Nutrition
Fact sheet about legume in Ghana
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It is fascinating to note that:
- was released in 1992. It has medium maturing attribute, resistant to shattering, seed colour is cream, maturity period is 105-115 days and it yields 1.2 to 1.8 ton/h. Anidaso is applicable in Guinea Savanna, Sudan Savanna, transition and coastal Savanna zones. It can be processed for oil; can be used as meal for the animal feed industry; can be processed for human consumption and made into products including soy milk, soy flour, soy protein, tofu and many retail food products. Soybeans are also used in many non-food (industrial) products.
- was released in 1992. Its seed coat colour is cream, matures in 100-110 days, yields 1.8 t/ha. It is suitable for Guinea Savanna, Sudan Savanna, transition and coastal zones. It can be processed for oil; it can be used as meal for the animal feed industry; can be processed for human consumption and made into products including soy milk, soy flour, soy protein, tofu and many retail food products. Soybeans are used also in many non-food (industrial) products.
- was released in 2005. It has early-maturing attribute, has bold and creamy seed, tolerant to lodging, it is early-maturing (89-93 days), tolerant to major virus diseases of soybean in Ghana and has seed yield of 2.1t/ha. CRI-Nangbaar is applicable in Guinea Savanna, Sudan Savanna, transition and coastal Savanna zones. It can be processed for their oil: it can be used as meal for the animal feed industry; can be processed for human consumption and made into products including soy milk, soy flour, soy protein, tofu and many retail food products. Soybeans are also used in many non-food (industrial) products.
- was released in 2005. It has early-maturing (92-97 days) attribute, cream in colour, moderately resistant to virus, anthracnose. It is high-yielding (2.4 t/ha). CRI-Ahoto is suitable forGuinea Savanna, Sudan Savanna, transition and coastal Savanna zones. It can be processed for their oil; can be used as meal for the animal feed industry; can be processed for human consumption and made into products including soy milk, soy flour, soy protein, tofu and many retail food products. Soybeans are used also in much non-food.
- was released in 2018. Matures in 101 days, resistant to soybean rust disease, has yield potential of 3.4t/ha. It is resistant to pod shattering, it has stay-green trait, tolerant to drought even in the face of severe drought and resistant to lodging. It is applicable in Savanna and the forest-Savanna transition zones. It can be processed for oil; can be used as meal for the animal feed industry; can be processed for human consumption and made into products including soy milk, soy flour, soy protein, tofu and many retail food products. Soybeans are used also in many non-food (industrial) products.
- was released in 2018. It has high number of branches per plant, high number of pods per peduncle, resistant to lodging and the soybean rust disease and potential yield of 3.5t/ ha. CRI-Toondana is suitable for Savanna and the forest-Savanna transition zones. It can be processed for oil; can be used as meal for the animal feed industry; can be processed for human consumption and made into products including soy milk, soy flour, soy protein, tofu and many retail food products. Soybeans are used also in many non-food (industrial) products.
- soya bean variety was released in 1985. Its maturity period is 15 days, yield potential is 2.4 t/ha, susceptible to shattering, seed colour is cream, easy to thresh, excellent seed quality, good yield across many locations, tolerant to bacterial pustule and Cercospora leaf spot and good trap crop for Striga hermonthica. It is applicable in Guinea and Sudan Savanna, and transitional zone. It can be processed for oil; can be used as meal for the animal feed industry; can be processed for human consumption and made into products including soy milk, soy flour, soy protein, tofu and many retail food products. Soybeans are used also in many non-food (industrial) products.
- soya bean variety was released in 1985. It matures in 130 days, yield potential is 2.8 t/ha, seed colour is cream, susceptible to shattering, stable yield, easy to thresh, excellent seed quality and tolerant to common soy[1]bean pests and diseases. It is suitable for Guinea and Sudan Savanna, and transitional zone. It can be processed for oil; can be used as meal for the animal feed industry; can be processed for human consumption and made into products including soy milk, soy flour, soy protein, tofu and many retail food products. Soybeans are used also in many non-food (industrial) products.
- was released in 2003. Yield potential is 2.5-2.8 t/ ha, resistant to pod shattering (up to 3% shattering), medium maturity (110-115 days), seed colour is cream, excellent seed quality, high and stable yield across many environments, tolerant to common soy[1]bean pests and diseases, relatively tolerant to low soil P and trap-crop for Striga hermonthica. It is applicable in Guinea and Sudan Savanna, transitional and forest zones. It can be processed for oil; can be used as meal for the animal feed industry; can be processed for human consumption and made into products including soy milk, soy flour, soy protein, tofu and many retail food products. Soybeans are used also in many non-food (industrial) products.
One of the most persistent myths about nutrition is that eating well is a luxury reserved for higher incomes. That healthy means imported, packaged, and pricey. The reality in Ghana tells a very different story.
Good nutrition starts with local food
Ghana is rich in nutrient-dense foods that are grown here and sold in markets every day: beans, cowpeas, groundnuts, kontonmire, alefu, okra, garden eggs, tomatoes, oranges, mangoes, pawpaw, millet, sorghum, yam, cocoyam, and small fish. Together, they supply the protein, vitamins, minerals, healthy fats, and fibre the body needs to grow, stay strong, and fend off chronic disease.
Many traditional Ghanaian meals are already nutritionally balanced by design. Beans with ripe plantain. Kontomire stew with boiled yam. Tuo zaafi with ayoyo and beans. Meal for meal, these often outperform processed convenience food and cost less doing it. Healthy eating rarely requires exotic ingredients; it starts with foods that have always been part of the culture.
So why does healthy eating still feel expensive?
Rising food prices, transport costs, and post-harvest losses all chip away at affordability. Fresh fruit, vegetables, fish, and eggs can get pricier at certain times of year, while heavily marketed processed foods stay cheap and everywhere. Busy schedules push people toward packaged convenience food that’s quick to prepare but often loaded with salt, sugar, and unhealthy fat. The lesson here: healthy eating isn’t only a personal choice. It is shaped by the food environment people live in.
Small changes, real savings
Families don’t need a diet overhaul overnight. A few consistent habits go a long way:
- Plan meals before shopping to buy only what’s needed and cut food waste.
- Buy fruits and vegetables in season, when prices are lowest.
- Add beans or other legumes to meals a few times a week as an affordable protein source.
- Swap sugary drinks for water and fresh fruit offering better nutrition at no extra cost.
A shared responsibility
Households can only do so much on their own. Governments, local authorities, and the private sector need to make the healthy choice the easy choice, too. That means investing in irrigation, storage, and transport to stabilise prices; supporting farmers to keep fresh produce flowing year-round; and building nutrition education and healthier food options into schools, workplaces, and public institutions.
Good nutrition should never be treated as a luxury. It’s the foundation of good health, learning, and productivity. When nutritious local food is within reach of every household, Ghana moves closer to a healthier, more productive future for everyone.
Feature article by Women, Media and Change under its Nourish Ghana: Advocating for Increased Leadership to Combat Malnutrition project
Ingredients
-6 tablespoonfuls of plain flour
-3 tablespoonfuls of margarine
-5 tablespoonfuls of mixed vegetable
-2 large onions (chopped)
-3 medium-sized chicken breast (chopped)
-Egg white as binding agent
-Salt
-Maggie cube
-Black pepper
-Oil for deep frying
Preparation
Pour plain flour into a mixing bowl
-Add salt to taste
-Add margarine and vegetable oil and mix well
-Add cold water to make a soft dough
– Allow dough to rest and prepare the stuffing
– Put your saucepan on the hub and add about a tablespoonful of oil
– Add the onion and fry for about a minute
– Add the chopped chicken breast
-Allow to cook through for about five minutes whiles turning intermittently
-Add the mixed veggies and allow on for another five minutes. Add a little water to make it saucy
-Add a little gravy powder/ flour to keep it more like gravy sauce and allow the sauce to cool
– Take the dough and with the rolling pin on the board surface, roll the dough till it becomes flat and light and cut the dough into good sizes
– Use egg white as a sticking agent and with the pastry brush, brush the egg white over the pastry.
-Put in the fillings on the individual doughs and fold them nicely, making sure all ends are nicely tucked in.
-Egg wash the rolls
-Deep fry the rolls in hot frying oil, so they don’t become soggy.
Remove when golden brown and serve with Shito or sauce.
