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.