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.

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.

LeKMA CELEBRATES EID UL – ADHA

As part of the EID UL – ADHA celebration, the Ledzokuku Municipal Assembly donated a Cow and Cash to our Moslem brothers and Sisters thru’ the Teshie Iman, the Nasara Coordinator and the Hon. Assembly member for Northern and Southern sector (Zongo).
The Municipal Coordinating Director together with the Municipal Finance Officer, donating on behalf of the MCE.
Happy Eid Mubarak🌙….may Allah accept all our prayers🙏🏼

UPDATE ON ROAD WORKS IN LEDZOKUKU

UPDATE ON ROAD WORKS
Regarding the subject matter of the state of roads within the Municipality, the Assembly working together with the Department of Urban Roads is taking steps to ensure that our roads are well-maintained and improved in the following ways :
1. POTHOLE PATCHING AND RESHAPING (SHORT TERM MEASURES)
To immediately improve conditions bitumen sealed road (tarred roads) in Teshie are being tackled firstly by patching potholes to immediately improve riding conditions.
Roads that have been worked on already include King Kotey Street, Adjormang Roundabout to Tsuibleoo Last Stop, First Junction to Adjormang roundabout)
The exercise will continue throughout this year in other areas like Tsuibleoo, Manna Road, Ford School Road, Bush Road, Teshie Nungua Estates and Greda Estates.
Selected earth (untarred roads) in places like Alloway, Malik, Okpoigonno, Demo, Bush Road, Tebibiano will be reshaped throughout the year, beginning this month (January) to provide immediate improvement to residents
2. ONGOING DRAIN AND ROAD WORKS AT TEBIBIANO (CALVARY, FLODAN SCHOOLS AREA) AND OKPOIGONNO
Construction of drains is currently undergoing at Tebibiano and in the Okpoigonno area as part of the reconstruction of roads in these areas.
3. 10KM ASPHALT OVERLAY OF TESHIE ROADS (MEDIUM TERM MEASURES)
The Department of Urban Roads (DUR) plans to undertake ten kilometres (10km) asphalt overlays on selected key roads across the municipality within this year 2022.
4. 44KM OF ROADS TO BE CONSTRUCTED (NEW PROJECT)
Forty-four kilometres (44km) of key roads covering area of the municipality have been awarded on Contract by the Ministry of Roads and Highways are expected to be fully constructed, including drains, filling and bitumen surfacing, beginning this year.
This is a key project and is expected to vastly improve roads across the municipality.
5. STALLED PROJECTS
The Assembly is working with the Department of Urban Roads and the Hydrological Services Department to ensure that road and drainage projects that are moving at a slow pace or have stalled completely are restarted and completed.