%0 Journal Article
%T Biotechnology of Okpeye: A Nigerian Traditional Fermented Food Condiment
%A Uchenna K. Akpi
%A Nurul Aqilah Mohd Zaini
%A Chukwudi Innocent Nnamchi
%A Jerry Obetta Ugwuanyi
%A Wan Abd Al Qadr Imad Wan-Mohtar
%A Wan Syaidatul Aqma Wan Mohd Noor
%J Advances in Microbiology
%P 373-385
%@ 2165-3410
%D 2023
%I Scientific Research Publishing
%R 10.4236/aim.2023.138024
%X Most legumes and oil bean seeds used in condiment manufacture in Africa are inedible by nature. They contain antinutritional elements such indigestible oligosaccharides and phytate. Fermentation affects desired alterations by lowering anti-nutritional components and enhancing digestibility. <i>Okpeye</i> is a traditional West African seasoning prepared from <i>Prosopis africana</i> seed solid substrate fermentation. Many homes consider it as a family business because the preparation follows a passed-down habit from previous generations as an inexpensive source of plant protein. However, natural nature of the fermentation process raises concerns about the consistency, quality, and safety of the finished product. Because the seasoning is created on a small scale with less sophisticated equipment and manufacturing procedures, there are concerns about microbial safety. Thus, fermentation process and the range of microbial composition involved in <i>Prosopis africana</i> okpeye production were evaluated in this review. Potential spoilage agents, as well as biochemical and nutritional changes occurring during production of okpeye are gaining interest among researcher. This review highlights information that can help in developing starter cultures in a controlled fermentation process that ensures quality, longer shelf life, and microbiological safety.
%K &lt
%K i&gt
%K Okpeye&lt
%K /i&gt
%K &lt
%K i&gt
%K Prosopis africana&lt
%K /i&gt
%K Fermentation
%K Legumes
%K Condiment
%U http://www.scirp.org/journal/PaperInformation.aspx?PaperID=126832