Assignment 1 12/04/2024

Question 1

Complete the Table below with Nigerian foods obtained from the fermentation process.

S/N RAW MATERIAL FERMENTATION PRODUCT LOCAL NAME – ENGLISH

NAME
1. Cassava Garri
2. Cassava or Yam flour Fufu
3. Maize or Sorghum porridge Ogi (pap)
4. Millet or Sorghum Kunu
5. Millet or Sorghum Uji
6. Sap from various palm species. Palm wine
7. Milk Yoghurt
8. Dairy products Kefir
9. Cassava flour Lafun
10. Millet or Sorghum Burukutu

Question 2
Briefly describe the steps involved in the traditional production of locust beans (Iru Ogiri)
- Locust beans, derived from the Parkia biglobosa tree, manifest as elongated, green pods dangling from
its branches. This tree performs the remarkable task of nitrogen fixation in the soil, rendering it fertile
ground for cultivation. Farmers often capitalize on this attribute by planting various grains and crops in
proximity to the tree's base, benefiting from the enriched soil and shelter from the sun it provides.
Within these pods, fresh beans lie ensconced in a vibrant yellow pulp, possessing a delightful
amalgamation of sweetness and tartness while serving as a vital source of vitamin C. Furthermore, the
Parkia biglobosa tree boasts medicinal utility beyond its beans; its bark and leaves find application in
traditional remedies.

Upon harvesting, the pods yield inner seeds, which, when desiccated, necessitate a process to soften
their hulls. Boiling serves as the initial step, followed by meticulous pounding in a wooden mortar
alongside sand to facilitate hull removal. Subsequently, the beans undergo a thorough washing before
undergoing another round of boiling. Once prepared, they are packed into a calabash gourd, its interior
lined with ash, and ensconced in leaves for a fermentation period spanning 24 to 36 hours. While
diverse methods exist for achieving the final product, our focus lies on the "iru woro" technique,
characterized by sun-drying the beans in their loose form.

In essence, the cultivation and processing of locust beans epitomize a symbiotic relationship between
nature and human ingenuity. The Parkia biglobosa tree not only yields a bountiful harvest of pods but
also enhances the soil's fertility through nitrogen fixation. This ecological benefit translates into
agricultural advantage, with farmers strategically planting complementary crops around its base. The
resulting locust beans, encapsulated within their verdant pods, are a testament to nature's bounty,
offering a dual delight of flavor and nutrition.
However, the journey from harvest to consumption unfolds through a series of labor-intensive steps,
each imbued with cultural significance and traditional wisdom. The meticulous process of hull removal,
achieved through the rhythmic pounding of beans in a wooden mortar, underscores the interplay
between manual effort and natural resources. Moreover, the subsequent fermentation period,
facilitated within a calabash gourd enveloped in leaves, represents a convergence of culinary tradition
and environmental adaptation.

The "iru woro" method, distinguished by sun-drying the beans in their unadulterated state, exemplifies a
commitment to preserving the essence of this culinary staple. Unlike alternate preparations involving
wet techniques or bean-mashing into cakes, this approach prioritizes simplicity and authenticity.
Through exposure to the sun's nurturing rays, the locust beans undergo a transformative process,
culminating in a finished product that embodies the essence of tradition and innovation.

Indeed, the journey of locust beans from tree to table embodies a narrative of resilience and
resourcefulness, weaving together elements of agriculture, culture, and culinary artistry. From the
nitrogen-enriched soil beneath the Parkia biglobosa tree to the sun-drenched expanses where locust
beans undergo their final metamorphosis, each stage of the process reflects humanity's enduring
relationship with the natural world. Ultimately, the consumption of locust beans transcends mere
sustenance, serving as a testament to the enduring bond between tradition and innovation in culinary
practice.

Question 3
In a tabular form, give 10 ailments in humans and traditional herbs used for their treatment.

Ailment Traditional herbs

1. Headache Peppermint
2. Nausea and sickness Ginger
3. Acid Reflux Aloe Vera
4. Constipation Senna
5. Sore muscles Arnica
6. Joint pain Turmeric
7. Earache Garlic oil
8. Sleeplessness Valerian Root
9. Cough and Cold Echinicea
10. Stress and Anxiety Ashwagandha