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Indigenous Process of Cassava into a local Product call Garri
Cassava can be processed into edibles like Garri, Fufu, Tapioca, Baking Flour,
Alcoholic beverages; Animal feed; Biofuels; Traditional Medicine
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Indigenous Groundnut Oil and Cake Production
Groundnut, or peanut, is commonly called the poor man's nut. Today it is an important oilseed and food crop. This plant is native to South America and has never been found uncultivated.
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Indigenous Processing Of Local Seasoning (IRU) From African Locust Beans ( Parkia biglobosa)
Iru is one of the most important condiments in African countries especially
Nigeria.
Condiments are known to contribute to the calorie and protein intake and are
generously added to soups as low-cost meat substitutes by low- income families
in parts of Nigeria.
The estimated average consumption of the condiment per head per day for
Nigeria, Togo and Ghana are 10g, 4 g and 2 g respectively.
African Locust bean (Parkia Biglobosa) seed is the matured fruit seed that comes
from the parkia tree. They are perennial tree legumes which belongs to the subfamily
mimosoideae and family leguminosae (family fabaceae).
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Indigenous Processing of Paddy Rice
Rice is widely grown and processed on commercial quantities in
Abakaliki and other local government areas of Ebonyi State. Hence, Ebonyi State is
popular for its “Abakaliki Rice” a local brand produced on a commercial scale for
markets within and outside the state.
Rice kernel is covered by two layers. The most out layer is called husk and the inner
one called bran. The whole rice kernel before removing these layers are called
paddy.
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Processing of locust beans into Local Seasoning called 'Dadawa'
The Locust bean tree is a hard wood tree that grows in the Northern parts of Cross-River state. It
bears fruits in clusters of hanging pods. The pods which carry seeds embedded in a pulp like
material turns from green to brown at maturity. When the fruits are mature they are harvested
using a long hook-like stick or allowed to fall to the ground on their own. The processing of
locust beans into Dawadawa involves extracting the seeds from their pods, removing their seed
coat, and fermenting them. The result is a strong smelling Dawadawa which is a favorite
seasoning in most parts of Nigeria.
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