Question 3
Study the diagrams below it and answer the questions that follow.
- Classify the fruits in the diagrams I and II based on their seed distribution. (2 marks)
- State three characteristics each of the fruits illustrated in diagrams I and II. (6 marks)
- State two ways by which the toxic substance contained in the specimen illustrated in diagram III could be reduced. (2 marks)
- Describe how the specimen illustrated in diagram III could be processed into “garri” flour (5 marks)
Observation
This question was unpopular among candidates. Greater percentage of candidates do not understand the classification of fruits based on their seed distribution and the characteristics of each fruit. Candidates also mixed up the processing of garri with fufu.
The expected answers include:
3.(a) Classification of fruits illustrated in diagrams I (Orange) and II (Mango)
based on their seed distribution
I (Orange)– berry
II (Mango) – drupe
(b) Characteristics of fruits illustrated in diagrams I (Orange) and
II (Mango)
I (berry)
- Fleshy pericarp
- Hard seeds
- Seeds are embedded in fleshy endocarp
- Compound fruit composed of many carpels
- Succulent and indehiscent
II (drupe)
- Has only one seed
- Hard endocarp
- Possess a three-layer pericarp
- Indehiscent
- Has fleshy, edible mesocarp
- Mesocarp is fibrous
(c)Ways in which the toxic substance contained in the specimen illustrated in
diagram III could be reduced
- Boiling/Cooking
- Fermenting/Soaking
- Frying/toasting
(d) Steps involved in processing the specimen illustrated in diagram III (Cassava tuber) into ‘Garri’ flour
- Peel tubers
- Wash peeled tubers
- Grate tubers
- Pack in sack/ bag
- Press to remove water and hydrocyanic acid
- Sieving through mesh
- Heat dry with constant stirring over fire or oven
- Vegetable oil (palm oil) may be added when heat frying