Scholarlink

<p>Aligning with Sustainable Development Goals (SDGs), large-scale investment in the fermentation of agricultural raw materials of Nigerian origin has the potential to reduce wastage, promote food security by improving production pattern and nutrition (SDGs 2 and 12), create employment opportunities (SDG 8), promote good health and well-being through probiotics and bioactive compounds (SDG 3), foster innovation within the research and manufacturing industries, including food and beverage industries (SDG 9), and foster economic growth by promoting socioeconomic values (SDG 8). This review compiles the diversity of biological properties and activities of sixteen (16) Nigerian fermented foods and beverages from various databases using keywords like Nigerian fermented foods, fermentation, composition, biological properties, and benefits of fermented foods.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

An inventory of selected Nigerian fermented foods: enhancing the trajectory of sustainable development goals

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2026年4月20日

查看全文
  • Mansurat Bolanle Falana,
  • Quadri Olaide Nurudeen,
  • Muhammed Robiu Asinmi,
  • Muhammad Ali Dikwa

摘要

Aligning with Sustainable Development Goals (SDGs), large-scale investment in the fermentation of agricultural raw materials of Nigerian origin has the potential to reduce wastage, promote food security by improving production pattern and nutrition (SDGs 2 and 12), create employment opportunities (SDG 8), promote good health and well-being through probiotics and bioactive compounds (SDG 3), foster innovation within the research and manufacturing industries, including food and beverage industries (SDG 9), and foster economic growth by promoting socioeconomic values (SDG 8). This review compiles the diversity of biological properties and activities of sixteen (16) Nigerian fermented foods and beverages from various databases using keywords like Nigerian fermented foods, fermentation, composition, biological properties, and benefits of fermented foods.