**5.1 Impact of process techniques on food quality**

*New Advances on Fermentation Processes*

have not yet been fully characterized.

*Feseekh* is a fermented fish product from Egypt. It is popularly served as an appetizer, but in some occasions such as during feasts it may be the main meal. Unlike *lanhouin* and *momoni*, *feseekh* is fermented without drying. The type of fish used for preparing *feseekh* are *Alestes baremoze* (Pebbly fish), and *Hydrocyrus* sp. (Tiger fish) [59]. The quantity of salt added during fermentation may vary from 20 to 30%. *Feseekh* is processed at a temperature of about 18–20°C for about 60 days and the product can be stored up to 3 months. Microorganisms involved in the fermentation

**4. Significance of food fermentation to rural communities and** 

food system and has also led to their being classified as functional foods.

**5. Traditional fermentation techniques**

In some African countries especially Nigeria, fermented foods are valuable in the nutrition of infants and school-age children. In the rural communities, *akamu*, a fermented cereal based product is an important weaning food as well as breakfast meal. Indigenous fermentation technologies help to reduce the problem of food insecurity in the world [27]. In this regard, fermentation increases food availability by providing different types of products in a diversity of flavors, aroma and texture. Food fermentation as an enterprise is particularly useful in the economy and socio-cultural lives of many communities. The nutritional and socio-economic values, health benefits and functional attributes of fermented foods have been widely documented [62–73]. Many of the substrates used for producing fermented foods contain naturally occurring toxins and anti-nutrients and only become edible following detoxification through fermentation. It also increases the bioavailability of key nutrients such as essential amino acids while enriching the sensory quality and functional properties of foods [74, 75].

The techniques of traditional fermentation can be solid-state or submerged culture. In solid state fermentation, the microorganisms grow on solid substrate containing little or no free moisture, but enough to sustain metabolic activity of the organisms. This technique is used in the production of all the alkaline fermented seasoning agents discussed earlier. Submerged fermentation is performed on a liquid substrate or a solid substrate immersed in a solution to form a suspension or slurry. These types of fermentations are seen in most commercial processes such as those employed for the

production of alcoholic beverages and several other high-volume products.

The significance of fermented foods including seasoning agents in human nutrition, particularly among rural populations is now better appreciated. As a result research efforts are being intensified towards better understanding of the processes as well as to achieve commercialization of these foods. Fermented foods including those derived from alkaline fermentation are critical components of the human diets world-wide. Currently, it is estimated that fermentation derived foods, beverages and condiments contributes about a third of the human diets and food supply world-wide [60]. These foods are particularly important in the cultures and food ecology of the developing nations such as Africa where thy have been reported to contribute more than half the calorie, ensuring the food security of millions [61]. In the recent times, the awareness of the nutritional values and health benefits associated with eating fermented products has made them indispensable as part of

*3.3.3 Feseekh*

**economies**

**32**

In the past, fermented foods were important only in the regions or places of manufacture. However, due to increasing demand, urbanization and industrialization, some of the fermented products such as soy sauce, and Japanese natto are becoming globally popular [76]. The challenge though is that the majority of the indigenous fermented foods and condiments are manufactured under conditions devoid of good manufacturing practices (GMPs) and good hygiene practices (GHPs) [22]. Often, hazard analysis and critical control point principles (HACCPs) are not observed during their production and unit operations are not clearly defined. This is inconsistent with modern food practices and may hinder the adoption of such products into the international markets [77]. Obviously, the uncontrolled nature of process techniques of traditional fermentation can have fundamental impact on the quality and safety of products. In the traditional setting, fermentation associated variables such as pH, DO, temperature, inoculum and moisture are not regulated. The variation in the fermentation conditions has frequently affected product quality, resulting in products that are non-uniform in quality between successive batches. Likewise, differences in processing techniques adopted by various processors which depend so much on personal knowledge, experience and expertise of the food handler and processor can also cause variation in product quality. Besides, the equipment used in the processing of traditional alkaline fermented seasonings such as fresh leaves, jute bag, local basket and calabash are substandard and they fall short of standard food hygiene protocol. Product consistency and safety of traditional fermented foods often arise fortuitously, from the physiological pressures imposed by the microbial selection rather than by processor actions.

In any food industry, maintaining proper hygiene in the production environment should be priority [3]. Although traditional fermentations often achieved the desired products, there is need to integrate modern GMPs in the production of these valuable constituents of traditional diets. Another significant challenge in traditional fermentation that can lead to poor and inconsistent product quality is the participation of undesirable microbial strains in the process [78]. Most traditional alkaline fermentations rely on chance inoculation that encourage the participation of several species of microorganisms, including desirable and undesirable strains as against modern industrial technologies that make use of a single or defined selected strains (starter culture) to effect the desired change in the substrate. Although substrate modification and environmental condition may be tailored to favor the growth of the desired organisms, total reliance on process conditions to guarantee product/consumer safety may not always result in desirable outcomes. Besides, the contribution of the transient populations to the final product flavor and quality remain unknown. It is necessary therefore to migrate these traditional processes to modern, biotechnology-based food processing to eliminate process failures, some of which can result in consumer risks. Consumer safety and product quality can be best ensured by strict compliance with GMP.

## **6. Modern approach to food fermentation in Africa**

In recent times, scientific knowledge and modern food processing technologies have found application in food fermentation particularly in Asia and South America. The result is that many traditional kitchen technologies used in the manufacturing of fermented foods in the past are now modified [79]. The same may not be said (to the same degree) of traditional fermentation in Africa, where products

are still mostly produced through kitchen technologies and village art that rely on illiterate processors. However, gradually the technology of alkaline fermented foods and products derived from other fermentations is evolving to a better and more commercial status. Progressively, traditional fermentation processes are being refined and diversified through the application of molecular biology and microbial technology (MT) such as the use of improved raw materials, starter/protective culture, process optimization/ control including the use of modern packaging. This shift from artisanal production to scientific industrial one has generated new areas of study for industrialists and food scientists and new small scale industries. Innovations and recent developments in the production of alkaline fermented foods in Africa and other regions of the world will be approached at four levels namely: Raw material development, the use of starter culture, modified fermentation processes (process optimization), and product presentation (packaging).

#### **6.1 Raw material development**

High quality raw materials should be sourced and tested in order to select the more appropriate variety for use in fermentation. Agricultural procedures that encourage increased production of the improved varieties should be adopted. The use of improved and homogenous substrate for production of fermented foods will go a long way in solving the problem of product variability. The various raw materials (legumes and oil seeds) used for producing alkaline fermented foods are seasonal crops and are not readily available round the year. In order to overcome the current challenges of periodic or non-availability of raw materials, the use of irregularly available raw materials are being replaced wholly or partially with more abundant substrates in the production of various fermented products [3, 19]. In instances, the conventional substrate for production of ogiri an African alkaline fermented seasoning agent is castor oil seed [80]. However, when the main substrate is unavailable, alternative materials such as melon seed and fluted pumpkin seeds are used for the production [81]. Similarly, a related food condiment *owoh* can be produced from African yam bean [82] and cotton seeds [52]. In many cases, such as with oil bean and African mesquite, the seeds for producing fermented seasonings are produced by wild forest trees that are not yet domesticated. The availability of these crops is being threatened by deforestation and urbanization. For sustainability and also to overcome the bottleneck associated with the non-domestication of these crops, Agricultural and forestry management should put in place policies intended to secure the availability of these raw materials in order to ensure longterm supply [3]. This is without prejudice to the biochemical prospect of producing the product using more readily available alternatives by exploiting the versatility of fermenting microorganisms.

#### **6.2 The use of starter culture**

Literature on the use of starter cultures for the production of alkaline fermented foods including seasoning agents abound (**Table 4**). Modern researches on fermented foods have begun to adopt new approaches that focus on understanding the profile and the role of associated microorganisms in alkaline fermentations. Food researchers recognize that metabolic activities of microorganisms involved in a process have considerable impact on quality attributes of the final product such as color, flavor, texture and aroma as well as nutritional quality. Equipped with this knowledge, approaches used for characterizing the microorganisms in fermented foods have evolved to a better status. Many different techniques have been adopted to study the diversity of micro flora of fermented foods and their

**35**

*Current Status of Alkaline Fermented Foods and Seasoning Agents of Africa*

**Microorganism Product References** *Bacillus subtilis* B7 and B15 *Soumbala* [85, 87, 88] *B. subtilis, B. subtilis* kk-2:B10 *Kinema* [134] *B. subtilis* mm-4:B12 *Ugba* [72] *B. subtilis Okpehe* [22] *B. subtilis* 24BP, *B. subtilis* fpdp2 *Soy-dawadawa* [19, 20] *B. subtilis* TISTRO(BIOTEC7123) *Thuo nao* [135]

*Shan yu* [36]

*Som-fug* [136]

Mackerel mince [137]

possible roles. This may be grouped into two: cultural/physiological methods and molecular methods [83]. Molecular techniques are of great importance in studying the microbial profiles, succession and functionality in traditional fermented foods. PCR-based methods and gene sequencing are now used for proper characterization of micro-biota including pathogens in fermented foods. Functional genomics is a useful tool in improving traditional process as this enables comparisons of traits of microorganisms involve in food fermentation and enables selection of organisms

*Bacillus strains and lactic acid bacteria (LAB) suggested as potential starter cultures for production of* 

"Omics" is the acronym that has arisen from the study of functional genomics and comprises transcriptomics, proteomics and metabolomics. The introduction of "Omics" technologies offer better and clearer understanding of microbial populations in food processes and provide good opportunity for process standardization. These have been applied in the study of some traditional fermented foods such as *kimchi* a Korean fermented product. Another novel approach in food fermentation technology is the application of ultrasonic waves in the production of fermented foods [6]. The use of ultrasound has been reported as an important tool for measuring changes in chemical composition during fermentation and to enhance process efficiency and rate of production by improving mass transfer, cell permeability and

Recent developments allow the establishment of starters, resulting in the evolution of kitchen technology to more optimized/controlled fermentation. The microorganisms used as starter cultures in food processing are selected based on food substrate, with the objective of achieving objective and reproducible

In the efforts towards commercialization and upgrading of African alkaline fermented foods to industrial level, different species of microorganism have been studied and screened **Table 3** [15]. Pure cultures of *B. subtilis* var. natto is used in the commercial preparation of Japanese natto [84, 85]. Species of *B. subtilis* have been studied and demonstrated as potential starters for *soumbala* [46–48]. Similarly, strains of *Bacillus* species have been screened and suggested as starters by researchers from Nigeria. These include *B. subtilis* mm: B12, for *ugba* [52] and

with desirable traits as potential starter cultures.

removal of undesirable organisms.

bio-modification.

*DOI: http://dx.doi.org/10.5772/intechopen.87052*

*Lactobacillus plantarum* 120 *L. plantarum* 145 *Pediococcus pentosaceus*

*Lactobacillus plantarum*

*Lactococcus lactis* subsp*. lactis*

*L. plantarum Pediococcus acidilactici P. pentosaceus*

*L. helveticus*

*fermented condiment.*

**Table 4.**

*Current Status of Alkaline Fermented Foods and Seasoning Agents of Africa DOI: http://dx.doi.org/10.5772/intechopen.87052*


#### **Table 4.**

*New Advances on Fermentation Processes*

**6.1 Raw material development**

fermenting microorganisms.

**6.2 The use of starter culture**

are still mostly produced through kitchen technologies and village art that rely on illiterate processors. However, gradually the technology of alkaline fermented foods and products derived from other fermentations is evolving to a better and more commercial status. Progressively, traditional fermentation processes are being refined and diversified through the application of molecular biology and microbial technology (MT) such as the use of improved raw materials, starter/protective culture, process optimization/ control including the use of modern packaging. This shift from artisanal production to scientific industrial one has generated new areas of study for industrialists and food scientists and new small scale industries. Innovations and recent developments in the production of alkaline fermented foods in Africa and other regions of the world will be approached at four levels namely: Raw material development, the use of starter culture, modified fermentation processes (process optimization), and product presentation (packaging).

High quality raw materials should be sourced and tested in order to select the more appropriate variety for use in fermentation. Agricultural procedures that encourage increased production of the improved varieties should be adopted. The use of improved and homogenous substrate for production of fermented foods will go a long way in solving the problem of product variability. The various raw materials (legumes and oil seeds) used for producing alkaline fermented foods are seasonal crops and are not readily available round the year. In order to overcome the current challenges of periodic or non-availability of raw materials, the use of irregularly available raw materials are being replaced wholly or partially with more abundant substrates in the production of various fermented products [3, 19]. In instances, the conventional substrate for production of ogiri an African alkaline fermented seasoning agent is castor oil seed [80]. However, when the main substrate is unavailable, alternative materials such as melon seed and fluted pumpkin seeds are used for the production [81]. Similarly, a related food condiment *owoh* can be produced from African yam bean [82] and cotton seeds [52]. In many cases, such as with oil bean and African mesquite, the seeds for producing fermented seasonings are produced by wild forest trees that are not yet domesticated. The availability of these crops is being threatened by deforestation and urbanization. For sustainability and also to overcome the bottleneck associated with the non-domestication of these crops, Agricultural and forestry management should put in place policies intended to secure the availability of these raw materials in order to ensure longterm supply [3]. This is without prejudice to the biochemical prospect of producing the product using more readily available alternatives by exploiting the versatility of

Literature on the use of starter cultures for the production of alkaline fermented

foods including seasoning agents abound (**Table 4**). Modern researches on fermented foods have begun to adopt new approaches that focus on understanding the profile and the role of associated microorganisms in alkaline fermentations. Food researchers recognize that metabolic activities of microorganisms involved in a process have considerable impact on quality attributes of the final product such as color, flavor, texture and aroma as well as nutritional quality. Equipped with this knowledge, approaches used for characterizing the microorganisms in fermented foods have evolved to a better status. Many different techniques have been adopted to study the diversity of micro flora of fermented foods and their

**34**

*Bacillus strains and lactic acid bacteria (LAB) suggested as potential starter cultures for production of fermented condiment.*

possible roles. This may be grouped into two: cultural/physiological methods and molecular methods [83]. Molecular techniques are of great importance in studying the microbial profiles, succession and functionality in traditional fermented foods. PCR-based methods and gene sequencing are now used for proper characterization of micro-biota including pathogens in fermented foods. Functional genomics is a useful tool in improving traditional process as this enables comparisons of traits of microorganisms involve in food fermentation and enables selection of organisms with desirable traits as potential starter cultures.

"Omics" is the acronym that has arisen from the study of functional genomics and comprises transcriptomics, proteomics and metabolomics. The introduction of "Omics" technologies offer better and clearer understanding of microbial populations in food processes and provide good opportunity for process standardization. These have been applied in the study of some traditional fermented foods such as *kimchi* a Korean fermented product. Another novel approach in food fermentation technology is the application of ultrasonic waves in the production of fermented foods [6]. The use of ultrasound has been reported as an important tool for measuring changes in chemical composition during fermentation and to enhance process efficiency and rate of production by improving mass transfer, cell permeability and removal of undesirable organisms.

Recent developments allow the establishment of starters, resulting in the evolution of kitchen technology to more optimized/controlled fermentation. The microorganisms used as starter cultures in food processing are selected based on food substrate, with the objective of achieving objective and reproducible bio-modification.

In the efforts towards commercialization and upgrading of African alkaline fermented foods to industrial level, different species of microorganism have been studied and screened **Table 3** [15]. Pure cultures of *B. subtilis* var. natto is used in the commercial preparation of Japanese natto [84, 85]. Species of *B. subtilis* have been studied and demonstrated as potential starters for *soumbala* [46–48]. Similarly, strains of *Bacillus* species have been screened and suggested as starters by researchers from Nigeria. These include *B. subtilis* mm: B12, for *ugba* [52] and

*B. subtilis* for *okpehe* [54]. The use of *B. subtilis* fpdp2, *B. subtilis* 24BP2 for soy dawadawa production has been demonstrated [19, 20], while strains of *B. subtilis* KK-2:B10 and *B. subtilis* GK have been used as starter cultures for *kinema* production and a starter for thua-nao (*B. subtilis* TISTRO (BIOTECHC7123)) has been reported [86, 87].

Besides, other bacteria such as lactic acid bacteria (LAB) have also been used as starter cultures for fermented foods including fermented fish [88–91]. A combination of *Lactobacillus plantarum, Pediococcus acidilactici*, and *P. pentosaceus* was used as starter for the production of som-fug, a Thai fermented fish product [89]. Suan yu, a fermented fish product from China has been produced using defined strains of *L. plantarum* 120, *L. plantarum* 145, and *P. pentosaceus* 220 as mixed starter cultures, and this resulted in reduction of the fermentation time and enhanced quality [92]. Likewise, combined cultures of *L. plantarum, Lactococcus lactis* subsp. *lactis* and *L. helveticus* have been used for the production of fermented mackerel mince [93]. Lactic acid bacteria have been used as starter cultures to initiate the fermentation of cassava for garri production [94]. Sanni and coworkers [95] used antimicrobial producing strains of LAB to control spoilage organisms during production of *ogi*. Mixed cultures of LAB and yeast were also used as starter culture for 'gowe' production [96, 97].

Apart from bacteria, fungal starter cultures have been applied in the production of fermented foods. A combination of *Aspergillus* and *Actinomucor* has been used to produce *surimi*, fish-based fermented product [98, 99]. Similarly fermentation of silver cap fish using fungal starter cultures has been reported [100]. The nutritional benefits and organoleptic properties of four commercially available mold starters in fermented fish paste have been documented [101]. Despite successful applications and demonstrated beneficial roles of various starter cultures in food fermentations, their use in commercial traditional food productions is still limited and a subject of controversy. However, the prospect for commercializing the production of starter cultures for use in production of traditional foods and seasoning agents look promising.

#### **6.3 Modified fermentation process (process optimization and control)**

The uncontrolled nature of traditional fermentations is a major hindrance to the scaling up of indigenous food fermentations [76]. Optimization may only be possible when the roles of process variables such as duration of fermentation pH, temperature, inoculum-substrate ratio, DO and mass transfer and pretreatment are understood and controlled [16, 22, 35, 42]. An improved method of producing an African fermented condiment (Dawadawa) from locust beans has been reported to reduce fermentation time and cost of energy [42]. Also, in Burkina-Faso, a novel de-hulling machine introduced in the production of *soumbala* resulted in decrease in the boiling and de-hulling time by 75%, corresponding to an appreciable saving in energy cost and time [102].

In Uganda, pasteurization and refrigeration were used to increase the shelf life and safety of *obushera* a fermented cereal-based beverage [103]. Mechanization and modernization of the various labor intense unit operations in traditional fermented foods can result in significant improvement in the processes and increase the economics of production of these important food products besides enhancing reproducibility of process. Equipment used in traditional process remain rudimentary and process modernization and improvement based on those can constitute a great challenge as these may be difficult to replicate. The development of bioreactors will enhance performance and improve productivity. Research on-going in our laboratory is working towards developing a solid-state bioreactor for use in a trial scale-up of *okpeye* process and other related seasoning agents. Although many African alkaline fermented foods are still manufactured by the traditional family art, the

**37**

*Current Status of Alkaline Fermented Foods and Seasoning Agents of Africa*

States where about over 16 companies are involved in production [12].

Packaging is an integral part of GMPs in foods. It provides environmental condition for storage, handling and long shelf life of product. It also minimizes post-process contamination and protects against microbial spoilage including undesirable change in sensory properties as well as consumer abuse. The shelf life of processed foods can be extended by aseptic and adequate packaging. Inadequate packaging and poor presentation of product are among the challenges mitigating the global development and consumer appeal of fermented products in Africa and other developing regions [105]. Unlike modern food industries that use attractive and esthetic packaging that increases consumer appeal, all sorts of wrapping materials are used for packaging traditional fermented products in Africa [3]. On account of this, indigenous fermented foods are often considered as food for the poor [105]. The adoption of modern esthetic packaging and adequate presentation are crucial steps to overcome the challenges of kitchen technology and also for commercialization and industrialization of fermented foods and condiments. These will help to minimize the problems of post process contamination and increase consumer confidence.

The application of these basic food-control strategies in the production of fermented

foods will move these products beyond the local markets. Besides the challenges of unattractive packaging, some local fermented products such as dawadawa and okpeye are not packaged at all. These are displayed at points of sale often in open non-sterile bowls and local baskets which may lead to post-production contamination [3].

Although, the economic and food security importance of African fermented foods and seasonings remain outstanding, their continued availability in the near future in a rapidly urbanized and global setting cannot be guaranteed on the basis of the present household technologies and practices. Today, with surge in the demand for "natural" foods, there is resurgence in demand across board for traditional foods which have also somehow become synonymous with the natural foods. The surge in demand for these traditional fermented products is not matched by supply and the trend can only get worse on the basis of kitchen technologies and traditional raw materials supply. Therefore, if we are to continue to enjoy these valuable components of our cultural diets, there has to be a way to manufacture those using sustainable modern technologies and GMPs. It is a challenge to industrialists, food scientists and researchers to ensure that knowledge generated through research are used to bring new ideas and innovations in the area of food fermentation and value chain. It has been observed that much of the research findings from scientists, particularly in the developing countries, end up in the journals and never make it to the market. There is an urgent need to address and bridge this research-to-market gap. It hoped that through research innovations, many fermented foods can be developed on the basis

manufacture of some such as *dawadawa*, and *soumbala* have been improved and elevated to pilot status [43]. More recently, due to increasing demand and awareness about natural healthy diets, some traditional alkaline fermented foods have evolved from their place of manufacture onto trans-border food markets [76, 104]. Of particular interest are two Asian fermented foods kimchi (fermented vegetable product) from Korea and natto (fermented soy bean product) from Japan which have penetrated markets beyond Asia [15, 76]. The production and marketing of tempe, an Asian fermented product has crossed borders and extended to the United

*DOI: http://dx.doi.org/10.5772/intechopen.87052*

**6.4 Product presentation (packaging)**

**7. Conclusion and the way forward**

*Current Status of Alkaline Fermented Foods and Seasoning Agents of Africa DOI: http://dx.doi.org/10.5772/intechopen.87052*

manufacture of some such as *dawadawa*, and *soumbala* have been improved and elevated to pilot status [43]. More recently, due to increasing demand and awareness about natural healthy diets, some traditional alkaline fermented foods have evolved from their place of manufacture onto trans-border food markets [76, 104]. Of particular interest are two Asian fermented foods kimchi (fermented vegetable product) from Korea and natto (fermented soy bean product) from Japan which have penetrated markets beyond Asia [15, 76]. The production and marketing of tempe, an Asian fermented product has crossed borders and extended to the United States where about over 16 companies are involved in production [12].

#### **6.4 Product presentation (packaging)**

*New Advances on Fermentation Processes*

reported [86, 87].

*B. subtilis* for *okpehe* [54]. The use of *B. subtilis* fpdp2, *B. subtilis* 24BP2 for soy dawadawa production has been demonstrated [19, 20], while strains of *B. subtilis* KK-2:B10 and *B. subtilis* GK have been used as starter cultures for *kinema* production and a starter for thua-nao (*B. subtilis* TISTRO (BIOTECHC7123)) has been

**6.3 Modified fermentation process (process optimization and control)**

The uncontrolled nature of traditional fermentations is a major hindrance to the scaling up of indigenous food fermentations [76]. Optimization may only be possible when the roles of process variables such as duration of fermentation pH, temperature, inoculum-substrate ratio, DO and mass transfer and pretreatment are understood and controlled [16, 22, 35, 42]. An improved method of producing an African fermented condiment (Dawadawa) from locust beans has been reported to reduce fermentation time and cost of energy [42]. Also, in Burkina-Faso, a novel de-hulling machine introduced in the production of *soumbala* resulted in decrease in the boiling and de-hulling time by 75%, corresponding to an appreciable saving

In Uganda, pasteurization and refrigeration were used to increase the shelf life and safety of *obushera* a fermented cereal-based beverage [103]. Mechanization and modernization of the various labor intense unit operations in traditional fermented foods can result in significant improvement in the processes and increase the economics of production of these important food products besides enhancing reproducibility of process. Equipment used in traditional process remain rudimentary and process modernization and improvement based on those can constitute a great challenge as these may be difficult to replicate. The development of bioreactors will enhance performance and improve productivity. Research on-going in our laboratory is working towards developing a solid-state bioreactor for use in a trial scale-up of *okpeye* process and other related seasoning agents. Although many African alkaline fermented foods are still manufactured by the traditional family art, the

Besides, other bacteria such as lactic acid bacteria (LAB) have also been used as starter cultures for fermented foods including fermented fish [88–91]. A combination of *Lactobacillus plantarum, Pediococcus acidilactici*, and *P. pentosaceus* was used as starter for the production of som-fug, a Thai fermented fish product [89]. Suan yu, a fermented fish product from China has been produced using defined strains of *L. plantarum* 120, *L. plantarum* 145, and *P. pentosaceus* 220 as mixed starter cultures, and this resulted in reduction of the fermentation time and enhanced quality [92]. Likewise, combined cultures of *L. plantarum, Lactococcus lactis* subsp. *lactis* and *L. helveticus* have been used for the production of fermented mackerel mince [93]. Lactic acid bacteria have been used as starter cultures to initiate the fermentation of cassava for garri production [94]. Sanni and coworkers [95] used antimicrobial producing strains of LAB to control spoilage organisms during production of *ogi*. Mixed cultures of LAB and yeast were also used as starter culture for 'gowe' production [96, 97]. Apart from bacteria, fungal starter cultures have been applied in the production of fermented foods. A combination of *Aspergillus* and *Actinomucor* has been used to produce *surimi*, fish-based fermented product [98, 99]. Similarly fermentation of silver cap fish using fungal starter cultures has been reported [100]. The nutritional benefits and organoleptic properties of four commercially available mold starters in fermented fish paste have been documented [101]. Despite successful applications and demonstrated beneficial roles of various starter cultures in food fermentations, their use in commercial traditional food productions is still limited and a subject of controversy. However, the prospect for commercializing the production of starter cultures for use in production of traditional foods and seasoning agents look promising.

**36**

in energy cost and time [102].

Packaging is an integral part of GMPs in foods. It provides environmental condition for storage, handling and long shelf life of product. It also minimizes post-process contamination and protects against microbial spoilage including undesirable change in sensory properties as well as consumer abuse. The shelf life of processed foods can be extended by aseptic and adequate packaging. Inadequate packaging and poor presentation of product are among the challenges mitigating the global development and consumer appeal of fermented products in Africa and other developing regions [105]. Unlike modern food industries that use attractive and esthetic packaging that increases consumer appeal, all sorts of wrapping materials are used for packaging traditional fermented products in Africa [3]. On account of this, indigenous fermented foods are often considered as food for the poor [105]. The adoption of modern esthetic packaging and adequate presentation are crucial steps to overcome the challenges of kitchen technology and also for commercialization and industrialization of fermented foods and condiments. These will help to minimize the problems of post process contamination and increase consumer confidence.

The application of these basic food-control strategies in the production of fermented foods will move these products beyond the local markets. Besides the challenges of unattractive packaging, some local fermented products such as dawadawa and okpeye are not packaged at all. These are displayed at points of sale often in open non-sterile bowls and local baskets which may lead to post-production contamination [3].

## **7. Conclusion and the way forward**

Although, the economic and food security importance of African fermented foods and seasonings remain outstanding, their continued availability in the near future in a rapidly urbanized and global setting cannot be guaranteed on the basis of the present household technologies and practices. Today, with surge in the demand for "natural" foods, there is resurgence in demand across board for traditional foods which have also somehow become synonymous with the natural foods. The surge in demand for these traditional fermented products is not matched by supply and the trend can only get worse on the basis of kitchen technologies and traditional raw materials supply. Therefore, if we are to continue to enjoy these valuable components of our cultural diets, there has to be a way to manufacture those using sustainable modern technologies and GMPs. It is a challenge to industrialists, food scientists and researchers to ensure that knowledge generated through research are used to bring new ideas and innovations in the area of food fermentation and value chain. It has been observed that much of the research findings from scientists, particularly in the developing countries, end up in the journals and never make it to the market. There is an urgent need to address and bridge this research-to-market gap. It hoped that through research innovations, many fermented foods can be developed on the basis

#### **Figure 11.**

*Schematic presentation of prospects of biotechnology in commercialization and industrialization of fermentation process.*

of good manufacturing practices (GMPs) to be able to achieve sustainable commercial marketability in the coming years. Currently, the disposition to understand traditional fermentation processes and their applications for industrialization is gaining ground in Africa and other developing regions. It is essential to recognize the critical role of microbial technology and significance of molecular biology-based applications in food processing in order to ensure quality and safety.

Recent understanding in the methods of processing fermented foods through application of scientific information has helped to improve quality of traditional foods in many ways. Microbial technology has played a key role in this aspect, being helpful for production of functional foods, bio-preservation and sensory improvement of fermented foods. With the application of sophisticated technologies including genomics and proteomics, commercialization and industrialization of fermented foods look promising. **Figure 11** illustrates prospects of biotechnology in commercialization and industrialization of fermentation process. Future research will have to look at the use of improved raw materials as fermentation substrates, development and use of standard inoculums (starter cultures), and application of process control and defined unit operation, use of GMP and HACCP protocols by food processors, and use of adequate and esthetic packaging materials. These will eliminate challenges associated with food safety, achieve uniformity and reproducibility in products, enhance consumer confidence and increase product marketability across borders. A major breakthrough in the years ahead will target the evolution of viable small and medium fermentation enterprises around traditional alkaline fermented foods and other related products in Africa and other parts of the world.

**39**

**Author details**

Jerry O. Ugwuanyi\* and Augustina N. Okpara

provided the original work is properly cited.

Department of Microbiology, University of Nigeria, Nsukka, Nigeria

© 2019 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/ by/3.0), which permits unrestricted use, distribution, and reproduction in any medium,

\*Address all correspondence to: jerry.ugwuanyi@unn.edu.ng

*Current Status of Alkaline Fermented Foods and Seasoning Agents of Africa*

*DOI: http://dx.doi.org/10.5772/intechopen.87052*

*Current Status of Alkaline Fermented Foods and Seasoning Agents of Africa DOI: http://dx.doi.org/10.5772/intechopen.87052*

*New Advances on Fermentation Processes*

of good manufacturing practices (GMPs) to be able to achieve sustainable commercial marketability in the coming years. Currently, the disposition to understand traditional fermentation processes and their applications for industrialization is gaining ground in Africa and other developing regions. It is essential to recognize the critical role of microbial technology and significance of molecular biology-based

*Schematic presentation of prospects of biotechnology in commercialization and industrialization of* 

Recent understanding in the methods of processing fermented foods through application of scientific information has helped to improve quality of traditional foods in many ways. Microbial technology has played a key role in this aspect, being helpful for production of functional foods, bio-preservation and sensory improvement of fermented foods. With the application of sophisticated technologies including genomics and proteomics, commercialization and industrialization of fermented foods look promising. **Figure 11** illustrates prospects of biotechnology in commercialization and industrialization of fermentation process. Future research will have to look at the use of improved raw materials as fermentation substrates, development and use of standard inoculums (starter cultures), and application of process control and defined unit operation, use of GMP and HACCP protocols by food processors, and use of adequate and esthetic packaging materials. These will eliminate challenges associated with food safety, achieve uniformity and reproducibility in products, enhance consumer confidence and increase product marketability across borders. A major breakthrough in the years ahead will target the evolution of viable small and medium fermentation enterprises around traditional alkaline fermented foods and other related products in

applications in food processing in order to ensure quality and safety.

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**Figure 11.**

*fermentation process.*

Africa and other parts of the world.
