DETAILS OF SOME TRADITIONAL METHODS EMPLOYED FOR THE MANUFACTURE OF CONDIMENTS FROM DIFFERENT PLANT PROTEINS.
The following table has complete taditional method of manufacturing local condiments in Nigeria
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NAME OF
PRODUCT
|
SUBSTRATE
|
PROCESSING
STAGE
|
REFERENCE
|
Dawadawa
|
African locust bean parkia filicoidea
|
Locust bean seed are boiled for
12-24hrs to soften the hard testa after which they are de-hulled by hand. The
separated cotyledon are boiled for another 2hrs to soften them
|
Odunfa 1981 Antai and Ibrahim, 1986
|
Soybean Bambara nut
|
The cotyledon are spread in a raffia
basket lined with banana leaves and covered with several layers of the banana
leaves. This is left to ferment for 2-3days. Wood ash may be added. The
fermented product is then sun dried for 1-2days to yield a dark brown
product. From into irregular small pieces.
|
Omafube et al., 2002 Barimalaa et al
1994
|
|
Ogiri-egusi
|
Melon seed citrullus vulgaris
|
Dehulled melon seed boiled for 2-3hrs.
The seed are ground into a paste. Ash from burnt palm bunch is added which
imparts a grey color to the paste. The paste is wrapped on small portion
until the characteristic aroma of the condiment is developed. It is further
sundry for 7days on straw mats.
|
Odunfa, 1981b
|