Study of the Production of "Dadawa" from Seeds of Amblygonocarpus andongensis in Adamawa, Cameroon

  • BOURSI Jérémie Institute of Agriculture Research and Development (IRAD), Cameroon
  • ABEGA Juste Philantrope Institute of Agriculture Research and Development (IRAD), Cameroon
  • HOUJAYFA MOHAMAD OUSMAN Institute of Agriculture Research and Development (IRAD), Cameroon
  • DAZECK DOUMBA Fanny Rosette Institute of Agriculture Research and Development (IRAD), Cameroon
  • AMINATOU Hamida Institute of Agriculture Research and Development (IRAD), Cameroon
  • ADJOUDJI OUSMAN Institute of Agriculture Research and Development (IRAD), Cameroon
Keywords: Amblygonocarpus andongensis, Dadawa, Production system, Nyambaka.

Abstract

The present study aims to analyze the production system of "Dadawa" based on the seeds of Amblygonocarpus andongensis. Surveys were carried out among processors in the Nyambaka district in the Adamawa region from November 2020 to December 2020. The traditional "Dadawa" manufacturing process consumes more effort and time. It does not vary by ethnicity, age, and level of education. It includes several operations: The first phase being doble cooking which lasts for about 12 hours and the second whose duration is about 30 minutes aerobic fermentation takes place for 72hours, the leaves of Annona senegalensis are used during this operation, the fermented product is dried in the sun. The product obtained is similar to that obtained from the seeds of Parkia biglobosa but it is more appreciated by the population because of its more pronounced taste.

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Published
2021-07-24
How to Cite
Jérémie, B., Juste Philantrope, A., MOHAMAD OUSMAN, H., Fanny Rosette, D. D., Hamida, A., & OUSMAN, A. (2021). Study of the Production of "Dadawa" from Seeds of Amblygonocarpus andongensis in Adamawa, Cameroon. International Journal of Agriculture, Biology & Environment ( E-ISSN 2582-6107 ), 2(3), 1-6. https://doi.org/10.47504/IJAGRI.2021.5146
Section
Articles