i Parkia biglobosa - School of Forest Resources & Environmental ...

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The boiled cotyledons are brought to the borehole pump and washed several times. This is an extremely tedious task using copious amounts of water. The washings remove the wood ash and testa leaving the clean cotyledons. The exposed cotyledons are now boiled an additional one to two hours to further soften the cotyledons. The seeds are drained again then packed into a nylon or jute bag. The cotyledons are packed tightly in the bag, with a sprig of nuha nua, placed in a basket, and weighted down with large stones to press out any excess water. The bacteria, Bacillus subtilis, is a naturally occurring microbe that attaches to the softened cotyledons and begins the fermentation process. The cotyledons are left for three full days, 72 hours, until the dawadawa has fully fermented. Figure 18 describes in a flow chart the entire process. In Nigeria, a shorter fermentation time of 24 hours produces iru (Odunfa 1985). The fermentation period is now stopped. The temperature and pH of the dawadawa has increased over the three days. The jute bag is opened and the dawadawa is deemed ready by taste and its pungent sweetly rancid aroma. The post fermentation dawadawa can now be further processed in various ways depending on regional or personal preferences. In the Gambia, the fermented beans are used or sold directly as loose individual beans called netetou (Campbell-Platt 1980). One method is to simply form the fermented cotyledons into various sized balls that are then left to air dry. The drying yields a brown or black product that is a result of polyphenol oxidation. In some regions of West Africa, salt or wood ash is added as a preservative before the dawadawa is formed into balls. The proper salt concentration of 5% weight to 95% dawadawa inhibits both the growth of Bacillus subtilis and its proteolytic activity (Odunfa 1985). A popular 62
Zuini Seeds Boil in water for 14 hours or more Cool Pound boiled seeds with wood ash in mortar to remove testa Lay out to dry wash vigorously several times to remove wood ash and testa select out seeds which still have testa intact Boil cotyledons for 2 hours drain cotyledons and place in loose weave bag, eg jute cocoa bag put full bag in a large basket put heavy stones to compress cotyledons leave and let ferment for 72 hours take dawadawa to mortar and pound to a paste or use the whole beans then form into desired shape air dry for 24 hours dawadawa Figure 18 - Flow chart of dawadawa processing steps 63
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Parkia biglobosa: CHANGES IN RESOUR
Page 3 and 4:
PREFACE This study was done between
Page 5 and 6:
LIST OF FIGURES Figure 1 - Plasteri
Page 7 and 8:
ACKNOWLEDGEMENTS I would like to th
Page 9 and 10:
the CCFI program. The nursery provi
Page 11 and 12: local farmers had previously placed
Page 13 and 14: shipped from West Africa to the Ame
Page 15 and 16: equired targets for the meat proces
Page 17 and 18: Figure 2 - Map of Africa (http://ww
Page 19 and 20: Kandiga, Upper East Region My Peace
Page 21 and 22: Chapter 3 Study Area This section w
Page 23 and 24: Within Ghana, there are several eco
Page 25 and 26: Farming Systems The traditional far
Page 27 and 28: Food preparation, cooking, eating,
Page 29 and 30: many years that plagued Sub Saharan
Page 31 and 32: permission not only from Kandiga’
Page 33 and 34: landholder must grant permission fo
Page 35 and 36: announcements and newspaper article
Page 37 and 38: living among them. The longer I liv
Page 39 and 40: dawadawa. Often this informal inter
Page 41 and 42: “Which do you prefer the real daw
Page 43 and 44: The information I gathered in Ghana
Page 45 and 46: Common names are African Locust Bea
Page 47 and 48: The compound inflorescence is a rac
Page 49 and 50: observed several baboons in the par
Page 51 and 52: the effect of moisture and nitrogen
Page 53 and 54: Traditional Uses for Parkia biglobo
Page 55 and 56: infections, wounds, and fever the b
Page 57 and 58: compared the nutritional value to o
Page 59 and 60: used as flour to make into porridge
Page 61: Figure 15 - Nuha nua and pepper pla
Page 65 and 66: The process of producing soybean da
Page 67 and 68: Based on my interview with the whol
Page 69 and 70: dawadawa (Campbell-Platt 1980). In
Page 71 and 72: The result of fermentation increase
Page 73 and 74: Natural Regeneration of Parkia bigl
Page 75 and 76: Tree planting and afforestation in
Page 77 and 78: and the first rains, livestock are
Page 79 and 80: History of Soybeans Chapter 6 Soybe
Page 81 and 82: Colonials and missionaries in the 1
Page 83 and 84: Chapter 7 Results and Discussion In
Page 85 and 86: the zuini when the market is brimmi
Page 87 and 88: legumes. This study took place in N
Page 89 and 90: ICRAF 2000, Bakang and Garforth 199
Page 91 and 92: them. These farmers recognized, bas
Page 93 and 94: fuelwood trees planted on their lan
Page 95 and 96: are some of the illness that are tr
Page 97 and 98: may replace P. biglobosa seeds as r
Page 99 and 100: Booth, F.E.M., Wickens, G.E. 1988.
Page 101 and 102: Kotey, N.A. Francois, J., Owusu, J.
Page 103 and 104: Timbilla, J.A., Braimah. H. 1994. A
Page 105 and 106: SOY DAWADAWA (Women Farmers Extensi
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