Nigeria is the largest food market in Africa according to the World Trade Organization (WTO). In the manufacturing sector, the food and beverage industries account for about 22.5 per cent of the sector’s contribution, generating more than 1.5 million jobs. However, greater output is achievable as the potential of the food and beverage sector is still underutilized. There are opportunities in the indigenous beverage market in Nigeria yet to be tapped into by the beverage industry.
Beverages are a significant aspect of culture and lifestyle whose origin can be traced to particular groups or communities where they are mostly produced and consumed. Like snacks, foreign beverages and their brands have dominated the Nigerian beverage market. Beverage is a commonly used term for both alcoholic and non-alcoholic drinks. While non-alcoholic beverages include fruit juices, teas, coffees, sweetened carbonated and non-carbonated drinks, the alcoholic types are spirits, beers and wines.
Indigenous beverages are often made from plants or cereals and as a result, they contain health promoting agents. Although the Nigerian beverage industries, especially the alcoholic drinks section, are very creative in the production of spirit drinks and bitters - bitter tasting alcoholic drinks enriched with plant extracts - not much can be said about the indigeneity of our non-alcoholic drinks. Most of our indigenous drinks which have been in existence for many decades are still not industrially produced for consumption.
Indigenous non-alcoholic drinks in Nigeria include zobo (made from hibiscus plant), kunu (made from maize or millet or sorghum), fura de nunu (made from millet and cow milk), adoyo (made from pineapple juice and fermented maize water), fresh palm wine (tapped from palm trees), among others, while the alcoholic types include fermented palm wine, burukutu (brewed from guinea corn and millet) and pito (made from fermented guinea corn or millet or sorghum) drink. The main ingredients in these drinks are readily and widely available in the country, which should give them a comparative advantage over foreign drinks if commercialized for industrial scale production by beverage industries.
Let's delve deeper into some of these traditional Nigerian drinks, exploring their ingredients, benefits, and potential for wider consumption.
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Zobo: A Hibiscus-Based Delight
Zobo, for example, is a very popular drink in Nigeria and in many parts of the world. Hibiscus, from which it is made, is a drought-tolerant plant mostly grown in the Northern part of Nigeria. Bauchi, Borno, Gombe, Jigawa, Kano and Katsina are the major producing states. This high-value plant is also used in the production of animal feed locally. It has a high export potential with a total of 1,114 metric tonnes of hibiscus flower exported to Mexico in the first half of 2021 as reported by the Nigeria Agricultural Quarantine Services. Belgium, Germany, the United States of America, and the Netherlands are other destinations for Nigerian hibiscus export. According to the Association of Hibiscus Flower Exporters of Nigeria, the Nigerian hibiscus industry is worth over $100 million.
The hibiscus flower is rich in polyphenols (health-friendly compounds found in plants) mainly anthocyanins with strong antioxidant activities. It also contains protein, carbohydrate, vitamins, calcium, iron and some other minerals. Packaging and branding zobo drink or mixing it with other fruits in cans and plastic bottles can make this refreshing drink, which is a better alternative to carbonated drinks, readily available for local consumers who have enjoyed home-made zobo drinks for decades. Zobo is also a health friendly alternative due to its numerous published medicinal benefits as promising agent in the treatment of risk factors linked to cardiovascular diseases such as high blood pressure, high blood glucose, high blood lipids (hyperlipidemia) - high level of low-density lipoprotein cholesterol, etc., which increase the risk of heart attack, heart failure, stroke and other complications.
Kunu: A Cereal-Based Staple
Kunu is also a widely accepted non-alcoholic beverage in every region of the country although mostly consumed in different forms in the northern region. Despite the high demand for bottled kunu in Nigeria, the drink is commonly sold in unbranded bottles by informal businesses. Producing kunu drinks industrially or a blend of kunu powder that could be readily steeped in water as an instant drink would attract high patronage in local and international communities. Such products will eliminate the many hours or days required to make the beverage in-house and as well eliminate the stress of milling the grains, soaking, de-chaffing, sieving and all other processes involved in kunu production by individuals and households (mostly women). More local industries should engage in the production of indigenous drinks to penetrate new markets and sustain existing ones.
In terms of nutrition, millet used in the kunu production has some minerals and vitamins in addition to its carbohydrate content. Fortifying the drink by introducing other nutrient dense crops or fruits can greatly improve its health benefits. Adebayo A. Badejo and his team of researchers in the Department of Food Science and Technology at the Federal University of Technology, Akure, Ondo State, Nigeria, recently published their study, entitled, “Enhancing the antioxidant capacity and acceptability of kunu beverage from gluten-free pearl millet (Pennisetum glaucum) through fortification with tiger nut sedge (Cyperus esculentus) and coconut (Cocos nucifera) extracts”. As published by the Journal of Food Measurement and Characterisation, the fortified kunu could serve as a healthy replacement for the widely sold sugary carbonated drinks. The fortified kunu had significantly higher vitamin content, soluble fiber, phenolics, flavonoids, and antioxidant activities without affecting the taste, colour, viscosity and general acceptability of the beverage.
Fura de Nunu: Millet and Milk Fusion
Fura or doonu is a type of food originating from West Africa's Sahel region and that is popular among the Zarma-Songhai, Fulani and Hausa peoples of the Sahel. It is a millet dough ball, with "fura" meaning millet ball. It is also eaten in Niger and Ghana. The millet is ground into a powdered form, rolled and molded into balls, then mashed and mixed with Nono - a fermented milk. The combination of fura and nono is known as Fura Da Nono, a locally made drink that contains carbohydrate and fiber. The fura food and the fura da nono drink are popular in Northern Nigeria.
Read also: Refreshing Fura Da Nunu
Fura da nono is a popular African cold gruel produced and consumed mostly in the northern part of Nigeria. The meaning of Fura da nunu in English is simply milk and millet gruel. Fura da Nono is a very healthy and satisfying food. Nono (or Nunu) is a local yogurt with thick lumps produced from the fermentation of cow milk. The art of nono production is one of the many unique traditions the Fulanis have preserved for centuries.
A recent study by Yusuf and Obaghwarhievwo (2021) confirmed that fura da nono drink has nutritional and medicinal value. This is not surprising that India has taken the campaign of millet consumption to a different level.
For instance, fura is antioxidant Loaded. This is supported by six studies (Devi et al. 2016; Kumari et al. 2017; Pizino et al. 2017; Xiang et al. 2019; Chandrasekara and Shahidi, 2010) that confirmed that millet is loaded with phenolic compounds, specifically ferulic acid and catechins. They work as antioxidants to guard the body against harmful oxidative stress.
Fura also controls blood sugar levels, two studies(Devi et al. 2016; Kam et al.2016) found that millet is loaded with fiber and non-starchy polysaccharides, two types of undigestible carbs that are likely to control blood sugar levels. Another newsworthy is that two studies for instance (Dias-Martins et al. 2018; Narayanan et al. 2016) found that millet is capable of controlling blood sugar due to its low glycemic index (GI), which means that when you eat a millet diet, there is no worry of blood sugar rising. Hence, diabetics can eat a millet- diet once the other combined ingredients are diabetics friendly.
Fura Lowers cholesterol, Devi et al.(2016) study found that millet is loaded with soluble fiber, and this in turn produces a sticky material in the gut. This helps bind fats and lowered cholesterol levels.
Read also: Nigerian Fura Da Nono
Fura is gluten-free diet, three studies( Dias-Martins et al. 2018; Devi et al. 2014; Niro et al. 2019)confirmed that millet is a gluten-free grain, hence, it is a good option for those with celiac disease or those following a gluten-free diet.
Science has demonstrated the numerous health benefits when we eat fura, a millet-based diet. Their study found dehulled(50.0) and heat treated(41.7) barnyard millet beneficial for type-II diabetics. It’s also an alkaline food, which means that it can digest easily, a good option for those with sensitive stomachs.
Fura also has many nutrients as confirmed by the US Department of Agriculture, one cup (174 grams) of cooked millet packs has the following :
- Calories: 207
- Carbs: 41 grams
- Fiber: 2.2 grams
- Protein: 6 grams
- Fat: 1.7 grams
- Phosphorus: 25% of the Daily Value (DV)
- Magnesium: 19% of the DV
- Folate: 8% of the DV
- Iron: 6% of the DV
Also, three studies (Singh, 2,016; Dias-Martins et al.2018; Wu, 2009) found that fura gives more essential amino acids as compared to other cereals and they are the building blocks of protein.
Another interesting thing is that fura can take the bragging right as cereal with abundant calcium content giving the body 13% of the daily value per 1 cooked cup (100 grams)( Singh, 2016; Devi et al. 2014; Shobana et al. 2013). As you are aware, the human body needs calcium for good bone health, blood vessel and muscular contractions, and proper nerve function.
The Role of Fermentation and Probiotics
Like yoghurts, many Nigerian indigenous fermented beverages possess probiotic potentials which have over the years increased their demand by both rich and poor households. Probiotics are health promoting live bacteria that can be found in certain foods and drinks and are also available as supplements. They aid digestion, nutrient absorption, maintain healthy gut (the long tube that extends from the mouth to the anus including the small and large intestines), oral health, prevent allergies, control inflammation and support immune function. Probiotics are associated with the prevention or treatment of ailments such as diarrhoea, irritable bowel syndrome, vaginal infections, urinary tract infections, infections of the digestive tract and eczema in children. Local drinks containing probiotics include kunu, pito, fermented soymilk, palm wine, fura de nunu and burukutu, all products of fermentation.
The Need for Investment and Support
Nigerian food and beverage industries need more financial investment by the private sector. As reported by WTO, the cost of doing business in Nigeria is high and efforts must be enacted to reduce costs for industries. Access to funding opportunities locally and internationally as well as single digit interest rates on bank loans will ignite the establishment of new beverage industries and help existing industries - small and medium scale ones - to scale up. Electricity remains the cheapest source of power for industries. If we want industries to thrive, we must find a lasting solution to erratic power supply. Also, government policies to support the creation of industries whose mandate is to utilize locally grown crops for the production of indigenous drinks could be activated.
Undeniably, having more industries specializing in the production of indigenous beverages would translate to more employment opportunities and income generation. When more industries begin to venture into the utilization of locally grown crops for the production of indigenous beverages, it means there must be a proportionate increase in the cultivation of the major ingredients (food crops). Government policies must therefore continue to support farmer, covering a wide range of food crops with finance, inputs, extension services and social infrastructures - well maintained drainage systems, good transport network, and water for irrigation among others.
Long-term support will ease the transition of subsistent farmers who are the main producers of food crops in the country to large-scale commercial producers and be well positioned to meet up with increased demand for local consumption, industry uptake and export possibilities. We must take profitable advantage of our large market size through the creation of more industries and the expansion of agricultural activities for national economic growth and development.
Africa is known for its rich culinary traditions, and one of the pillars of its gastronomy is the extensive use of fermented foods. Fermentation is a traditional preservation method that not only enhances the flavor and texture of foods but also offers several health benefits.
Other Notable Fermented Foods from West Africa
The fermentation of the agrifood products initiates the processing of indigenous Nigerian fermented foods such as the Ogi (Pap), Abacha (African Salad), Burukutu (beer), Dawadawa (Condiment), Amala (Swallow), Ukwa (Snacks), Wara (Cheese), Nono/Nunu (Milk) and others [1]. These foods have been found to improve quality, extend shelf life, and ensure safety compared to raw food products. The most common indigenous fermented foods are cassava products (Garri, Fufu, Elubo, Abacha, Akpu), yam products (Amala), maize products (Ogi, Agidi, Soy-ogi), millet products (Ogi-baba, Kunu zaki), legume products (Dawadawa, Ogiri-ugwu, Ogiri-isi, Ogiri-egusi, Ugba, and Okpeye [1]. These fermented foods are usually prepared locally on a small scale for household consumption using spontaneous fermentation.
Here's a look at some popular fermented foods from West Africa:
- Garri: Made from fermented cassava, it's rich in fiber, vitamins, and minerals.
- Ogiri: A traditional seasoning agent made by fermenting sesame seeds, melon seeds, or locust beans.
- Pito: A traditional Nigerian fermented beverage made from maize or sorghum, rich in probiotics, B vitamins, and antioxidants.
- Dawadawa: A fermented condiment made from African locust bean seeds, containing high levels of essential amino acids, vitamins, and minerals.
- Ogi: A fermented cereal porridge made from corn, millet, or sorghum, rich in vitamins, minerals, and amino acids.
- Kenkey: A fermented corn-based dish that is a staple in Ghanaian and Ivorian cuisines, a good source of fiber, protein, and essential nutrients.
- Moi Moi: A popular Nigerian snack made from fermented black-eyed peas or beans, a rich source of protein, dietary fiber, and essential minerals.
- Gari Foto: A traditional fermented cassava dish from Senegal, a good source of carbohydrates, dietary fiber, and energy.
- Nunu: A traditional fermented milk product widely consumed in West Africa, a rich source of beneficial bacteria, protein, calcium, and vitamins.
- Soya: A popular fermented food in northern Nigeria made from boiled soybeans, a concentrated source of protein, essential amino acids, vitamins, and minerals.
These foods support digestive health, strengthen the immune system, provide essential vitamins and minerals, and contribute to overall well-being.
Microorganisms Found in Nigerian Fermented Foods
The microorganisms commonly found in Nigerian fermented foods is elaborated on in Table 1. Fungal species, including Saccharomyces spp., Kluyeromyces spp., and Debaryomyces spp., are the most common yeast species reportedly isolated from fermented foods. In addition, Molds such as Penicillium spp., Mucor spp., Geotrichium spp., and Rhizopus spp. are primarily isolated from fermented milk and cheese, especially when the fermentation condition is not adequately controlled [6]. As noted, bacteria are the most common microbe in all the foods and beverages studied. Thus, lactic acid fermentation significantly contributes to fermented foods' beneficial properties [7].
Nutritional Benefits of Fermented Foods
The nutritional benefits derived from the Nigerian fermented foods are shown in Table 2.
Food Safety Considerations
Many indigenous fermented foods are considered safe and healthy due to lactic acid and bactericidal to numerous pathogenic bacteria during food fermentation. However, there are still food safety concerns due to poor processing and lack of particular production standards, resulting in critical errors occurring in food processing. The Hazard Analysis and Critical Control Point (HACCP) guidelines suggested that contaminated fermented foods may pose serious public health and safety concerns due to poor food processing methods and unhygienic parameters during food preparation [18]. Previous reports showed the safety of Nigerian fermented foods, as presented in Table 3. Therefore, adequate food processing standards should be observed to prevent food contamination during the processes.
The indigenous fermented foods in Nigeria undergo spontaneous fermentation except for the few foods like Nunu (locally produced milk) and Wara (locally produced cheese), which uses the process called back slopping relying on the application of previously fermented products as starting cultures for the next batch of fermentation [22]. The fermented foods obtained from cassava tubers through natural or spontaneous fermentation include Lafun, Fufu, and Garri [23,24,25].
The National Agency for Food and Drug Administration and Control (NAFDAC) and other regulatory authorities ensuring food safety in Nigeria should establish national food safety guidelines and a national food risk analysis center (with offices also located in rural areas) that would educate and create awareness among the farmers, monitor food production processes to prevent contamination and offer regulation of street food vendors. By taking these steps, Nigeria can improve fermented food safety and protect the public consumption of contaminated fermented foods.
In conclusion, Nigerian indigenous drinks and fermented foods offer a wealth of nutritional benefits and cultural significance. By supporting local industries and promoting safe food processing practices, Nigeria can harness the full potential of these traditional beverages and foods for economic growth and improved public health.
