Bambara
groundnut is a traditional or indigenous crop (Onyango, 2010, Andika et al.,2010). Mainly grown as a
subsistence crop by farmers and to some degree for income generation. The crop
is formed in the wild from central Nigeria. Eastwards to Southern Sudan. It is
however, cultivated throughout tropic Africa (Brink and Belay, 2006). The crop
has the potential to contribute to food security, being nutritious and high in
protein (Azam-Ali et al., 2001) in
view of its ability to with stand drought. (Massaive et al., 2005).
Empirical evidence
have shown Nigeria is the 3rd largest producer of bambara nut, but
its production capacity is low, due to high cost of bambara nut, compared to
competing products such as cowpea (Vignanuguiculate)
and beans (phaseolus vulgaris) (A.
GraHham pers Gmm. Natural Resources Institute, Uk). As a result of this under-utilized
characterization, the livelihood impact of bambara groundnut, amongst the
largely small holder’ producers, processors and marketers, stands to be
obscured and little policy recognition accorded Cadilhon, et al., 2006).
Bambara
groundnut seeds are roasted and chewed with palm kernel as a snack item, or
they may be milled into flour and used to prepare bean balls (‘akara’) after
trying the paste in vegetable oil alternatively, the slurry may be used to
prepare a steamed gel, also known as ‘okpa’ (Urere et al., 1999). Aremu et al., (2008)
also observed that the seed flour of bambara groundnut seeds could be useful
replacement in viscous food formulation such as soups and baked foods due to
high values of water absorption and oil and emulsion capacities.
Bambara groundnut plays an
important role in traditional ceremonies (funeral rites) and gift exchanges
(Anchirinalli et al., 2001; Haleagoah
et al., 2005). The crop can be
consumed in the following ways: 1) cooked green pods with kernels. 2) Roasted
3) stewed and seasoned according to taste 4) mixed with groundnuts 5) mixed
with cooked maize. The stewed nuts are the most common dish of bambara
groundnut that are preferred by consumers. Dried seeds are mixed with maize or
plantains and then boiled. The seeds may also be ground into flour and added to
maize to enrich traditional preparations (Brink and Belay, 2006).
Flour may be prepared
from roasted or unroasted seeds of bambara groundnuts, which can be used for
livestock feeding after being soaked in water. The roasted ground meal can be
used as a coffee substitute. The porridge keeps well and is traditionally used
on journeys. Ripe seeds are also broken into pieces, boiled, crushed, and eaten
as a relish with maizemeal porridge. The bambara groundnut makes a complete
food, containing sufficient quantities of protein, carbohydrate, and fat. It
has been reported that tribes in the Congo have roasted seeds and pounded
these for oil abstraction. If the seeds are eaten fresh or premature these can
be consumed with no preparation. However, once the seed has dried out, boiling
becomes necessary to soften it. Dried and roasted bambara can be used to make
flour, soup and porridge. The mature seeds of the crop are rich source
of protein (16-25%), carbohydrate (42-60%) and relative to groundnut lous in
lipids (5-6%) (Poultry and Caygill, 1999; Ankroyed and Doughty, 2000; Brough
and Azam – Ali, 2003).Anyika et al.,
(2009) reported that when legumes and cereals are appropriately combined their
protein quality may be as good as casein or other animal protein sources or
better than them.
Despite
of the fact that Nigeria is the highest producers of bambara nut, over the
years the consumption and utilization of the product have continued to
experience unimpressive growth factors affecting the consumption of bambara
groundnut includes; lack of knowledge on the importance and nutritive value of
the crop by consumers, misconception and attitudes of consumers towards the
products – consumers usually vies the product as poor man’s food. (Bamshaiye et al., 2011). The consumption of
bambara groundnut in Nigeria is low because of the fact that it is mainly
consumed by the farmers and their household.
This research work is on the effects of price and pricing decisions on
the consumption of bambara nut in Abia State and evidence has shown that its
consumption is influenced by the quantity of production and lack of organized
market which made the crop to be regarded to be unprofitable by all farmers.
Most consumers are indifferent about locally prepared food. For instance,
‘Okpa’ that is raped with leave may be seen as poorly prepared or prepared in a
low hygienic environment and for this reason, there is need for improvement and
repackaging of the product for it to be acceptable to consumers.
-- (2021). Effect Of Price And Pricing Decision On The Consumption Of Bambara Nuts In Abia State Nigeria. Repository.mouau.edu.ng: Retrieved Dec 25, 2024, from https://repository.mouau.edu.ng/work/view/effect-of-price-and-pricing-decision-on-the-consumption-of-bambara-nuts-in-abia-state-nigeria-7-2
--. "Effect Of Price And Pricing Decision On The Consumption Of Bambara Nuts In Abia State Nigeria" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 03 Jun. 2021, https://repository.mouau.edu.ng/work/view/effect-of-price-and-pricing-decision-on-the-consumption-of-bambara-nuts-in-abia-state-nigeria-7-2. Accessed 25 Dec. 2024.
--. "Effect Of Price And Pricing Decision On The Consumption Of Bambara Nuts In Abia State Nigeria". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 03 Jun. 2021. Web. 25 Dec. 2024. < https://repository.mouau.edu.ng/work/view/effect-of-price-and-pricing-decision-on-the-consumption-of-bambara-nuts-in-abia-state-nigeria-7-2 >.
--. "Effect Of Price And Pricing Decision On The Consumption Of Bambara Nuts In Abia State Nigeria" Repository.mouau.edu.ng (2021). Accessed 25 Dec. 2024. https://repository.mouau.edu.ng/work/view/effect-of-price-and-pricing-decision-on-the-consumption-of-bambara-nuts-in-abia-state-nigeria-7-2