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Fermentation research in Nigeria

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Summary

The development of fermentation research in Nigeria since independence in 1960 is reviewed. The first section deals with microbiological studies on traditional fermented foods and beverages, in relation to attempts aimed at developing starter cultures, processes and preservation methods for the fermented products, namely gari, foo-foo, ogi, pito, dawadawa and palm wine. Some recent advances are high-lighted, for example, the use of local microbial strains, carbohydrate sources, bittering agents and tropical fruits as appropriate, in beer brewing and wine making, and the use of palm wine in vinegar production. The last section reviews diverse attempts in which local microbial strains and local substrates have been applied to research for development of other fermentation products such as microbial biomass, antibiotics, bioinsecticides, biogas, enzymes and chemicals.

Résumé

Le développement de la recherche en fermentation est passée en revue au Nigéria depuis son indépendance en 1960. La première partie détaille les recherches microbiologiques sur les aliments et boissons fermentés, en relation avec les efforts pour développer les levains, les procédés et les méthodes de conservation des produits fermentés notamment le gari, le foo-foo, l'ogi, le pio, le dawadawa et le vin de palme. Des progrès récents ont mis en lumière, par exemple, l'emploi de souches microbiennes, de sources d'hydrates de carbone, d'agents d'amertume et de fruits tropicaux selon le cas, tous locaux, dans la fabrication de la bière et du vin ainsi que l'usage du vin de palme pour la production de vinaigre. La dernière section passe en revue divers efforts qui ont consisté à appliquer des substrats et des souches microbiennes locaux au développement d'autres produits de fermentation comme la biomasse microbienne, des antibiotiques, des bioinsectisides, le biogaz, des, enzymes et des produits chimiques.

Resumen

Se pasa revista al desarrollo de las investigacines sobre fermentación en Nigeria desde la independencia en 1960. La primera parte trata los estudios microbiolǵicos realizados en alimentos y bebidas que tradicionalmente se fermentan, más especificamente: gari, foo-foo, ogi, pito, dawadawa y vino de palma Se ponen de relieve algunos avances como el uso de cepas microbianas, fuentes de carbohidratos, amargos y frutas tropicales locales para la producción de vino y cerveza, y el uso del vino de palma para la producción de vinagre. La última parte revisa los ensayos en los que se han utilizado cepas microbians y sustratos locales para el desarrollo de otros productos fermentados como biomasa microbiana, antibióticos, bioinsecticidas biogás, enzimas y otros productos químicos.

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Author notes

  1. R. N. Okagbue

    Present address: Department of Microbiology, University of Nigeria, Nsukka, Nigereria

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  1. Department of Microbiology, Ahmadu Bello University, Zaria, Nigeria

    R. N. Okagbue

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Okagbue, R.N. Fermentation research in Nigeria. Mircen Journal 4, 169–182 (1988). https://doi.org/10.1007/BF01301945

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  • DOI: https://doi.org/10.1007/BF01301945

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