INTERVIEW- AFRICAN YAM BEAN

Local Nomenclature of African Yam Bean
In southeastern Nigeria, AYB goes by a multiplicity of names based on locality and dialect. At Ngwu Uzuakoli community in Bende LGA of Abia State, AYB is called “Odudu” while in Umuahia North Local Government Area in Abia State it is known as “Akidi”. However, in Anambra and Imo States, it is known as “Okpodudu” while in Enugu there are an array of local names among many towns. It is known as “Uzoaki” in Awgu, Aninri, Nkanu North and East Local Government Areas while in Nsukka, Udeni, Igboeze South Igboeze North, and Igbo-Etiti South AYB is called “Ijiriji”. Extending towards the southern part of southeast, Nigeria, to Ebonyi State, African yam bean is called “Uzoaki” in Afikpo and Ohaozara areas while in Izzi, Ikwo and Ohaukwu LGAs it is known as “Azama”. These multiplicities of names were based on the status and or position of this crop in the trado-cultural settings of some of the local communities. It is a food prepared for the labourers when they are hired to work on farm. They eat the food in the morning and will keep on drinking water without getting famished for a very long time. In an idiomatic way, they refer to the crop as ‘6 to 6’, meaning that when you eat AYB by 6 am, while working, you will not need to eat again till 6 pm. AYB is also a crop that sustains the people when other crops are scarce or are all cultivated on the farm
DIVERSITY OF FOODS PREPARED FROM AFRICAN YAM BEAN
From accessions in the five states of southeast Nigeria: AYB in association with other crops eaten in southeast Nigeria
(a) Fried AYB and eating with palm kneel as a snack;
(b) Food prepared from AYB with dried cock-yam and “Akpaka” oil-bean seed
(c) AYB with Yam;
(d) AYB cooked as pottage;
(e) AYB prepared as mio-mio cake called Ugbagidi in Agwu LGA in Enugu State;
(f) AYB prepared with ground maize (Ayaraya Oka) and Akpaka;
(g) Researcher enjoying herself with the delicacy of AYB at Ubani market in Abia State.
Other Uses of African Yam Bean in the Five States of Southeastern Nigeria
In all the states, AYB was utilized for many other livelihood services. Respondents enumerated situations where the integration of AYB was crucial for the wellbeing of the people. The ability of the indigenous communities to integrate and interact with their natural surroundings has been a positive approach in their resilience, survival and sustainable development.
The utilitarian value of AYB in the communities examined spanned the five states studied. Such utilitarian value includes the use of dried AYB snacks by diabetic patients, extract of mashed cooked AYB to induce lactation after childbirth and the use of the fried ground seed coat to treat strokes
Cultural diversity is a rich asset for safeguarding the vitality of societies; preserving cultural customs and practices and know-how that should be conserved
Medicine value of African Yam been
A. Dried YAB snacks are recommended for diabetic patients. It makes them feel full.
B. Eating AYB induces sleep as a result of its relaxing ability (Insomnia)
C. Fried and ground seed is used to treat stroke.
D. Extract of mashed AYB after cocking is used to induce lactation in mothers after birth.
E. The seed coat of roasted AYB is used in the treatment of stroke by a traditional healer in Ehandiagu found in Nsukka LGA
Conclusion
Results showed that the majority of the respondents-
 Lacked formal education and were of the age group of 40–50 years
 While the female gender dominated with limited access to land and extension officers
 Seed coat colour largely determined utilization
 Long cooking time,
 Requirement for staking materials,
 Aging of farmers
 And low market demands were among the major constraints limiting further cultivation and utilization of AYB.
African Yam Bean (AYB) conservation was by hanging dried fruits by the fireside, beside the house, storing in earthenware, calabash gourds, cans and bottles. It is concluded that there is urgent need to scale up conservation through robust linkages between contemporary scientific domains and indigenous peoples in order to harness and incorporate the rich indigenous knowledge in local communities for enhanced scientific knowledge, conservation and its sustainable utilization for food security.


METHOD OF CHOOSING LEADER
The members of our team convened and had a lot of discussion on how to deliver the project. After the meeting a leader was appointed based on the kind of idea that was put to table.
TEAM EXPERIENCE
Each group member was assigned on a particular area of study, respondents were randomly selected and data collected through oral interviews and focused group discussion (FGD).
Intragroup conflict: this arouse because of the group project task interdependence and lack of proper information sharing among team members
Reconciliation: the conflicts were reconciled for the sake to deliver
Youtube link for the commercial https://youtu.be/-2YkKd7OQr4