July 27, 2021
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FOOD

FOOD

HOW TO PROCESS AGIDI

Agidi is a gel-like traditional fermented starchy food item produced from (Zea mays). Although, millet and sorghum can also serve as raw materials, its colour depends on the cereal used. It is cream to glassy white from maize, light brown from sorghum and grey to greenish from millet. It is Continue Reading
FOOD

HOW TO PROCESS AFRICAN BREADFRUIT

African breadfruit, Treculia africana, (Family: Moraceae) is a food tree crop of high nutritional value. In Nigeria, the plant is mainly grown in the eastern states where it is normally planted some distance away from residential areas to avert the danger posed by its heavy, large fruits. The fruits are is not traditionally harvested but […]Continue Reading
FOOD

HOW TO PROCESS GARRI

The word Garri originates from the Urhobo language in Nigeria. It is used to describe any powdery material, especially foodstuff, such as flour grains, e.g., Garrin Dawa (guinea corn flour), Garrin masara (maize flour), and Garrin sukkhari (sugar), and particularly fried tapioca. It is a granular food product produced by grating cassava roots into a […]Continue Reading
FOOD

HOW TO FERMENT UGBA (OIL BEAN)

Ugba, a product of alkaline fermentation of oil bean seeds (Pentaclethra macrophylla) is very popular among the Ibos and other ethnic groups in southern Nigeria. The product serves both as a delicacy and a food flavoring agent. As an important nutritional item, ugba is very rich in protein. It similarly plays an economic, social and […]Continue Reading
FOOD

WHY MUST VEGETABLES BE IN MY DIETARY MENU?

Natural foods are source of vitamins that are required by humans. It has been reported that vegetables contains numerous vitamins such as beta carotene,  ascorbic acid, riboflavin, folic acid as well as  minerals like iron, calcium, phosphorus and others. Vegetables are known to be important sources of protective foods. Vegetables have also been reported to […]Continue Reading

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