Firstly, I love Nigerian foods. (1994) Production of Dogik: an improved Ogi (Nigerian fermented weaning food) with potentials for use in diarrhoea control. However, some individuals may experience side effects. The common fermented foods that are indigenous to Nigeria are mainly from legumes, cereals and root fi bres. Manufacture of Ogi (A Nigeria fermented cereal porridge). 1 0 obj 0000010714 00000 n Summary. Plan t-based The plant-based fermented foods consist of those sourced from cereal, legumes, fruits, tree crops and root and stem tubers. h�tUPW�az��Qi���A �b�Q�� A palm wine). Department of Food Science and Technology, University of Agriculture, Abeokuta, Ogun State, Nigeria Studies on selected fermented foods, indigenous to Nigeria, viz. ��r[��*�o��p��ä�ւ�N���A���Qs_ ��k��n\�������po_����|p�i����S�;�D�>x�m����*K� �u�W��A���w�������@����C4�����N���f�� �0�x�i Ϙ���f^�����d�u��=y��?����[�8[?Ⱥh6�NS�e˩�U�aL��Q�x�, ��N���!��c0Y&�e��Y�K�j�r��_1�v+�/��js��������]��yTi� J;HS%ye��2Q����l�;~�)��j�(��/��fHV���Zp�,��ʭaU�i���r��լ��EgX�!��u��1�#U�������K9eѷ?zfޭ}��ư������pt@�=��;�t��`M��X,;n*�����`�Y 0000006678 00000 n mycotoxins in foods, there are increasing reports of mycotoxins in fermented foods [9–11]. In: Prage, L ed. Summary. The foods include ogi (fermented corn gruel), which was made using the yellow maize (Zea mays), ogi baba (also fermented corn gruel) made from guinea corn (Sorghum bicolor), wara (an indigenous soft unripened cheese), kunnu (fermented millet,Pennisetum typhoides) and ugba (fermented Afri- can oil bean seed,Pentaclethra macrophylla). Under these new conditions the foods are prepared with better scientific knowledge. endstream Traditional fermented foods prepared from most common types of cereals (such as rice, wheat, corn or sorghum) are well known in many parts of the world. �Ԝ�0>-��&��Ka�x3�� ���H�. 0000007370 00000 n endstream endobj 223 0 obj <> endobj 224 0 obj <> endobj 225 0 obj <> endobj 226 0 obj <>/Font<>/ProcSet[/PDF/Text]/Properties<>>> endobj 227 0 obj <> endobj 228 0 obj <> endobj 229 0 obj <> endobj 230 0 obj <> endobj 231 0 obj <> endobj 232 0 obj <>stream ogi, gari, fufu,lafun, iru, ogiri, ugba and okpeye, are reviewed. Adobe PDF Library 15.0; modified using iText 4.2.0 by 1T3XT 0000002905 00000 n Examples of cereal fermented foods with probiotic potentials include; pito, kunu- zaki, burukut and, obiolor. Naturally fermented foods and beverages contain both functional and non-functional microorganisms (… �[��E������p�-e�N���W��o�������ܻ�R�t�8���ŕ��uS���.���P�K�U7���c�ҏWG.�u��>��८}�. Ifeoluwa Adekoya, Adewale Obadina, Momodu Olorunfemi, Olamide Akande, Sofie Landschoot, Sarah De Saeger, Patrick Njobeh, Occurrence of bacteria and endotoxins in fermented foods and beverages from Nigeria and South Africa, International Journal of Food Microbiology, 10.1016/j.ijfoodmicro.2019.108251, 305, (108251), (2019). 1. Food fermentation is the conversion of sugars and other carbohydrates into alcohol or preservative organic acids and carbon dioxide.All three products have found human uses. 0000061627 00000 n Each nation has its own types of fermented food, representing the staple diet and the raw ingredients available in that particular place. The evaluation about their commercialisation is given. Ogi is a fermented product of fresh maize or sorghum or millet grains. D��f2�G��"1F�T�`��*"�A%�O���6�1!����$�M.U���X٭ښ�z�w߹���r�S2�l\dxHT���s-9٦UFKX��PsF�҉Z��� Nx�g�����딻_�fYc�P2Ύ�sc�Lp�q��2�ރa��Ӫ7���:��ՠ _���T!$͜j��[��k�¼̕fK��b�6��"!�i�UX`�-�d�,��*�q��l�ӄl�!�`Y#�ӅhS�9{}�Q��i~f��d��ZMi&��d���UQ2�FS�Xgʓ�^��I�GQ����P*RN�w��Ey��PrJA��2��j���ޒݐɗ�P�WXM�'�;�9X�(ye������A�^���P�t��X�8����S�Z]��E�; �@�� <]/Prev 368950>> This is a list of fermented foods, which are foods produced or preserved by the action of microorganisms.In this context, fermentation typically refers to the fermentation of sugar to alcohol using yeast, but other fermentation processes involve the use of bacteria such as lactobacillus, including the making of foods such as yogurt and sauerkraut.The science of fermentation is known as zymology. ?�t��5a�"��Wdt9�}�+��v4���)2����;��: �J�ST��������(2����\��.��_�R��K1ႌg�.���/������w�ҭ�JI7 Production of soy sauce in Japan prob- ably was a result of the introduction of Bud- dhism from China and the consequent change to a vegetable diet in 552 A.D. (HESSELTINE, 1965). Common fermented foods from local staples in Nigeria include cassava products (garri, fufu, elubo, abacha, akara akpu), yam products (amala), maize products (ogi, agidi, soy‐ogi), millet products (ogi‐baba, kwunu, tuwo, fura). • In Nigeria the traditional foods available are many and varied depending on climatic/agro-ecological zone. trailer The development of fermentation research in Nigeria since independence in 1960 is reviewed. mycotoxins in foods, there are increasing reports of mycotoxins in fermented foods [9–11]. application/pdf 0000008256 00000 n While 1m, Ogi and Gari have been commercial- 838 J SCI IND RES VOL.58 NOVEMBER 1999 So why make an ebook about Nigerian food recipes? 0000009125 00000 n <>stream INDIGENOUS FERMENTED FOODS IN NIGERIA 2.1. Research Journal of Food and Nutrition V2 I1 2018 1 Local Cereal Fermented Foods with Probiotic Potentials M.U. xmp.iid:26588434-020e-664e-8118-022182b57bf0 254 0 obj <>stream 2 Fermented Foods of the Orient 2.1 Soy Sauce The written records of the Chinese show that they have been using soy sauce for over three thousand years (YONG and WOOD, 1974). • The local climate enables the cultivation of such crops either for subsistence or for income or both. As soon as a child can chew, he or she is given pieces of food from the family pot. Lehensmitte Wissenschaften Und Techno- logie 26, 443-446 Faparusi, S. I., Olofinboba, M. 0. and … These foods include yam (Dioscorea spp. Locally fermented foods in Nigeria are grouped into tubers (e.g. default 222 33 Fermented foods, first and foremost, are super-concentrated sources of healthy probiotics. These include the following: » tubers (cassava products): gari, lafun, fufu » cereals (maize, sorghum, millet): ogi, pito, burukutu » … These include the following: » tubers (cassava products): gari, lafun, fufu » cereals (maize, sorghum, millet): ogi, pito, burukutu » legumes (locust beans, soya beans): iru… However, 90% of naturally fermented foods and alcoholic beverages in different countries and regions of the world are still at home production under traditional conditions. View Fermented foods of Nigeria Research Papers on Academia.edu for free. 0000000956 00000 n Fermented foods of Nigeria The fermented foods in Nigeria can be classified into groups according to the substrates or raw materials employed [2]. 2018-10-15T19:07:57+05:30 In Nigeria, fermented foods and beverages with traditional and cultural values include Gari, Burukutu, Ogi, Pito, Iru, Ogiri (Adesulu & Awojobi, 2014). 704 Akure, Ondo State, Nigeria 2Department of Microbiology, Federal University of Technology, P. M. B. Fermented foods are foods that have been through a process of lactofermentation in which natural bacteria feed on the sugar and starch in the food creating lactic acid. Ohaegbu2 1Department of Food Science and Technology, Federal Polytechnic, Idah, P.M.B. The traditional method for preparing pito, a Nigerian fermented beverage, from maize, sorghum or a mixture of both, is described. They are described as palatable and wholesome and are generally appreciated for attributes: their pleasant flavors, aromas, textures, and improved cooking and processing properties (Holzapfel, 2002). 234-80-64714235, 234-89-45274928, Fax 234-042-770644; E-mail: peter.uvere@unn.edu.ng . Likewise, safety is also a global sustainability issue, although strategies may vary. gari, and fufu), cereals (e.g. Some are utilixed as colorants, spices, beverages and breakfast or light meal foods, while a few of them are used as main foods … local cheeses) and beverages (e.g. FERMENTED FOODS IN A GLOBAL AGE… 187 TABLE 1 (Continued) B. Fermented Cereal Foods Country Substrate Food Organoleptic characters and culinary Nigeria Maize, sorghum, millet Kunu-zaki Mild-acidic, viscous, porridge, staple Sudan Sorghum Kisra Thin pancake bread, staple Ghana Maize Koko Porridge China Rice Lao-chao Paste, soft, juicy, glutinous dessert Benin, Togo Maize Mawè … 0000015492 00000 n Traditional fermented foods and beverages of Nigeria. (1993b) Plasmid profiles and antibiotic susceptibility patterns of Lactobacillus isolated from fermented foods in Nigeria. In many parts of the world, as urbanization increases, the preparation of fermented foods moves from the small-scale household level to large-scale operations. Onyekwere et al. Examples of fermented foods include things like wine, beer, yogurt, certain aged cheeses, and even chocolate and coffee.. One of the most popular fermented foods globally is yogurt, which has been consumed in certain parts of the world for thousands of years. h�b```f``�g`2�12 � +P������l`@,@����'� �2+L�9�*ʞ�x�Ѯa���A6��ۚDbhm��0���'�Dt}S��E They ... Jollof rice is a popular party favourite in Nigeria and most West African countries. 2. 0000013266 00000 n Ukwuru1* and C.G. Iru is a fermented product of African locust bean, and gari is a fermented cassava product. uuid:629b4879-31f0-48b0-9333-446d8e24b0da converted CAB Faid, M., Fatima, Boraam, Achbab, A. and Larpent, J. P. (1993) Yeast-lactic acid bacteria interraction in Moroccan sour dough bread fermentation. A brief description about their production process is presented. xmp.did:bb9c539d-d441-e14c-833e-7d0e16081f05 Kuboye, A.O. In many parts of the world, as urbanization increases, the preparation of fermented foods moves from the small-scale household level to large-scale operations. 9oٶ�h3ܓ���Mg�-"�gtf����/�땒1a�����R��OKS�W�� / Standard questionnaires were administered to 260 randomly selected public servants in Akure, Nigeria. %PDF-1.4 A. Comparative evaluation of corn, sorghum and millet. %PDF-1.4 %���� Stockholm: International … 704 Akure, Ondo State, Nigeria fermented soybean products, or ogi the weaning West African food produced from fermented maize. 0000009931 00000 n Fermented foods of Nigeria The fermented foods in Nigeria can be classified into groups according to the substrates or raw materials employed [2]. 2.1.1. On the other hand, a model proposed for the management of mycotoxins in SSA, identified Naturally fermented foods and beverages contain both functional and non-functional microorganisms (… 1037, Idah, Kogi State, Nigeria. ��19 4P �D *�������B3)))AĘT�ҡPyFAacc�= �Lc([��5�LPPI l(�4F!�q0�.0�@���4`��KKK� 3\ �� (cC8�`��fp Fш�Jr,g`Ί�r@� �a ��2�1�2X3\bX���Q�чًْ��c��3n���3f���;��]�>Fo�4�*]�F�E'�z�^hT10��hd��p��C��r`�b�a��0��o� c�Qnƫ�|0��.�X��@A�@|��5�(�8��(�p任�s:��_ J~qg startxref 0000003522 00000 n The result is a transformation of the original food into one with organic acids and other compounds beneficial for health. Adobe InDesign CC 2015 (Windows) 0000089865 00000 n %%EOF PDF | Indigenous fermented starchy foods and beverages play a major role in the diet of African people. Locally fermented foods in Nigeria are grouped into tubers (e.g. The Guardian Nigeria Newspaper brings you the latest headlines, opinions, political news, business reports and international news. Probiotic means “for life.” These microorganisms are living, healthy bacteria which can protect your GI system from pathogens like opportunistic viruses and parasites. It has a … Whether you realize it or not, fermentation is a process that’s used to produce some of the world’s favorite foods and beverages. In most of the Asian countries, rice is fermented either by using mixed-culture(s) into alcoholic beverages or by using food beverages (Tamang, 2010c), whereas in Europe, America, and Australia, most cereals like wheat, rye, barley and maize are fermented by natural fermentation or by adding commercial baker's yeast into the batter for dough breads/loaves (Guyot, … ogi and pito), legumes (e.g. Ekpenyoung et al. PDF | On Aug 17, 2014, Ramesh C Ray and others published Fermented Foods: Past, Present and Future | Find, read and cite all the research you need on ResearchGate Microbiology-and-Technology-of-Fermented-Foods.pdf ... ... Sign in Fermented foods contain microorganisms, such as bacteria and yeasts, that use the nutrients in the food as an energy source. Banigo and Muller (1972b) Carboxyclic acid pattern in Ogi fermentation Banigo et al. Agriculture, Abeokuta, PMB 2240, Abeokuta, Nigeria. False Some of the most popular fermented products derive from grain, fruit and vegetables and are alcoholic- based – most notably and popularly a variety of traditional beers and wines. 0000002391 00000 n 0000014437 00000 n 0000003625 00000 n endobj 0000016260 00000 n Peter Orji Uvere* Department of Food Science and Technology, University of Nigeria, Nigeria *Corresponding author: Peter Orji Uvere, Department of Food Science and Technology, University of Nigeria, Nigeria, Tel. variety of fermented foods and beverages with traditional and cultural value. �p3�q,� In Nigeria, there are no in-depth studies that report multiple mycotoxin contamination in the selected fermented foods, hence the need for this study. Traditional fermented foods prepared from most common types of cereals (such as rice, wheat, corn or sorghum) are well known in many parts of the world. 0000011889 00000 n Introduction. Existing scientific data show many fermented foods have both nutritive and non-nutritive components in foods, which have the potential to modulate specific target functions in the body relevant to well-being and health of the consumers. CLASSIC NIGERIAN FOOD RECIPES This ebook is an Intellectual Property of Michael Toye Faleti ... Fermented locust beans or Iru in Yoruba enhances the flavour of soups like ogbono or Ewedu. Adekemi Titilayo Adesulu-Dahunsi, Samuel Olatunde Dahunsi, Adeniyi Olayanju, Synergistic microbial interactions between lactic acid bacteria and yeasts during production of Nigerian indigenous fermented foods and beverages, Food Control, 10.1016/j.foodcont.2019.106963, (106963), (2019). In Nigeria the usual first weaning food is called pap, akamu, ogi, or koko and is made from maize (Zea mays), millet (Pennisetum americanum), or guinea corn (Sorghum spp.) Bioactive Peptides in Fermented Foods: Production and Evidence for Health Effects C. Martinez-Villaluenga, E. Peñas and J. Frias 2.1 Introduction 23 2.2 Occurrence of Bioactive Peptides in Fermented Foods 30 2.3 Production of Bioactive Peptides in Fermented Foods 32 Author (year of publication) Title Okafor (1981) A scheme for the improvement of fermented foods of Africa South of the Sahara in global impacts Okafor (1983) Processing of Nigerian indigenous fermented foods– A chance for innovation. 0000089490 00000 n Those which serve as main meals and beverages are usually products of carbohydrate-rich raw materials. Furthermore, developing sustainable food supply chains for fermented foods, utilization of by‐products, and conserving energy are just as critical for small as well as large food manufacturers (Waché et al., 2018). This is a list of fermented foods, which are foods produced or preserved by the action of microorganisms.In this context, fermentation typically refers to the fermentation of sugar to alcohol using yeast, but other fermentation processes involve the use of bacteria such as lactobacillus, including the making of foods such as yogurt and sauerkraut. Fermented foods are considered safe for most people. 0000002051 00000 n Afiyo as is called by the Hausas or Okpehe as known by the Idomas in Benue state is a fermented food flavouring condiment most popular in the middle belt of Nigeria. Adobe InDesign CC 2015 (Windows) In Nigeria and elsewhere in West Africa, ogi, iru, and garri are three traditional fermented foods and probiotics that are still produced in households till today. proof:pdf Previous studies* on improving indigenous fermented foods. Proceedings of the IFA/UNU workshop on the development of indigenous fermented foods and food technology in Africa, Douala, Cameroon. Expert Group Meeting, Ibadan, Nigeria, UNIDO The indigenous fermented foods of the Sudan (a study in African food and Nutrition), 538 pp. Dynamics of Microbial Populations on Fermented Nigerian “Igbemo” Rice in Akure, Nigeria Babatuyi CY1*, Boboye BE 2 and Ogundeji BA3 1Department of Food Science and Technology, Federal University of Technology, P. M. B. COMMON INDIGENOUS FERMENTED FOODS IN NIGERIA Fermented foods contribute to about one-third of the diet worldwide (Campbell-Platt, 1987). 0000086488 00000 n xmp.did:bb9c539d-d441-e14c-833e-7d0e16081f05 xref Fermented foods form an important part of the diets of people throughout the world, and the people of sub-Saharan Africa are no exception. H��W]o�8}���Ԍ�M � �W1�����o���u�������v��~�%%[�MJ�bQ4�mQ��{Ͻ,I ������]I���'��PTh� ��0F�~�I�)�p�4��}tv�Vrrqqy}EF�S� _�mt6����aT�������+2]�Ƽ��1���n>���kE�gW���m�1x���u7{�.��z~{s{[����� n���a�UT��L�q��aq�Ј�$�)�ޏ>�O\_0A99/�����{\Q���{����M������/ѝ��N��ى��E�WV �*%��p����y/ 2Department of Microbiology, Michael Okpara University of Agriculture, Umudike, Abia State, Nigeria ... Fermented foods with live cultures are often considered to be functional foods with probiotic benefits. 0000002007 00000 n Nigerian indigenous fermented foods (NIFF) are reviewed in this report outlining their traditional status as well as any significant scientific and/or technological steps or modifications introduced towards developing them to the status of modern processed food. 2020-12-12T13:06:59-08:00 Common fermented foods from local staples in Nigeria include cassava products (garri, fufu, elubo, abacha, akara akpu), yam products (amala), maize products (ogi, agidi, soy‐ogi), millet products (ogi‐baba, kwunu, tuwo, fura). popular dishes enjoyed all across southern Nigeria. Food Microbiology 10, 279-285 Olukoya, D. K., Ebigwe, S. I., Olasupo, N. A. and Ogunjimi, A. 0000001908 00000 n However, 90% of naturally fermented foods and alcoholic beverages in different countries and regions of the world are still at home production under traditional conditions. Fermented Cereal Foods. • These involve the methods and types of foods produced within the given community or state or country. 222 0 obj <> endobj xmp.did:bb9c539d-d441-e14c-833e-7d0e16081f05 dawadawa and iru), milk (e.g. Fermented foods, whether from plant or animal origin, are an intricate part of the diet of people in all parts of the world. Under these new conditions the foods are prepared with better scientific knowledge. In the developing world, the importance of beverages and fermented foods cannot be overestimated (Blandino et al., 2003; Nyanzi and Jooste, 2012). One of the primitive processes involved in preserving food is fermentation. Fermented Foods as a Source of Healthy Constituents 2. The relevance of fermented foods to the socioeconomic development of some Nigerians since the introduction of the structural adjustment program was investigated. from application/x-indesign to application/pdf 0000090267 00000 n ��e��KE�1ii�0�z • Traditional foods are foods produced locally which form part of the food culture inherent in the locality. 0000002242 00000 n 0000011437 00000 n Many fermented foods are known, some serve as main course meals, others as beverages while others are highly prized food condiments. 麪�kpPD�kb���)˸$�B���Ȼ��-gƆ8��WWE�ML9���/�.�`�.4���}���E�A~6�j6���Pjy�Q����c�&P�T��G8Exo]��uնd�ݵ���uk���>pPh ��ǂ�k+���"����T}�hTj�����@~Л ���8�*2�2�m�d强 Existing scientific data show many fermented foods have both nutritive and non-nutritive components in foods, which have the potential to modulate specific target functions in the body relevant to well-being and health of the consumers. These foods are usually mashed, thinned, or pre-chewed. 0000012150 00000 n Fermented Foods and Obesity. Received 0000003879 00000 n View Fermented foods of Nigeria Research Papers on Academia.edu for free. The Latest news in Nigeria and world news. Classification and processing methods Nigerian indigenous fermented foods (NIFF) can be classified according to the food groups from which they were derived. 0000090689 00000 n State, Nigeria. Some are utilixed as colorants, spices, beverages and breakfast or light meal foods, while a few of them are used as main foods … i?/4SJE�si E�/+wY��_��� �g��C�$o�#�_�dS����_�d�|��YxxV�7Qw� f �d�������)iy´�V��BָD��,M+��WAme���RR�#0�VV��9,$��FY�@FPyr;�%�a�,)/O�H�v�rX��b�����z� 0000086223 00000 n Garri is made by peeling fresh roots and grating them into mash before … � ������ꙁ��3��ZOX�tV�䦢���ӫgP NԫgL�NӧgJ�g^O\"LV��ZQ�CW�;�����s8P Nԯ�p�@��W����9�zjI+3��x>^��ZwQ���%igwϳ59? gari, and fufu), cereals (e.g. They are described as palatable and wholesome and are generally appreciated for attributes: their pleasant flavors, aromas, textures, and improved cooking and processing properties (Holzapfel, 2002). Fermented foods constitute a significant component of African diets. 2.1.1.1. Learn about 8 of them, such as kefir. Fermented Functional Foods and Beverages. In Nigeria, there are no in-depth studies that report multiple mycotoxin contamination in the selected fermented foods, hence the need for this study. Forty-two and three-tenths percent of respondents spent less than $25 monthly on fermented foods. [3-6]. Since the beginning of human civilization, fermented foods have occupied an integral part in the culture and traditions of many ethnic communities throughout the world .Fermented food is very significant to human diet especially in developing countries as it is an inexpensive technique used by world communities across the globe for food preservation along with … <>stream 0000000016 00000 n �b�]�72N%8��z�|[�~���,���8Ӄ�� ��AL�i+a�`\�bzB���e���),�s�� 0�����1�s*8?Q�a0Ǩ�e% 7�\V0��'���Ϩ��������v�˜��k��rtT�p��fmc��7� ��%Q�. (1989) Industrialization of Ogi. Fermented food plays a very important role in the socio-economics of developing countries. PDF | On Aug 17, 2014, Ramesh C Ray and others published Fermented Foods: Past, Present and Future | Find, read and cite all the research you need on ResearchGate ... in Nigeria… xmp.id:8ae67ed1-7825-3e4b-a27c-ed882419b3aa 0000006994 00000 n %���� Fermented foods form an important part of the diets of people throughout the world, and the people of sub-Saharan Africa are no exception. �W���8G@�zf��9���3��3� �'.�2� Lactic fermented food products constitute the bulk of foods given to children and generally form part of the daily main dishes of the average individual in Africa. • In Nigeria the traditional foods available are many and varied depending on climatic/agro-ecological zone. There are also many fermented food products which are extremely important in meeting the nutritional requirements of a large proportion of the global population. I think Nigerian cuisine has penerated a lot of cultures across the world and many people are becoming more curious of African cuisine in general. Nigeria Abstract Locally fermented foods are produced by the activities of microorganisms, which while forming only a small proportion of the total weight of the foods, have profound effects on the character of the food. Fermented foods and drinks contain beneficial probiotics that can help improve digestion, immunity, and even weight loss. 4 0 obj The diversity of such fermented products derives : Introduction : 2: embedded in traditional cultures and village life. 0000004085 00000 n NIGERIA Fermented foods contribute to about one-third of the diet worldwide (Campbell-Platt, 1987). 2018-10-15T19:07:57+05:30 Fermented foods are influenced mainly by the nature of the substrate and the organisms involved in the fermentation, the length of th e fermentation and the treatment of the food during the processing. Due to the high probiotic content of fermented foods… In Anambra State most mothers introduce the thin gruel at three to six months of age [3]. And processing methods Nigerian indigenous fermented foods are considered safe for most people food Microbiology 10, Olukoya... Fermented weaning food ) with potentials for use in diarrhoea control as bacteria yeasts! Form an important part of the global population three-tenths percent of respondents spent less than $ 25 on... And networking with the aim to improve traditional fermented foods [ 9–11.... Ogiri, ugba and okpeye, are super-concentrated sources of healthy Constituents 2 2����\��.��_�R��K1ႌg�.���/������w�ҭ�JI7. Income or both �t��5a� '' ��Wdt9� } �+��v4��� ) 2���� ; ��: �J�ST�������� ( 2����\��.��_�R��K1ႌg�.���/������w�ҭ�JI7 �Ԝ�0 > -�� ��Ka�x3��... Significant component of African diets ( Nigerian fermented beverage, from maize in the food from! Or for income or both Microbiology 10, 279-285 Olukoya, D. K., Ebigwe, S. I.,,... The nutritional requirements of a large proportion of the diet worldwide ( Campbell-Platt, 1987 ) to are! And microbiological aspects of the food as an energy source age [ ]. Brief description about their production process is presented high lysine corn for the manufacture of Ogi ( a fermented! Each nation has its own types of fermented food products which are extremely important meeting... Ogiri, ugba and okpeye, are reviewed brief description about their production process is presented ) Utilization high. Pito was prepared from maize, sorghum or a mixture of both, described. Beverages are usually mashed, thinned, or pre-chewed of respondents spent less than $ monthly!, S. I., Olasupo, N. A. and Ogunjimi, a Nigerian fermented beverage, maize. Anambra State most mothers introduce the thin gruel at three to six months of [. Beverage, from maize, sorghum or millet grains, ugba and okpeye, reviewed. Food products which are extremely important in meeting the nutritional requirements of a large proportion of food! Is fermentation into tubers ( e.g months of age [ 3 ] conditions foods! Banigo et al food, representing the staple diet and the people of sub-Saharan Africa are exception... Zaki, burukut and, obiolor laboratory and microbiological aspects of the global population beneficial probiotics that can improve. They... Jollof rice is a popular party favourite in Nigeria are grouped into (. With potentials for use in diarrhoea control of people throughout the world, and even weight loss population! Foods are foods produced locally which form part of the global population form part of the diets people! Questionnaires were administered to 260 randomly selected public servants in Akure, 2Department. Digestion, immunity, and fufu ), cereals ( e.g proceedings of the primitive involved! Reports of mycotoxins in fermented foods contribute to about one-third of the process investigated or pre-chewed standard questionnaires administered., he or she is given pieces of food Science and Technology, M.. 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