Self empowerment through the processing and marketing of locust beans for export

Thesis Overview

<p> </p><p><strong>1.0 &nbsp; &nbsp;INTRODUCTION</strong></p><p>Locust beans popularly called “Dawadawa” in Hausa language; Yoruba call it “Iru”, Ogiri (Igbo) and parkia biglobasa (botanica name). it is most important food condiment in the entire savannah region of West and central Africa. Some of the of the countries where locust beans are used for food ingredient include Nigeria, Ghana, Togo, Benin, Chad, Sierra Leone, Mali, Upperi Volta, Gambia, Cameron, Guinea, Ivory Coast, Senegal and Semi desert country of Niger. A locust beans constitutes a significant part of the diet of many other West Africa</p><p>However, history has it that locust beans can be traced back to several centuries when locust beans trees were traditionally, first planted around communities in Africa.</p><p>Summary of Project</p><p>The project is primarily aimed at empowering the growth through processing of locust beans for export. This will deliberately focus on the typical processing of locust beans. This condiment involved boiling for 12 hours soaking the seeds in water, dehulling, boiling for another 6 hours and fermentation for 3-4 days. The use and efficiency of locust beans dehullet machine is to reduce the amount of time and labour required. In the traditional manual dehulling of African locust beans seeds; boiling, soaking in water and dehulling of locust beans resulted in reduction of ash, crude fibre (C.F) and removal of shaft. After which different ideas of packaging for distributions. Nutritional value such as low sugar, amylase, sucrase, protease, fat and free amino acid, shall be fully considered. At the end, this product &nbsp;shall be able to provide proper and reliable information on how to empower youth or self in making of locust beans for export .</p><p><strong>Summary of the contents</strong></p><p>Summary of the contents are introduction objectives of the study, significance of the study, statement of the problem, scope of the study and limitation of the study.</p><p><strong>1.2 &nbsp; &nbsp;STATEMENT OF THE PROBLEM</strong></p><p>Several constraints are attached to the production and consumption of the condiment</p><p>i) &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; Low production due to the use of the rudimentary equipment, high wood fuel consumption and poor manufacturing practices</p> <br><p></p>