Fact sheet about legume in Ghana

It is fascinating to note that:

was released in 1992. It has medium maturing attribute, resistant to shattering, seed colour is cream, maturity period is 105-115 days and it yields 1.2 to 1.8 ton/h. Anidaso is applicable in Guinea Savanna, Sudan Savanna, transition and coastal Savanna zones. It can be processed for oil; can be used as meal for the animal feed industry; can be processed for human consumption and made into products including soy milk, soy flour, soy protein, tofu and many retail food products. Soybeans are also used in many non-food (industrial) products.
was released in 1992. Its seed coat colour is cream, matures in 100-110 days, yields 1.8 t/ha. It is suitable for Guinea Savanna, Sudan Savanna, transition and coastal zones. It can be processed for oil; it can be used as meal for the animal feed industry; can be processed for human consumption and made into products including soy milk, soy flour, soy protein, tofu and many retail food products. Soybeans are used also in many non-food (industrial) products.
was released in 2005. It has early-maturing attribute, has bold and creamy seed, tolerant to lodging, it is early-maturing (89-93 days), tolerant to major virus diseases of soybean in Ghana and has seed yield of 2.1t/ha. CRI-Nangbaar is applicable in Guinea Savanna, Sudan Savanna, transition and coastal Savanna zones. It can be processed for their oil: it can be used as meal for the animal feed industry; can be processed for human consumption and made into products including soy milk, soy flour, soy protein, tofu and many retail food products. Soybeans are also used in many non-food (industrial) products.
was released in 2005. It has early-maturing (92-97 days) attribute, cream in colour, moderately resistant to virus, anthracnose. It is high-yielding (2.4 t/ha). CRI-Ahoto is suitable forGuinea Savanna, Sudan Savanna, transition and coastal Savanna zones. It can be processed for their oil; can be used as meal for the animal feed industry; can be processed for human consumption and made into products including soy milk, soy flour, soy protein, tofu and many retail food products. Soybeans are used also in much non-food.
was released in 2018. Matures in 101 days, resistant to soybean rust disease, has yield potential of 3.4t/ha. It is resistant to pod shattering, it has stay-green trait, tolerant to drought even in the face of severe drought and resistant to lodging. It is applicable in Savanna and the forest-Savanna transition zones. It can be processed for oil; can be used as meal for the animal feed industry; can be processed for human consumption and made into products including soy milk, soy flour, soy protein, tofu and many retail food products. Soybeans are used also in many non-food (industrial) products.
was released in 2018. It has high number of branches per plant, high number of pods per peduncle, resistant to lodging and the soybean rust disease and potential yield of 3.5t/ ha. CRI-Toondana is suitable for Savanna and the forest-Savanna transition zones. It can be processed for oil; can be used as meal for the animal feed industry; can be processed for human consumption and made into products including soy milk, soy flour, soy protein, tofu and many retail food products. Soybeans are used also in many non-food (industrial) products.
soya bean variety was released in 1985. Its maturity period is 15 days, yield potential is 2.4 t/ha, susceptible to shattering, seed colour is cream, easy to thresh, excellent seed quality, good yield across many locations, tolerant to bacterial pustule and Cercospora leaf spot and good trap crop for Striga hermonthica. It is applicable in Guinea and Sudan Savanna, and transitional zone. It can be processed for oil; can be used as meal for the animal feed industry; can be processed for human consumption and made into products including soy milk, soy flour, soy protein, tofu and many retail food products. Soybeans are used also in many non-food (industrial) products.
soya bean variety was released in 1985. It matures in 130 days, yield potential is 2.8 t/ha, seed colour is cream, susceptible to shattering, stable yield, easy to thresh, excellent seed quality and tolerant to common soy[1]bean pests and diseases. It is suitable for Guinea and Sudan Savanna, and transitional zone. It can be processed for oil; can be used as meal for the animal feed industry; can be processed for human consumption and made into products including soy milk, soy flour, soy protein, tofu and many retail food products. Soybeans are used also in many non-food (industrial) products.
was released in 2003. Yield potential is 2.5-2.8 t/ ha, resistant to pod shattering (up to 3% shattering), medium maturity (110-115 days), seed colour is cream, excellent seed quality, high and stable yield across many environments, tolerant to common soy[1]bean pests and diseases, relatively tolerant to low soil P and trap-crop for Striga hermonthica. It is applicable in Guinea and Sudan Savanna, transitional and forest zones. It can be processed for oil; can be used as meal for the animal feed industry; can be processed for human consumption and made into products including soy milk, soy flour, soy protein, tofu and many retail food products. Soybeans are used also in many non-food (industrial) products.

Source: Manual of Agricultural Technologies

developed by CSIR, MAG and MoFA.

Page 56-61

#######

Benefits of velvet tamarind

Velvet Tamarid

VELVET tamarind (dialium guineense) commonly known as ‘icheku’ in igbo, ‘awin’ in yoruba and ‘tsamiyar- kurm’ in hausa, and ‘Yooyi’ in Ghana.

-High Antioxidant Power: The fruit is a good source of vitamin C and its consumption can contribute to satisfying the journal requirement that is 90 to 110 mg.

-Treats Scurvy and Infections: The fruit pulp has high ascorbic acid content vitamin hence used as a food supplement. The high vitamin C content boosts the immune system and helps the body against infections.

-Healing Wounds: The velvet fruit pulp has interesting content in calcium and magnesium. Calcium participates in ossification, to the muscular contraction, and to the blood clotting.

-Repairs blood vessel and fights Anemia: The velvet tamarind fruit pulp is rich in iron. It is indispensable for iron absorption; cloves repair and blood vessel formation via collagen synthesis. The pulp’s iron absorption is more efficient because of the presence of vitamin C.

-Prevention of Hypertension: The values obtained for sodium and potassium of the velvet tamarind fruit pulp were respectively Preliminary studies indicate that short-term potassium depletion also elevates bloodpressure in hypertensive patients. Potassium supplementation lowers blood pressure in hypertensive patients ingesting normal amounts of sodium.

-Reliefs Menstrual Cramp and stops Diarrhoea: The stem bark extract has significant analgesic property hence, can be used to reduce menstrual pain. You can take it along with papaya leaf, salt, and water to work effectively. It can also stop diarrhea.

-Hemorrhoids (pile): Piles are swollen veins in the anal canal caused by too much pressure in the pelvic and rectal areas and while not life-threatening, these veins can be very painful. A study performed on ethanolic leaves extract of velvet tamarind showed it to be beneficial for pile treatment.

Source: eprojectlibrary.com

Nutrition

Pinkaso

Pinkaso is a savory snack made from flour, onions, and pepper.

It is usually paired with Hausa koko (millet porridge) but can be equally enjoyed with any other breakfast cereal or beverage of choice.

Ingredients

-100 grams of all-purpose flour

-1 tablespoonful of salt

-2 grams of dry active yeast

-2 grams of baking soda

-10 grams of chopped onion

-5 grams of fresh pepper

-One bottle of 5 litres oil

Preparation

-Place all the dry ingredients into a bowl and mix and wash under running water

– Blend or grind the onion and pepper

-Add the blended mixture to the flour

-Pour flour in a big bowl and add yeast, salt and baking soda

-Mix into a dough and knead to activate the gluten in the dough

-When the gluten has activated, the dough will look stretchy

– Cover the bowl with cling film and place it in a warm place for the dough to rise

-Deep fry by heating the oil until very hot, then reduce heat to medium

-Fry on medium heat. To take portions of the dough, dip your hands in water, and take a small ball of the dough

-Using your thumb and middle finger, create a hole in the ball of dough and gently drop in the oil and fry on medium heat until golden brown and crunchy

-Remove the pinkaso and place it on kitchen towels to absorb some of the oil. Serve pinkaso with your favourite beverage