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 1.0 Background of the study

 The study of herbal medicines and the use of plant leaves, stems, roots, seeds and the latex, for human benefits, is an age long event for human benefits (Okafor et al., 1994). Herbal medicine is fast emerging as an alternative treatment to available synthetic drugs for the treatment of diseases possibly due to lower cost, availability, fewer adverse effects and perceived effectiveness (Ubaka et al., 2010). The exploitation of cheap agricultural materials to manufacture industrial products will enhance the development of rural agro-based economy (Kronbergs, 2000; Sain and Panthapulakkal, 2006). The historic role of medicinal plants in the treatment and prevention of diseases and their role as catalysts in the development of pharmacology do not however, assure their safety for uncontrolled use by an uninformed public (Matthews et al., 1999). The use of plants in the management and treatment of diseases started with life. In more recent years, with considerable research, it has been found that many plants do indeed have medicinal values. Some medicinal plants used in Nigeria include Garcina kola, used in the treatment of asthma, Carica papaya, used as a remedy for hypertension, Ocimum basilicum, a cure for typhoid fever, and Cola nitida, for treatment of pile (FAO, 1996). In Nigeria, fermented Prosopis africana seeds are popularly used as food seasoning. It is evident that fermented food condiments are good sources of nutrients and could be used to produce complementary food supplements (Achi, 2005). The food flavouring condiments are prepared by traditional methods of uncontrolled solid substrate fermentation resulting in extensive hydrolysis of the protein and carbohydrate components (Fetuga et al., 1973; Eka, 1980). Apart from increasing the shelf life, and a reduction in the anti-nutritional factors (Odunfa, 1985; Barimalaa et al., 1989; Achi and Okereka, 1999), fermentation markedly improves the digestibility, nutritive value, and flavours of the raw seeds. Fermented products remain of interest since they do not require refrigeration during distribution and storage. The traditional condiments have not attained commercial status due to the very short shelf life, objectionable packaging materials, stickiness and the characteristic putrid odour (Arogba et al., 1995). Fermented condiments often have a stigma attached to them; they are often considered as food for the poor.

Review project detailsComments
Number of Pages121 pages
Chapter one (1)Yes  Introduction
Chapter two (2)Yes  Literature review
Chapter three (3) Yes methodology
Chapter  four (4) Yes  Data analysis
Chapter  five (5) Yes Summary,discussion & recommendations
ReferenceYes Reference
QuestionnaireYes Questionnaire
Appendixyes Appendix
Chapter summaryyes 1 to 5 chapters
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