Communities in northern Ghana may be sitting on a rich source of nutritious local foods but missing out on their full health benefits due to limited knowledge on how to prepare and combine them.
A food science research team from KNUST working in the Saboba District of the Northern Region says several locally available food commodities contain valuable nutrients, yet traditional preparation practices and limited knowledge of alternative uses prevent households from maximising their nutritional benefits.
The findings have prompted researchers to work with community members to improve the preparation of local meals, including soups, porridges and snacks, using ingredients already available in their farms and communities.
Principal Investigator of the Foodscape Research, Dr Abena Boakye, says the study documented more than 50 food commodities and over 20 indigenous foods and stews consumed in the district.
But she says the nutritional value of some prepared meals did not meet expectations based on the nutrient content of their individual ingredients, prompting the team to work with residents to develop improved recipes.
“Research remains research on the shelf, if the community does not benefit from it,” she said, emphasising the need to translate scientific findings into practical interventions that households can adopt.
Unlocking the nutritional value of local foods
The research, supported by UNESCO’s Organisation for Women in Science for the Developing World (OWSD), began field engagement in district in 2024.
Working with the Department of Agriculture, the team selected three rural communities —Zegbeli, Nankperk and Bitindu — alongside the district capital and Wapuli for its investigations.
The study sought to understand what residents consider food, the values and meanings underpinning their food choice and use, the ingredients they use, how they prepare their meals and the challenges affecting food and nutrition security.
Dr Boakye says the team subsequently co-developed five standardised soup recipes with community members, taking into account the seasonal availability of ingredients.
The recipes were then assessed in the laboratory to determine whether their nutritional composition met expectations.
The researchers also identified opportunities to improve the nutritional value of breakfast meals, which they found were often heavily carbohydrate-based.
They demonstrated how residents could enrich traditional porridges with other locally available ingredients without necessarily having to purchase additional food commodities.
Soybeans and shea leaves offer new possibilities
The study identified soybeans as one of the commodities with potential to improve dietary diversity in Saboba.
Although soybeans are widely available in the communities, residents often sell them for income, while their use in traditional meals remains limited by a lack of knowledge about alternative preparations.
During the community engagements, the researchers demonstrated how soybeans could be incorporated into porridge and koose, a popular bean-based snack.
The team also investigated kpaka, a local oily seed described by the researcher as a ‘type’ of sesame, and found it had a favourable nutrient profile.
“The roasting of the seed could result in the loss of some vitamins, making preparation methods an important consideration in efforts to preserve its nutritional value,” Dr. Boakye noted.
Another potentially promising food source is the leaf of the shea tree, which residents reportedly do not traditionally consume and sometimes give to animals.
Preliminary laboratory investigations found the leaves to contain minerals and vitamins, with Dr Boakye highlighting their iron content.
However, the team is still investigating their safety for human consumption and exploring possible food applications.
The findings have not yet established whether the leaves can safely be incorporated into regular diets or whether doing so would improve nutritional outcomes.
Malnutrition remains a concern
The research comes amid persistent concerns about childhood malnutrition in the district and also low blood level remained a challenge amongst pregnant women.
Saboba district health director, Zeidu Arimiyaw, acknowledged the project was relevant to fighting low haemoglobin levels in the district.
“The Foodscapes project is timely and very relevant because low HB among pregnant women remains a major challenge in the district, with anaemia in pregnancy being a leading cause of stillbirth within the district,” she said.
The researchers also identified climate change as an added challenge, explaining that changing environmental conditions could also affect local food systems and the availability of ingredients across seasons.
Training communities to sustain the intervention
To extend the benefits beyond the research team, the project trained agricultural extension officers, Women in Agriculture and Development personnel, district health officials, community-based health workers, nutrition officers, school matrons and cooks.
The objective was aimed at equipping local institutions with the knowledge to continue sharing the preparation methods and encourage households to use locally available ingredients more effectively.
District Chief Executive, George Wumbei Bilimor however, acknowledged that sustaining the intervention will depend on the commitment of local authorities, community leaders and the institutions responsible for food and nutrition education.
“Good nutrition need not be imported. It is growing on our farms and cooking in our kitchens. To the participants in the Training-of-Trainers session, and in particular our school feeding caterers: you are the bridge between this research and the plates of our children,” he noted.
Chief of Saboba, Ubor Mabinkun Timothy Gmafumi Simbeer IV, pledged to champion the course of extending the findings and training program to other adjoining communities.
“I will personally champion the dissemination of the knowledge shared here today to Uchabobor, to my fellow chiefs in the district during our council meeting, and, most importantly, throughout my traditional area so that everyone may benefit,” he noted.
For now, the research offers a starting point for exploring how local food diversity can be better harnessed to support nutrition security in northern Ghana.
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