NAMES AND SUBSTRATES OF FERMENTED
CONDIMENT
Throughout Nigeria many names are applied to
the multitude of fermented food condiments. Table 1 show the variety of name b
which the product are now in different parts of the country the exact origin of
such name could be attributed to
a.
The region or
area of manufacture
b.
The type of
legume or oil seed used and
c.
The spelling
according to region or area.
The Yoruba’s of the southwestern Nigeria locally
cal fermented condiments ‘Iru’ while Hausas who inhabit most of the northern
part of Nigeria
call it dawadwa. Ogiri is the name used by the Igbo’s of the southeastern Nigeria,.
Similarly, Okpiye is popular name among the Igala and Idoma people of the
middle belt region.
The conventional substrates for condiment production
are diverse and each can be produced from more than one material. Almost any
edible plant material can be subjected to fermentation judging by the available
literature over nine different fermented products are condiments. For instance,
dawadawa or iru is traditionally prepared from Afrcian locust bean ( Parkia
biglobosa) Camp bell platt, 1980, Odunfa, 1981a; and Ibrahim, 1986), soy bean
(Glycine max) popoola and Akueshi; 1984; Ogbadu and Okagbue, 1988) and Bambar
groundnut (vinga subteranea) (Barimallaa et al, 1994). Ogiri is traditionally
prepared by fermenting melon seeds (citrullus vulagris) (odunfa 1981a 1981b;
Ogbundana, 1980)
PRODUCT
|
PREDOMINANT
|
OPTIMUM CONDITION
|
REFERENCE
|
Dawadawa/iru
|
Bacillus
subtills, B. licheni forms. Staphy lococus saprophyticus
|
3
day 35oc PH709
|
Odunfa,
1981a anita and Ibrahim, 1986.
|
Dawadawa/soyriu
soy-dawadawa
|
Bacillus
ssp.staphy locus ssp bacillus substrilrs, B Licheni forms B. pumilis
|
4days
37 oc
3 day 35oc
|
Popoola
and Akueshi 1985. Omafuube et al 2003.
|
Ogiri-egusi
|
Basillus
substills, B. mega teruim B. firmus E.coli proteus pedioccus, alcaligenes spp
|
3day
29-30oc
PH
8.1-65
|
Baber
and Achinewhu 1992
|
Okpeyel
Okpehgehe
|
B.
subtilis, B.licheni formis megaterian, staphyloccus epideminds, microccus spp.
|
4
days 28-39oc
PH
6.8-7.9
|
Achi,
1992, Odubo et al., 1992, 1993
|
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