Akamu (Ogi) Processing: Traditional Methods in South-Eastern Nigeria

This dissertation delves into the traditional method of processing Akamu (also known as Pap or Ogi) in South-Eastern Nigeria, evaluating its nutritional proximity, fortification strategies, and dietetic functionality. The research examines the historical context and significance of Akamu as a staple food, detailing the traditional processing methods from raw materials like maize, millet and sorghum and its impact on nutrient retention. It analyzes the nutritional composition of Akamu, including its macro and micronutrient content, and explores the effects of fermentation on its nutritional profile. The study also investigates methods for fortifying Akamu with additional nutrients, such as plant and animal proteins, to enhance its nutritional value and dietetic functionality, considering its role in various life stages, including infants, athletes and the elderly. The research includes an in-depth literature review, a description of the research methodology, including qualitative research methods, and a detailed analysis of the findings, including proximate and chemical analysis. The dissertation concludes with recommendations for improving Akamu production and consumption to maximize its health benefits and address food security concerns.

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EXPLORING THE TRADITIONAL METHOD OF PROCESSING AKAMU (PAP OR OGI)
IN SOUTH EASTERN NIGERI AND EVALUATING THE NUTRITIONAL PROXIMITY,
FORTIFICATION AND DIETETIC FUNCTIONALITY
By
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Instructor/Professor’s Name
College/University
Street
Date

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Abstract
Food is vital for human existence both for sustenance and for proper health. Besides, a balanced
diet is reached at through consumption of adequate nutrients like carbohydrates, proteins, dietetic
fiber, mineral salts, vitamins, and fats. One such food substance that has been found to contain
these key nutrients is Akamu. Prepared in South-eastern Nigeria, the food has found significant
breakthrough among its consumers; both adults and infants not only within the borders of
Nigeria but also across the globe even in developed countries. For example, it is vital for sports
personalities, breast feeding mothers, and infants. Traditional preparation of Akamu paste
promotes sustainability and availability of essential nutrients in the body of human beings.
Furthermore, the paste is rich in both macro and micronutrients some of which are included in
the food sample through adding the nutritional content of the grains which remain the primary
raw materials. Addition of these nutrients is done by adding plant and animal proteins such as
milk, peas, soya, beans, and groundnuts. The production of Akamu paste is done mostly from
maize flour giving the paste is white colour. Other cereals used to prepare Akamu included millet
and sorghum. Furthermore, the paste in nutrient-rich making the food to have several health
benefits to consumers. For example, the food helps in regulating blood pressure hence minimizes
chances of diabetes type 2. Also, the paste aids weight loss, prevents constipation as well as
providing the necessary energy requirements of adults and infants among other benefits.
Key words: Maize, Grain, Fermentation, Food, Microorganisms, Akamu(Ogi)

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Table of Contents
Abstract 2
List of Figures and Tables 4
Chapter 1: Introduction 5
1.1 Background of the Study 5
1.2 Research Aims and Objectives 7
1.3 Justification of the Research 7
1.4 Significance of the Research 8
Chapter 2: Research Methodology 10
2.1Introduction 10
2.2 Research Strategy 10
3.3Research Method-Qualitative Research10
2.4Research Approach 10
2.5 Research Limitation 10
Chapter 3: Literature Review 11
3.1 Introduction 11
3.2 Economic Implication 14
3.3 Environmental Impacts (Soil Depletion) 15
3.4 Other Traditional Foods Related to Akamu 15
3.5 Processes: Traditional Method and Improved 16
3.5.1Traditional Process 17
3.5.2 Improved Method 18
3.6 Nutritional proximity 19
3.7 Principles of Food Fortification and Complementation20
3.7.1 Importance of Fortification and Complementation of Akamu 21
3.8 Nutritional and Dietetic Functionality 22
3.9 Theoretical Framework 22
3.9.1. Improvement of Nutritional Content 24
3.9.2 Determining the Correct Manner of Akamu Intake among Adults and Infants 25
3.9.3 Increasing the Bioavailability of Akamu and Sustainability of Akamu 26
3.9.4 Measuring the Effects of Akamu on Human Health 28
Chapter 4: Evaluation, Analysis and Discussion 30
4.1Nutrition and Nutrient Composition of Akamu 30
4.2Traditional Method of Processing Akamu 31
4.3Proximate Composition 33
4.4Chemical Analysis 35
4.5 Results and Discussion 36
Chapter 5: Conclusion and Recommendation
5.1Recommendation 43
5.2Conclusion 44

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Lists of Figures and Tables
Figure 1: Demographic Observation of South-Eastern Nigeria 12
Figure 2: Show geographical location of Nibo in South-Eastern Nigeria 13
Figure 3: Datasheet, and Feedipedia, show yellow Maize (Zea Mays L) that can be processed
into ava is preferred in international usage. 14
Figure 4: Processing of Traditional Akamu 18
Figure 5: Improved method Akamu Production 19
Figure 6: Theoretical Framework 25
Figure 7: Prepared Akamu in diet ready form 31
Figure 8: Processing of Traditional Akamu dish 32
Table 1: Showing Proximate Analyses 34
Figure 9: Showing Proximate analyses results of Akamu, Damu zogale and Fura Traditional
foods in Nigeria 34
Figure 10: Showing changes in pH and Titration Acidity during fermentation of Akamu 35
List of Abbreviation
SEN- South-Eastern Nigeria
WHO- World Health Organization
AOAC-America Official Analytic Chemist
TTA-Total Titratable Acidity

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CHAPTER ONE: INTRODUCTION
1.1 Background of the Study
Food is not only vital in everyone's life for survival but also a fundamental basic need of humans
and animals. However, it is worth noting that the intake of appropriate nutrition is crucial as
human beings need balanced diet (Mann &Truswell, 2017). Therefore, the study of food and
nutrition are essential as they help mankind to determine adequate intake of nutrient diet in the
day to day life. Besides according to Geissler and Powers (2017), the balanced consumption of
nutrients like carbohydrates, fats, protein, fibre, iron, and vitamins among other clarifies how
essential they are in nature. Furthermore, the determination of adequate nutritional intake
including micronutrient and macronutrient are crucial for maintaining the nutrient content in the
body as well as keeping the body healthy(Deer & Volpi, 2018). In addition, sufficient nutritional
consumption prevent individuals from diseases and infections like goiter, anemia, marasmus, and
iron deficiency among others thereby enhancing adequate growth as well as body functionality
of an individual (Burchi, & De, 2016).
However, various issues relating to increasing population, loss of agricultural land, acquiring
white collar jobs among other have raised food security concerns. According to the World Health
Organisation (WHO), the food security depends on the three main aspects which including food
availability, access to the appropriate amount of the food, and the adequate utilisation of food
(Food and Agriculture Organization of the United Nations, 2018). Moreover, another important
aspect is the intake of adequate nutrition through the consumption of food. These concerns have
led to the use of wide range of fermented foods globally. In South-Eastern Nigeria, a variety of
fermented beverages as well as foods are consumed today such as Akamu (Ogi or Pap) and

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Akara (beans cake). Notably, these foods and beverages are regarded as staple foods not only in
South-Eastern Nigeria but also in most Africa and developing countries throughout the world.
Furthermore, fermented foods are also becoming popular in the developed countries such as
Australia, America and Canada where processed custard (pap like corn flour) powder is mostly
consumed (King, Burgess, Quinn, & Osei, 2015). It is worth noting that the fermentation of the
food generally occurs due to the action of the microbes on the minor and major components of
the raw material used for food processing. The combination of food-microbe leads to the
manufacturing of multiple numbers of foods and beverages (Akoh, 2017). Maize (Zea Mays) is
used globally as the main staple food mainly in South Eastern Nigeria, African, Latin America,
Asia, and a major food stuff among countries that are already developed. Furthermore, maize
grain has multiple food (flour, paste, grain, syrup, and oil) and non-food usage (paints, adhesive,
varnishes, and cosmetics). Maize starches and oil are equally major products (Ecocrop, 2010).
Moreover, akamu is one of the most staple foods from fermented maize commonly consumed
not only in South Eastern Nigeria but throughout Africa and many developing countries in the
South America, Asia, Mediterranean as well as some western countries. Besides, akamu is
gelatile, pasty or slurry like in nature which turn into porridge during preparation and handling.
The raw material used for the production of this product varies from maize, sorghum, and millet.
These raw materials have belonged to a class of vegetable and they have their unique differences
on the quality, appearance, texture etc of the end product which is akamu. Furthermore, akamu is
generally consumed as breakfast meal alone with akara (fermented bean cake prepared with the
combination of peeled meals and species) and moi-moi (fermented bean pudding) which is
highly nutritious in nature (Ben &Godwin, 2018). Furthermore, akamu consumed in parts of
Nigeria are particularly processed with maize because it is an excellent source of carbohydrate,

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Vitamin A (Vit A), Vit B, Vita C, folic acid, potassium, chromium, selenium, zinc, magnesium,
phosphorous and it is economically affordable (Ekpa, Palacios-Rojas, Kruseman, Fogliano, and
Linnemann, 2018).
1.2 Research Aims and Objectives
The main aim of the research was to “Explore Traditional Method of processing Akamu (Pap
Paste) in South-Eastern Nigeria (SEN) and Evaluate the Nutritional Proximity, Fortification, and
Dietetical Functionality”. Also, the other objectives of the study are highlighted as follows:
 To define the characteristics of akamu as a South Eastern Nigeria and African regional
food
 To replicate reports from previous researches on production of akamu using traditional
method compared to other method.
 To examine how fortification and complementation of akamu can enhance the nutritional
and dietetic functionality.
 To examine practical tools available locally in SEN to enhance the dietary properties of
akamu
1.3 Justification of the Research
The central focus of the research was exploring traditional method of processing akamu (Pap
Paste) in South-Eastern Nigeria (SEN) and evaluating the nutritional proximity, fortification, and
dietetic functionality. Notably, appropriate understanding of akamu under processing, nutritional
proximity, fortification, and dietetic functionality aid in understanding akamu as staple food and
how it can be improved to help in solving food crisis in Africa and other developing countries.

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Although, there are plethora studies that have been conducted on Akamu as food but there are
relatively limited studies that have exhausted akamu under central focus of this study. Therefore,
exhausting the method of processing akamu as well as evaluating its nutritional proximity,
fortification, and dietetic functionality helps in justifying the findings of this research with
considerations to results from research papers, and journal articles including periodicals.
1.4 Significance of the Research
To begin with, several countries are suffering from food crisis thus examining Akamu as food is
of great significance as it helps in resolving issues of food security in the South Eastern Nigeria,
and other regions and countries that have witnessed food crisis. Secondly, the study also
examines the nutritional values and dietetic functionality of the Akumu produced traditionally for
domestic consumption compared to commercial products thereby being of importance people
who can easily and cheaply produce the food at home in various countries that are not yet
consuming it. Furthermore, since considerations have also been given to the essence of
fortification, supplementation and complementation and their roles in resolving the nutritional
deficiencies and increasing the nutritional functionality associated with the food product, Akamu
is not only reducing government spending crisis but also helpful to commercial organisations that
are producing the food.
Furthermore, the analysis of Akamu at key life stages is of benefit and of vital interest to not only
nutritionists but also healthcare practitioners and gymnastic advisers. For example, the use of the
product at weaning age (solid food introduction to infants between the age of 5 months to 2
years), adolescence (sports and active age brackets), ageing brackets (70 years and above),
maternal is useful to the professionals as they will be able appropriately recommend, advice

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and/or provide assistance to their clients on the importance of Akamu on their health, diet and
body functionality.
Moreover, the study is of great importance to youths and sports persons since it examines all the
nutritional content of the grain and the cereal breakfast food (Akamu) and the energy benefits to
young stars involved in physically demanding activities and youth development as well as
empowerment programs. Besides, highly and hyper active activities such as football or athletics
requires akamu since it is vitally important in contributing to building and boosting energy,
stamina, strength and vitality needed in these physically demanding active and performance
activities. Also, the research is of great importance to individuals who will like to understand
how fortification programs or cereal foods are planned and implemented to combat both micro-
nutrients’ and macro-nutrients’ malnutrition are apparent (with focus on dealing with Iron
deficiency issues using food fortification as a lower cost approach for combating the problem).

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CHAPTER TWO: RESEARCH METHODOLOGY
2.1 Introduction
In the methodology chapter, the appropriate a research framework is highlighted and discussed.
2.2. The Research Strategy
In this dissertation, study carried in the exploration of traditional methods of processing akamu is
may not be new but it is applied. Besides, various previous peer-reviewed articles, academic
researches, periodicals, books, publications, dissertations and thesis researches, and magazines
providing details regarding processing, nutritional proximity, and dietetic functionality.
2.3 Research Method-Qualitative Research
For purposes of meeting as well as satisfying the dissertation objectives, a qualitative research
was conducted. According to Harris et al. (2009), qualitative research effectiveness is not only
based on the skills as well as the skills of the researcher but also the reliability is based on
personal interpretation as well as judgments of the researcher.
2.4 Research Approach
This dissertation approach followed inductive approach. Specifically, the researcher began by
observation which aided in producing generalized theories, concepts and illustrations which
conclusions which were drawn. Besides, the major reason is that inductive approach takes into
account the context in which the research effort is active. However, is worth noting that
inductive approach’s weakness is that produces generalized theories as well as conclusions
which are based on a small level of observations which may limit the expansion of the results.
2.5 Research Limitation
The major limitation of this research is that the qualitative research which has weakness of
limiting the measurement of the problems examined.

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CHAPTER THREE: LITERATURE REVIEW
Literature review as a section discusses past research literatures and theoretical work that is
related to traditional methods of processing Akamu dish. In addition, it examines other
traditional related food methodology factors associated with ogi food as well as establishing the
traditional ogi processing, their improvement of the nutritional content, ways of increasing the
bioavailability and sustainability of the food, means of measuring the effects of akamu intake on
human health, and lastly determining the correct manner of akamu intake among adults and
infants. The sections therefore links and discuss the full exploration of traditional method of
processing Akamu (Pap Paste) in South-Eastern Nigeria and evaluates the nutritional proximity,
fortification, sensory and dietetic functionality.
3.1 Introduction
To begin with, Maize starches and oil are equally major products of the Akamu dish (Ecocrop,
2010). For this matter, having recognised maize grains as one of the main feed grains as well as a
high standard component for both livestock and human diets in which it is utilised as a great
source of energy. Many other food grains are also compared to maize whenever their nutritional
values are being estimated8. (Taylor & Duodu, 2019). Besides, a number of by-products of
processed maize aiming at flour (oil meal, bran, hominy feed, and germs), starch (including corn
gluten meal and corn gluten feed) and biofuel industries (including distillers’ dried grains and
soluble) can be best animal feds (Zhu et al., 2015). In addition, maize is currently native to
Africa and Central America (including South Eastern Nigeria, Oaxaca, and Mexico) whereby its
domestication was dated possibly as early time period as 5,500 to 10,000 BC. Maize usage later
spread to South America, Central America, Caribbean, and Northern parts of America as well as
other African countries. Through genetic selection and hybridization, maize is now grown

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worldwide and can survive in any climate and demography, between 58°N of Canada, and
equivalent to that of Russia, and 40°S of Argentina and Chile relatively above sea level up to an
altitude of about 3800 m in the great mountains of Andean (Ecoport, 2010). For maximum maize
production, the optimal growth conditions are generally the average day-temperature of about
18°C to 21°C, yearly rainfall approximately of more than 750 mm, in addition to deep and well-
drained rich in nutrients soils (Sánchez et al., 2014). Generally, maize can withstand annual
rainfall basically ranging between 220mm and 4200 mm, and soil acidity (pH value) between 4.2
and 8.8, and can withstand a good number of soil varieties. Also, maize crops as well have no
tolerance to any level flooding and very excess water on its soil (Duke, 1983).
Today, fermented food and beverages such as akamu (Ogi or Pap) and Akara (beans cake) are
regarded as staple foods in South-Eastern Nigeria, Africa. Besides, maize is abundantly grown in
Nigeria as shown in appendix A. Moreover, the figure 1 below shows a map of Africa with
location of (green) from which Igbo region where maize plantation takes place has been
extracted and marked dark green. Regions where maize is planted in Igbo land have been marked
using dots as shown in figure 1 below.
Figure 1: Demographic Observation Southern Eastern Nigeria (Igbo land in dark green) – in
Nigeria (green) and Africa (dark)