Traditional fermented foods of Nigeria: microbiological safety and health benefits
摘要
In the context of Nigeria’s societal advancement regarding consumers’ economic status, access to food, nutritional well-being, and overall health, traditional fermented foods play a pivotal role. Across various African countries, traditional fermentation methods serve as a means to preserve food, extending its longevity and enhancing its nutritional value. The intricate food microbiome associated with fermented food holds significant importance and intrigue. Recent studies utilizing advanced DNA sequencing methods have revealed diverse microbial communities present in Nigerian fermented foods. These communities possess fundamental, technological, and economic value that could be harnessed to further improve food safety, quality, and overall health. This review presents an overview of fermented foods in Nigeria, delving into their microbial composition, and highlights the potential these foods and their associated bacteria hold in promoting health.