CHAPTER ONE

INTRODUCTION

Chemical Changes brought about by enzymes from living microorganisms constitute fermentation. It has been established that there are nutrient rich cross in Nigeria which are fermented and used as food or food condiments (Odunfa and Oyeyiola),1985, (Uzogara), 1990. Fermentation leads to general improvements in the self life, texture, taste, aroma as well as nutritional value (Uzo gara), 1990.

The indigenous fermented foods constitute a group of foods that are produced in homes, villages, ad small cottage industries. They are sold to the rural populace who buy them for food and social ceremonies. The fermented foods are derived from substrates like roots, Legumes, Cereals, oil seeds, nuts milk, palm tree sap etc. (Oguntunde), 1989, (Akobundu and Iwuoha), 1992. Generally, these crops are not used as foods in their unfermented State because some of them are toxic or contain anti-nutrientional factors.

In the distant past there was no verified date on the economic, nutritional, technical and quality control implications of the indigenous fermented foods. Only recently have food technologist, human nutritionist, Microbiologists and other applied scientists carried out multifaceted studies on indigenous fermented foods so that further development could be achieved. These led to application of biotechnology processes in selected indigenous fermented foods but it is strange that the commercial biotechnology sectors has shown limited interest in applying modern biotechnology to the problems of security and poverty in developing countries. The commercial firm would find it hard to recoup their investments (Gabrille, 1999). Despite these advances on indigenous fermented foods, there are a lot of constraints / problems militating against them (indigenous fermented foods) which has hindered the implementation of such findings.