Articles

<b>Background:</b><b> </b>Traditional foods, once carriers of cultural identity and heritage, are being quietly replaced as globalization and modern ideals redefine the choices of younger generations. This ethnographic study investigated the cultural meaning and symbolism of <i>Tuei</i>, an indigenous maize-based beverage, among the Fante people in the Central Region of Ghana. The study aimed to document how <i>Tuei</i> is rooted in Fante social and ceremonial life, exploring its role as a symbol of identity, continuity, and tradition. <b>Methods:</b> A qualitative approach with semi-structured interviews were done with 7 participants involving one cultural expert, three elders, and three local producers. <b>Results:</b> The findings revealed that <i>Tuei</i> has a significant role in rites of passage such as marriages, funerals, and naming ceremonies, where it functions as a marker of status and social cohesion. It was daily used as a gesture of hospitality and symbol of community unity. Additionally, the study found that the nutritional benefits of <i>Tuei</i> was rich in essential nutrients from maize, which contribute to energy provision and digestion. Some participants also reported its traditional use in promoting digestive health and general well-being. Again, <i>Tuei</i> was influenced by modernization which has reduced its consumption among younger generations and elite groups. <b>Conclusions:</b> The study concluded with recommendations to strengthen these preservation efforts through educational initiatives, the integration of <i>Tuei</i> into cultural festivals, and ongoing community engagement to ensure the continuity of this cultural practice.

The purpose of this study was to examine people’s knowledge base on Burkina beverages in Winneba in the Central Region of Ghana. The study employed<b> a </b>Mixed Sequential Explanatory research approach. The population for the study were dairy consumers living in Winneba. The Krejcie and Morgan table in 1970 was used to determine the 381 sample size of this study. The study employed the purposive, convenient and simple random sampling technique to select 100 out of 381 respondents for the study. The instrument employed in this study was a semi-structured interview guide to generate responses on people’s knowledge of “Burkina”. An Independent t-test was used to test the null hypothesis raised at a 0.05 level of significance. Based on the results of the study, it is concluded that respondents have substantial knowledge of “Burkina”. Street-sold “Burkina” can be modified using flavours and other cereals. Fresh milk must be pasteurized before using it for “Burkina”, well packaged, and sold in a hygienic condition. Certain factors such as packaging, environment, food safety, price, variation in thickness and flavours influence the rate of consumption of the “Burkina”. ‘‘Burkina’’ prepared with corn agglomerates had improved physicochemical attributes and health benefits. It is recommended that Food and Drug Authority representatives in winneba should regulate the “Burkina” samples on the Winneba market to ensure they are nutritious and, prepared and sold under hygienic conditions. There is the need also for Food and Drug Authority representatives in Winneba to ensure the standardization of the “Burkina” preparation to achieve a fair distribution of nutrients from all producers in Winneba and to ensure that the product meets standards before selling. Due to varying cereals, flavour options, good packaging, and pasteurization of the milk (fresh) and sold in a hygienic environment. It is again recommended that researchers develop ‘‘Burkina’’ with several flavour options and other cereals and test for consumer acceptability.