Now consider this scenario. You see a lovely pack of moi moi on the shelf of a shopping mall. You buy it and take it home for the purpose of consuming it but after eating a portion of it, you realize you have lost appetite and cannot finish the entire pack. You leave it on top of the sink in the kitchen and go to sleep.
Next morning and you are about to dispose of the remnant moi moi when you suddenly discover that it has not shown any sign of decay even though it has been exposed since the previous evening. In fact, when you take it up to your nose and smell, it smells the same way it was when you bought it the previous day.
Now curious, you decide to leave it in the kitchen till evening. However, when you come back in the evening, the story is the same: the moi moi has not shown any sign of decay. And it stays that way for one, two, and three whole days before you begin to notice small signs of decay.
The above situation is not fictional. It was the experience of Mr Kofi Bartels , a popular radio presenter with Nigeria Info 99.3 FM. You could feel the shock in Mr Kofi’s voice as he narrated his ordeal in the course of one of his programmes. And if you think his experience is a case in isolation, then you will need to think again. A lady, who gave her name as Linda, told Natural Health Africa that she bought a wrap of moi moi from a shopping mall in Port Harcourt and felt very uneasy after eating it. She felt like she had developed constipation. She was surprised when she went to the toilet the next morning and saw that everything came out the same way it had gone in.
“It was as if no digestion took place; the whole thing came out the same way I had eaten it. I had to examine it with the aid of a torchlight because the issue gave me a sleepless night and I was wondering if I had been poisoned even though nobody else but me touched that moi moi,” she said.
What Is Moi Moi?
Moi moi is a protein-rich, steamed bean pudding that is a good source of vitamins A, C, and E, as well as iron, folate, and potassium. A 100g serving contains approximately 108-155 calories, 6.5-13g of protein, 2-3g of fat, and 16-24g of carbohydrates. The exact nutritional value varies based on the ingredients and preparation, such as the amount of oil and other additions like fish, eggs, or meat.
Moi moi is a healthy food due to its high content of protein, fiber, and essential vitamins and minerals from its main ingredient, beans. It supports muscle growth, aids digestion, and can help manage weight because it is low in fat and high in fiber. Its preparation as a steamed dish is also a healthier alternative to fried foods, and it is naturally gluten-free.
Naturally, moi moi that is left unprotected and unrefrigerated will begin to show signs of decay and spoilage when left overnight. This is often manifested in the taste, smell, and texture, making it undesirable or even unsafe for consumption. So, when such a pack of moi moi stays for up to 72 hours before beginning to exhibit these manifestations, then something must be wrong somewhere. But before we look into why this particular moi moi could not decay, let’s first look at the process of food spoilage and what causes food to decay.
How Bacteria Causes Food Spoilage
Bacteria and other microorganisms spoil food by breaking down its chemical composition for nutrients, which creates unwanted byproducts. This activity alters the food's taste, smell, and texture.
Microorganisms consume the proteins, carbohydrates, and fats in food through enzymatic action and metabolic processes, leading to characteristic signs of decay.
In the case of moi moi and other byproducts of beans, Bacteria secrete enzymes that break down proteins and amino acids. This process, known as putrefaction, produces foul-smelling compounds such as ammonia, amines, and sulfur-containing substances, leading to the rotten odor associated with spoiled moi moi.
It now becomes clear that if moi moi refuses to decay after a long period of time, something must have been introduced to prevent these bacteria from acting on it. And this takes us to another level of the conversation.
How Chemical Preservatives Prevent Food Spoilage
Chemical preservatives stop food spoilage by inhibiting or killing microorganisms and preventing oxidation, which causes rancidity. They work by creating an environment that is hostile to microbes and by slowing down the chemical reactions that lead to spoilage, thereby extending the food's shelf life.
Preservatives like benzoic acid, sorbic acid, and nisin can stop the growth of bacteria, yeasts, and molds, or destroy them altogether, thereby extending the moi moi’s shelf life and making it look just as fresh as when it was cooked. Bottomline? Producers of this kind of moi moi do so to extend the shelf life of the food, and this they do by adding harmful preservatives for that purpose. But what is the health implication for the consumer. If moi moi cannot decay more than two days after it has been exposed, what is the guarantee that it would not affect the health of the consumer negatively.
How Dangerous Are Food Preservatives To Human Health?
The danger of food preservatives to human health varies, with some being linked to adverse effects like allergic reactions and asthma, while others are associated with more serious conditions like cancer and cardiovascular disease with long-term consumption. Some preservatives, such as sulfites, can trigger allergic reactions, while others like nitrites and some artificial dyes and emulsifiers have been linked to cancer, behavioral issues in children, and other chronic health problems.
Foods laced with preservatives do not digest easily and can disrupt the digestive process. Instead of speeding up digestion, the additives in these foods can cause inflammation and alter the gut microbiome, which can lead to digestive discomfort.
Preservatives And Digestion Problems
• Harmful to gut bacteria: Many preservatives are antimicrobial, meaning they are designed to kill microorganisms like bacteria, yeast, and fungi to extend shelf life. This can disrupt the balance of your gut microbiome by killing off beneficial bacteria necessary for proper digestion.
• Trigger inflammation: Preservatives like sodium benzoate and certain emulsifiers can trigger inflammation and irritation in the gastrointestinal tract. Chronic inflammation is a risk factor for conditions such as inflammatory bowel disease (IBD).
• Inhibit enzymes: Preservatives can suppress the release of digestive enzymes, which slows down the digestion process. This can cause food to sit in the stomach for longer than it should, leading to indigestion and bloating.
• Hinder nutrient absorption: An altered microbiome and inhibited digestive enzymes can prevent your body from properly absorbing nutrients from food. This means that even seemingly "balanced" processed foods can lead to nutrient deficiencies.
• Contribute to constipation: Processed foods often lack fiber, an essential nutrient that helps regulate bowel movements. Combined with the effects of preservatives, this can lead to constipation.
Conclusion
Moi moi laced with preservatives is for the purpose of protecting the business of the producer at the expense of the health of the innocent consumer. So, when next you see that lovely pack of moi moi displayed on the shelf of a shopping mall, please ask questions before you pick it up.
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