UPGRADE OF TRADITIONAL PROCESSING METHODS OF “DADDAWA” AND “OGIRI”
CHAPTER ONE
INTRODUCTION
1.1 Background to the Study
Condiments are spices, herbs, flavouring agents, chemicals, sauces and other materials or blends of flavouring food spices and seasonings, some of which may have been delivered by fermentation, enzymatic action, roasting or heating(Achi, 2005). They contribute distinct taste or character to foods, change or enhance specific flavour(s) of foods, and modify the appearance of foods by adding colour. Most food condiments are strong smelling, sharp tasting substances usually used to improve or adjust the flavour of foods (Achi, 2005; Odebumi et al., 2009; Emijiagha, 2009; Oyewole and Isah, 2012; Ojimelukwe, et al, 2011).
Most traditional condiments in use in Nigeria are fermented legumes and oil seeds. These include melon seed (Citrullus vulgaris), fluted pumpkin, castor oil seed, cotton seed, African yam bean, Prosopis africana seeds (Achi, 2005). Significant contributions have been made in microbiology and biochemistry in fermentation processes of legumes and oils seeds leading to the production of fermented condiments such as “iru”, from African locust bean (Odunfa 1986), “ogiri” from melon seed (Barber & Achinewhu 1992), “soumbala” from African locust bean seed, (Ouoba et al. 2003) and “daddawa” from soybean (Omafuvbe et al. 2000). Fermented locust bean is a well-known condiment with characteristic ammoniacal odour and flavour which enhances the taste of traditional soups and sauces especially those used as a compliments to starchy foods. It is also generally added to soups as low cost meat substitute by low income families in parts of Nigeria (Odebunmi et al., 2009).
Lack of appropriate technologies and comprehensive understanding of the fermentation procedure involved in the production of the condiments have made the up-grading of the village-art method impossible, urbanisation, and population growth have also made these condiments to be in short supply. The resultant effect is introduction of foreign technology which has changed the Nigeria food culture into a mixed grill of both foreign and local dishes (Ojo, 1991) Many researchers have reported on the microbial load, isolation of microorganisms associated with fermentation, sensory evaluation, chemical composition, nutritional evaluation and starter culture development of traditional fermented foods (Aderibigbe and Odunfa, 1990; Odibo et al., 1992; Ouoba et al., 1993; Iwuoha and Eke, 1996; Suberu and Akinyaju, 1996; Wokoma and Aziagbe, 2001; Holzapfel, 2002; Omefuvbe et al., 2002;Naiba, 2003; Achi, 2005; Yahaya, 2006; Adenike et al., 2007; David and Aderibigbe, 2010).
In Nigeria, the raw materials for production of fermented condiments vary from one region to another. In Southeast and some parts of Southwest Nigeria “Ogiri” is either made from castor oil seeds, crabs or varieties of melon seeds (Achi et al., 2007; Enujiugha, 2009; David and Aderibigbe, 2010). “Ogiri” is also produced in Sierra-Leone from sesame seeds. The production processes are the same as for Nigeria. In Southwest Nigeria, it is known as “Iru” and it is produced from locust bean (Odunfa, 1981a). In central Nigeria, it is known as “Okpehi” and is produced from Prosopis africana (Achi et al., 1992; Odibo et al., 1989; Sanni, 1991). Similarly in northern Nigeria, it is called “daddawa‟” African locust beans product. (Odunfa, 1981a; Barimalaa et al., 1989).
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UPGRADE OF TRADITIONAL PROCESSING METHODS OF “DADDAWA” AND “OGIRI”
