18/11/2018
Fermentation is among the oldest methods of food preservation. The benefits of fermentation includes detoxification eg harmful cyanide in garri is reduced, preservation by the production of organic acids that destroy spoilage micro organisms eg ‘akpu', food safety, the organic acids also reduce the disease causing microbes. Fermentation also softens the food and improves nutritional quality . The fermentation process takes days to be accomplished. In our country today the 'make- money-quick' syndrome has caused that selfish people shorten the fermentation period by adding unwholesome ingredients. Ukpaka is softened by potash, Lemon juice added to garri to be sour etc. These sharp practices compromise food safety and health Buy your local fermented products like ukpaka, ogiri, okpeye and other local foods at nsukkamart.com. Your reliable friend at home. Call 07037513100, 07067000757, 07084403723 (WhatsApp only)
Dr Ifeyinwa Asogwa PhD food science and technology.
References
• Asogwa et al 2017. Journal of food security 5(3), 75-87
• FAO 2003. Handling and preservation of fruits and vegetables by combined methods for rural areas.
• Motarjemi, Y 2002. Int. Journal of food microbiology 75(3), 213-229
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