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FERMENTED FOOD TRADITIONS IN AFRIC
BY
PAUL T. ASARE
FOOD MATERIAL SCIENCE LABDEPT. OF FOOD SCIENCE AND TECHNO
CHONBUK NATIONAL UNIVERSITY
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OUTLINE OF PRESENTATION
a.Africa in brief
b. History of fermented foods in Africa
c. Types of fermented foods in Africa
d. The role of fermented foods in Africa
e. New trends in food fermentation in Africa
f. References
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AFRICA IN BRIEF
Population: 1074 (million)
Second largest continent after Asia
Countries : 56
Divided into 5 subgroups based on lo
a. North Africa
b. South Africa
c. West Africa
d. East Africa
e. Middle/central Africa
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AFRICA IN BRIEF CONT
Invaders
a. Greek 800 BC
b. Romans 150BC
c. Middle East 600AD
d. European 1800s
European Influencea. Trade
b. Slave
c. Language
d. Colonization
Culture in Africa
a. Dress
Mixed with both modern and traditional style. Women te
traditional
b. Music
Traditional, modern made up of jazz, afrobeats
c. Foods in Africa
Cuisine combines traditional fruits and vegetables, exot
fish form oceans
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HISTORY OF FERMENTED FOODS IN AFRICA
Sour milk 1352
Alcoholic beverage from millet 1785
-1787
Sour porridge 1800s
Fermented foods have
history in Africa
Records not available
Sour milk was documen
Batoutah 1352 Souring milk by then wa
to preserve it
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HISTORY OF FERMENTED FOODS IN AFRICA
Some advantages that prompted the art of food fermentation in A
a. Preservation: some of the fermented foods keep longer because
organic acids produced during the fermentation. Eg Ogi
b. Variety of flavor: the acid flavor from fermented cassava and cere
different from those cooked unfermented foodstuff.c. Making inedible foods edible: Example African locust beam and o
inedible in their in their unfermented state. Also cassava cynaide
d. Ease transportation of food materials
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FEATURES OF TRADITIONAL ARTS OF FERMENTA
a. Currently the production of many of the fermented foods is still a b. Low or no value addition
c. Rudimentary equipment's are used
d. Chance inoculation from the environment
e. Conditions are not optimized beyond the levels of the original art
production.
f. Women are the major stakeholders
g. Focus on conventional foods like rice, maize, millet, sorghum etc
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SOCIO ECONOMIC IMPORTANCE OF FOOD FERME
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SOCIO ECONOMIC IMPORTANCE OF FOOD FERME
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FERMENTATION MATERIALS
Pot fermentation Pit fermentationgourd fermentation
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TYPES OF FERMENTED FOODS IN AFRICA
Fermented starchy roots and tuber
Fermented cereals
Alcoholic beverages
Fermented vegetable proteins Fermented animal proteins
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FERMENTED NON ALCOHOLIC STARCHY FOO
Name Area of Production Substrate Microorganism
involved
re
Gari West Africa Cassava Streptococcus lactis
Geotrichum candidum
Co
Ok
Banku West Africa Cassava/Maize Lactic acid bacteria Ab
Cingwada East and CentralAfrica
Cassava Unknown
Kocho Ethiopia Ensette Lactic acid bacteria Ga
Abolo Ghana Maize Yeast Pe
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FERMENTED NON ALCOHOLIC STARCHY FOO
Gari Banku
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FERMENTED ALCOHOLIC BEVERAGES
Product name Area of production Substrate Microorganimsinvolved
Re
Palm wine Nigeria Palm sap Yeast Ok
Tej Ghana Honey Yeast St
Brukutu Ghana/ Nigeria Guinea corn Yeast and LAB Fa
19
Pito Ghana/ Nigeria Guinea corn/Maize Moulds and yeast EkKaffir Beer South Africa Kaffir corn or maize Lactobacillus spp No
Plantain wine Nigeria Plantain Yeast and LAB Sa
Cacao wine Nigeria Cacao Yeast No
Kishk Egypt Wheat and milk Lactobacillus spp M
19
Merissa Sudan Sorghum LAB Di
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FERMENTED ALCOHOLIC BEVERAGES
Palm wine
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FERMENTED NON-ALCOHOLIC CEREAL-BASED F
Product name Area of
production
Substrate Microorganisms
involved
Re
Ogi Nigeria, Benin Maize, sorghum or
millet
Lactobacillus sp
and yeast
Ak
Koko and kenkey Ghana Maize, sorghum or
millet
Lactobacillus sp
and yeast
Ch
Mahewu South Africa Maize, sorghum ormillet
L. delbrueckii andL. bulgaris
He
Uji East Africa Maize, sorghum or
millet
Lactobacillus sp Mb
Kisra Sudan Sorghum Unknown Pe
Enjara Ethiopia Sorghum Candida
guilliermondii
St
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FERMENTED NON-ALCOHOLIC CEREAL-BASED F
Kenkey PorrKenkey
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FERMENTED ANIMAL PROTEINS
Product name Area of
production
Sunstrate Microorganims
involved
Maziwa lala East Africa Milk Streptococcus
lactis
Nono (milk curd) West Africa Milk Various
Guedj Senegal Fish Not known TBonome (stink fisk) Ghana Fish Not known
Leban (sour milk) Morocco Milk Lactic streptococci Ta
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FERMENTED ANIMAL PROTEINS
Maziwa LalaSaltedfish/Bomone
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FERMENTED VEGETABLE PROTEINS
Product name Area of
production
Substrate Microorganims
involved
Re
Iru West Africa Locust bean Bacillus subtillis Od
Ogiri-saro Sierra Leone Sesame seed Bacillus spp Od
Kawal Sudan Cassia abtusifolia Bacillus subtillis Od
Ogiri Nigeria Melon seeds Bacillus spp Di
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FERMENTED VEGETABLE PROTEINS
Iru
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PROBLEMS FACING FOOD FERMENTATION IN AF
1. Lack of quality assurance
2. It is mostly trial and error basis
3. It is done at the household level hence difficult to produce in high
4. Methods of preparation varies from household to household anddocumented.
5. Research into fermented foods is minimal
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CONCLUSION
The fermentation of food has the following advantages: longer kevariety in flavor, making inedible foods edible. In addition ferme
enhanced nutritional values and decreased toxicity
Unfortunately, the production of these foods in most African
largely unsophisticated and does not allow for increased produ
increasing demand To improve the production of fermented foods in Africa, ther
scientific investigation into the microbial culture involved in the
the processing equipment's and methods of optimizing the
conditions.
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REFERENCES
AKINRELE, I.A. (1964) Fermentation of cassava. Journal of Science of Food and Agric
CHRISTIAN, W.F. (1970) Lactic acid bacteria in fermenting maize dough. Ghana Journ
22-28.
DIRAR, H.A. (1978) A microbiological study of Sudanese merissa brewing. Journal of F
1683-1686.
HESSELTINE, C.W. (1979) Some important fermented foods in mid-Asia, the Middle E
Journal of American Oil Chemists' Society 56, 367-374.
MBU6UA, S.K. (1981) Microbiological and Biochemical Aspects ofuji (an East African SPorridge) Fermentation and its Enhancement through Applications of Lactic Acid Bacte
Cornell University, Ithaca.
NOUT, M.J.R. (1979) The manufacture and composition ofChang'aa (Nubian gin). Leb
Wissenchafien Technologie 12, 212-216.
OVELLIE, L. (1968) Kaffir beer brewing, ancient art and modern industry. Wallerstein L
Communications 31, 17-29.
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REFERENCES
ODUNFA, S.A. (1981a) Microorganisms associated with fermentation of African locust preparation. Journal of Plant Foods 25, 245-250.
ODUNFA, S.A. (1985a) African fermented foods. In Microbiology of Fermented Foods.
B.J.B., pp. 155-191. London & New York: Elsevier Applied Science Publishers.
ODUNFA, S.A. (1988) African fermented foods: from art to science. M1RCEN Journal,
PERTEN, H. (1976) UNDP/FAO sorghum processing project in the Sudan. In Tropical P
Conference Papers, pp. 53-55. Tropical Products Institute: Vienna. STEWART, B.R. & GETACHEW, A. (1962) Investigations of the nature of injera. Econo
127-130.
TOURY, J., WARE, A., GIORGI, R. & GlOS, J. (1970) Fish in the diet in Senegal: Quan
qualitative aspects, methods of preservation. Food and Nutrition in Africa 8, 6-13.
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