SOD CUTTING CEREMONY FOR THE CONSTRUCTION OF KINDERGARTEN BLOCK FOR DAR-ES-SALEEM PRIMARY B

The Municipal Chief Executive for Ledzokuku Municipal assembly Hon. Mordecai Quarshie has appealed to individuals and corporate organization to support provision of educational infrastructure in Teshie.
According to him those who have the capacity to support provision of infrastructure in our school should come out and do so. The MCE said this at a short ceremony to cut sod for construction of a kindergarten block for Dar-Es-Salaam Primary B School in Teshie by Korean international corporation agency (KOICA)
KOICA is an association of engineers who studied in Korea. Mordecai Quarshie noted that he became delighted when he was informed about the project that he was not expecting.
He therefore commended leaders and the Educational Director for doing fantastic job to ensure quality education. He also acknowledge the leader (Benedict Nartey) who made the contact with KOICA.
The Municipal Director of Education Victor Tawiah Noye expressed his commitment to ensure that things change for the better in the educational sector. He was confident that not too long there would be another meeting to commission the project.
The contractors of the project, O.T.K Ventures promised to seriously take the project to ensure that it is delivered on time. He also ensured the education directorate and the MCE that he would deliver a beautiful structure within six to eight weeks.

INSPECTION OF DRAINAGE CONSTRUCTIONS AT LeKMA

The Municipal Urban Roads Engineer, yesterday, 22nd August 2022 led the Honourable Municipal Chief Executive, Mordecai Quarshie to inspect the ongoing construction of drains at three (3) electoral areas in the Ledzokuku District, namely Aborlebu (Sammy Adjei Park), Tsuibleoo South (near Muji Park) and Akro East (near the Teshie Post Office).
These projects are part of concerns that were raised at the stakeholder engagements organized by the Ledzokuku Municipal Assembly earlier this year.
Honourable Quarshie was in the company of the Municipal Chief Director, Municipal Development Planning Officer, Assembly Members, some workers with the Assembly and residents.
Some residents expressed delight to see work being done as per their request.

BUDGET PREPARATION WORKSHOP

In accordance with the laws of Ghana, the Budget and Rating Unit of the Ledzokuku Municipal Assembly has began preparation of the 2023 Composite Budget, and as part organized a workshop for the various departments and units within the Assembly earlier today.
The training, led by the Municipal Budget Analyst and Head of Budget and Rating, Mrs. Patience S. Dogbey Danku was to equip attendees with the necessary information on how to prepare budgets that conform with the 1992 Constitution and Public Financial Management regulations.

LeKMA AUDIT COMMITTEE MEETING

 
The first meeting for the new calendar year of LeKMA’s Audit Committee took place earlier today at the conference room.
The meeting was chaired by Mr. Henry Addo Opoku with all committee members present. Among the issues discussed were the External Auditor’s Report for 2021 and Internal Audit Report for the 2nd quarter of 2022.

LEDZOKUKU MUNICIPAL ASSEMBLY INAUGURATES ZONAL COUNCILS

 
Ledzokuku Municipal Assembly has inaugurated Lascala Zonal council and reconstituted Tsuibleoo Zonal council at a brief ceremony at the forecourt of the Assembly. Each Zonal council was made up of fifteen members.
Present at the ceremony was the Municipal Coordinating Director, Ing. John Tsikor, Assembly members, and staff of the Assembly.
The Presiding Member of the Assembly Hon.Richard Annang told members that they have enormous duties to perform to support the Assembly.
He said for sometime now revenue mobilisation at Zonal council level was not encouraging. He therefore taxed members to ensure that more revenue is collected to enable the Assembly to undertake more development projects.
He also added that they must also enhance sanitation at the Zonal council level . Hon. Annang reminded members to check unauthorised sitting of structures and building at unauthorised areas to ensure discipline in the Municipality.

TRAIN STAFF & FARMERS ON FOOD TO FOOD FORTIFICATION

DEPARTMENT OF AGRICULTURE

MODERNIZING AGRICULTURE IN GHANA (MAG)

REPORT

(TRAIN STAFF & FARMERS ON FOOD TO FOOD FORTIFICATION)

AT SANGOANA, TESHIE

21ST DECEMBER, 2021

 

Table of Contents

  • Introduction
  • Food fortification
  • Soybeans
  • Nutritional value of soybeans
  • Utilization of soybeans
  • Practical Demonstration of traditional delicacy with soybeans
  • Conclusion
  • Reference

 

1.0       Introduction

Protein- energy malnutrition result from food insufficiency as well as from poor social and economic conditions. Malnutrition originates from a cellular difference between nutrient/energy supply and the body’s demand to ensure growth maintenance. Dietary energy and  protein deficiencies usually occur together, although one sometimes outweighs the other and if severe enough, may lead to the clinical syndrome of kwashiorkor (predominant protein deficiency) or marasmus (mainly energy deficiency) (O.E. Adelakum et al.,: 2013).

 (I) Image of participants

Food fortification is broadly aimed to allow all people to obtain all the energy, macro-and micronutrients they need to enjoy a healthy and productive life from their diet. In many developing nations including Africa, cereal based foods are widely utilized as food and as dietary staples for adults and weaning foods for infants. Food fortification is one important step in making sure populations gain a balanced diet. It helps to fill micronutrient gaps where populations struggle to access nutritious foods, which is especially important as population grow, live in more urban areas, and consume more processed foods rather than freshly grown foods.

Malnutrition among farmers and fishfolks is significant due to financial constraint in view of this, WIAD at the department of agriculture found it necessary to train the farmers on how to fortify their traditional delicacies with soybeans to reduce the cost of animal protein and improve balance diet consumption.

The main objective of this training is to address malnutrition and to cut down cost of purchase on animal protein.

The resource person trained the participants on the following topics.

2.0       Soybeans

Legumes are one of the world’s most important sources of food supply especially in the developing countries in terms of food, energy as well as nutrients. It has been recognized as an important source of protein and in some cases oil. As a legume, soybeans are an important global crop that provides oil and protein for users. It is the richest sources of protein among the plant foods.

The seeds vary in shape and colour depending on the cultivar. In shape, they can be spherical to flatten while the colour varies from white, yellow and brown to black. It chemical composition on an average dry matter basis is about 40% of protein and 20%of oil (O.E. Adelakum et al.,: 2013).

3.0       Nutritional value of soybeans

Soybean contains all the essential amino acids, similar to those found in meat. Soybean also contains phospholipids, vitamins and minerals. Furthermore, it is high in fiber and phytoestrogens, low in saturated fat, cholesterol and lactose free and a good source of omega-3 fatty acids and antioxidants.

4.0       Utilization of soybeans

Soybeans can be processed into soy milk, soy curds, and cheese. It is also used to produce soy sauce use comprehensively in cooking and as a sauce. Soybean are also used for candies and ice cream and soybean flour which could be mixed with wheat flour to produce a wide variety of baked goods such as bread and biscuits. Soybean oil is used for edible purposes, particularly as a cooking, and salad oil and for manufacture of margarine.

5.0       Practical Demonstration of traditional delicacy with soybeans

The participants were taken through the three food groups which are Body Building Foods (animal and bean products), Energy Foods (starchy foods and sugars) and Protective Foods (fruits and vegetables) and were advised to consume fruits daily.

The farmers were engaged in cooking various types of foods which were fortified with soybeans. The following foods were fortified with soybean;

  • Banku
  • Palava sauce
  • Okro stew
  • Gravy

(ii) resource persons educating the participants

The participants were also taught how to prepare soy milk. They were advised to incorporate soy beans in their meals in order to attain a balanced diet.

6.0       Conclusion

The training was successful, well attended and participated. Farmers really interacted and learnt a lot from the training. The total number of participants was Seven-five (75) made up of Twenty-two (22) males and Fifty-five (55) females.

Soy beans can be promoted because of its positive effect on nutritional enhancement on different fortified food products.

Reference

  1. E. Adelakum, K.G. Duodu, E. Buys and B.F. Olanipekun., 2013. Potential Use of Soybean Flour (Glycine max) in Food Fortification.