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IMPROVEMENTS
ON INDIGENOUS FERMENTED FOODS, PROSPECTS AND CONSTRAINTS
ABSTRACT.
This is a review on indigenous fermented foods
outlining their traditional status, improvement made towards developing them to
the status of modern processed foods as well as the problems and constraints
militating against them despite such
improvements. The problem inherent in the technology of the traditional family
and /or ethnic method of fermenting local staples. These were found to result
from the following limitations associated with different aspect of indigenous
fermentation processes, thus a production environment, lack of knowledge of the
culture of the processes, absence of any control in the processing variables
like PH, temperature etc, lack of awareness of the nutrition and /or toxicological implications
of fermentation and its products. As a result
of improvements made in the areas of production environment, process
control and microbiological quality of the product yield a reduction in the duration of
fermentation and emergence of products that are free of health -risks,
consistent quality capable of mass production through the use of mechanized
equipment and sterile packages.
The problems of indigenous fermented
foods includes, poverty, illiteracy, government attitude and preference for
imported foods.
CHAPTER ONE
INTRODUCTION
Chemical Changes brought about by enzymes
from living microorganisms constitute fermentation. It has been established
that there are nutrient rich cross in Nigeria which are fermented and used as
food or food condiments (Odunfa and Oyeyiola),1985, (Uzogara), 1990.
Fermentation leads to general improvements in the self life, texture, taste,
aroma as well as nutritional value (Uzo gara), 1990.
The indigenous fermented foods constitute
a group of foods that are produced in homes, villages, ad small cottage
industries. They are sold to the rural populace who buy them for food and
social ceremonies. The fermented foods are derived from substrates like roots,
Legumes, Cereals, oil seeds, nuts milk, palm tree sap etc. (Oguntunde), 1989,
(Akobundu and Iwuoha), 1992. Generally, these crops are not used as foods in
their unfermented State because some of them are toxic or contain
anti-nutrientional factors.
In the distant past there was no verified
date on the economic, nutritional, technical and quality control implications
of the indigenous fermented foods. Only recently have food technologist, human
nutritionist, Microbiologists and other applied scientists carried out
multifaceted studies on indigenous
fermented foods so that further
development could be achieved. These led to application of biotechnology
processes in selected indigenous fermented foods but it is strange that the commercial
biotechnology sectors has shown limited interest in applying modern
biotechnology to the problems of security and poverty in developing countries.
The commercial firm would find it hard to recoup their investments (Gabrille,
1999). Despite these advances on indigenous fermented foods, there are a lot of
constraints / problems militating against them (indigenous fermented foods)
which has hindered the implementation of such findings.
Fermentation has been used for several
thousands of years as an effective and
low cost means to preserve the quality and safety of foods. (Camp bell
–Plat,1996) Stated that fermentation is the oldest known of food biotechnology.
Food fermentation involves mixed culture of microorganisms that grows
simultaneous or in succession. According to Stainkerus (1995) the traditional
fermented foods contain high nutritive value.
Food fermentation is important in developing countries where lack of
resources limits the use of technique such as vitamins enrichment of foods and
the use of energy and intensive process for food preservation. Some important
indigenous fermented foods in Igbo Etiti Local Government Area are cereals:-
(burukuku, kunu and pap), Legumes:- (Ugba or dawada, ogiri isi), Tubers:--
(Abacha, Fufu or Utara akpu, gari, Ekwurikwu, cassava flour), Tree Sap:-(Palm
wine). In Igbo Etiti Local Government area, women carry out fermented
processing activities mostly. The production is Craft-based despite the dawn of
science and technology .
The
techniques they use are labour intensive time consuming and have low
productivities, with success depending upon observation of good manufacturing
practice. According to IDRC (2003) vitamin A, Iron and deficiency resulting
from poor processing by rural or local farmers is widely prevalent particularly
in the developing world. The world
health organization (WHO) estimate that as many as 228 million children
are affected by vitamin A. The report
further show that iodine deficiency (IDD) even when mild reduces intelligence
quotient by 10-15 points. The WHO reports identified iron deficiency as the most common nutritional disorder in
the world and over one billion people, particularly women of reproductive age
and pre-school children and working men. If not controlled, it leads to anemia,
reduced work capacity, diminished learning ability and increased susceptibility
to learning ability and increased susceptibility to infection and great risk of
death associated with pregnancy and child birth. All these added to low wages
and increasing poverty, high price of foods of animal origin accompanied with
increasing population presents a frightening scenario in developing world.
The need
to achieve food security for the growing population calls for the
adaptation of improved method of food fermentation. Food security remains on
unfulfilled dream from more than 800
million people unable to leave healthy and active lives because they lack
access to safe and nutrious food Klaus,
(1999). The fight to achieve food security for the growing population has to
take place one many fronts. Technology
is one of such front and genetic engineering and biotechnology are
interdependent options within that front. Biotechnology clearly can solve
agricultural problem that traditional technology and others can not solve or
can solve in a more costly manner (Klaus, 1999). Recent development in genetics
enzymology, recombination technology and fermentation technology have led to
advances in technology far beyond the original traditional and scope (BOSTID,
1992).
SCOPE OF
IMPROVEMENT FOR FERMENTED FOODS
Indigenous fermented foods are produced at
the household level in a majority of African countries. Increasing
industrialization and urbanization trends in these countries will however
dictate the needs for large scale production of fermented foods of consistent
quality to meet the demands of the sophisticated and varied palates of
industrialized communities will eventually be required. Upgrading the
production of fermented foods from the household to the industrial level will
necessitate several critical
Steps:
1. Isolation and identification of the micro
organism associated with the fermentation. The micro organism. associated with
fermentation need to be isolated, property identified and preserved preferably
in a recognized culture collection for future use.
2. Determination of the roles of the
microorganisms :- The biochemical roles of the microorganisms associated with
food fermentation needs to be determined through chemical analysis of products
released by the micro organism under controlled laboratory conditions.
3. Selection and genetic improvement of micro
organisms.:- Microorganisms responsible for affecting important changes in the
food during fermentation should be selected subjected to genetic improvement
geared towards maximizing desirably quality attributes in the food and limit
any undesirable attributes.
4. Improvement
in process controls for the manufacture of fermented foods:- Improvement
in the quality of fermented foods may be
achieved by manipulating environmental
factors such as temperature, moisture content, aereation, PH, acidity etc
and activity of micro organisms during
the fermentation process.
5. Improvement in the quality of raw materials
used in the production of fermented foods.:- Both the quality and quantity of
fermented foods may be improved by choosing raw materials other than those
traditionally used for their production.
6. Laboratory Simulation of the fermented
foods.:- Prior to pilot scale production and (Ideally) after all the five
stages above have been studied, fermented
products, may be produced under
laboratory conditions:- . Laboratory simulation of fermented foods will involve
the production of fermented food by inoculating microblal isolate having
desirable properties into raw materials.
7. Pilot Stage production.; The pilot stage
production is the first departure from small scale production and should be
based on the result of laboratory experiment.
8. Production or industrial plant stage:- The
production stage is the combination of all the efforts and should lead to the
availability of foods of predictable and consistent quality or a large scale.
RESEARCH QUESTIONS
1. What is the scientific / technological
improvements made so far on indigenous fermented foods in Igbo Etiti Local
Government area.
2. How did the improvements contribute to the
qualities of the fermented foods.?
3. What are the advances introduced in the
process / production of the indigenous fermented foods.?
4. Did the improvement have any impact in the
substance of food and beverage industries?
5. What are the problems associated with the
improvements on the traditional methods?
6. What are the constraints of the indigenous
fermented foods.?
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