What is it about?
Feremented legumes are commonly used as flavourants in local Nigerian dishes. The fermentation process may detoxify toxic constituents; assistint the development of more digestible nutrients and development of flavour compounds. However chance fermentation is uncontrolled and leads to poor and variable product quality. There is need to study the succession of microorganisms involved in the fermentation process and develop starter cultures using the predominant microorganisms. This will lead to product optimization and better product quality.
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Why is it important?
As a first step in upgrading locally fermented products, the key microbial flora responsible for the desired properties of the fermented food pproduct needsto be identified. Their use as starters will enhance product quality and ensure that the processing conditions are fully controlled .
Perspectives
Making deliberate pprogress in upgrding local legume fermentations
Professor Philippa C OJIMELUKWE
Michael Okpara University of Agriculture Umudike, Abia state, Nigeria
Read the Original
This page is a summary of: Improvement of the traditional method of ogiri production and identification of the micro-organisms associated with the fermentation process, Plant Foods for Human Nutrition, May 1993, Springer Science + Business Media,
DOI: 10.1007/bf01886229.
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