25/04/24

Assignment 1

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. Grapes Wine
2. Barley Beer
3. Rice Sake
4. Milk Yoghurt
5. Cabbage Sauerkraut
6. Cucumbers Pickles
7. Cocoa beans Chocolate
8. Cassava Fufu
9. Maize Ogi
10. Palm sap Palm wine

Question 2
Briefly describe the steps involved in the traditional production of locust beans (Iru Ogiri)
-Traditional Production of Locust Beans (Iru Ogiri) in Nigeria:
Locust beans, known as iru ogiri in Nigeria, are a staple ingredient in many traditional dishes. They
impart a unique and flavorful umami taste to soups, stews, and other culinary creations. The production
of iru ogiri is a time-honored tradition in Nigeria, passed down through generations. Here's a detailed
step-by-step guide to the traditional method of producing iru ogiri:
Step 1: Harvesting the Locust Bean Pods
The journey begins with the harvesting of locust bean pods from the Parkia biglobosa tree. These pods,
which resemble elongated, green bean pods, contain the seeds that will be transformed into iru ogiri.
The harvesting season typically falls between May and July, and the pods are carefully picked by hand to
ensure their quality.
Step 2: Extracting the Seeds
Once the pods are harvested, the next step is to extract the seeds. This is done by manually removing
the seeds from the pods and discarding the pods. The seeds, which are small and oval-shaped, are then
sorted to remove any impurities or damaged seeds.
Step 3: Soaking the Seeds
The extracted seeds are then soaked in water for several hours or overnight. This process helps to soften
the seeds and make them more pliable for the subsequent steps. Soaking also aids in the removal of any
remaining impurities or debris.
Step 4: Boiling the Seeds
After soaking, the seeds are boiled in a large pot until they are soft and cooked through. Boiling helps to
further soften the seeds and prepare them for fermentation. The boiling process typically takes several
hours, and the seeds are periodically checked to ensure they have reached the desired consistency.
Step 5: Pounding the Seeds
Once the seeds are cooked, they are pounded into a paste using a mortar and pestle. This process helps
to break down the seeds and release their flavorful compounds. Traditional mortars and pestles made of
wood or stone are often used for this task, as they are believed to impart a distinct flavor to the iru ogiri.
Step 6: Fermentation
The pounded seed paste is then mixed with a starter culture, which is typically obtained from a previous
batch of iru ogiri. The mixture is then allowed to ferment for several days in a warm, humid
environment. During fermentation, microorganisms such as Bacillus subtilis and Bacillus licheniformis
break down the proteins and carbohydrates in the seed paste, producing the characteristic flavor and
aroma of iru ogiri. The fermentation process can take anywhere from 3 to 7 days, depending on the
desired level of fermentation.
Step 7: Drying
After fermentation, the iru ogiri paste is spread out on mats or trays and left to dry in the sun. This
process helps to remove excess moisture and preserve the iru ogiri for longer periods of time. The
drying process can take several days, and the iru ogiri is periodically turned to ensure even drying.
Step 8: Packaging
Once the iru ogiri is completely dry, it is packaged in airtight containers or wrapped in leaves for storage
and distribution. Traditionally, iru ogiri was packaged in calabash gourds or earthenware pots, but
nowadays, plastic containers and vacuum-sealed bags are also commonly used.

The traditional production of iru ogiri is a time-consuming and labor-intensive process that requires
careful attention to detail. However, the resulting product is a flavorful and nutritious condiment that is
widely used in Nigerian cuisine. Iru ogiri adds a depth of flavor to soups, stews, and other dishes, and it
is an essential ingredient in many traditional Nigerian recipes.
Question 3
In a tabular form, give 10 ailments in humans and traditional herbs used for their treatment.
Ailment Traditional herbs
1. Typhoid Bitter leaf
2. Malaria Neem
3. Diarrhea Bitter Kola
4. Skin infections Aloe Vera
5. Insomnia Passionfruit
6. Cough Marshmallow root
7. Headache Peppermint
8. Constipation Sickle senna
9. Stomach ache Ginger
10. Anxiety Lemon balm