Proceedings of the International Conference on Applied Arts, Design, and Sustainability (ICAADS 2025)

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Production Quality Assessment of a Ghanaian Functional Food Product Incorporating Turkey Berry, Prekese, and Ginger

Authors
Barbara Efua Akyaa Gyebi1, *, Dorothy Tekpertey1, Barry Kojo Whyte2, Esther Esi Insaidoo1
1Department of Hotel Catering and Institutional Management, Accra Technical University, Accra, Ghana
2Department of Science Laboratory Technology, Accra Technical University, Accra, Ghana
*Corresponding author. Email: gyebibarbara@gmail.com
Corresponding Author
Barbara Efua Akyaa Gyebi
Available Online 24 December 2025.
DOI
10.2991/978-2-38476-527-0_15How to use a DOI?
Keywords
Aidan Fruit (Prekese); ginger; and turkey berry
Abstract

Ghanaian cuisine is characterised by the extensive use of indigenous spices and ingredients that enhance both flavour and nutritional value. This study investigates the proximate nutritional composition and potential culinary applications of Turkey berry, Prekese, ginger, and a mixed sample of these three ingredients. Standard analytical methods were employed to assess their moisture, protein, fat, fibre, ash, and carbohydrate contents. The findings reveal that Turkey berry is rich in moisture and protein, with moderate fibre and low fat and carbohydrate levels, making it suitable for protein-rich diets. Prekese is high in fat and carbohydrates, positioning it as a calorie-dense ingredient, while ginger is predominantly a carbohydrate and ash source with low moisture and protein. The mixed sample exhibited a balanced nutritional profile, particularly in terms of moisture and carbohydrate content, indicating its versatility in food product development. The study highlights the potential of these local ingredients to support the formulation of diets and the creation of nutritious, culturally relevant food products within the Ghanaian catering industry.

Copyright
© 2025 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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Volume Title
Proceedings of the International Conference on Applied Arts, Design, and Sustainability (ICAADS 2025)
Series
Advances in Social Science, Education and Humanities Research
Publication Date
24 December 2025
ISBN
978-2-38476-527-0
ISSN
2352-5398
DOI
10.2991/978-2-38476-527-0_15How to use a DOI?
Copyright
© 2025 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

risenwbib
TY  - CONF
AU  - Barbara Efua Akyaa Gyebi
AU  - Dorothy Tekpertey
AU  - Barry Kojo Whyte
AU  - Esther Esi Insaidoo
PY  - 2025
DA  - 2025/12/24
TI  - Production Quality Assessment of a Ghanaian Functional Food Product Incorporating Turkey Berry, Prekese, and Ginger
BT  - Proceedings of the International Conference on Applied Arts, Design, and Sustainability (ICAADS 2025)
PB  - Atlantis Press
SP  - 233
EP  - 248
SN  - 2352-5398
UR  - https://doi.org/10.2991/978-2-38476-527-0_15
DO  - 10.2991/978-2-38476-527-0_15
ID  - Gyebi2025
ER  -