Fasoyiro et al Greener Journal of Agricultural Sciences Vol. 9(1), pp. 32-36, 2019 ISSN: 2276-7770 Copyright ©2019, the copyright of this article is retained by the author(s) DOI Link: http://doi.org/10.15580/GJAS.2019.1.011619016 http://gjournals.org/GJAS Knowledge assessment, training and consumer acceptability on cassava – pigeon pea processing at Akufo, Oyo state Fasoyiro S. B.1, Farinde E.O.1, Chete O.B.2*, Ajani A.O.3 1 Institute of Agricultural Research and Training, Moor Plantation (IAR&T), Ibadan, Oyo State, Nigeria. 2* Adekunle Ajasin University, Akungba-Akoko, Ondo State. 3 Nigerian Stored Products Research Institute, Ibadan, Oyo State, Nigeria. ARTICLE INFO ABSTRACT Article No.: 011619016 Type: Research DOI: 10.15580/GJAS.2019.1.011619016 The study aims to determine the knowledge of Akufo community in cassava flour processing, to disseminate, processing of cassava–pigeon pea fortified products and assess the consumer acceptability of the products. A pre-test was conducted for the women; they were assessed for socio-economic status and previous knowledge in cassava processing. Six (6) cassava products were processed in participation with the trainees and the trainees women were used as panelists to sensory analysis. A post-test was also conducted after the training to assess knowledge after training. The result showed that most of the participants were in the age range of 51-60 (50%) and with farming as the dominant work (28.6%). The majority of the participants’ education status was secondary school (50%). Post-test results showed that the participants increased food processing understanding and 85.7% showed interest in processing the products disseminated for income generation. Submitted: 16/01/2019 Accepted: 18/01/2019 Published: 31/01/2019 *Corresponding Author Chete O.B E-mail: cheteob4@ gmail. com Phone: 08054468604 Keywords: cassava, pigeon pea, processing, dissemination, improved nutrition, income generation Return to Content View [Full Article – PDF] [Full Article – HTML] [Full Article – EPUB] Post-Publication Peer-review Rundown View/get involved, click [Peer-review] REFERENCES Fasoyiro, S.B., S.R. Ajibade, A.J. Omole, O.N. Adeniyan and E.O. Farinde (2006). Proximate, minerals and antinutritional factors of some underutilized grain legumes in South- Western Nigeria. Nutrition and Food Science 38:18-23. Fasoyiro, S.B. and Arowora, K.A. (2013). Chemical, pasting and sensory properties of whole fermented (Ogi) fortified with pigeon pea flour. WASET International Journal of Agricultural, Biosystems Science and Engineering 7: 32-34 (U.S.A). Fasoyiro, S. B., E.O. Farinde, W.T. Adiat, K.O. Zaka and A.O. Ajani (2013). Proximate composition and organoleptic properties of cassava snacks fortified with pigeon pea flour. Science Focus 18:1-9. Iwe, M.O. (2002): Handbook of Sensory Methods and Analysis. Rojoint Communication Services Limited, Enugu, Nigeria, pp. 71-72. Lai, Y.S., Hsu, J.J. and Wu, S.C. (2012). Antioxidant and anti-inflammatory effects of pigeon pea (Cajanus cajan L.) extracts on hydroperoxide and lipolysaccharide-treated RAW264.7 macrophages. Food Function 3(12) 1293-1301. Manzo, J.A. and Vitor R.J.S. (2017). Antihyperglycermic effects of Cajanus cajan L. (Pigeon pea) ethanol extract on the blood glucose level of ICR mice (Mus musculis). National Journal of Physiology, Pharmacy & Pharmacology 7(8) 860-864. Mayilvaganan M., Singh, S.P., Johari R.P (2004). Hypocholesterolmic effect of protein prepared from Phaseolus aconitifolius. Indian Journal of Experimental Biology 42(9) 904-908. Maziya-Dixon B., Akinyele I.O., Oguntona E.B., Nokoe S., Sanusi R.A., Harris E. (2004): Nigeria food consumption and nutrition survey 2001-2003. International Institute of Tropical Agriculture, Ibadan, Nigeria. Potter, N.N. and Hotchkiss. J.H. (1998). Food Science. 5th ed. New york, Springer, p.402. Odeny, D. (2007). The potential of pigeon pea (Cajanus cajan L. Millsp) in Africa. Natural Resources Forum 31: 297-305. Sanni, L.O. (2002). Trends in drying of cassava products in Africa. In the proceeding of the 12th International Society for Tropical Root Crops, Tsukuba, Japan, edited by Makoto Nakatani and Kasumi Komaki, pages 113-120. Sanni, L.O. (2005). Food safety, weight, measures and consumption patterns: The case of gari in Enugu and Benin Markets, DFID report. Cite this Article: Fasoyiro SB; Farinde EO; Chete OB; Ajani AO (2019). Knowledge assessment, training and consumer acceptability on cassava – pigeon pea processing at Akufo, Oyo state. Greener Journal of Agricultural Sciences 9(1): 32-36, http://doi.org/10.15580/GJAS.2019.1.011619016.
