Q&A With Prof. Kofi Sefa-Dedeh
guest columnist is Kofi S. Sefa-Dedeh, a professor in
the Food Science Department of the University of Ghana.Formerly
the Country Director
in Ghana for the New York-based Hunger Project, he now
serves as Dean of International Programs at the Univerisity
Q: What kind of corn do people grow in Ghana?
We grow dent, flint, and a little sweet corn. The bulk of
the corn will be dent corn. We do not grow yellow
Is cocoyam the same thing as taro?
Yes. However, in the common literature one can confuse the
type of edible aroid,
as the same aroid may be referred
with a different name in different locations. The
best way of identifying the aroids is through the use
of scientific/botanical names. I could send you the common
English names and the
names if you are interested.
How many kinds of African yam are there?
There are several. We can however refer to 4-5 major yam
species. These are:
* Dioscorea rotundata
* Diascorea esculenta
* Diascorea dumetorum
of these has a common English name which may vary from place
to place. The four listed
the major species.
have in addition another 6-8 minor species.
What are some papers you have written on traditional African
Sefa-Dedeh, S. 1993. Traditional Food Technology. In:
Encyclopaedia of Food
Science, Food Technology
R., Robinson, R. and Sadler, M.
pp 4600-4606. Acad Press. New York.
Sefa-Dedeh, S. 1995. Process and
product characteristics of agbelima,
cassava product. Tropical
Sefa-Dedeh, S. 1989. Effects of particle size on some physicochemical
of "agbelima" (cassava
dough) and corn dough. Tropical
Science 29: 21-32
Sefa-Dedeh, S. and Nketsia-Tabiri, J. 1996.
and aquaculture development
in Ghana. pp 28-30.
In: Prein, M. Ofori, J.K.
and Lightfoot (eds) Research for
Future Development of Aquaculture
ICLARM Conf. Proc., 42, 94p
Mensah E. O. and Sefa-Dedeh, S. 1991. Traditional food-processing
food production. Food
and Nutrition Bulletin 13:43-49.
Sefa-Dedeh, S., Osei, A.K., Ampadu, R., Annan,
G. and Acquaye
spice on the
of cereal flours. Ghana
Journal of Biochemistry,
and Molecular Biology 1:56-73.
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