Hausa Koko: Consumer Knowledge and Preparation Methods

Francisca Korley; Esther Lamptey; Abena Amoakoa Nkansah; Georgina Yeboah; Yaw Gyau Akyereko; Faustina Dufie Wireko-Manu

doi:10.4314/just.v42i3.1548

Francisca Korley Department of Food Science and Technology, Faculty of Biosciences, PMB, KNUST, Kumasi, Ghana https://orcid.org/0000-0002-5020-6299
Esther Lamptey Department of Food Science and Technology, Faculty of Biosciences, PMB, KNUST, Kumasi, Ghana
Abena Amoakoa Nkansah Department of Food Science and Technology, Faculty of Biosciences, PMB, KNUST, Kumasi, Ghana https://orcid.org/0009-0008-8884-4713
Georgina Benewaa Yeboah Department of Food Science and Technology, Faculty of Biosciences, PMB, KNUST, Kumasi, Ghana https://orcid.org/0009-0008-8884-4713
Yaw Gyau Akyereko Koforidua Technical University https://orcid.org/0000-0002-4750-1107
Faustina Dufie Wireko-Manu Department of Food Science and Technology, Faculty of Biosciences, PMB, KNUST, Kumasi, Ghana https://orcid.org/0000-0002-5020-6299

DOI: https://doi.org/10.4314/just.v42i3.1548

Keywords: Hausa koko, consumer knowledge, Ingredients, Preparation methods

Abstract

This research aimed to determine the consumers’ knowledge about the nutritional contribution of Hausa koko, compare the traditional preparation methods, and quantify the ingredients used in its preparation. Structured questionnaire was administered to KNUST populace through online platform to determine consumers’ knowledge, whilst measurement of ingredients and methods of preparation of Hausa koko were done using weighing scale and through interview with vendors respectively. Majority (88.1%) of the respondents were young people (18-30 years), and had limited knowledge about the ingredients, nutritional composition and health benefits of Hausa koko. Hausa koko production is dominated by females (91%) from Northern Ghana with about 70% having at least basic education. About 94% of the vendors use millet as principal ingredient with varied amount of spices. The average amount of millet, ginger, red pepper, cloves, black pepper and African pepper were found to be 96.28, 2.55, 0.36, 0.38, 0.24 and 0.02% correspondingly. The process of Hausa koko production involved soaking, milling, slurry making, fermentation, boiling and mixing with boiled slurry, and this method is used by 76% of the vendors. The other vendors (24%) follow a similar process, but differs only at the milling stage where portion of the millet is mixed with the spices, and the other portion is milled separately. Trade secrets (quantity and choice of spices, and amount of water) are responsible for the inconsistencies in sensory properties. Nutritional education on Hausa koko, and standardization of its preparation methods will help increase its consumption, for improved nutrition and food security.

Author Biographies

Francisca Korley, Department of Food Science and Technology, Faculty of Biosciences, PMB, KNUST, Kumasi, Ghana

Ms. Francisca Charlotte Korley is a young enthusiastic researcher with bachelor’s degree in food and technology, and committed to studies related to food composition, traditional foods and product diversification.

Esther Lamptey, Department of Food Science and Technology, Faculty of Biosciences, PMB, KNUST, Kumasi, Ghana

Ms. Esther Naa Lamptey is an imminent researcher who holds a Bachelor’s degree in Food Science and Technology from the Kwame Nkrumah University of Science and Technology, and pursing research interest in traditional foods, structural food compositions and product development.

Abena Amoakoa Nkansah, Department of Food Science and Technology, Faculty of Biosciences, PMB, KNUST, Kumasi, Ghana

Miss. Abena Amoakoa Nkansah is a rising research scientist dedicated to unravelling the complexities of food safety, food toxicology and risk assessment. With a fresh perspective and a drive for innovation, my research area delves into the dynamic intersection of foodborne hazards, contaminants and public health. My compelling narratives bridge scientific insights with real-world implications and drive positive change in food safety.

Georgina Benewaa Yeboah, Department of Food Science and Technology, Faculty of Biosciences, PMB, KNUST, Kumasi, Ghana

Ms. Georgina Benewaa Yeboah holds a Masters in Food Science and Engineering, and BSc in Dietetics. She is interested in the use of indigenous foods to ensure food security, promote good nutrition and health. Her interests span through nutrition across the lifecycle, product development, compositional analysis of foods, protein texture modification and digestion.

Yaw Gyau Akyereko, Koforidua Technical University

Dr. Yaw Gyau Akyereko is a Lecturer at the Department of Food and Postharvest Technology ofthe Koforidua Technical University, and an Adjunct Lecturer at the Kintampo College of Health and Well-Being, in the Bono East region of Ghana. He holds a Ph.D in Food Science and Technology from the Kwame Nkrumah University of Science and Technology. Dr. Akyereko has in-depth knowledge in Food Science/Technology and its related fields. He has participated and presented at conferences, workshops and stakeholders meetings, and has to his credit 2 book chapters, 9 peer-reviewed publications and over 15 conference proceedings. Cumulatively, he has about 7 years teaching, consultancy and research experience. His interest lies in the areas of food safety, product development, nutritional studies and value addition to underutilized crops, with the prime aim of maximizing utilization of underutilized crops to promote food and nutrition security and job creation.

Faustina Dufie Wireko-Manu, Department of Food Science and Technology, Faculty of Biosciences, PMB, KNUST, Kumasi, Ghana

Prof. Faustina Dufie Wireko-Manu is an Associate Professor in Food Science and Technology at KNUST with over 15 years of teaching and research experience. She has collaborated well with local and international organizations in sharping the food industry through research, education, national dialogues, and running of training programs and consultancy services for food service businesses and companies. She has contributed significantly to the scientific community through publication of 5 book chapters, 20 peer-reviewed articles, conference presentations and proceedings. Prof. Wireko-Manu’s research interest extents across basic nutritional analysis to food product development, food sensory evaluation, traditional foods and postharvest management systems.