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Plant Foods for Human Nutrition

, Volume 58, Issue 3, pp 1–16 | Cite as

Relevance of fermented food products in southwest Nigeria

  • B.I. Aderiye
  • S.A. Laleye
Article

Abstract

The relevance of fermented foods to the socioeconomic development of some Nigerians since the introduction of the structural adjustment program was investigated. Standard questionnaires were administered to 260 randomly selected public servants in Akure, Nigeria. Forty-two and three-tenths percent of respondents spent less than $25 monthly on fermented foods. Gari and ogi were the most frequently consumed fermented foods. The packaging materials used for these foods include banana leaves, cellophane bags and hessian (coarsely woven fabric) sacks. All the foods were reported to be affected by one or more species of microorganisms. Less than 10.4% of respondents observed frequent minor discomfort within 6 h of consumption of some of these fermented foods. Fufu as well as gari and ogi have been used as alternative preventive methods or treatments for diarrhea or dysentery and common stomach upset before individuals seek professional medical attention. The importance of these foods to the living standards of the respondents is discussed.

Consumption Fermented foods Food safety Living standard Nigeria Spoilage 

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Copyright information

© Kluwer Academic Publishers 2003

Authors and Affiliations

  • B.I. Aderiye
    • 1
  • S.A. Laleye
    • 1
    • 2
  1. 1.Department of MicrobiologyUniversity of Ado-EkitiAdo-EkitiNigeria
  2. 2.Department of MicrobiologyOndo State UniversityAkokoNigeria

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