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Plantain is processed into flour for longer preservation. The flour could be used for the production of baked goods like bread, cake and biscuit. Other food products which could be produced from plantain in a cottage industry are chips and dodo.
Plantain flour production is usually carried out as a means of preservation, price stability and for easy transportation to other parts of the country where plantain is not grown. Until recently, the production has been carried out on very small-scale by individual households who process into flour the surplus plantain fruits which could not be consumed or sold fresh. Plantain flour is produced by drying, milling and sieving to coffee beans, kola nuts, tobacco leaves etc.
Crop produce are subject to varying degrees of post harvest loss. Post harvest loss is defined as any change in the availability, edibility (where applicable), wholesomeness or quality of produce, produce that reduces its value to humans which dares, place during the period between maturity of the crop and the time of its final consumption or utilization.
4.0 Conclusion
The critical role that food science and technology plays in national development cannot be overemphasized in West African countries where high post-harvest losses, arising largely from limited food preservation capacity, is a major factor constraining food and nutrition security.
Seasonal food shortages and nutritional deficiency diseases are still a major concern. While the large food multinationals play a unique role in promoting industrial development in West Africa through employment generation, value-added processing and training of skilled manpower, their impact is felt greatest in the urban areas. Small-scale food industries that involve lower capital investment and thatrely on traditional food processing technologies are crucial to rural
development in West Africa. By generating employment opportunities in the rural areas, small scale food industries reduce rural urban migration and the associated social problems. They are vital to reducing post-harvest food losses and increasing food availability. While a lot still has to be done in upgrading traditional West African food processing technologies, some successes have been achieved including the mechanization of gari processing, the production of instant yam flour, the production of soy ogi, the industrial production of dadawa.
5.0 Summary
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Traditional food processing activities constitute a vital body of indigenous knowledge handed down from parent to child over several generations. Unfortunately, this vital body of indigenous knowledge is often undervalued. Regrettably, some of the traditional food products and food processing practices of West Africa have undoubtedly been lost over the years and the sub-region is the poorer for it. Those that the sub-sub-region is fortunate to retain today have not only survived the test of time but are more appropriate to the level of technological development and the social and economic conditions of West African countries. Indeed, simple, low-cost, traditional food processing techniques are the bedrock of small-scale food processing enterprises in WestAfrica and their contributions to the economy are enormous. Simple, low-cost, traditional food processing techniques are the bedrock of small-scale food processing enterprises in WestAfrica and their contributions to the economy are enormous.Traditional foods and traditional food processing techniques form part of the culture of the people. Traditional food processing activities constitute a vital body of indigenous knowledge handed down from parent to child over several generations. Unfortunately, this vital body of indigenous knowledge is often undervalued. Regrettably, some of the traditional food products and food processing practices of West Africa have undoubtedly been lost over the years and the sub-region is the poorer for it.
Those that the sub-region is fortunate to retain today have not only survived the test of time and more appropriate to the level of technological development and the social and economic conditions of West African countries.
6.0 Tutor Marked Assessment (TMA)
- Explain traditional food fermentation in Nigeria - Describe the processing of cassava into gari
- Differentiate between durable and semi- durable grain legumes - Describe the tradition way of processing roots and tubers
7.0 References and Further Readings
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