtained for sodium and potassium of the velvet tamarind fruit pulp were respectively Preliminary studies indicate that short-term potassium depletion also elevates bloodpressure in hypertensive patients. Potassium supplementation lowers blood pressure in hypertensive patients ingesting normal amounts of sodium.

-Reliefs Menstrual Cramp and stops Diarrhoea: The stem bark extract has significant analgesic property hence, can be used to reduce menstrual pain. You can take it along with papaya leaf, salt, and water to work effectively. It can also stop diarrhea.

-Hemorrhoids (pile): Piles are swollen veins in the anal canal caused by too much pressure in the pelvic and rectal areas and while not life-threatening, these veins can be very painful. A study performed on ethanolic leaves extract of velvet tamarind showed it to be beneficial for pile treatment.

Source: eprojectlibrary.com

Nutrition

Pinkaso

Pinkaso is a savory snack made from flour, onions, and pepper.

It is usually paired with Hausa koko (millet porridge) but can be equally enjoyed with any other breakfast cereal or beverage of choice.

Ingredients

-100 grams of all-purpose flour

-1 tablespoonful of salt

-2 grams of dry active yeast

-2 grams of baking soda

-10 grams of chopped onion

-5 grams of fresh pepper

-One bottle of 5 litres oil

Preparation

-Place all the dry ingredients into a bowl and mix and wash under running water

– Blend or grind the onion and pepper

-Add the blended mixture to the flour

-Pour flour in a big bowl and add yeast, salt and baking soda

-Mix into a dough and knead to activate the gluten in the dough

-When the gluten has activated, the dough will look stretchy

– Cover the bowl with cling film and place it in a warm place for the dough to rise

-Deep fry by heating the oil until very hot, then reduce heat to medium

-Fry on medium heat. To take portions of the dough, dip your hands in water, and take a small ball of the dough

-Using your thumb and middle finger, create a hole in the ball of dough and gently drop in the oil and fry on medium heat until golden brown and crunchy

-Remove the pinkaso and place it on kitchen towels to absorb some of the oil. Serve pinkaso with your favourite beverage