Abstract
Fermentation contributes significantly to food technological processes in developing countries such as Nigeria. Fermentation extends the shelf life, adds a variety of flavours, and enhances the nutritional value of processed foods. The traditional fermented foods in Nigeria are derived from the following agricultural commodity groupings: roots and tubers(gari, lafun, and fufu), cereals (ogi), legumes (dawadawa and iru), milk (local cheeses), and beverages (palm wine and pito). Despite extensive research on isolating and characterizing the wide range of micro-organisms involved in the fermentation of these foods, the techniques employed in the cottage industries of Nigeria remain traditional. Simple and non-sterile materials are used, and there is great reliance on the use of natural inocula under uncontrolled fermentation conditions. Other features of this system include contamination, varied sensory characteristics, unattractive packaging and presentation, and short shelf life of the products. It is imperative that modern biotechnological techniques be integrated into the traditional processing procedures to upgrade their efficiency and productivity. The production and use of starter cultures and the maintenance of optimum conditions for microbial activity will enhance the qualities of fermented foods produced in the cottage industries of Nigeria. This paper reviews the processing procedures of indigenous fermented Nigerian foods and presents information on the enhancement of the iron content of some of these foods.