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THE IMPROVEMENTS ON INDIGENOUS FERMENTED FOODS, PROSPECTS AND CONSTRAINTS

CHAPTER ONE

INTRODUCTION

1.1 Background of the study

 Chemical Changes brought about by enzymes from living microorganisms constitute fermentation. It has been established that there are nutrient rich cross in Nigeria which are fermented and used as food or food condiments (Odunfa and Oyeyiola),1985, (Uzogara), 1990. Fermentation leads to general improvements in the self-life, texture, taste, aroma as well as nutritional value (Uzo gara), 1990.

The indigenous fermented foods constitute a group of foods that are produced in homes, villages, ad small cottage industries. They are sold to the rural populace who buy them for food and social ceremonies. The fermented foods are derived from substrates like roots, Legumes, Cereals, oil seeds, nuts milk, palm tree sap etc. (Oguntunde), 1989, (Akobundu and Iwuoha), 1992. Generally, these crops are not used as foods in their unfermented State because some of them are toxic or contain anti-nutrientional factors.

     In the distant past there was no verified date on the economic, nutritional, technical and quality control implications of the indigenous fermented foods. Only recently have food technologist, human nutritionist, Microbiologists and other applied scientists carried out multifaceted studies on indigenous fermented foods so that further development could be achieved. These led to application of biotechnology processes in selected indigenous fermented foods  but it is strange that the commercial biotechnology sectors has shown limited interest in applying modern biotechnology to the problems of security and poverty in developing countries. The commercial firm would find it hard to recoup their investments (Gabrille, 1999). Despite these advances on indigenous fermented foods, there are a lot of constraints / problems militating against them (indigenous fermented foods) which has hindered the implementation of such findings.

     Fermentation has been used for several thousands of years as   an effective and low cost means to preserve the quality and safety of foods. (Camp bell –Plat,1996) Stated that fermentation is the oldest known of food biotechnology. Food fermentation involves mixed culture of microorganisms that grows simultaneous or in succession. According to Stainkerus (1995) the traditional fermented foods contain high nutritive value.  Food fermentation is important in developing countries where lack of resources limits the use of technique such as vitamins enrichment of foods and the use of energy and intensive process for food preservation. Some important indigenous fermented foods in Igbo Etiti Local Government Area are cereals:- (burukuku, kunu and pap), Legumes:- (Ugba or dawada, ogiri isi), Tubers:-- (Abacha, Fufu or Utara akpu, gari, Ekwurikwu, cassava flour), Tree Sap:-(Palm wine). In Igbo Etiti Local Government area, women carry out fermented processing activities mostly. The production is Craft-based despite the dawn of science and technology .

The techniques they use are labour intensive time consuming and have low productivities, with success depending upon observation of good manufacturing practice. According to IDRC (2003) vitamin A, Iron and deficiency resulting from poor processing by rural or local farmers is widely prevalent particularly in the developing world. The world health organization (WHO) estimate that as many as 228 million children are affected by vitamin A. The report further show that iodine deficiency (IDD) even when mild reduces intelligence quotient by 10-15 points. The WHO reports identified iron deficiency  as the most common nutritional disorder in the world and over one billion people, particularly women of reproductive age and pre-school children and working men. If not controlled, it leads to anemia, reduced work capacity, diminished learning ability and increased susceptibility to learning ability and increased susceptibility to infection and great risk of death associated with pregnancy and child birth. All these added to low wages and increasing poverty, high price of foods of animal origin accompanied with increasing population presents a frightening scenario in developing world.

     The need to achieve food security for the growing population calls for the adaptation of improved method of food fermentation. Food security remains on unfulfilled dream  from more than 800 million people unable to leave healthy and active lives because they lack access to safe and nutrious food   Klaus, (1999). The fight to achieve food security for the growing population has to take place one  many fronts. Technology is one of such front and genetic engineering and biotechnology are interdependent options within that front. Biotechnology clearly can solve agricultural problem that traditional technology and others can not solve or can solve in a more costly manner (Klaus, 1999). Recent development in genetics enzymology, recombination technology and fermentation technology have led to advances in technology far beyond the original traditional and scope (BOSTID, 1992).

1.2       Statement of the Problem

First, Per (1999) have observed that the resources farmers in the developing countries face a variety of problems and constraints, which include and not limited to crop losses due to insects, diseases, weeded drought threaten, low fertility but also other biotic ad abiotic factor which contributes to low yields of crops. secondary, poor infrastructure and dysfunctional of access credit technical assistance.

Thirdly, lack of government assistance to send extension workers to educate the rural farmers on how they can get financial assistance on their co-operative projects.

1.3       Objective of The Study

          The general purpose of this study is to find out the improvements on indigenous fermented goods, the problems and constraints as it affect the indigenous fermented foods in igbo Etiti Local Government Area.

          Specifically, The Purpose of The Study Were To;

1.    Find out the recent scientific and technology advances made towards improving this traditional method of fermenting indigenous foods.

2.    Illustrate how their development relate to the sustained growth of the food and beverage industries in Nigeria at large

3.    Determine the impact of the improvement on the fermented foods.

4.    Find out problem of the indigenous fermented foods, and to

5.    Examine the Constraints being encountered on the traditional methods of fermentation

1.4       Research Questions

1.    What is the scientific / technological improvements made so far on indigenous fermented foods in Igbo Etiti Local Government area.

2.    How did the improvements contribute to the qualities of the fermented foods.?

3.    What are the constraints of the indigenous fermented foods.?

1.5 Research Hypotheses

H0: There are no scientific / technological improvements made so far on indigenous fermented foods in Igbo Etiti Local Government area.

H1: There are scientific / technological improvements made so far on indigenous fermented foods in Igbo Etiti Local Government area.

H02: No improvements contributed to the qualities of the fermented foods.

H2:  There are improvements in the contribution of qualities of the fermented foods

H03: No constraints to indigenous fermented foods

H3: There are constraints to indigenous fermented foods

1.6 Significance of the study

This study will be of immense benefit to other researchers who intend to know more on this study and can also be used by non-researchers to build more on their research work. This study contributes to knowledge and could serve as a guide for other study.

1.7 Scope of The Study.

     This study is limited only to the indigenous fermented foods in Igbo Etiti Local GOVERNMENT Area of Enugu State. The reason for this Limitation is because of lack of fund and insufficient time to carryout this research in other local government areas of the state and other states in the country.

1.8 Limitation of the study

The demanding schedule of respondents at work made it very difficult getting the respondents to participate in the survey. As a result, retrieving copies of questionnaire in timely fashion was very challenging. Also, the researcher is a student and therefore has limited time as well as resources in covering extensive literature available in conducting this research. Information provided by the researcher may not hold true for all businesses or organizations but is restricted to the selected organization used as a study in this research especially in the locality where this study is being conducted. Finally, the researcher is restricted only to the evidence provided by the participants in the research and therefore cannot determine the reliability and accuracy of the information provided.

Financial constraint: Insufficient fund tends to impede the efficiency of the researcher in sourcing for the relevant materials, literature or information and in the process of data collection (internet, questionnaire and interview).

Time constraint: The researcher will simultaneously engage in this study with other academic work. This consequently will cut down on the time devoted for the research work.

1.9 Definition of Terms

Food:  any nutritious substance that people or animals eat or drink or that plants absorb in order to maintain life and growth.

Fermented food: are food or beverages produced through controlled microbial growth, and the conversion of food.

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