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UNIVERSITY OF NIGERIA
Poly-Functional Egg:
How can it be replaced?
Inaugural Lecture of the University of Nigeria,
Delivered on October 15, 2008
by
ALEX. IKECHUKWU IKEME (KSM)
Professor of Food Science & Technology,
University of Nigeria, Nsukka
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CHAPTER ONE
INTRODUCTION
PROTOCOL:
The Vice Chancellor, Professor Chinedu Ositadinma Nebo;
Deputy Vice Chancellors,
Former Inaugural Lecturers present,
Fellow Academics,
Distinguished Ladies and Gentle Men,
Lions and Lionesses
THE INAUGURAL:
Professor P. Emeka Nwabueze, Professor of Theatre Arts, in delivering his Inaugural
Lecture at the University of Nigeria, Nsukka on Thursday, 30th June, 2005, exactly 3
years ago, said:
The Inaugural Lecture is an opportunity for the occupant
of the chair to profess his knowledge before a diverse and
erudite assembly, on a topic whose matter and manner is
off necessity, not restricted to the Ivory tower.
Professor Onyechi Obidoa, Professor of Nutrition and Toxicological Biochemistry,
University of Nigeria, Nsukka, also in delivering his Inaugural Lecture on September
12th, 2007 emphasized not only the importance which is, to inform or educate the
audience on the raison d‘etre of the Lecturer in the Ivory Tower but also to inspire
and motivate our younger colleagues and students in the academic enterprise inspite
of its dwindling features and self esteem. To Professor Obidoa, it is essentially a very
personal account of research experiences and apparent contributions to knowledge
and suggestions on further work and how to uplift the total academic enterprise.
Today, I will not redefine the concept of Inaugural Lecture. Ladies and Gentlemen,
permit me to capitalize on the all encompassing picture painted by our two previous
Inaugural Lecturers. I find their definitions very useful.
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The topic of my inaugural lecture is “POLY-FUNCTIONAL EGG: HOW CAN IT
BE REPLACED?”
Egg Technology is one of my research areas and it is within my area of
specialization. However, this topic is preferred to any other as its choice is
philosophical and will empower me to meander beyond my discipline which is
agriculture – specifically Meat, Fish, Poultry and Egg – into the Social Sciences
(indeed psychology and religion) and confidently too, into business
(entrepreneurship).
Today, the 15th of October 2008 in your esteemed presence, distinguished Ladies
and gentlemen, I humbly wish to present some of my contributions to the world of
knowledge and to civilization. I desire to take all of us into a stage that will traverse
many disciplines in the world’s intellectual arena. “I shall strive to inform, inspire,
motivate, encourage, and hopefully educate this august assembly” in October. Today
I am enabled by the words of Henri J.M. Nouwen as emphasized in his poem:
Fulfilling a Mission
When we live our lives as missions, we become aware that
there is a home from which we are sent to which we have
to return. We start thinking about ourselves as people who
are in a faraway country to bring a message or work on a
project, but only for a certain amount of time. When the
message has been delivered and the project is finished, we
want to return home to give an account of our mission and
to rest from our labours.
One of the most important spiritual disciplines is to
develop the knowledge that the years of our lives are years
“on a mission”.
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CHAPTER TWO
MY BACKGROUND
Information pertaining to my background are as contained in my book “Saved by
Grace” published in 2001.
CHILDHOOD:
I was born at Port Harcourt into the Ikeme family of Ogbeozalla village in Onitsha,
Anambra State, Nigeria. My late father, Mr. Alexander Muofunanya Ikeme, was then
a Produce Inspector. My mother, also late, was then an elementary school teacher.
My father obtained his London Matriculation Examination Certificate from Christ
the King College (C.K.C.), Onitsha. My mother had, at that time, a Lower/Higher
Elementary Certificate from St. Monica’s Teachers’ Training College, Ugwuoba and
Women Training College (W.T.C.), Umuahia respectively. I am the second of three
children. My elder brother, Mr. Onyechi Ikeme, an accountant is married to Chinwe
Ifejika, and they are blessed with three children. My younger sister, Chineze
Anwah, once a staff of the University of Nigeria, Nsukka, but now a qualified nurse
in the United States of America, is married to Dr Nnamdi Anwah, (late), an electrical
engineer/ computer analyst. They have five children.
PRIMARY SCHOOL:
My parents later traveled to the United Kingdom in 1957. My father became a law
student and my mother a student of a higher degree in Education, University of
Edinburgh. During this period we lived with our grandmother, Mrs. S.I. Megafu at
No. 7 Oguta Road Onitsha. Sarah Megafu was the first wife of Dum Daiki, the
Omodi of Onitsha. It was my grandmother who registered me in kindergarten class
in St Christopher’s Primary School, Onitsha. In my first days at school we had in my
class a severe ‘stammerer’. As I watched him talk, I assumed that stammering was
the normal way of talking and started copying him. I later became one of the worst
‘stammerers’ in the school despite all my grandmother’s effort to stop me. I thank
our Heavenly Father that I stopped stammering much later in Purdue University,
U.S.A. when I was pursuing a Ph.D. Degree. With God all things are possible.
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My grandmother brought us up well. She was a devout Christian and an active
member of Immanuel Church, Inland Town, Onitsha. I am delighted to write about
her. The documentary below was lifted from ‘Saints Triumphant’, a publication of
Immanuel Church, Onitsha, page 18:
Madam Sarah Ifenu Megafu was born about the year 1892
and died in February 1972 at the age of 80 years. She was
a faithful Christian who dedicated her life to the service of
God and humanity. She was a member of both Mothers’
Union and Diocesan Women’s Guild. She was a leader of
Group 3 in the Church for many years. She was Immanuel
Church delegate at the Diocesan Women Conference for
many years…
My mother finished her course in 1959 and returned to Nigeria. My father qualified
as a lawyer and returned later. My days in St. Christopher were very uncomfortable.
I became a very quiet child because I found it extremely hard to talk, since I
stammered. My mother took over from where my grandmother stopped. We
continued to live at No. 7 Oguta Road but we had to move from my grand mother’s
house into ‘Elephant house’ owned by my late uncle, D.D. Megafu, Ononenyi.
‘Elephant House’ was one of the best houses in Onitsha then. It is still there.
My mother later became a civil servant with the Ministry of Education, Eastern
Nigeria, and was posted to Government School Uyo. My father had returned and
decided to practice law. Onitsha people at that time had a mania for the law
profession. If you were a mother and not referred to as ‘Nne Lawyer’ translating into
“mother of a lawyer”, you have really not arrived. Law was ‘Ebe ano!’...My father
died later in 1961 at the age of 39, my mother became a widow at the age of 35.
I continued my primary education in Uyo. It was in Uyo that my potential as a
brilliant child blossomed. My mother, then a class three teacher would always come
to Class I to take me so that I would explain difficult issues to her students, be it
Arithmetic or English. Apart from Uyo we lived in other towns. We accompanied
our mother to wherever she was posted. It was usual then to be transferred with or
without one’s consent. I was consequently a student in Government School Awka;
St. Paul’s Primary School Awka, and finally Methodist School Uwani, Enugu. My
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inability to talk however made me very quiet but brilliant. When offended, I would
be very angry and could throw stones.
I sat for my First School Leaving Certificate in elementary five but this would not
have been the case if my mother had not gotten a scholarship to study Social Work at
the Michigan State University. She had encouraged me to sit for the examination to
enable me secure admission into secondary school. I did not make a very good result.
In pervious examinations I was either 1st or 2nd.
THE SECONDARY SCHOOL:
My mother prepared for our going into boarding school and left for the Michigan
State University. She was consoled by the fact that with me and my brother in the
same school, I would be in safe hands.
My first year in Union Secondary School, Awkunanaw, Enugu was very difficult and
challenging. I tried all I could to adjust. I was determined to survive. My first and
second term results were very poor. My usual position was 54 out of 60. I was
relatively too young to be in secondary school.
My brother was among the first 18. He no doubt merited the A class. In those days
there were only two classes (A & B). Students in A were academically superior to
those in B. My house prefect, Japhet Ogbata, now a surveyor, from Udi, was worried
about my poor results. On questioning me, I told him I did all I could to pass,
including reading “till day break” (T.D.B,) but in vain. He then counseled me and
gave me important tips that would improve my performance. I thanked him and went
to work. That was a turning point in my academic life. The third term examination
proved it all. I successfully came within the first 10 and was promoted to class 2A.
Since then I have always found myself among the best students. My mother returned
from the U.S.A and joined in thanking God for my progress.
In my second year in Union Secondary School, the older boys organized a riot that
had the girls in the neighboring school beaten up. Following this ugly incident, there
was an identification parade in the boys’ school by the injured girls. A Divisional
Police Officer with his men and principal of the school, Mr. J.C Kong Dumabey
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conducted the identification exercise. Unfortunately, one of the girls thought she
recognized me. A big commotion started when all identified boys were told to enter
a ‘Black Maria’. Every other person obeyed the command except I, Ikechukwu
Ikeme, a little boy in class 2A. I strongly refused to comply.
This led to struggle between the principal and I. On intervention by the A.S.P
(Assistant Superintendent of Police) I explained that I was not part of the riot. My
proof was that the wife of the principal and a tutor in the school saw me hiding in a
bush, very close to the principal’s house. Names of the students who did not go to
the girls’ school were taken by the tutor. My name was the first on the list and my
brother’s name was the last. We were only ten boys. My mother had taught us well,
and my brother and I were good ambassadors. Praise God! That year and in the
subsequent years, even in different schools, I continually received school prizes for
the best well-behaved student and also for academic excellence.
ACADEMIC FOUNDATION:
Finishing my school certificate examination (WASC) - after the civil war, with a
division 1 (1971 ) as St. Anthony ‘s College Ubuluku’s best student, my academic
career in the University of Nigeria Nsukka started in September, 1972 when I was
admitted to study Animal Science. I graduated in June 1976, with Second Class
Upper Division. Prof. F.C. Obioha was my project supervisor and Prof. C.C. Nwosu
my mentor. My B.Sc. project was on the “Effect of Peletting and Varying Protein
Levels on Growth of Rabbits in the University of Nigeria Farm”. This research
focused on the use of meat from Rabbits in supplementing the other sources of meat
protein. I am happy to inform that this B.Sc thesis scored ‘A’ by an external
examiner from the University of Ife, now Obafemi Awolowo University, was
publishable. Excepts from my work read:
An important point in favour of the domestic rabbit is that
it compares favorably with the other meat-producing farm
animals in its efficient conversion of feed into meat for
human consumption. This characteristic would suggest the
probability that the domestic rabbit can successfully serve
as one of the sources of meat to the people of this country,
especially as human population continues to increase and
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competes to a greater extent with the monogastric animals
for the cereal grains. The rabbit meat is white, fine
grained, delicately flavoured, nutritious and appetizing. It
is high in meat protein (20.8%) and low in its fat and
calorific content. Only about 20% of the dressed carcass
is bone, so the meat yield is high compared with that of
many meat animals. To reduce the present meat shortage
in the country, the Federal Military Government imported
chilled meat from Brazil. No doubt thousands of Naira
was spent on this project. This was a step in the right
direction. However the solution to our present meat
shortage must come from within and not outside Nigeria.
To quote the New Nigerian editorial of Tuesday, 14th
October, 1975 on “Importing Meat” it said, “with the
current annual cattle take-off rate of 9% as compared to
the growth rate of less than 2%, our total cattle population
of 8.5 million only will diminish to zero % by 1980 if we
just rely on importation in order to conserve our herds of
cattle.” We must therefore, find alternative and effective
methods of increasing the production from the smaller
farm animals, hence the need to pay attention to the rabbit
industry. This will also be appreciated if it is remembered
that the cash outlay for stock, housing and equipment is
modest.”....
However, may I add for sake of our students that I would have read medicine or law
but was however incapacitated by a speech defect. Afraid of being an object of
ridicule, I decided to study Animal Science, where in my opinion the animals would
never realize the severity of my speech handicap. Prof C.C. Nwosu (then Dr. C.C.
Nwosu) had actually devoted his time organizing a speech therapy class to enable me
face my superiors and colleagues.
After my one year National Youth Service I proceeded to the United States for a
Masters Degree in Food Science in the University of Arkansas, Fayettville, in
September 1997. My research topic was on “The Effect of Nitrite Content and
Smoking on Yield, Shelf – Life and Palatability of Cornish Game Hens”. This
research was financially supported by Arkansas Agricultural Experiment Station.
Our smoked chicken found its way in to the U.S market. Thanks to my supervisor
Dr. Tommy Goodwin and Tyson Foods. Excerpts from the thesis read:
Two experiments were conducted to determine effects of
nitrite content and smoking on yield, shelf-life and
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palatability of Cornish Game Hens. Birds were either
injected and soaked (A), soaked (B) or Injected (C) with a
6.98% pickeling cure before smoking. Cooking
temperatures were 46o
C for two 2 hours and 93o
C for 5
additional hours. Smoke was generated for the last 5
hours. The percent (%) yield, nitrite content, salt content,
rancidity development and palatability were determined.
Growth of microbial population of cured and uncured
smoked birds was monitored at 3o
C and 25o
C… General
acceptability and flavor of white meat in treatment A was
rated higher whereas dark meat from B was rated better.
TBA values for the three treatments were not significantly
different from each other. Data indicated smoked chicken
could be stored at 3o
C for 7 weeks. Percent yield for
smoked chicken in the two experiments averaged 85%.
Chicken from treatment A yielded the most desired
product with meat from treatment C least acceptable.
In September 1979, I proceeded to Purdue University for a Ph.D degree in Food
Science. Purdue University is very highly rated. The slogan of the University
“Purdue Leads- others follow” fascinated me. Only two of us in the University of
Nigeria, Prof. C.C Okogbue and I, had the opportunity of being transformed in
Purdue University. My stay in Purdue was actually for a four year programme;
however, I obtained my Ph.D within two years (1979 -1981). My thesis topic was
“Extending The Shelf –Life of Chicken Broiler Meat with Minimal Refrigeration”.
In sum taking a close look at my thesis/ topics (B.Sc. – Ph.D) reveals that my interest
had centered on making life better for my people in Nigeria by making available
more protein for the masses. In reality, I have always focused on contributing my
quota to the upliftment of the community, nutritionally and otherwise. A healthy
Nation is a Wealthy Nation, they say. My goal then was undoubtedly to create a
healthy nation by making available animal protein, much needed for growth and
performance. Specifically my field of specialization is: Quality Evaluation,
Processing and Preservation of Meat, Fish, Poultry Meat, and Egg. Recently,
other areas have been added.
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CHAPTER THREE
CAREER IN THE UNIVERSITY
My career in the University will be discussed under four major headings.
RESEARCH/TEACHING
ADMINISTRATION
WEALTH CREATION (ENTREPRENEURSHIP)
PROFILE (SKILLS ACQUIRED)
RESEARCH/TEACHING
For the purpose of this Lecture I have focused our research on four main areas:
Quality Evaluation, Processing, and Preservation of:
Shell Eggs
Poultry Meat
Fish
Meat
SHELL EGGS – The Polyfunctional, Incredible Edible Egg.
Our Research on Eggs started in earnest on my arrival in Purdue University. A
Chicken Egg is a special kind of cell. It has a hard shell to protect the egg. The egg is
the most complete food available in nature. It is the most widely used natural
ingredient for food processing. Egg protein is of such high quality that it is used as
the standard by which other proteins are compared. Eggs have a biological value
(efficacy with which protein is used for growth) of 93.7%. Comparable values are
84.5% for milk, 76% for fish, and 74.3% for beef. Eggs are the best protein money
can buy, and they have many other valuable vitamins and minerals too.
The excellent nutritional profile of the incredible edible egg is summarized in Table
1
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Energy Value of Eggs
A medium egg has an energy value of 78 kilocalories (324 kilojoules) and the
consumption of one egg daily would contribute only around 3% of the average
energy requirement of an adult man; 4% for an adult woman. With their significant
protein, vitamin and mineral content and relatively low saturated fat content; eggs
are a valuable component in a healthy diet.
Protein
Eggs are an excellent source of protein. Egg protein is of high biological value as it
contains all the essential amino acids needed by the human body. Eggs therefore
complement other food proteins of lower biological value by providing the amino
acids that are in short supply in those foods. 12.5% of the weight of the egg is
protein and it is found in both the yolk and the albumen. Although protein is more
concentrated around the yolk, there is in fact more protein in the albumen. On the
evaluation scale most commonly used for assessing protein, egg is at the highest
point - 100, and is used as the reference standard against which all other foods
are assessed.
Vitamins
Eggs contain most of the recognized vitamins with the exception of vitamin C. The
egg is a good source of all the B vitamins, plus the fat-soluble vitamin A. It also
provides useful amounts of vitamin D, as well as some vitamin E.
Minerals
Eggs contain most of the minerals that the human body requires for health. In
particular eggs are an excellent source of Iodine, required to make the thyroid
hormone, and phosphorus, required for bone health. The egg provides significant
amounts of zinc, important for wound healing, growth and fighting infection;
selenium, an important antioxidant, and calcium, needed for bone and growth
structure and nervous function. Eggs also contain significant amount of iron, the vital
ingredient of red blood cells, but the availability of this iron to the body is uncertain.
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Carbohydrates and dietary fiber
Eggs contain only traces of carbohydrate and no dietary fiber.
Fat
11.2% of the egg content is fat. The fat of an egg is found almost entirely in the yolk;
there is less than 0.05% in the albumen.
Approximately 17% of an egg’s fatty acids are polyunsaturated, 44%
monounsaturated and only 32% saturated.
Cholesterol
Cholesterol and Lecithin are fat-like substances and are essential to the structure and
function of all cells in the body. Cholesterol helps to maintain the flexibility and
permeability of cell membrane and is also a raw material for the fatty lubricants that
help to keep the skin supple. Cholesterol is essential for the production of sex
hormones, cortisol, vitamin D and bile salts.
Lecithin is involved in general lipid transportation in the blood and in the
metabolism of cholesterol.
The polyfunctional nature of egg is better pictured below;
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Function Description
Adhesive Properties Adheres ingredients such as seeds and grains to food
products.
Aeration and Structure
Improvement Binding
Egg proteins create foam in products resulting in lighter
and airier products.
Browning Provides desirable brown color to baked products
Clarification Egg whites inhibit enzymatic browning and prevent
clouding in beverages.
Coagulation and Gelation Egg white and yolk proteins change from fluid state to gel.
Coating Locks in flavor and aroma.
Color Xanthophylls pigments in egg yolk contribute yellow color
to many foods.
Crystallization control Egg white protein prevents crystallization of sugar and
promotes smoothness of chocolate.
Emulsification Phospholipids and lipoproteins serve as surface active
agents stabilizing oil in water emulsions.
Finish/Gloss Used universally in baking to improve product appearance.
Egg wash gives surface gloss and shine.
Flavor Carries and enhances some flavors, and imparts desirable
egg flavor.
Freezability Improves texture and acceptability of products going
through freeze/thaw cycle.
Humectancy Holds moisture in food products to help increase shelf life.
Insulation Keeps products from turning soggy.
Mouth feel Improvement Provides substantial body and smoothness to foods.
pH Stable pH.
Shelf Life Extension Keeps starch molecules moist and fresh.
Tenderization Tenderies foods naturally giving a soft surface feel.
Texture Improvement Firms up the texture of food products and provides crumb
improvement.
Thickening Thickens sauces, gravies and adds body to achieve product
improvement.
The fact that is being highlighted today is now even more glaring, eggs can
perform more than twenty distinct functions in processing of food – many of
which can only be duplicated by substitute additives and ingredients.
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RESEARCH ON EGGS
Research on egg is a very important one, as the egg has been found to be a very
valuable food item. Its use in manufacturing can also not be overemphasized. Many
products claim to be egg replacers, but Polyfunctional Eggs cannot be replaced
with a single ingredient.
To duplicate the functions of eggs: aeration, emulsification, coagulation, and the
addition of color, and flavors, many ingredients have to be added to the ingredient
declaration. Eggs more importantly too, are natural. Consumers want to purchase
products containing wholesome natural ingredients. Our first research was published
in Poultry Science (1982) 61:388-391. The objective of this study was to determine
the technical feasibility of packaging hard cooked eggs in retortable pouches for
distribution through retail stores. Attempts have been made to preserve hard cooked
eggs by canning. A United States patent was issued to Trelease et al. (1952), but
eggs in cans did not become a common grocery store item. In 1977, some
merchandisers attempted to retail hard cooked eggs in clear plastic bags. Consumers
were interested but poor handling in the retail outlets and by consumers resulted in
bulged packages. The expanded bags were observed to be the result of gas
production by bacteria as well as expansion of air in the nonevaculated packages
when they were placed in warm environments.
In our Purdue Food Science Laboratory, peeled hard cooked eggs were held in .1
normal citric acid containing .2% sodium benzoate at 4o
C for four days. Organic
acids or other chelating compounds such as phosphates were necessary to minimize
or eliminate discoloration on the yolk surface of many hard cooked eggs. The value
of chelating compounds in preventing ferrous sulfide discoloration in eggs was
confirmed by Gossett and Baker (1981). Ball and Saffones (1972) found that because
of slow acid penetration into the yolk, pH equilibrium of hard cooked eggs and
acidic solution took from 4 to 10 days. In our experiment, the eggs were packed in
sealed metal cans and in retortable pouches in a dilute organic acid. They were
retorted for 15 minutes at 121o
C. Other eggs in retortable pouches were immersed in
boiling water for 15 minutes. The pouches were14cm by 17.5cm made from a Mylar,
aluminum foil, polypropylene laminate. The previously hard cooked eggs endured
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the stresses of retorting or immersion in boiling water with no detectable changes in
sensory characteristics.
Microbiological examination of thermally processed eggs after one week, four
weeks, three months, and five months storage at 4o
C or 21o
C gave no evidence of
growth of microorganisms. Hard cooked eggs can be packaged and thermally
processed without harm to sensory qualities. Such eggs would be merchandised with
or without refrigeration. It is worth mentioning that after several months’ storage at
21 or 38o
C, the texture of the white canned eggs was the same as that of a freshly
boiled egg, the color of the white was a light tan when the eggs were stored for 30
days at 38o
C or for eight months at 22o
C. Flavor was comparable to a hard cooked
egg held for several days in a refrigerator but not to the flavor of a freshly cooked
egg. Yolk color was normal.
Microbiological evaluation of eggs stored in pouches after one week of storage
indicated no bacterial growth in any package irrespective of solutions or storage
temperature. After five months at 22o
C storage, the color of albumen was
normal and flavor was not different from freshly packaged eggs. Acid solution
plus care to minimize contamination during pouch packaging resulted in non-
heat processed products keeping for over five months with no evidence of
spoilage. It is also important to mention that this work was supported in part by
a grant from the American Egg Board.
On return to Nigeria, in our Food Science Laboratories, we investigated on:
“Effects of oil treatment, storage temperature and duration on quality of shell eggs”.
Excepts from our publication in Nigerian Food Journal(1984) Vol.2, No.2, pg.162-
165, inform:
Quality deterioration of eggs is one of the biggest problem
facing poultry farmers in the developing countries,
especially in those locations with inadequate or no electric
power supply. Cold storage, the most important single
treatment which can be used for preserving eggs cannot be
practiced widely in Nigeria and other developing
countries because of prohibitive refrigeration cost and
inadequate electric power supply. Eggs are usually held at
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room temperature and deteriorate in quality rapidly.
These conditions emphasize the necessity for adoption of
non-refrigeration methods for preservation of eggs.
Previous workers, Swanson (1958) et al, Froning and
Swanson (1964), Goodwin (1962), Sabrani and Payne
(1978) and others using colorless, odorless, paraffin base
mineral oils, reported improved keeping quality of eggs
treated and stored under cold temperatures. Knowing very
well that mineral oil may be unavailable in Nigeria and its
importation may be a serious handicap to the ordinary
Nigerian farmer, and considering cost and availability,
locally available vegetable oil was used in this study. The
study was conducted to investigate quality changes during
storage of hens eggs treated with vegetable oil and stored
at room and refrigeration temperatures…
High quality bleached and deodorized palm oil was used to study the effect of oil
treatment of shell eggs on the quality of eggs stored for thirty two days at 10o
C or at
25-32o
C. Shell eggs were dipped in oil for 60seconds, drained for 30 seconds and
then packed in egg crates for subsequent storage. Untreated eggs served as controls.
Quality parameters studied include yolk index, height of thick albumen pH of
albumen and weight loss of eggs. Oil treated eggs stored at 25-32o
C and untreated
eggs stored at 10o
C retained a high proportion of their initial albumen and yolk
quality and maintained an acceptable quality throughout the storage period.
Untreated eggs stored at 25-32o
C showed a sharp decline in Haugh units and yolk
index and a marked increase in weight loss and pH of albumen.
The study indicated a sharp rise in pH of albumen between the zero and fourth day of
storage. The results of the study show that untreated eggs had the highest rise in pH.
The rise in pH is associated with chemical reactions. The drying of the egg cuticle,
the resulting increase in the calcium pores and the subsequent increased rate of
carbon dioxide loss from the albumen cause the breakdown of weak carbonic acid in
the albumen and supply more Co2. Since oil treatment seals the pores of the shell, pH
alteration in the albumen are checked due to arrest of Co2 escape. High pH levels are
associated with thinning of albumen and a decrease in the strength of the vitelline
membrane or a general decrease in egg quality.
In sum, we can confidently inform that oil treatment is an effective method of
preserving eggs under tropical ambient conditions. In further studies, we looked at
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the effect of oil treatment and storage temperature on some selected physical and
functional properties of shell eggs. As we tried to preserve the quality of shell egg
we are mindful of the fact that the polyfunctional egg may loose its ability to
function effectively. The importance of this study cannot be overemphasized. The
unique physico-chemical properties of egg account for the variety of roles that eggs
play in food preparation. In continuation of our study on the use of oil treatment as
method of preserving shell eggs, specific foam volume, drainage and emulsion
stability of oil treated eggs and untreated eggs stored for seven weeks at room (25-
30o
C) and refrigeration (8-10o
C) temperatures were determined as indicators of
functional properties. Yolk index and height of thick albumen were studied as
indicators of physical quality...
Foaming power is often attributed to low surface tension. This quality allows the
creation of a large surface which is essential to foaming. Elevation of temperature
results in lowering of surface tension. Thus albumen foams more and easily attains
greater volume at room temperature than at refrigeration temperatures, hence higher
foam volume recorded for untreated eggs stored at room temperature. High quality
egg-whites make the best cake because of their stable foams (low drainage). Oil
treatment apparently reduces foam stability.
POULTRY
In the Food Science Laboratory of University of Arkansas, precisely between 1977
and 1979 my colleagues and I worked on Improved Processing and Utilization of
Poultry Products. Sponsored by the Arkansas Agricultural Experiment Station, I
started and concluded an M.Sc. research on “Effect of Nitrite Content and Smoking
on Yield, Shelf life and Palatability of Cornish Game Hens.”
Our publication in Poultry Science (1979) 60: 679-682 informs: Carcasses were
either A) injected, B) soaked, or C) injected and soaked with a 6.98% pickling cure
before smoking. Cooking temperature were 46o
C for two hours and 93o
C for five
additional hours during which smoke was generated. Yield, nitrite content, salt
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content, rancidity development and palatability were determined. Result of this
study revealed:
• Treatments influenced the juiciness, saltiness, flavor and general acceptability
of white and dark meat. There were no differences in rancidity.
• Salt and nitrite content were higher in both white and dark meat from injected
and soaked birds (Treatment C).
• Chicken from treatment C yielded the most desired product.
• Meat from treatment A (only injected) was least acceptable.
• Percent yield for smoked chicken averaged 88%
• Smoked chicken could be stored at 3o
C for seven weeks without any
deterioration from bacteria.
• Mold became a problem by the fourth week.
• Keeping quality of smoked chicken deteriorates rapidly if not refrigerated.
• For a 6.98% pickling cure as used in this study, chemical analysis indicate
that nitrate content of meat from injected soaked birds average 83.42ppm,
very well below the GRAS level (Generally Recognized As Safe).
Historically, the smoking of meat has been used to increase shelf-life. The smoking
process accomplishes this by introducing various bacteriostatic compounds, more of
which are aromatics, to the meat surface and also by drying the surface to some
extent.
While this is a desirable attribute, smoking as practiced in developed countries is
done primarily to flavor the product rather than to extend its shelf-life.
Collaborating with Prof. C.C. Nwosu of the Department of Animal Science, I
ventured into genetics and animal breeding. Two studies were carried out in this
regard:
Meat evaluation of the Nigerian local chickens and their crosses.
Effects of Genotype, Age and Egg size on measures of shell quality of local
and crossbred hens.
Whereas, previous workers compared local and exotic in respect of meat yield our
research had the major objective of evaluating the meat potential of crossbred
21. 21
cockerels. The results of the research revealed that Genetic Stock significantly
(P<0.01) influenced eviscerated weights. The mode of inheritance of carcass yield
judging from the performance of the crossbred groups indicates additive effect of
genes. In sum, results of this study show that the crossbreds were improved only
in breast meat thereby indicating that the exotic chicken has greater use in the
development of the meat potential of the breast muscle of the local chicken. The
crossbred superiority also confers much commercial utility to the indigenous
fowl. Results from the second collaborative research reveal that the local chicken
favourably competed with the other improved groups, including the exotic in shell
thickness and as such it does not need improvement in shell thickness but in egg size.
FISH
On arrival at University of Nigeria, Nsukka in January 1982, I was assigned to teach
fish technology, an area that I had previously received no formal training. In my
usual manner of accepting challenges, I embarked on this task only to find out that
herein lies the goldmine. I am happy to inform this August assembly that 75% of the
publications used in accessing me to the rank of Professor of this esteemed
University is on Processing, Preservation and Quality Evaluation of Fish: My active
participation in “pices arena” gave me the opportunity of presenting papers during:
Ninth Annual Conference of the Nigerian Society of Animal production, held
at the University of Nigeria, Nsukka, March 25-29, 1985.
FAO Expert Consultation on Fish Technology in Africa, Lusaka, Zambia,
January 21-25, 1985.
Workshop on Post-Harvest food losses and their control. Centre for Rural
Development and Cooperatives, University of Nigeria, Nsukka, April 14-22,
1986.
A two week National Training course for Fish Farmers and Extension Staff.
Centre for Rural Development and Cooperatives, University of Nigeria,
Nsukka, January 11-12, 1988.
FAO Expert Consultation on Fish Technology in Africa, Abidjan, Cote d’
Ivoire, April 25-28, 1988.
FAO Expert Consultation on Fish Technology in Africa, Accra, Ghana,
October 22-25, 1991.
22. 22
FAO Expert Consultation on Fish Technology in Africa, Cairo, Egypt, 1991.
FAO Expert Consultation on Fish Technology in Africa, Kijimu, Kenya,
August 26-31, 1996.
For my hard work, The Food and Agricultural Organization of United Nations
(FAO) accepted me as a consultant and recognized University of Nigeria, Nsukka as
a Centre of Excellence. Indeed FAO financed some of these researches. University
of Nigeria, Nsukka through the Senate Research Grant was very valuable and
supportive and indeed financed my first research, published in 1985, which served as
a stepping stone to our other researches.
In my studies on fish I collaborated with many of my colleagues and assisted in
bringing them on board the “FAO Train”. The list is endless but include:
Mosumola Carew, then my student (1984-1985)
Dr. (Mrs.) A.C. Uwaegbute
C.S. Bhandary
Prof. Zak A. Obanu
Dr. R.I.N. Awachie
Prof. H.C. Gugnani
Prof. J.O. Igene of University of Benin
Dr. O.J. Abolagba of University of Benin
Dr. T. Coker
M.O. Akabuike
Charles Ishiwu
Clement Diarua
Indeed in all my work (United States of America and Nigeria), I have always
adhered to the concept of being “equally yoked” as expected of God’s children as we
labour together for the benefit of all. A few of my studies need special mentioning:
Control of Lipid Oxidation in Smoked Mackerel by Hot Water Onion Extract.
23. 23
Excerpt from this publication are contained herein:
“Fish lipids oxidation is an important factor lowering the
quality of smoked fish, particularly during storage. The
most commonly used antioxidants, such as butylated
hydroxyl toluene (BHT) and butylated hydroxyl anisole
(BHA), are not readily available to the average Nigerian
food processor. An experiment was conducted to
determine the effectiveness of a hot-water onion extract in
controlling rancidity in smoked mackerel. The onion
extract was prepared by boiling appropriate quantity of
onion in water for five (5) minutes. The quantity of onion
in these experiments was either 20 percent or 50 percent
of onion in water w/w. After boiling the mixture is filtered
and the liquid mixed with other components used for
treatment. Results indicated that peroxide values of
samples dipped in a solution composed of citric acid,
potassium sorbate, sodium chloride and 50 percent hot-
water onion extract did not significantly (p < .05) differ
from those of samples dipped in a similar formulation
composed of citric acid, potassium sorbet, sodium
chloride and BHT. With regard to overall organoleptic
acceptability, panelists did not find much difference in
products dipped in the two different formulations at the
end of an eight-week storage period. These experimental
results show that the locally prepared 50 percent onion
extract could be used in the treatment solution to retard
the oxidation of smoked fish lipids to the same extent as
does the important chemical antioxidant, butylated
hydroxyl toluene…
SIGNIFICANCE OF STUDY
...Fish is an extremely perishable foodstuff. In previous
studies, Ikeme and Carew (1984) and Ikeme (1985)
reported that citric acid – potassium sorbate – sodium
chloride – BHT solution was effective in arresting fungal
infection, bacterial decomposition and oxidative rancidity
of high moisture (over 20% water) smoked mackerel
(Scomber Sombrous). Synthetic compounds, such as BHT,
BHA and propyl gallate, commonly used as antioxidants in
food industries are not generally available. The
widespread use of onion (Allium cepa) as a flavoring
agent is well known. According to Arun et al. (1979), it is
also known to have medicinal properties. As in many other
countries, onions are often used in Nigeria as an added
ingredient in many cooked foods. There is no report in the
literature showing that vegetable products have been
24. 24
successfully used to control lipid oxidation of foodstuffs
stored at ambient temperature (25 – 30oC). This study was
designed to provide such information…
“Characterization of traditional smoked-dried fish in Nigeria”
Excerpts from this publication are as follows:
“Traditional smoked-dried fish were obtained from a local
market in Onitsha and from a production site at Asaba
near the Niger River. They were organoleptically
inspected for insect attack, mould infestation and tendency
to fragment. Proximate composition and sodium chloride
content were determined. Water activity and moisture
content of stored samples were determined at 2-day
intervals during a 4-week storage period. Results obtained
showed that protein content of all fish samples ranged
from 60% to 80%, fat 6% to 15%, moisture content 7%
to19% and water activity 0.70 to 0.85. The research
implicates Aspergillus flavus, A. fumigatus, A. niger,
penicillion spp., Mucor spp., Rhizopus spp, and
cladosporium spp, as some of the most likely genera of
mould that cause spoilage of smoked dried fish…”
SIGNIFICANCE OF STUDY
In previous FAO Expert Consultation on Fish Technology in Africa and indeed other
conferences, scientists in Africa have used to a greater extent the percentage of
moisture content as a basis for describing available water. In the last Expert
Consultation held in 1988 in Abidjan, all participants agreed that the use of water
activity (Aw) should be encouraged. Water activity (Aw) is the basic parameter used
to technically describe all the classic cured fish products (salted-dried, dried and
smoked) and to assess their stability regarding micro-organisms, enzymatic activity,
hydrolytic reactions and rancidity developments (Lupin, 1986). Within certain
limitations it also provides useful information about insect infestation (e.g. minimal
Aw for fly to lay eggs). The Aw is important because it gives a quick estimate on
safety, stability and problem associated with cured food. Extensive tables giving the
minimal Aw values at which deteriorative micro-organisms can develop have been
published (Lupin, 1986).
25. 25
The idea of characterization of traditional smoked-dried fish in Nigeria is new. Not
much has been reported in this regard. Motawani (1970) reported that all the 160
species of fish identified in Niger-Benue system, 44 are commercially important.
These include Alestes spp., Arius spp., Auchenoglaria spp., Bagrus spp., Tilapia
spp., Citheridium spp., Lates spp., Gnathoremus spp.,Schilbe spp., Gymnarchus spp.,
Sardinella spp., Clarias spp., Ethmalosa spp., Heterosis spp., Chrysichthys spp.,
Clupisudis spp., Synodontis spp., ans Hhdrocynus spp,. Species in Kainji Lake are
very similar to those listed above except that, according to Turner (1971), the
Citharinidae especially Citharinus citharus tends to dominate the catch in most
seasons of the year. In Lake Chad the species are also much the same as in Kainji
and the Niger-Benue complex, but the individual fish tend to be much larger than
those in other areas.
The objective of this study are:
To determine the technical characteristics of traditional smoked-dried fish in
Nigeria. In particular the proximate composition (protein, fat, water and ash),
and the Aw.
To determine the degree of insect attack, mould infestation and tendency to
fragment.
To utilize the result obtained to rationalize the knowledge on smoked-dried
fish for training purposes.
Results
The results obtained are shown in Tables 1 to 4. Insects were not observed in freshly
smoked-dried fish. Insects appeared later during storage, transit or in the market.
The degree of fragmentation of the traditional smoked-dried fish is a function of the
level of moisture in them. The higher the moisture content of the fish the lower the
degree of fragmentation. As a result, freshly smoked-dried samples from the
production site with higher moisture contents have relatively less tendency to
fragment than the market samples that have lost much moisture, particularly due to
re-drying by the traders. Maintaining high moisture content in the products counters
fragmentation, although the fish would be readily attacked by moulds.
26. 26
The proximate composition and sodium chloride contents of the traditional smoked-
dried fish samples both depend on the degree of dryness of these fish.
Quantitatively, they are inversely related to moisture and also vary with species of
fish.
Provided they are freshly smoked-dried and intermittently re-dried, it is rare to
observe mould growth visually on smoked-dried fish from the production site and
even from the market. However, when freshly smoked-dried fish with high moisture
content are stored under ambient conditions, mould growth becomes the major cause
of spoilage. The moulds identified provide an indication of the genera most likely to
be responsible for the spoilage of smoked-dried fish.
Conclusion
The data on Aw provides better criteria for assessing the stability of the smoked-
dried product. Moulds grow on products with Aw as low as 0.70. The determination
of Aw using a filament hygrometer is less cumbersome and the results are more
reliable when compared to moisture content. There is a need to characterize all
commercially important species and also to conduct this research in various parts of
the country at different seasons of the year.
31. 31
“Use of pesticides in cured fish in Nigeria”
Excerpt from our publication inform:
“Fish is one of the most important food staples on the
planet. Its flesh is a source of top quality protein
especially in the less developed parts of the world where
it represents a significant proportion of the animal
protein in their diet, either as fresh fish or cured in a
variety of ways such as smoking, salting and drying. A
pervious study in Nigeria showed that fish is also the
cheapest source of animal protein (Ikeme & Uwaegbute,
1986, Unpublished). Unfortunately, however, fish is one
of the most perishable of all staple commodities, and in
the tropical climates of most developing countries it will
become unfit for human consumption within one day of
capture, unless it is subjected to some form of processing
(Ames et. al. 1991). Even after the fish has been
processed, particularly if traditional methods have been
employed, the fish is still subject to many forms of loss
and spoilage.
The National Research Council commission on International Relations in
(1978) for instance estimated that 3 million tones per year (wet weight
equivalent) of dried fish were lost world-wide. This according to Bostock et.
al. (1987) is 25% of the quoted total annual production of dried fish of 12
million tones (wet weight equivalent). In addition, an estimated 2 million tones
per year of fresh fish are lost; this represents 10% of the global consumption.
In simple terms, losses are caused by the fish being exposed to various sources
of damage. Damage starts as soon as the fish dies and will progress either until
the source is eliminated, or until the fish is entirely destroyed. The major
sources of damage commonly observed are insect infestation, microbiological
contamination and fragmentation.
However, insect infestation during drying and storage of fish in the tropics
leads to substantial losses; some estimates are as high as 50% (Proctor, 1977).
In Nigeria, for example Osuji (1977) reported an estimated 30 – 50% loss in
weight of cured fish from Lake Chad area. In addition to causing losses in
quality and quantity, insect pest have been reported to be potential carriers of
32. 32
pathogenic bacteria and thus represent a serious health hazard, (Watanabe and
Cabrita, 1971).
Due to the heavy losses incurred by fish processors and retailers of cured fish
products (such as salted/dried fish, smoked/dried fish and smoke fish), several
means of cutting down on these losses have been devised. Prominent among
the method is the use of pesticides known as “chemical method”. Even though
there is an official government ban on the use of chemicals (pesticides) it is
believed that fishermen and fish processors employ the use of chemical for the
catching and preservation.
METHODOLOGY
Field survey was undertaken to selected production and marketing centres in
Nigeria. These were, Niger, Borno, Benue and Edo State where well
structured questionnaires were administered and Focus Group Discussion
(FGD) held with the consumers, producers and retailers, in the various zones.
Various Zones:
Zone 1: Niger-Benue Zone comprising the fish marketing and processing
centres in Kwara, Niger and Benue State.
Zone 2: The North-East Zone comprising the fish marketing and
processing centres in Borno State.
Zone 3: The Edo State Zone comprising the fish marketing and
processing centres in Edo State. The quantitative comprehensive
for the first three zones combined is regarded as Zone 4.
Fish samples were also purchased from each of the centres for quantitative and
qualitative laboratory analyses of pesticide residues using gas chromatography,
thin layer chromatography and paper chromatography.
33. 33
REPORT OF OBSERVATION ON FIELD SURVEY TO MAJOR FISH
PROCESSING AND MARKETING CENTRES IN NIGERIA
Zone 1: STATE: KWARA
TOWN: JEBBA
LOCAL GOVERNMENT AREA: MORO
At the Jebba Market, it was observed that cured fish processors and
retailers do not appear to use chemicals to preserve their cured fish
displayed for sale. Discussions held with them however revealed that they
were aware that chemicals may be used by some processors and fishermen.
They contended that fish killed or processed with chemicals usually
releases bubbles when undergoing cooking and normally floats at the
surface instead of sinking to the bottom of the pot. There was a consensus
among the retailers about ways to identify cured fish treated with chemicals.
They stated that cured fish treated with chemicals are usually lighter in weight
when compared to the cured fish that is free from any form of chemical. This
is not surprising as fish that is already undergoing spoilage is more likely to be
treated with chemicals to arrest the attack by insects or check spoilage, since
spoilage is usually accompanied by weight loss. Fish samples were later
randomly purchased for analysis.
STATE: NIGER
TOWN: TATABU
LOCAL GOVERNMENT AREA: BIDA
Processors of fish were observed to be curing fish without the use of any
sort of chemical or table salt. They informed the researchers that
consumers usually decline to buy fish cured or killed with chemicals as
soon as it is detected either by smell or taste; thus they desist from its use.
When they were asked how they prevent flies and beetles from attacking and
destroying their cured fish, they responded that proper smoking is done after
gutting and thorough washing of the freshly caught fish.
34. 34
The processors and retailers were found to be aware of government ban with
respect to the use of chemicals, hence the fear by majority of them to confirm
it’s use. Private discussions with two of the processors revealed that some of
their husbands who are mainly fishermen use Gammalin 20 to catch fish.
Asked why their husbands resorted to its use: they responded that it was due to
the high cost of fishing gears and equipment.
STATE: NIGER
TOWN: NEW BUSSA
LOCAL GOVERNMENT AREA: BORGU
At the Kainji Lake Research Institute, the researchers had a discussion
with a chief research officer in Fish post-harvest and processing
technology unit. He confirmed the use of Gammalin 20 on the Kainji
Lake in the past, but stressed that its use has virtually stopped now though
there might still be isolated cases of its use which the authority of the
research institute may not be aware of.
A locally made pesticide called “Otapiapia” was also stated by the officer to be
used specially by the cured fish mongers who transport fish from Kainji to the
distant Southern markets for sale. This pesticide is reportedly sprinkled in the
cartons before loading them with cured fish. Some fish mongers were said to
add few drops directly onto the cured fish in the cartons. Lastly, he contended
that the Institute encourages the fish processors and retailers to use pirimiphos
methyl (Actellic) up to 10 percent concentration which they have found to be
effective against beetles (Dermestes maculates) for up to three months and has
low mammalian toxicity.
STATE: NIGER
TOWN: FAKUN (at the foot of the Kainji Dam)
LOCAL GOVERNMENT AREA: BORGU
The processors here were observed not to use chemicals during or after
processing. They gut their fishes, cut them into chunks while the smaller ones
35. 35
wee smoked whole. The traditional smoking kilns were built with mud having
an open top and firing points at the base (a typical chorkor smoker). Wire
gauze is then placed at the top on which fish to be smoked are spread.
Investigations on how they ensure that insects do not attack their cured fish
products showed that they do thorough smoking and re-smoke when necessary.
The processors here also informed the researchers that they do not make use of
salt for preservation as there was no need for that since they smoke their fish
very well. It should be noted that fish is smoked in chunks, resulting in better
drying.
The marine police-man stationed at this settlement categorically confirmed that
no form of chemical was being used in Fakun either for fishing by fishermen
or for preservation by the fish smokers.
STATE: BENUE
TOWN: MAKURDI
LOCAL GOVERNMENT AREA: MAKURDI
The fishermen on the river Benue were observed fishing with nets, hooks
and traps, without the use of chemicals. Discussions with them showed that
they were aware of government ban on the use of chemicals and explosives to
fish. The processors and retailers at the market stated that they use
Aerosols e.g., Sheltox, to spray the cured fish in order to prevent insect
invasion. Apart from those who admitted that they use Sheltox others said
they use kerosene to ward off flies, sprinkling it slightly on the cured fish and
the surroundings. Some of the retailers denied the use of chemicals,
contending that proper and persistent smoking normally checks insect attack
and spoilage.
Zone 2
STATE: BORNO
TOWN: MAIDUGURI
LOCAL GOVERNMENT AREA: METROPOLITAN
36. 36
Discussions with fish processors and retailers revealed that a locally made
pesticide known as “Otapiapia” is widely used here to ward off insects and
beetles from cured fish. The pesticide is mixed with water and sprinkled on
both the cured fish and the cartons used in packaging the product. This
confirmed the earlier report in the Kainji Lake Research Institute.
The bulk of the cured fish sold in southern Nigeria comes from the Lake
Chad in Borno State, so the significance of the use of this pesticide to
preserve cured fish could well be appreciated in relation to the health of
fish consumers in the south.
Processors use the drum smoker here mainly and naturally sun-drying and fish
may or may not be salted. Majority of the processors practice whole
smoking which means that no gutting is done and this could readily
predispose the fish to rapid spoilage and insect attacks necessitating the
use of a preservative. It was also observed that the retailers often rub oil on
the surface of cured fish. It was however suspected that they may mix oil with
the “Otapiapia” and later coat the surface of the cured fish with it hence the
absence of flies on the fish.
STATE: BORNO
TOWN: DORO BAGA
LOCAL GOVERNMENT AREA: BAGA
Doro Baga is a major market for cured fish in Nigeria. A custom officer
asserted that on the average 5 – 9 trucks of the Mercedes Benz 911 model
load cured fish for the southern markets every Wednesday which is the
main market day; although fish sales take place on other days albeit on a
much smaller scale.
Here, the secretary of the fish mongers association confirmed that they use
“Otapiapia” to spray the cartons used in packaging to prevent flies and
beetles from causing damage to the cured fish. He further revealed that
37. 37
Gammalin 20 is usually mixed with large volume of water and used to
spray the cured fish and the carton used for packaging.
Discussions with other processors and retailers revealed that they use oil
and salt mixed with water to coat the cured fish. However, on tasting
their products, no trace of salt was detected. This means that something
else which they were not ready to disclose was used to preserve the cured
fish.
ZONE 3
STATE: EDO
TOWN: ILLUSHIN
LOCAL GOVERNMENT AREA: ESAN NORTH EAST
Processors and retailers were observed not to use chemicals to preserve fish.
Discussion with them showed that they were mostly ignorant of the use of
chemicals on cured fish. Asked about their practices that enable the cured fish
products last longer, they contended that they do thorough smoking and repeat
the process as and when necessary. This centre forms the major fresh and
cured fish market of the fish consumed in Edo State and beyond.
ANALYSIS OF QUESTIONNAIRE
A total of two hundred and fourteen (214) respondents returned the
administered questionnaires for all the zones. However, only one hundred and
eighty-nine (189) were found to be useful for analysis.
CONSUMERS/FISH CONSUMPTION
For all the zones (comprehensive for the zones 1-3) seventy-five respondents
or 39.7% indicate they consume fish everyday, while only four or 2.1%
indicated that they do not consume fish at all. In the Edo Zone 68.4%
consume fish everyday while it was 58.33% in Niger/Benue Zone and only
24% for the North East Zone.
38. 38
QUANTITY OF FISH CONSUMED/KG/WEEK
Sixty-nine or 36.5% of the respondents out of 189 consume between 0 to
1.5kg/wk for all the zones. The consumption figure for the Edo Zone was
however highest where 26 respondents out of 54 or 48.1% consumed
between 1.6 – 3.0kg/wk while 46% consumed 1.6 – 3.0kg/wk in the
Niger/Benue Zone. Only 27.2% of the respondents in the North East Zone
consumed between 1.6 – 3.0kg/wk of cured fish.
OBSERVATION OF CHEMICALS
A total of 73 (38.6%) of the 189 respondents from all zones indicated that
they have observed cured fish preserved with chemicals; while 116
(61.4%) reported that they have never observed its use.
BOTHERED ABOUT CURED FISH SMELLING CHEMICALS
In all the zones 131 (69.3%) of the respondents said they were bothered
about cured fish smelling chemicals. However, in Edo Zone only 37.3%
seemed to be bothered. This could be linked to the fact that most of the
respondents have no idea about the use of chemicals on cured fish.
In the North East Zone, the level of awareness made about 82% of the
respondents to be bothered about cured fish smelling chemicals. In the
Niger/Benue Zone 83% of the respondents were concerned about the use of
chemicals in cured fish.
STEPS TAKEN TO SELECT CURED FISH
The consumers generally select cured fish to be purchased by smell and taste in
all the zones except in Niger/Benue. In the event of purchasing cured fish that
contain chemicals in error, respondents’ negative reactions from all the zones
could be seen.
39. 39
RETAILERS QUANTITY OF CURED FISH SOLD PER DAY (KG)
The levels of cured fish sold per day are illustrated wherein the majority of
retailers sell at least 30kg cured fish a day. The highest quantity of cured
fish sold per day occurred in the North East Zone where 17.5% of the
respondents made sales of between 31 – 40kg.
MONETARY VALUE OF CURED FISH SOLD PER DAY
In all the zones about 66% of the 91 respondents sold fish valued between
N500 – N3,000/day. However, in the North East and Niger/Benue Zones
about 20% of the retailers sold above N3,000/day.
OBSERVATION OF CHEMICALS IN CURED FISH BY RETAILERS
In North East Zone, a total of 20 (43.4%) respondents indicated to have
observed cured fish containing chemicals; while in the Niger/Benue Zone, it
was 80% of the retailers and respondents and in the Edo Zone, none of the
retailers had observed its use. However, for all the zones combined, a total of
25 retailers have observed cured fish to contain chemicals.
BOTHERED ABOUT CURED FISH SMELLING CHEMICALS
Due to the fact that a high percentage of the retailers in the North East and
Niger/Benue Zones have observed cured fish containing chemicals, they
equally are bothered about its use. The Edo retailers however appear not to be
too bothered since they have not observed the use of chemicals. On a national
average 50% of the respondents are bothered.
AWARE THAT FISH PROCESSORS MAY USE CHEMICALS
Most of the retailers in North East and Niger/Benue Zones are aware that fish
processors may use chemicals. Only 15 or 32.6% of the 46 respondents in Edo
zone said they were aware about the use of chemicals by fish processors. In
all the zones combined 45.8% of the respondents answered in the
affirmative.
40. 40
STEPS TO PREVENT ATTACK BY INSECTS AND RODENTS
In all the zones only 4% of the retailers indicated that they use chemicals to
prevent attacks by insects and rodents from destroying their cured fish. It is to
be noted however, that it was only in the North East and Niger/Benue Zones
that the use of chemicals were reported. The Edo Zone retailers indicated that
they would repeat the preservation process or ensure good storage to prevent
insect and rodent attacks on the cured fish.
DISCUSSION AND CONCLUSION
The study showed that pesticides are used for the preservation of cured fish in
Nigeria. The survey equally revealed that the practice is prevalent in Northern
and Middle-belt Zones of the country where the use of such chemicals as
Gammalin 20, Aerosols (Sheltox) and a locally mixed pesticide called
“Otapiapia” and kerosene are freely used.
The level of awareness of the use of pesticides on cured fish by consumers and
retailers is high in the Northern Zone when compared to the southern zone
where little is known about its use. Some respondents didn’t bother about
pesticides in cured fish perhaps because of the saying that “what you don’t
know won’t hurt you”. Most consumers in Nigeria appear to be ignorant
about the adverse effects of pesticides in the food supply. It is important
for educators, government and food technologist in Nigeria to organize
relevant information for the benefit of consumers and fish processors to
provide the opportunities to limit the use of pesticides in cured fish. Most
consumers are ignorant of the use as well as the potential health risk
associated with pesticides in cured fish.
Consumption figures from all zones showed that 3.25kg/week is consumed on
the average by the respondents. Nevertheless, the figure from the
Niger/Benue Zone was highest at 3.89kg/wk followed by the South Zone
with 3.75kg/wk; and lastly the North East Zone with 2.45kg/wk.
41. 41
The bulk of the fish cured in the Northern Zones find their way to the
Southern markets mostly. It therefore follows that the levels of pesticides
intake in the south would be expected to be quite high despite the fact that
its use is not rampant in the south.
Nigeria should strengthen regulation regarding ban on the use of obnoxious
chemicals as a preservative for fish; particularly the use of “Otapiapia” which
appears to be a local mixture which is deadly to roaches and rodents and could
be a potential risk to humans.
Further Research on Use of pesticides/Poisons by Nigerian Fishermen also
confirms that pesticide could be in use in catching fish in Nigeria. The
pesticide in use is a chlorinated hydrocarbon, known in Nigeria as Gammalin
20R.
To prosecute the study, fishermen and fish mongers in fishing areas in the East
(Port Harcourt) and west (Lagos Area) of the Niger River were interviewed.
The interviews revealed that although it was freely used in the past, the use of
Gammalin 20R is now banned mainly because it kills fishes of all ages. In
spite of its ban however, it could be deduced from statements made by
fishmongers and fishermen during interviews, that the pesticide is still
clandestinely used.
42. 42
Figures 1 to 51 vividly illustrate our findings.
COMPREHENSIVE FOR ALL
ZONES
CONSUMERS
Fish Consumption
Preference Respondents
Everyday 75
Every other day 24
Once in 3 days 17
Once a week 19
Occasionally 50
Not at all 4
189
Everyday (39.7%)
Everyday other
day(12.7%)
Once in 3
days
(9.0%)
Once a week
(10.1%)
Occasionally (26.5%)
Not at all (2.1%)
Figure 1
43. 43
SOUTH ZONE (EDO STATE)
CONSUMERS
Fish Consumption
Response Respondents
Everyday 39
Every other day 5
Once in 3 days 3
Once a week 0
Occasionally 7
Not at all 3
57
Everyday(68.4%)
Everydayother day
(8.8%)
Oncein3days(5.3%)
Once aweek(0.0%)
Occasionally (12.3%)
Figure2
44. 44
NIGER/BENUE ZONE
CONSUMERS
Fish Consumption
Response Respondents
Everyday 7
Every other day 2
Once in 3 days 1
Once a week 1
Occasionally 0
Not at all 1
12
Figure 3
Everyday
58.4%
Everyday other day
16.7%
Once in 3 days
8.3%
Once a week
8.3%
Occasionally
0.0%
Not at all
8.3%
45. 45
NORTH EAST ZONE (BORNO
STATE)
CONSUMERS
Fish Consumption
Response Respondents
Everyday 29
Every other day 16
Once in 3 days 14
Once a week 18
Occasionally 44
Not at all 0
121
Figure 4
Everyday (24.0%)
Everyday other day
(13.2%)
Once in 3 days
(11.6%)
Once a week (14.9%)
Occasionally
(36.4%)
Not at all (0.0%)
54. 54
Bothered about Cured Fish
Smelling Chemicals:
Response Respondents
Yes 73
No 116
189
COMPREHENSIVE FOR ALL ZONES
Figure 13
Yes (69.3%)
No (30.7%)
55. 55
Bothered about Cured Fish
Smelling Chemicals:
Response Respondents
Yes 19
No 32
51
SOUTH ZONE (EDO STATE)
Figure 14
Yes (37.3%)
No (62.7%)
56. 56
Bothered about Cured Fish
Smelling Chemicals:
Response Respondents
Yes 93
No 21
114
NORTH EAST ZONE (BORNO STATE)
Figure 15
Yes (81.6% )
No (18.4% )
57. 57
Bothered about Cured Fish
Smelling Chemicals:
Response Respondents
Yes 10
No 2
12
NIGER/BENUE ZONE
Figure 16
Yes (83.3% )
No (16.7% )
58. 58
Awareness about Processors
Using Chemicals:
Response Respondents
Yes 113
No 78
191
COMPREHENSIVE FOR ALL ZONES
Figure 17
Yes (59.2%)
No (40.8%)
59. 59
Awareness about Processors
Using Chemicals:
Response Respondents
Yes 82
No 43
125
NORTH EAST ZONE (BORNO STATE)
Figure 18
Yes (65.6%)
No (34.4%)
61. 61
Steps taken to select cured fish:
Response Respondents
Visual observation 8
Smell + taste 29
All of above 19
56
COMPREHENSIVE FOR ALL ZONES
Figure 20
Visual observation
(14.3%)
Smell + taste (52%)
All of above (34%)
62. 62
Steps taken to select cured fish:
Response Respondents
Visual observation 6
Smell + taste 22
Check for proper smoking 8
36
NORTH EAST ZONE (BORNO STATE)
Figure 21
Visual observation
(16.7%)
Smell + taste
(61.1%)
Check for proper
smoking (22.2%)
63. 63
Steps taken to select cured fish:
Response Respondents
Visual observation 5
Smell + taste 0
Check for proper smoking 0
5
NIGER/BENUE ZONE
Figure 22
Visual observation
(100.0%)
64. 64
Steps taken to select cured fish:
Response Respondents
Visual observation 1
Smell + taste 10
Check for proper smoking 4
15
SOUTH ZONE (EDO STATE)
Figure 23
Visual observation
(6.7%)
Smell + taste
(66.7%)
All of above
(26.7%)
65. 65
If bought fish contains
chemicals, what is your reaction:
Response Respondents
Return 38
Discard 51
Wash with cold water 7
Wash with warm water 39
Others 29
164
COMPREHENSIVE FOR ALL THE ZONES
Figure 24
Return (23.2%)
Discard (31.1%)
Wash with cold
water (4.3%)
Wash with warm
water (23.8%)
Others (26.2%)
66. 66
If bought fish contains
chemicals, what is your reaction:
Response Respondents
Return 16
Discard 24
Wash with cold water 7
Wash with warm water 32
Others 28
108
NORTH/EAST ZONE (BORNO STATE)
Return(15.0%)
Discard(22.4%)
Wash with cold
water(6.5%)
Washwith warm
water(29.9%)
Others(26.2%)
Figure25
67. 67
If bought fish contains
chemicals, what is your reaction:
Response Respondents
Return 3
Discard 3
Wash with cold water 1
Wash with warm water 1
Others 1
9
NIGER/BENUE ZONE
Figure 26
Return (33.3%)
Discard (33.3%)
Wash with cold
water (11.1%)
Wash with warm
water (11.1%)
Others (11.1%)
68. 68
If bought fish contains
chemicals, what is your reaction:
Response Respondents
Return 18
Discard 18
Wash with cold water 0
Wash with warm water 6
Others 0
42
SOUTH ZONE (EDO STATE)
Return (42.9%)
Discard (42.9%)
Wash with cold water
(0.0%) Wash with
warmwater
(14.3%)
Others (0.0%)
Figure 27
69. 69
RETAILERS
Quantity of Cured fish sold per
day(Kg):
Quantity (Kg) Respondents
1 – 10 16
11 – 20 24
21 – 30 7
31 – 40 32
41 – 50 28
51 and Above 2
90
1- 10(25.6%)
11- 20(36.7%)
21 - 30 (22.2%)
31 - 40
(10.0%)
COMPREHENSIVE FOR ALL THE ZONES
Figure 28
70. 70
RETAILERS
Quantity of Cured fish sold per
day(Kg):
Quantity (Kg) Respondents
1 – 10 12
11 – 20 9
21 – 30 9
31 – 40 7
41 – 50 1
51 and Above 2
40
NORTH EAST ZONE (BORNO STATE)
Figure 29
1 - 10 (30.0%)
11 - 20 (22.5%)
21 - 30 (22.5%)
31 - 40 (17.5%)
41 - 50 (2.5%)
51 and Above (5.0%)
76. 76
Monetary Value of Cured Fish
sold per day (#):
Amount (#) Respondents
100 – 500 9
501 – 1,000 10
1,001 – 1,500 11
1,501 – 2,000 7
2,001 – 2,500 4
2,501 – 3,000 4
Above 3,000 2
47
SOUTH ZONE (EDO STATE)
Figure 35
100 - 500 (0.0%)
501 - 1,000
(40.0%)
1,001 - 1,500
(40.0%)
1,501 - 2,000
(0.0%)
2,001 - 2,500
(0.0%)
2,501 - 3,000
(0.0%)
Above 3,000
(20.0%)
77. 77
Observed Cured Fish Containing
Chemicals:
Response Respondents
Yes 20
No 26
46
NORTH EAST ZONES (BENUE STATE)
Figure 36
Yes (43.5%)
No (56.5%)
78. 78
Observed Cured Fish Containing
Chemicals:
Response Respondents
Yes 4
No 1
5
NIGER/BENUE ZONE
Figure 37
Yes (80.0%)
No (20.0%)
79. 79
Observed Cured Fish Containing
Chemicals:
Response Respondents
Yes 0
No 47
47
SOUTH ZONE (EDO STATE)
Figure 38
Yes (0.0%)
No (100.0%)
80. 80
Observed Cured Fish Containing
Chemicals:
Response Respondents
Yes 25
No 73
98
COMPREHENSIVE FOR ALL THE ZONES
Figure 39
Yes (25.5%)
No (74.5%)
81. 81
Bothered about Cured Fish
Smelling Chemicals:
Response Respondents
Yes 38
No 8
46
NORTH EAST ZONE (BORNO STATE)
Figure 40
Yes (82.6%)
No (17.4%)
82. 82
Bothered about Cured Fish
Smelling Chemicals:
Response Respondents
Yes 3
No 2
5
NIGER/BENUE ZONE
Figure 41
Yes (60.0%)
No (40.0%)
83. 83
Bothered about Cured Fish Smelling Chemicals:
Response Respondents
Yes 8
No 38
46
SOUTH ZONE (EDO STATE)
Figure 42
Yes (17.4%)
No (82.6%)
84. 84
Bothered about Cured Fish
Smelling Chemicals:
Response Respondents
Yes 48
No 49
97
COMPREHENSIVE FOR ALL THE ZONES
Figure 43
Yes (49.5%)No (50.5%)
85. 85
Aware that Fish Processors may
use Chemicals:
Response Respondents
Yes 24
No 21
45
NORTH EAST ZONE (BORNO STATE)
Figure 44
Yes (53.3%)
No (46.7%)
86. 86
Aware that Fish Processors may
use Chemicals:
Response Respondents
Yes 5
No 0
5
NIGER/BENUE ZONE
Figure 45
Yes (100.0%)
No (0.0%)
87. 87
Aware that Fish Processors may
use Chemicals:
Response Respondents
Yes 15
No 31
46
SOUTH ZONE (EDO STATE)
Figure 46
Yes (32.6%)
No (67.4%)
88. 88
Aware that Fish Processors may
use Chemicals:
Response Respondents
Yes 44
No 52
96
COMPREHENSIVE FOR ALL THE ZONES
Figure 47
Yes (45.8%)
No (54.2%)
89. 89
Steps to prevent attacks by
Insects and rodents:
Response Respondents
Good storage 44
Repeat preservation process 25
Use chemicals 3
Others 3
75
COM PREHENSIVE FOR ALL THE ZONES
Figure 48
Good storage (58.7%)
Use chemicals (4.0% )
Others (4.0% )
Repeat preservation
process (33.3% )
90. 90
Steps to prevent attacks by
Insects and rodents:
Response Respondents
Good storage 25
Repeat preservation process 3
Use chemicals 2
Others 1
31
NORTH EAST ZONE (BORNO STATE)
Figure 49
Good storage
(80.6%)
Use chemicals
(6.5% )
Others (3.2%)
Repeat
preservation
process (9.7% )
91. 91
Steps to prevent attacks by
Insects and rodents:
Response Respondents
Good storage 2
Repeat preservation process 2
Use chemicals 1
Others 0
5
NIGER /BENUE ZONE
Figure 50
Good storage
(40.0%)
Use chemicals
(20.0% )
Others (0.0% )
R epeat
preservation
process
(40.0% )
92. 92
Steps to prevent attacks by
Insects and rodents:
Response Respondents
Good storage 21
Repeat preservation process 21
Use chemicals 0
POthers 2
44
Good storage
(47.7%)
Repeat preservation
proces s (47.7 %)
U se chemicals
(0.0 %)
Others (4.5% )
SOU TH Z ON E (E DO STAT E)
Figure 51
93. 93
TEACHING
Learning and teaching are on going processes, and most times occur the same
time at the same place. To facilitate the active involvement of my students I
play the Coach, the Teacher and the Learner. I have indeed mentored my
students and continue to do so even after they have graduated. I am happy to
say that my students are occupying top management positions in various
organizations, nationally and internationally. To facilitate learning and enhance
efficiency and effectiveness in teaching I have to my credit many publications.
I am the author of “Meat Science and Technology- A comprehensive
approach”. This book, the first in my discipline, in West Africa is yet to be
replaced by any other one. Reviewed by Longman publishing company and
published in 1991 by Africana Fep. Publishers Limited, this text serves
effectively as class textbook, supplementary text or a Library Reference in
Nigeria Tertiary Institutions and Research Institutes.
In 1989 I pioneered the “birth” of the first Faculty book – “Challenges of
Agriculture in National Development (Edited by) A.I. Ikeme”. This
compilation is the first of its kind published by the Faculty of Agriculture,
University of Nigeria, Nsukka. This masterpiece with contributions from
professors and senior academics in our faculty and others is relevant at any
time “T”. My efforts have not been in vain. In Dec. 8, 2007 I received a
National Merit Award (MEDA 2007) as a successful teacher in the field of
agriculture. My other publications include:
“Saved by Grace, published by SNAAP PRESS limited in 2001”
“Adapting to changes” Better Living, Less Stress, published in June
2003, Ephrata Limited Nsukka”.
“Waiting on God” published in 2006, Black Belt Konsult, Limited
Enugu”.
94. 94
These publications have influenced my students and those who come across
them for the better.
I am also daily receiving my own training by actively involving my students in
the teaching and learning process. Today, I find it more comfortable to learn
than to be the teacher. It has not been easy. As I undergo my training which is
now a daily routine, I have acquired various skills. I earned PGD (Psychology)
from University of Nigeria, Nsukka in 2005, an M.Sc. in Psychology
(Leadership) from our great University has also concluded. In the last 2 years
(2006 – 2008) I have also received training in Entrepreneurship, Creativity and
Innovation from Nigeria and the United States of America (Creative Problem
Solving Institute - CPSI).
In summary, my teaching career which started in 1982 has produced company
executives, professors and the other members of the academia, business
tycoons, and in a Nigeria, full of surprises, bankers to mention only a few.
95. 95
CHAPTER FOUR
ADMINISTRATIVE EXPERIENCE
Beginning in the mid eighties, my involvement in University Administration
started at the Faculty level, when I was appointed staff adviser to Nigerian
Association of Agricultural Students (NAAS). Shortly after I served as Hall
Warden Aja Nwachukwu Hall. In each of these assignments the interest of the
University, my Alma mater has been my priority. I have served, since the late
nineties as:
Associate Dean, Faculty of Agriculture, University of Nigeria, Nsukka
(May 1998 – July, 2000)
Associate Dean, Faculty of Agriculture, University of Nigeria, Nsukka
(September 2001 – August 2002)
Associate Dean, Faculty of Agriculture, University of Nigeria, Nsukka
(August 2002 – August 2004)
Head Department of Food Science & Technology, University of
Nigeria, Nsukka (August 2002 – July 2004)
Dean, Faculty of Agriculture, University of Nigeria, Nsukka (July 2004
– July 2006)
Member, Governing Council, University of Nigeria, Nsukka (May 2005
- October 2007)
Member of Board, Energy Research and Development Center.
University of Nigeria, Nsukka (May 2005 – 2007)
Member of Board, University of Nigeria General Enterprises Limited
(May 2005 – 2007)
Executive Director, United Aid International – A Non-Governmental
Organization Committed to Alleviating the Suffering of the Needy
(2001 – Till Date)
Vice President, National Entrepreneurship Educators of Nigeria (2006 –
Till Date)
Director, University of Nigeria Centre for Entrepreneurship and
Development Research (August 2006 – Till Date)
96. 96
It hasn’t been very easy administering but it has been very exciting as a lot has
been learnt. In sum, I have always contributed positively towards the
advancement of our University. Two very important speeches I delivered as
Dean of Faculty of Agriculture bring to light my views:
CONTINUITY AND CHANGE AT THE FACULTY OF
AGRICULTURE OF UNIVERSITY OF NIGERIA, NSUKKA
Paper delivered at the inaugural Faculty Board Held 7th September, 2004
- Prof. A.I. Ikeme, Dean of Agriculture
1.0 DOING FIRST THINGS FIRST
Distinguished ladies and gentlemen, the scholars and students who constitute
the academic powerhouse, that is, the faculty of Agriculture of a great
University, I salute you. I duff my hat for you. I thank each and every one of
you for the different disparate, convergent but interlocking roles you played in
the long journey to where we are today. Yes, it was a journey of a thousand
miles, the human side of which you played so convincingly and for which I
thank you. The other side of the coin of that crucial journey is the divine side.
Only God Almighty could use us as tools and messengers in His hands to make
our dreams and actions come true. To Him we bow in obedience to His designs
and wishes in everything.
2.0 THE IMPERATIVE FOR CHANGE
When I asked for a mandate to lead this faculty during the 2004/2006
biennium, I did so on the basis of vision and mission statements. Those
statements challenged all of us to embrace the imperative of change as long
awaited desire of our continued existence as a relevant and viable entity as a
Faculty. The necessity for change becomes even more compelling with each
passing hour, day, month and year. The faculty and its constituent units must
97. 97
either change or perish. So urgent and so necessary are the need to rethink not
only what we do, but also how we do it. So high is the cost of complacency at
the crucial cross-road in the life of the faculty of which we find ourselves!
Since a mere few days ago when I made rounds and visited each of you with
my message of change, the need for that change has become pressing and more
crystal clear in its import.
If you permit me, respected colleagues, to unmask the sacred masquerade in
the sanctuary of sanctuaries, we can in outline, summarize the nakedness of
our situation in the following manner.
• Academic standard plunged despite the façade of pretensions about
minimum academic standards. Any semblances of Quality are fast
vanishing by the day. What is even worse, the degree programme in
Agriculture has only partial accreditation during the last exercise
conducted by NUC.
• We are under staffed, professionally out-of-date, technologically
obsolete, weakened by 20-years of forced in-breeding and staff morale
cannot but be lower.
• Our academic and physical infrastructure including our labs and
teaching/research farm have disintegrated into a state of virtual
comatose. If we must tell ourselves the truth, we represent
infrastucturally speaking, a desert of inadequacies and obsolescence.
• Our student enrolment as well as student quality are at an all time low.
Almost every student we admit would rather be elsewhere if we allowed
it. Can any of us recall when last we dreamt of making a first class
degree award to any student of the faculty? Are the days of Professor
Anugwa, Professor Ibe, Dr. M. Uguru and the others coming back?
98. 98
• Funding of the faculty over the last 20 years for anything other than
staff emoluments and allowances paid grudgingly almost in arrears, has
been next-to-zero or non-existent for all practical purposes.
All these happened. They are still happening and getting worse by the day; and
you all know I am not being alarmist. If anyone is in doubt, that person only
needs to talk to anyone of our colleagues who in early August attended the
NUC forum on the reform of the minimum academic standards. Standards
across the Nigerian University System have been battered. We must either go
up or go out.
In a situation of pervasive erosion of quality and its structures, the easiest
mistake we can make is to externalize the blame, exporting it to government
which has failed to fund the university. Neither can we externalize it internally
to a succession of bad Vice-Chancellors. The truth we must admit is that we
also failed woefully as followers. The opposite side of the coin of bad
governance is bad followership. If the Federal Government failed to fund the
University, what did we do to diversify our sources of funding beyond a single
category? If our Vice-Chancellor were hopeless, what did we do to engineer
ourselves out of this swampy terrain? What did we do to halt a downward
spiral into the abyss of certain failure as a faculty and as a University? Are we
no longer the best and brightest?
3.0 THE MOMENT OF TRUTH
The decision to engage my energies in the contest for deanship represents, on
my part, the assertion of a personal affirmative resolve to become an
instrument of God for a change that will re-engineer our faculty and halt the
downward spiral. It is my personal statement to the effect that enough is a
enough. It is a loud and definitive statement that I can be the agent of change in
this faculty. Voting for the vision, mission and change strategies I espoused in
my manifesto and interactions with the rank-file in the faculty represents an
eloquent statement that we are ready to board the locomotive of change. Being
99. 99
the men and women of thought and action you are all in your individual and
collective capacities, we are not ever likely to see change in exactly the same
way. But in a democracy, the essence of debate and dialogue in any election
process is, in effect, to sharpen the options and pave the way to consensus. I
will like to think and justifiably so, that the sportsmanly character of the debate
in the last deanship election in the faculty elevated the process a notch higher
than before. Once again, I want to congratulate my colleague for the dignified
manner of his own conduct. I want to say that now that the elections are over;
our duty to faculty is for everyone to unite the struggle for change. All ideas
contributed on different issues in the debate from all sides shall now be
harmonized into one strategic plan of action to change the faculty. The
challenge of formulating an action plan for re-engineering the Faculty through
the harmonization of all useful ideas in the debate lands us squarely at the
moment of truth.
4.0 THE FACULTY’S VISION OF CHANGE
(i) Refocus the Faculty for the pursuit of academic excellence by reforming
curricula in far-reaching, creative ways and by suitably re-engineering
the academic infrastructure.
(ii) Rebuild and transform the physical infrastructure of the faculty to
support a re-configured tradition of sustainable agricultural research,
restructured system of farm-year internship training programme and a
new concerted thrust in commercial farming, processing and marketing
of agricultural products for profit.
(iii) Focus on significantly enhancing staff and student welfare in ways to
distinguish the faculty as a place which, more than anything else,
cherishes its human resources and makes strategic investments to
promote their welfare.
100. 100
(iv) Target on raising a war chest of $5.0million (U.S.) from a variety of
interlocking sources nationally and internationally to make all these
things possible.
These goals are not easy to accomplish, but there is no doubt about the fact that
the pain of continuing to live with the status quo is unacceptable. This is why
we have no real choice but to embrace the change process. The goals are
interlocking. None of them can be accomplished without the others. We
therefore, require a central driving strategy to pursue and achieve them.
5.0 THE ROAD-MAP TO CHANGE: GOALS, OBJECTIVES AND
BENCHMARKS
The first thing we must do once we agree on the four goal-thrusts for
developing the faculty is to translate each goals into a set of SMART (Specific,
Measurable , Achievable, Result-orient and Time-targeted) objectives. Each
objective shall be benchmarked by designating responsibility, defining who,
how, cost and other constraints associated with the particular objectives.
Table 1 shows how each goal is objectified. The objectives cited are merely
illustrative at this stage. We need the collective wisdom of the faculty as a
whole to define and prioritize these objectives. We shall apply the same
collective wisdom to benchmark the objectives for implementation.
Table 1: Translating each Goal into SMART Objectives
1. Refocus on
Pursuit of academic
Excellence
2. Rebuild /
Transform
Physical
Infrastructure
3. Focus on Staff/
Student Welfare.
Focus on
raising $50
million (US)
1.1 Reform
curriculum.
1.2 Refurbish
academic facilities.
1.3 Diversity
course offerings.
Create farm
brigades.
Create research
farms.
Create training farm
year farms.
3.1 Create all–round
learner-friendly
environment.
3.2 Promote student
advising/mentoring.
3.3 Create opportunities
for part-time
4.1 Raise seed
money to
finance
preparatory
activities.
4.2 Pursue
domestic
101. 101
1.4 Recruit new
staff.
1.5 Retrain and
Retool staff
1.6 Improve the
administration of
exams in terms of
speeding up
marking, release of
results and record
keeping.
1.7 Computerize
exam records
1.8 Write
textbooks for all
courses.
1.9 Promote TQM
culture in perpetual
pursuit of
excellence.
1.10 Promote
students advising
leading into
mentoring.
1.11 Computerized
the faculty; install a
computer in every
staff office and
equip centralized
computerize the
rooms in each of the
departments.
Create commercial
farms.
Establish farm
service centre.
Mechanize
tractorize farms.
Establish food
processing and
storage facilities.
Establish field
laboratories.
Build farm roads.
Install and enhance
electric power on
the farm.
Install water and
vacation lighter.
Establish
poultry/piggery, and
fish ponds.
Develop Agro-
technology Park.
Market agric
products.
Work out a banking
system to finance
farming operations.
employment of needy
students.
3.4 Promote marking
and issue of exam result
within 1-2 months after
exams.
3.5 Promote sporting
and other competitive
activities, e.g. faculty
week celebrations and
area academic
associations.
3.6 Focus on a code of
dressing.
3.7 Enhance staff
income from profit
made from commercial
activities/services of
faculty.
3.8 Invest in staff
welfare scheme
including insurance.
3.9 Engage in staff
training and retraining.
3.10 Foster promotion
activities for staff.
3.11Mount faculty
lectures including
valedictories for
retiring staff.
sources of fund.
4.3 Pursue
external
sources of fund.
4.4 Pursue
other
convenient
sources.
4.5 University
of Nigeria
sources.
4.6 Alumni
sources.
4.7 Diaspora
Alumni
sources.
4.8 Diaspora
Igbo sources.
4.9 Commercial
farming and
marketing of
farm products.
4.10
Consultancy
services.
