Fermented in Africa

7/30/2019 Fermented in Africa

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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


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


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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Fermented in Africa