Industrialization of fermented food processes: How far in Nigeria?

Journal of Scientific and Industrial Research

Volumn 58, Issue 11, 1999, Pages 837-843

  Kuye, Ayoade ^a   Sanni, Lateef Oladimeji ^b  

^a UNIVERSITY OF PORT HARCOURT   (Nigeria)

^b FEDERAL UNIVERSITY OF AGRICULTURE   (Nigeria)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD INDUSTRY; FOOD PROCESSING; INDUSTRIALIZATION;

NIGERIA;

EID: 0033504736     PISSN: 00224456     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (68)

1. Akinrele I A, Fermentation studies on maize during the preparation of a traditional African starch-cake food, J Sci Food Agric, 21 (1970) 619-625.
2. Ohochuku M S & Ballantine J A, Fermented cassava: Odor active components, J Agric Food Chem, 31(6) (1983) 1386-1387.
3. Ohochuku M S, Deodorization of fermented cassava, J Agric Food Chem, 33 (1985) 220-222.
4. Okechukwu P, Okaka J C & Awan J A, Preliminary investigations into the effects of aeration, acidity and chip size on the fermentation of cassava for foo-foo production, Nigeria Food J, 2 (1984) 145-147.
5. Maclean W C, Lopez R G, Protein quality and digestibility of sorghum in preschool children: Balance studies and plasma free amino acids, J Nutrition 11 (1980) 1928-1936.
6. Gilooly M, Bothwell T H, Charlton R W, Torrance J D, et al., Factors affecting the absorption of iron from cereals, Br J Nutrition, 51 (1984) 593-598.
7. Eka O U, Effect of fermentation on the nutrition status of locust beans, Food Chem, 5 (1980) 303-308.
8. Fetuga B L, Babatunde G M & Oyenuga V, Protein quality of some Nigerian food stuffs, in chemical assay of nutrients and amino acid composition, J Sci Food Agric, 24 (1973) 1505.
9. Svanberg U & Lorri W, Lactic fermentation of cereal-based weaning gruels and improved nutritional quality, in Traditional African Foods - Quality and Nutrition, edited by Westby A and Reilly P J A (Institute of Food Science, Sweden)1991, pp.53-62.
10. Westby A & Gallat S, The effect of fermentation on the viscosity of sorghum porridges, Tropic Sci, 31 (1991) 131-139.
11. Banigo E O I & Muller H C, Manufacture of ogi (A fermented cereal porridge): Comparative evaluation of corn, sorghum, and millet, Can Inst Food Sci Technol, 5 (1972) 217-221.
12. Adeyemi I A & Backley O, Effect of period of maize fermentation and souring on chemical properties and amylograph pasting viscosity of ogi, Cereal Sci, 4 (1986) 353-360.
13. Oyewole O B & Odunfa S A, Characterization of lactobacilli in fermenting cassava and their evaluation as starter cultures, in Traditional African Foods - Quality and Nutrition, edited by A Westby and P J A Reilly (IFS, Sweden) 1991, pp.145-150.
14. Okafor N & Ejiofor M A N, The linamarase of Leuconostoc mesenteroides: Production, isolation and properties, J Food Agric, 36 (1985) 669-678.
15. Okkafor N & Ejiofor M A N, The microbial breakdown of linamarin in fermenting pulp of cassava, MIRCEN J Appl Microbiol Biotechnol, 2 (1986) 327-338.
16. Giraud E, Gosselin L & Raimbault M, Degradation of cassava linamarin by lactic acid bacteria, Biotechnol Lett, 14 (1992) 593-598.
17. Giraud E, Gosselin L & Raimbault M, Production of a Lactobacillus plantarum starter with linamarase and amylase activity for cassava fermentation, J Sci Food Agric, 62 (1993) 77-82.
18. Banigo E O I, DeMan J M & Duitschaever I L, Utilization of high-lysium corn for the manufacture of ogi using a new improved processing system, Cereal Chem, 51 (1974) 859-872.
19. Adeyemi I A, Dry-milling of sorghum for ogi manufacture, J Cereal Sci, 1 (1983) 221-227.
20. Lancaster P A, Ingram J S, Lim M Y & Coursey D G, Traditional cassava-based foods: Survey of processing techniques, Econ Bot, 36 (1980) 12-45.
21. FAO, Supply accounts utilization tape, Rome, 1984.
22. Igbeka J C, Grifon D & Jory M, Selective mechanization for cassava processing, Agric Mechaniz Asia, Africa, Latin America, 23(1) (1992) 45-50.
23. Nweke F I, Okorji E C, Njoku J E & King D J, Elasticities of demand for major food items in a root and tuber based food system: Emphasis on yam and cassava in south east Nigeria, RCMD Research Monograph No. 11 (Research and Crops Management Division, IITA, Ibadan, Nigeria) 1992.
24. Nweke F I & Bokanga M, Importance of cassava processing in subsahara Africa, in Acta Horticulture 375, An International Workshop on Cassava Safety (Editors: Bokanga M, Essers A J A, Poulter N, Rosling H, and Tewe O) Ibadan, Nigeria, 1-4 March, 1994, pp.1401.
25. Odumosu O T, Biotechnol Nigerian Food J, 3 (1985) 7-16.
26. Oyewole O B & Odunfa S A, Effect of processing variables on cassava fermentation for "fufu" production. Tropic Sci, 32 (1992) 231-240.
27. Ayankunbi M A, Keshinro O O & Egele P, Effects of methods of preparation on the nutrient composition of some cassava products-Gari (Eba), lafun and fufu, Food Chem, 41(1991) 349-354.
28. Anon, What is fufu?, Cassava Newslett, 18 (1) (1994) 7-8.
29. Campbell-platt G, African locust bean (Parkia species) and its West African fermented food product, dawadawa, Ecology Nutrition, 9 (1980) 122-132.
30. Odunfa S A, African fermented foods, in Microbiology of Fermented Foods, Vol 2, edited by B J B Wood (Elsevier Science Publishers, London and New York), 1985 pp. 155-199.
31. Odunfa S A & Adewuyi E V, Optimization of process conditions for the fermentation of African locust bean: Effect of time, temperature and relative humidity, Chem Microbiol Techn Lebersm, 9 (1985) 6-10.
32. Barber L, Achinewhu S C & Ibiama E A, The microbiology of 'ogiri' production from melon seeds (Ricinus communis), Fd Microbiol, 5 (1988) 177-182.
33. Kolawole D O & Okonkwo B A, Microbiology of the traditional fermentation of oil bean (Pentaclethra macrophylla Benth) seeds for "Ukpaka", A Nigerian condiment, Nigerian Food J, 3 (1985) 149-152.
34. Achinewhu S C, Composition and food potential of African oil bean (Pentachlethra macrophylla) and velvet bean (Mucuna uriens), J Food Sci, 47 (1982) 1736.
35. Obeta J A N, A note on the microorganisms associated with the fermentation of seeds of the African oil bean tree (Pentaclethra macrophylla), J Appl Bacteriol, 54 (1983) 433-435.
36. Obeta J A N & Ugwuanyi M A A, Microbiology of the production of okpeye, a condiment from seeds of Proposis africana Taub, Tropical Sci, 36 (1996) 206-210.
37. Oyewole O B, Lactic fermented foods in Africa and their benefits, Food Control, 8 (1997) 289-297.
38. Adegoke G O & Babalola A K, Characteristics of microorganisms of importance in the fermentation of fufu and ogi - Two Nigerian foods, J Appl Bacteriol, 65 (1989) 449-453.
39. Collard P & Levi S, A two-stage fermentation of cassava, Nature, 183 (1959) 620.
40. Sanni, A I, The need for process optimization of African fermented foods and beverages, Int J Food Microbiol, 18 (1993) 85-95.
41. Nagaba P R & Lee J S, Fermentation of cassava, J Food Sci, 44 (1974) 1570-1571.
42. Abe M D & Lindsay R C, Evidence for a lactic streptococcal role Nigerian acidic cassava fermentations, J Fd Protect, 41 (1978) 781.
43. Okafor N, Microorganisms associated with cassava fermentation for gari production, J Appl Bacteriol, 42 (1977) 279-284.
44. Akinrele I A, Fermentation of cassava, J Sci Food Agric, 9 (1964) 589-594.
45. Nwankwo D, Anadu E & Usoro R, Cassava fermentation organisms, MIRCEN J, 5 (1989) 169-179.
46. Abioye J S, Microbiology study on the fermentation for the production of "fufu", M Sc thesis, University of Ibadan, Ibadan, Nigeria, 1981.
47. Okafor N, Ijioma B & Oyolu C, Studies on the microbiology of cassava retting for foo-foo production, J Appl Bacteriol, 56 (1984) 1-13.
48. Oyewole O B & Odunfa S A, Characterization and distribution of lactic acid bacteria in cassava fermentation during fufu production, J Appl Bacteriol, 68 (1990) 49-59.
49. Oyewole O B & Odunfa S A, Microbiological studies of cassava fermentation of "Lafun" production, Food Microbiol, 5 (1988) 125-133.
50. Odunfa S A, Microorganisms associated with fermentation of African locust bean (Parkia filicoidea) during preparation, J Plant Food, 3 (1981) 245-250.
51. Odunfa S A & Adewuyi E G, Optimization of process conditions for the fermentation of African locust bean: Effect of starter culture, Chem Microbiol Techn Lebersm, 9 (1985) 118-122.
52. Oyeyiola G P, Studies on the microorganisms isolated from Ugba - Nigerian indigenous fermented flavoring condiment, Master's Dissertaton, University of Ibadan, Ibadan, Nigeria, 1981.
53. Pierson M D, Reddy N R & Odunfa S A, Other legume-based fermented foods (Ugba) in Legume-Based Fermented Foods (Editors: N R Reddy, M D Pierson and D K Salunkhe) (CRC Press Inc, Boca Raton, Florida) 1986, pp. 220-225.
54. Jideani I A O & Okeke C R, Comparative study of microorganisms and sensory attributes of condiments from the fermentation of different seeds, Plant Food Human Nutrition, 41 (1991) 27-34.
55. Ogundana S K, The production of 'ogiri': A Nigerian fermented soup condiment, Lebensmittel-Wiss Technol, 13 (1980) 334-336.
56. Barber L & Achinewhu S C, Microbiology of 'ogiri' production from melon seeds (Citrullus vulgaris), Nigerian Food J, 10 (1992) 129-135.
57. Antai S P & Ibrahim M H, Microorganisms associated with African locust bean (Parkia filicoidea Welw) fermentation for dawadawa production, J Appl Bacteriol, 61 (1986) 145-148.
58. Akingbala J O, Oguntimein G B & Abass A B, Effects of processing methods on quality and acceptability of fufu from low cyanide cassava, J Sci Food Agric, 57 (1991) 151-154.
59. Blanshard A F J, Dahniya M T, Poulter N H & Taylor A J, Quality of cassava foods in sierra Leone, J Sci Food Agric, 64 (1994) 425-432.
60. Ampe F, Agossou A, Treche S & Brauman A, Cassava retting: Optimization of traditional fermentation by experimental research methodology, J Sci Food Agric, 65 (1994) 335-361.
61. Odunfa S A, Dawadawa, in Legume-Based Fermented Foods (Editors: N R Reddy, M D Pearson and D K Salunkhe) (CRC Press Inc, Florida) 1986, pp. 173-187.
62. Osinowo F A O, Studies on Nigerian flavoring materials: Processing of fermented African Locust beans, Staff Seminar paper, Federal Institute of Industrial Research, Oshodi, Lagos, Nigeria, 1981.
63. Okpokiri A O, Ijioma B C, Alozie S O & Ejiofor M A N, Production of improved fufu, Nigerian Food J, 3 (1985) 145-148.
64. Sanni L O, Oyewole O B & Olowogbade D V, Effect of different drying methods on lafun (fermented cassava flour), Tropic Sci, 38 (1998) 1-4.
65. Sanni L O, Atere C & Kuye A, Moisture sorption isotherms of fufu and tapioca, J Food Eng, 37 (1997) 203-212.
66. Sanni L O, Kolawole A G, Akingbala J O & Kuye A, Effect of drying methods on moisture sorption isotherms of fufu at three temperatures, Drying Technol, 17(1&2) (1999) 285-297.
67. Ofuya C O & Nnajiofor C, Development and evaluation of a starter culture for the industrial production of "gari", J Appl Bacteriol, 66 (1989) 37-42.
68. Okolie N A, Ibeh I N & Ogochukwu E N, Production of improved cassava fufu 'akpu', through controlled fermentation, Food Chem, 44 (1992) 137-139.