Improvements On Indigenous Fermented Foods, Prospects And Constraints

Improvements On Indigenous Fermented Foods, Prospects And Constraints

Abstract.

This is a review on indigenous fermented foods outlining their traditional status, enhancement made towards developing them to the status of ultramodern reused foods as well as the problems and constraints militating against them despite similar advancements. The problem essential in the technology of the traditional family and/ or ethnical system of stirring original masses. These were set up to affect from the following limitations associated with different aspect of indigenous turmoil processes, therefore a product terrain, lack of knowledge of the culture of the processes, absence of any control in the processing variables like PH, temperature etc, lack of mindfulness of the nutrition and/ or toxicological counteraccusations of turmoil and its products. As a result of advancements made in the areas of product terrain, process control and microbiological quality of the product yield a reduction in the duration of turmoil and emergence of products that are free of health- pitfalls, harmonious quality able of mass product through the use of mechanized outfit and sterile packages.

The problems of indigenous fermented foods includes, poverty, ignorance, government station and preference for imported foods.

Chapter One

Preface

Chemical Changes brought about by enzymes from living microorganisms constitute turmoil. It has been established that there are nutrient rich cross in Nigeria which are fermented and used as food or food seasonings( Odunfa and Oyeyiola), 1985,( Uzogara), 1990. turmoil leads to general advancements in the tone life, texture, taste, aroma as well as nutritive value( Uzo gara), 1990.

The indigenous fermented foods constitute a group of foods that are produced in homes, townlets, announcement small cabin diligence. They’re vended to the pastoral crowd who buy them for food and social observances. The fermented foods are deduced from substrates like roots, Legumes, Cereals, oil painting seeds, nuts milk, win tree tireetc.( Oguntunde), 1989,( Akobundu and Iwuoha), 1992. Generally, these crops aren’t used as foods in their unfermented State because some of them are poisonous or containanti-nutrientional factors.

In the distant history there was no vindicated date on the profitable, nutritive, specialized and quality control counteraccusations of the indigenous fermented foods. Only lately have food technologist, mortal nutritionist, Microbiologists and other applied scientists carried out multifaceted studies on indigenous fermented foods so that farther development could be achieved. These led to operation of biotechnology processes in named indigenous fermented foods but it’s strange that the marketable biotechnology sectors has shown limited interest in applying ultramodern biotechnology to the problems of security and poverty in developing countries. The marketable establishment 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 perpetration of similar findings.

turmoil has been used for several thousands of times as an effective and low cost means to save the quality and safety of foods.( Camp bell – Plat, 1996) Stated that turmoil is the oldest known of food biotechnology. Food turmoil involves mixed culture of microorganisms that grows contemporaneous or in race. According to Stainkerus( 1995) the traditional fermented foods contain high nutritional value. Food turmoil is important in developing countries where lack of coffers limits the use of fashion similar as vitamins enrichment of foods and the use of energy and ferocious 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 conditioning substantially. The product is Craft- grounded despite the dawn of wisdom and technology.

The ways they use are labour ferocious time consuming and have low productivities, with success depending upon observation of good manufacturing practice. According to IDRC( 2003) vitamin A, Iron and insufficiency performing from poor processing by pastoral or original growers is extensively current particularly in the developing world. The world health association( WHO) estimate that as numerous as 228 million children are affected by vitamin A. The report further show that iodine insufficiency( IDD) indeed when mild reduces intelligence quotient by 10- 15 points. The WHO reports linked iron insufficiency as the most common nutritive complaint in the world and over one billion people, particularly women of reproductive age andpre-school children and workingmen.However, it leads to anemia, reduced work capacity, If not controlled. All these added to low stipend and adding poverty, high price of foods of beast origin accompanied with adding population presents a shocking script in developing world.

The need to achieve food security for the growing population calls for the adaption of advanced system of food turmoil. Food security remains on unfulfilled dream from further than 800 million people unfit to leave healthy and active lives because they warrant access to safe and nutrious food Klaus,( 1999). The fight to achieve food security for the growing population has to take place one numerous fronts. Technology is one of similar frontal and inheritable engineering and biotechnology are interdependent options within that front. Biotechnology easily can break agrarian problem that traditional technology and others can’t break or can break in a more expensive manner( Klaus, 1999). Recent development in genetics enzymology, recombination technology and turmoil technology have led to advances in technology far beyond the original traditional and compass( BOSTID, 1992).

Compass Of Enhancement For Instigated Foods

Indigenous fermented foods are produced at the ménage position in a maturity of African countries. adding industrialization and urbanization trends in these countries will still mandate the requirements for large scale product of fermented foods of harmonious quality to meet the demands of the sophisticated and varied palates of industrialized communities will ultimately be needed. elevation the product of fermented foods from the ménage to the artificial position will bear several critical

Steps

1. insulation and identification of the micro organism associated with the turmoil. The micro organism. associated with turmoil need to be insulated, property linked and saved rather in a honored culture collection for unborn use.

2. Determination of the places of the microorganisms- The biochemical places of the microorganisms associated with food turmoil needs to be determined through chemical analysis of products released by the micro organism under controlled laboratory conditions.

3. Selection and inheritable enhancement of micro organisms. – Microorganisms responsible for affecting important changes in the food during turmoil should be named subordinated to inheritable enhancement geared towards maximizing preferably quality attributes in the food and limit any undesirable attributes.

4. enhancement in process controls for the manufacture of fermented foods- enhancement in the quality of fermented foods may be achieved by manipulating environmental factors similar as temperature, humidity content, aeration, PH, acidity etc and exertion of micro organisms during the turmoil process.

5. enhancement in the quality of raw accoutrements used in the product of fermented foods. – Both the quality and volume of fermented foods may be bettered by choosing raw accoutrements other than those traditionally used for their product.

6. Laboratory Simulation of the fermented foods. -previous to airman scale product and( immaculately) after all the five stages over have been studied, fermented products, may be produced under laboratory conditions-. Laboratory simulation of fermented foods will involve the product of fermented food by enduing microblal insulate having desirable parcels into raw accoutrements .

7. Pilot Stageproduction.; The airman stage product is the first departure from small scale product and should be grounded on the result of laboratory trial.

8. product or artificial factory stage- The product stage is the combination of all the sweats and should lead to the vacuity of foods of predictable and harmonious quality or a large scale.

Exploration Questions

1. What’s the scientific/ technological advancements made so far on indigenous fermented foods in Igbo Etiti Local Government area.

2. How did the advancements contribute to the rates of the fermented foods.?

3. What are the advances introduced in the process/ product of the indigenous fermented foods.?

4. Did the enhancement have any impact in the substance of food and libation diligence?

5. What are the problems associated with the advancements on the traditional styles?

6. What are the constraints of the indigenous fermented foods.?

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