Traditional diets in west Africa often
lack variety consist of large quantities of the staple food (cassava, yam,
maize) with supplements of plantains cocoyam, rice and beans depending on
availability and season (Achi 1999). Soups eaten with the staples are an
essential component of the diet and may contain a variety of seeds, nuts,
pulses, and leaves (amp-bell plan 1980) the staple provides the calories but
are poor in other nutrient. Soups are the main sources of proteins and mineral
the nutrients content of soup improve the diet have been to improve the
nutrient content of soup.
Seeds and legumes may account for up
to 80% of dietary protein and may be the only source of protein for some
groups. Their cooked forms are eaten as meals and are
commonly used in
fermented form as condiments to enhance the flavour of foods (Odunfa 1985c:
Aidoo 1986: Achi 1991: Onionflok 1996). With high content of protein, legumes
condiments can serve as a tasty compliment to sauces and soups and can
substitute for fish or meat.
The food flavoring condiments are
prepared by traditional methods of uncontrolled solid substrate fermentation
resulting in extensive hydrolysis of the protein and carbohydrate component
(Fatugo et al 1973: Eka 1980). A part from increasing the shelf life and a
reduction in the anti- nutrional factors (Odunfa 1985b: Reddy & Pierson,
1999: Barimalaa et al., 1989: Achi & Okereka., 1999 fermentation markedly improves
the digestibility, nutritive value and flavours of the raw seed.
Although fermented food condiments
have constituted a significant proportion of the diet of many people Nigerians
have exhibited an ambivalent attitude in terms of consumer tastes and preference
for such foods (Achi 2005). The introduction of foreign high technology
products especially processed ones because of globalization and liberalization
of the economy radically changes the Nigerian food culture into a mixed grill
of both foreign and local dishes (Ojo, 1991). Many developing countries are
still preparing traditional fermentation products for human consumption (Campbell platt 1987.)
Fermented products remain of interest
since they do not require refrigeration have not attained commercial status due
to the very short shelf life, objectionable packaging materials, stickiness and
the characteristic putrid odour (Arogba et al, 1995). Fermented condiments
often have a stigma attached to them;
they are often considered as food for the poor.
The production of fermented vegetable
proteins for use as food condiments is craft based, remarkably, in many areas
of Nigerian today they are still made in traditional ways, with success
depending upon observance of good manufacturing practices and control of
environmental conditions during the manufacturing phase. Starter cultures are not normally used and therefore
variations in the quality and stability of the products are often observed.
READ MORE INFORMATION
TABLE 1: TRADITIONAL SUBSTRATES USED FOR FOOD
CONDIMENT
RAW MATERIALS
|
LOCAL NAME
|
REFERENCE
|
Soybean
|
Dawa
dawa
|
Popoola
and Akueshi, 1984
|
(Glycine
max) melon seed
|
Ogbadu
an Okagbue, 1988
|
|
(Citrus
Vulgaris)
|
Ogiri
|
Odunfa,
1985b
|
Afrcian
locust Beans
|
Dawa
dawa (Iru)
|
Odunfa,
1981a
|
(Parkia
big lobosa)
|
||
Prospios
Africana
|
Okpiye
|
Achi,
1992
|
Okpehe
|
Odibo
et al, 1992
|
|
Ogiri-okepei
|
Sanni,
1993
|
|
Bambara
ground- nut
|
Dawa
dawa
|
Barimalaa
et al, 1989
|
Vigna
subterrenea
|