Innovations in Indigenous Food Preservation for Shelf-Life Extension and Nutritional Enhancement: A Technological Development Study in South South Nigeria

Indigenous food preservation methods in South South Nigeria possess significant cultural and nutritional value but are constrained by limited shelf-life, inconsistent safety profiles, and poor compatibility with formal market systems. Innovation in these methods, integrating traditional knowledge with modern food science, offers a pathway to enhanced shelf-life and nutritional retention. This study developed and evaluated novel preservation innovations for three indigenous fermented and dried food products in South South Nigeria: ogiri, dried catfish, and fermented cassava products. Conducted with field partnerships across Delta, Cross River, and Bayelsa States, the research used an iterative technological design process combining ethnographic baseline documentation, controlled laboratory experimentation, and community-based sensory and acceptability trials. Innovations tested included modified atmosphere packaging, botanical antimicrobial coating, and solar-assisted controlled-temperature drying applied to traditional processes. Shelf-life extension, nutritional composition, microbial safety, and consumer acceptability were assessed at multiple time points using validated standard methods. Results showed that botanical antimicrobial coating extended ogiri shelf-life by 120 percent without significant flavour alteration. Solar-assisted drying reduced moisture content in catfish by 40 percent faster than sun-drying while preserving omega-3 fatty acids. Modified atmosphere packaging maintained nutritional quality in fermented cassava products for twice the standard shelf period. Community acceptance of all innovations was high. The study advances innovation theory in the context of indigenous food systems and contributes food technology design knowledge specific to South South Nigerian foods. Keywords: indigenous food preservation, shelf-life extension, nutritional enhancement, South South Nigeria, food technology innovation