Skip to main content
SpringerLink
Log in

Improvement of Indigenous Fermentation Technologies for Certain Ghanaian Fermented Foods

  • Chapter
  • First Online:
African Fermented Food Products- New Trends

  • 754 Accesses

Abstract

Technologies to improve the indigenous fermentation processes of certain Ghanaian fermented foods have become very important in recent years. Many fermented foods in Ghana are cereal and legume base with few animal or fish sources; they are processed using rudimentary tools. The majority of these fermented food products are also found in other countries of the African Sub-region. The processing stages, quality of final product and the way of utilization may vary slightly but same raw materials are mostly used. The outline in this chapter includes some indigenous fermented foods in Ghana, the significance and limitations of improved indigenous fermentation technologies and how fermentation technologies have improved their qualities. Many traditional foods in Ghana are salt or heat processed but recently fermentation is being intensified to ensure that processed food products are microbiologically and chemically safe for consumption. More so, fermentation technologies are being improved to meet the growing population needs for indigenous foods. This means increased prospects for further research of fermented foods in Ghana.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 169.00
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 219.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book
USD 219.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

References

  • Abodjo Kakou C, Tagro Guehi S, Olo K, Akissi Kouame F, Koffi Nevry R, Marina Koussemon C (2010) Biochemical and microbial changes during traditional spontaneous lactic acid fermentation process using two varieties of cassava for production of a “Alladjan” starter. Int Food Res J 17:563–573

    CAS  Google Scholar 

  • Ahmed MI, Xu X, Sulieman AA, Na Y, Mahdi AA (2020) The effect of fermentation time on in vitro bioavailability of iron, zinc, and calcium of kisra bread produced from koreeb (Dactyloctenium aegyptium) seeds flour. Microchem J 154(January):104644. https://doi.org/10.1016/j.microc.2020.104644

    CAS  Google Scholar 

  • Anihouvi V, Kindossi J, Hounhouigan J (2012) Processing and quality characteristics of some major fermented fish products from Africa: a critical review. Int Res J Biol Sci 1(7):72–84

    Google Scholar 

  • Ashaolu TJ (2019) A review on selection of fermentative microorganisms for functional foods and beverages: the production and future perspectives. Int J Food Sci Technol 54(8):2511–2519

    CAS  Google Scholar 

  • Balagopalan C (2002) Cassava utilization in food, feed and industry. In: Cassava: biology, production and utilization. CAB International, Cassava, pp 301–318

    Google Scholar 

  • Ben-Gigirey B, Vieites Baptista de Sousa JM, Villa TG, Barros-Velazquez J (1999) Histamine and cadaverine production by bacteria isolated from fresh and frozen albacore (Thunnus alalunga). J Food Prot 62(8):933–939

    CAS  Google Scholar 

  • Biji K, Ravishankar C, Venkateswarlu R, Mohan C, Gopal TS (2016) Biogenic amines in seafood: a review. J Food Sci Technol 53(5):2210–2218

    CAS  Google Scholar 

  • Bover-Cid S, Hugas M, Izquierdo-Pulido M, Vidal-Carou M (2000) Reduction of biogenic amine formation using a negative amino acid-decarboxylase starter culture for fermentation of Fuet sausages. J Food Prot 63(2):237–243

    CAS  Google Scholar 

  • Buta M, Emire S (2015) Effects of fermentation on the nutritional quality of QPM and soybean blends for the production of weaning food. J Food Process Technol 6:507

    Google Scholar 

  • Chibuike OA, Agwaranze DI, Aliba NV, Chukwuma KA, Blessing NC (2019) Fermentation by lactic acid bacteria consortium and its effect on anti-nutritional factors in maize flour. J Biol Sci 19(1):17–23. https://doi.org/10.3923/jbs.2019.17.23

    CAS  Google Scholar 

  • Dakwa S, Sakyi-Dawson E, Diako C, Annan NT, Amoa-Awua WK (2005) Effect of boiling and roasting on the fermentation of soybeans into dawadawa (soy-dawadawa). Int J Food Microbiol 104(1):69–82. https://doi.org/10.1016/j.ijfoodmicro.2005.02.006

    CAS  Google Scholar 

  • De Roos J, De Vuyst L (2018) Acetic acid bacteria in fermented foods and beverages. Curr Opin Biotechnol 49:115–119

    Google Scholar 

  • Dzikunoo J, Letsyo E, Adams Z, Asante-Donyinah D, Dzah CS (2021) Ghana’s indigenous food technology: a review of the processing, safety, packaging techniques and advances in food science and technology. Food Control 2021:108116

    Google Scholar 

  • Ezeokeke CT, Onuoha AB (2016) Nutrient composition of cereal (maize), legume (soybean) and fruit (banana) as a complementary food for older infants and their sensory assessment. J Food Sci Eng 6(1):139–148. https://doi.org/10.17265/2159-5828/2016.01.004

    CAS  Google Scholar 

  • Felix EA, Francis KA (2019) Effect of traditional fermentation process on the nutrient and anti-nutrient content of maize and African locust beans. Food Sci Nutr Res 02(02):65–75. https://doi.org/10.26502/jfsnr.2642-11000010

    Google Scholar 

  • FNIFST OCAP (2008) The role of traditional food processing technologies in national development: the West African experience. John R Lupien 1

    Google Scholar 

  • Gernah DI, Inyang CU, Ezeora NL (2007) Incubation and fermentation of African locust beans (Parkia biglobosa) in production of “dawadawa.”. J Food Process Preserv 31(2):227–239. https://doi.org/10.1111/j.1745-4549.2007.00109.x

    CAS  Google Scholar 

  • Gómez G, Valdivieso M (1985) Cassava foliage: chemical composition, cyanide content and effect of drying on cyanide elimination. J Sci Food Agric 36(6):433–441

    Google Scholar 

  • Halm M, Amoa-Awua WK, Jakobsen M (2004) Kenkey: an African fermented maize product. In: Handbook of food and beverage fermentation technology. WAITRO, Taastrup, pp 799–816

    Google Scholar 

  • Ikya I (2013) Proximate composition, nutritive and sensory properties of fermented maize, and full fat soy flour blends for agidi production. Afr J Food Sci 7(12):446–450. https://doi.org/10.5897/ajfs09.224

    Google Scholar 

  • Kobawila S, Louembe D, Keleke S, Hounhouigan J, Gamba C (2005) Reduction of the cyanide content during fermentation of cassava roots and leaves to produce bikedi and ntoba mbodi, two food products from Congo. Afr J Biotechnol 4(7):689–696

    CAS  Google Scholar 

  • Mbata TI, Ikenebomeh MJ, Alaneme JC (2009) Studies on the microbiological, nutrient composition and antinutritional contents of fermented maize flour fortified with bambara groundnut (Vigna subterranean L). Afr J Food Sci 3(6):165–171

    CAS  Google Scholar 

  • Mlingi N, Assey V, Poulter N, Rosling H (1991) Cyanohydrins from insufficiently processed cassava induces ‘konzo’, a newly identified paralytic disease in man. Paper presented at the Proceedings of a Regional Workshop on Traditonal African Foods: Quality and Nutrition. Dar-es-Salaam

    Google Scholar 

  • Nambisan B (1994) Evaluation of the effect of various processing techniques on cyanogen content reduction in cassava. Paper presented at the International Workshop on Cassava Safety 375

    Google Scholar 

  • Nche PF, Odamtten GT, Nout MJR, Rombouts FM (1996) Soaking of maize determines the quality of aflata for kenkey production. J Cereal Sci 24(3):291–297. https://doi.org/10.1006/jcrs.1996.0061

    CAS  Google Scholar 

  • Nout MR (2009) Rich nutrition from the poorest–cereal fermentations in Africa and Asia. Food Microbiol 26(7):685–692

    Google Scholar 

  • Nout M, Kok B, Vela E, Nche P, Rombouts F (1995) Acceleration of the fermentation of kenkey, an indigenous fermented maize food of Ghana. Food Res Int 28(6):599–604

    CAS  Google Scholar 

  • Ogodo A, Agwaranze D, Aliba N, Kalu A, Nwaneri C (2019) Fermentation by lactic acid Bacteria consortium and its effect on anti-nutritional factors in maize flour. J Biol Sci 19:17–23

    CAS  Google Scholar 

  • Onwurafor E, Ani J, Uchegbu N, Ziegler G (2020) Quality evaluation of fermented maize-based complementary foods as affected by amylase-rich mungbean malt. J Food Stability 3(1):26–37. https://doi.org/10.36400/j.food.stab.3.1.2020-0025

    Google Scholar 

  • Osman MA (2011) Effect of traditional fermentation process on the nutrient and antinutrient contents of pearl millet during preparation of Lohoh. J Saudi Soc Agric Sci 10(1):1–6. https://doi.org/10.1016/j.jssas.2010.06.001

    CAS  Google Scholar 

  • Özogul Y, Özogul F (2019) Biogenic amines formation, toxicity, regulations in food. In: Biogenic amines in food, pp 1–17. https://doi.org/10.1039/9781788015813-00001

    Google Scholar 

  • Prester L (2011) Biogenic amines in fish, fish products and shellfish: a review. Food Addit Contam Part A 28(11):1547–1560

    CAS  Google Scholar 

  • Prester L (2016) Seafood allergy, toxicity, and intolerance: a review. J Am Coll Nutr 35(3):271–283

    CAS  Google Scholar 

  • Ramos CL, de Sousa ES, Ribeiro J, Almeida TM, Santos CCADA, Abegg MA, Schwan RF (2015) Microbiological and chemical characteristics of tarubá, an indigenous beverage produced from solid cassava fermentation. Food Microbiol 49:182–188

    CAS  Google Scholar 

  • Roger T, Léopold TN, Carl M, Funtong M (2015) Nutritional properties and antinutritional factors of corn paste (Kutukutu) fermented by different strains of lactic acid bacteria. Int J Food Sci 2015:502910

    Google Scholar 

  • Sackle SA (2013) Nutritional and sensory analysis of Parkia Biglobosa (Dawadawa) based cookies. J Food Nutr Sci 1(4):43. https://doi.org/10.11648/j.jfns.20130104.13

    CAS  Google Scholar 

  • Sanni AI (1993) The need for process optimization of African fermented foods and beverages. Int J Food Microbiol 18(2):85–95. https://doi.org/10.1016/0168-1605(93)90213-Z

    CAS  Google Scholar 

  • Sanni AI, Asiedu M, Ayernor G (2002) Microflora and chemical composition of momoni, a Ghanaian fermented fish condiment. J Food Compos Anal 15(5):577–583

    CAS  Google Scholar 

  • Shawish RR, Hassan Z, Abd-Elmegid W (2017) Comparative study on determination of histamine using HPLC and ELISA in marine fish and control of excessive histamine in fish fillet by natural oils. Alex J Vet Sci 53(2):91–98

    Google Scholar 

  • Simatende P, Gadaga TH, Nkambule SJ, Siwela M (2015) Methods of preparation of Swazi traditional fermented foods. J Ethnic Food 2(3):119–125

    Google Scholar 

  • Yin LJ, Jiang ST (2001) Pediococcus pentosaceus L and S utilization in fermentation and storage of mackerel sausage. J Food Sci 66(5):742–746

    CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Food Science and Technology, Faculty of Agriculture, Food and Consumer Sciences, University for Development Studies, Tamale, Ghana

    Gustav Komla Mahunu & Newlove Akowuah Afoakwah

  2. Department of Biotechnology, Faculty of Biosciences, University for Development Studies, Tamale, Ghana

    Abdul Rashid Hudu

  3. Department of Food Science and Postharvest Technology, Faculty of Applied Sciences, Cape Coast Technical University, Cape Coast, Ghana

    Maurice Tibiru Apaliya

Authors
  1. Gustav Komla Mahunu
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Newlove Akowuah Afoakwah
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Abdul Rashid Hudu
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Maurice Tibiru Apaliya
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Gustav Komla Mahunu .

Editor information

Editors and Affiliations

  1. Department of Biology, University of Hail, Hail, Saudi Arabia

    Abdel Moneim Elhadi Sulieman

  2. Indigenous Knowledge and Heritage Centre, Ghibaish College of Science & Technology, Ghibaish, Sudan

    Abdalbasit Adam Mariod

Rights and permissions

Reprints and permissions

Copyright information

© 2022 The Author(s), under exclusive license to Springer Nature Switzerland AG

About this chapter

Check for updates. Verify currency and authenticity via CrossMark

Cite this chapter

Mahunu, G.K., Afoakwah, N.A., Hudu, A.R., Apaliya, M.T. (2022). Improvement of Indigenous Fermentation Technologies for Certain Ghanaian Fermented Foods. In: Elhadi Sulieman, A.M., Adam Mariod, A. (eds) African Fermented Food Products- New Trends. Springer, Cham. https://doi.org/10.1007/978-3-030-82902-5_33

Download citation

Publish with us

Policies and ethics

Search

Navigation