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CHAPTER ONE
1.0 INTRODUCTION
The deliberate fermentation of foods by men predates written history and is possibly the oldest method of preserving perishable foods. Evidence suggests that fermented foods were consumed 7,000 years ago in Babylon (Battock and Aza Ali, 1998). Scientist speculates that our ancestors possibly discovered fermentation by accident and continued to use the process out of preference or necessary. Preserving by fermentation not only made foods available for future use, but more digestible and flavorful. The nutritional value produced by fermenting is another benefit of fermenting.
Fermented foods are generally produced using plant or animal ingredient in combination with fungi or bacteria which are either sourced from the environment, or carefully kept in cultures maintained by humans. Just as living organisms cover the surface of the earth, fermentation microbes cover the surface of the organisms. Wild yeasts are found living on grapes (chamberlain et al, 1997), and bacteria line the human digestive tract.
Fermented foods, whether from plant or animal origin are in tricate part of the diet of people in all parts of the world. Fermented food plays a very important role in the socioeconomic of developing countries. Each nation has its own types of fermented food, representing the staple diet and the raw ingredients available in that particular place. It makes major contributions to the protein requirements of the rural population. The preparation of many indigenous or “traditional” fermented foods and beverages remains a household art today.
Locally fermented food is a form of food processing where microbes, for example, lactic acid bacteria (LAB) are utilized for food production via the process known as fermentation in food processing is the conversion of carbohydrates to alcohol and carbon dioxide or organic acids using yeast and or bacteria, under anaerobic conditions (William and Dennis, Zoll; Wikipedia, 2012). Fermentation is one of the classic methods to preserve foods. Lactic acid bacteria (LAB) and yeasts are responsible for most of these fermentations (Adenike et al; 2007; Adeleke et al, 2010). The weight of the micro-organisms in food is usually small, but their influence on the nature of the food, especially in terms of flavor, and other organoleptic properties is profound (Okafor,2009).
Nigeria has a variety of people and culture that it is difficult to pick one national dish. Each one has its own regional favorite food that depends on customs, tradition and religion (Abeld et al, 2009; Adebayo et al, 2010). The fermentation processes for flese food, constitute a vital body of indigenous knowledge used for food preservation, acquired by observations and experience, and passed on from generation to generation (Aworh, 2008; Chelule et al, 2010). Lactic acid bacteria (LAB) isolated from these foods displayed probiotic properties such as hypolipidemic, hepatoproctective and antibacterial and had been found to be effective in treating gastroenteritis in man and animals (Aderiye et al, 2007). The fermentation techniques are often a small scale and household basis, characterized by the use of simple non-sterile equipment, chance or natural inoculums, unregulated conditions, sensory fluctuation, for durability and unattractive packing of the processed products resulting in food of unpredictable quality (Olanrewaju et al, 2009). Win increasing industrialization and urbanization, efforts are presently geared towards the development of large scale factory production facilities for these foods where the quality of the finished product will be assured (Agarry et al). This review article focuses on the various changes of fermented food products in Nigeria and their significance to national economy.
1.1 DEFINITION OF FERMENTATION
Fermentation is a metabolic process that converts sugar to acids, gases and/or alcohol. It occurs in yeast and bacteria, but also in oxygen starved muscle cells, as in the case of lactic acid fermentation. Fermentation is also used more broadly to refer to the bulk growth of microorganisms on a growth medium. French microbiologist locus Pasteur is often remembered for his insights into fermentation and its microbial causes. The science of fermentation is known as zymology.
Fermentation takes place in the absence of oxygen (when the electron transport chain is unusable) and becomes the cell’s primary means of ATP (energy) production. It turns NADH and pyruvate produced in the glycolysis step into NAD and various small molecules depending on the type of fermentation (see examples below). In the presence of 02, NADH and pyruvate are used to generate ATP in respiration. This is called oxidative phosphorylation, and it generates much more ATP than glycolysis alone. For that reason, cells generally benefit from avoiding fermentation when oxygen is available. Example; Exceptions include obligate anacrobes, which cannot tolerate oxygen.
The first step, glycolysis, is common to all fermentation pathways.
 COH2O6+2NAD++2ADP+2P1 2CH3COCOO-+ 2NADH +2ATP+2H20+2H+
Pynivate is CH3COCOO- P1 is phosphate, two ADP molecules and two P1 are converted to two ATP and two water molecules via substrate level phosphorylation, two molecules of NAD + are also reduced to NADH. In oxidative phosphorylation the energy for ATP formation is derived from of bacteria, the plasma membrane) via the electron transport chain. Glycolysis has substrate level phosphorylation (ATP generated directly at the point of reaction).
Fermentation has been useful by humans for the production of food and beverages since the Neolithic age. For example, fermentation is employed for preservation in a process that produces lactic acid as found in such four foods as picked cucumbers,, kimchi and yogurt (see fermentation in food processing as well as for producing alcoholic beverages such as wine (see fermentation in wine making) and beer. Fermentation can even occur within the stomachs of animals, such as humans. Auto-brewery syndrome is a rare medical condition where the stomach contains brewers yeast that break down starches into ethanol; which enters the blood steam.
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