Traditional fermented foods of Nigeria: microbiological safety and health benefits
Abstract 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...
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| Autor*in: |
Ndudi, Winifred [verfasserIn] Edo, Great Iruoghene [verfasserIn] Samuel, Princess Oghenekeno [verfasserIn] Jikah, Agatha Ngukuran [verfasserIn] Opiti, Raphael Ajiri [verfasserIn] Ainyanbhor, Irene Ebosereme [verfasserIn] Essaghah, Arthur Efeoghene Athan [verfasserIn] Ekokotu, Helen Avuokerie [verfasserIn] Oghroro, Ephraim Alex Evi [verfasserIn] Agbo, Joy Johnson [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2024 |
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| Anmerkung: |
© The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2024. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law. |
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| Übergeordnetes Werk: |
Enthalten in: Journal of food measurement and characterization - Springer US, 2012, 18(2024), 6 vom: 21. März, Seite 4246-4271 |
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| Übergeordnetes Werk: |
volume:18 ; year:2024 ; number:6 ; day:21 ; month:03 ; pages:4246-4271 |
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| DOI / URN: |
10.1007/s11694-024-02490-1 |
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SPR056356625 |
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| 520 | |a Abstract 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. | ||
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10.1007/s11694-024-02490-1 doi (DE-627)SPR056356625 (SPR)s11694-024-02490-1-e DE-627 ger DE-627 rakwb eng 630 640 VZ Ndudi, Winifred verfasserin aut Traditional fermented foods of Nigeria: microbiological safety and health benefits 2024 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2024. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law. Abstract 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. Traditional fermented foods (dpeaa)DE-He213 Food security (dpeaa)DE-He213 Detoxification (dpeaa)DE-He213 Nutrition (dpeaa)DE-He213 Health (dpeaa)DE-He213 Edo, Great Iruoghene verfasserin (orcid)0000-0002-2048-532X aut Samuel, Princess Oghenekeno verfasserin aut Jikah, Agatha Ngukuran verfasserin aut Opiti, Raphael Ajiri verfasserin aut Ainyanbhor, Irene Ebosereme verfasserin aut Essaghah, Arthur Efeoghene Athan verfasserin aut Ekokotu, Helen Avuokerie verfasserin aut Oghroro, Ephraim Alex Evi verfasserin aut Agbo, Joy Johnson verfasserin aut Enthalten in Journal of food measurement and characterization Springer US, 2012 18(2024), 6 vom: 21. März, Seite 4246-4271 Online-Ressource (DE-627)777234815 (DE-600)2754612-3 (DE-576)400527049 2193-4134 nnns volume:18 year:2024 number:6 day:21 month:03 pages:4246-4271 https://dx.doi.org/10.1007/s11694-024-02490-1 X:SPRINGER Resolving-System lizenzpflichtig Volltext SYSFLAG_0 GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 18 2024 6 21 03 4246-4271 |
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10.1007/s11694-024-02490-1 doi (DE-627)SPR056356625 (SPR)s11694-024-02490-1-e DE-627 ger DE-627 rakwb eng 630 640 VZ Ndudi, Winifred verfasserin aut Traditional fermented foods of Nigeria: microbiological safety and health benefits 2024 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2024. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law. Abstract 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. Traditional fermented foods (dpeaa)DE-He213 Food security (dpeaa)DE-He213 Detoxification (dpeaa)DE-He213 Nutrition (dpeaa)DE-He213 Health (dpeaa)DE-He213 Edo, Great Iruoghene verfasserin (orcid)0000-0002-2048-532X aut Samuel, Princess Oghenekeno verfasserin aut Jikah, Agatha Ngukuran verfasserin aut Opiti, Raphael Ajiri verfasserin aut Ainyanbhor, Irene Ebosereme verfasserin aut Essaghah, Arthur Efeoghene Athan verfasserin aut Ekokotu, Helen Avuokerie verfasserin aut Oghroro, Ephraim Alex Evi verfasserin aut Agbo, Joy Johnson verfasserin aut Enthalten in Journal of food measurement and characterization Springer US, 2012 18(2024), 6 vom: 21. März, Seite 4246-4271 Online-Ressource (DE-627)777234815 (DE-600)2754612-3 (DE-576)400527049 2193-4134 nnns volume:18 year:2024 number:6 day:21 month:03 pages:4246-4271 https://dx.doi.org/10.1007/s11694-024-02490-1 X:SPRINGER Resolving-System lizenzpflichtig Volltext SYSFLAG_0 GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 18 2024 6 21 03 4246-4271 |
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10.1007/s11694-024-02490-1 doi (DE-627)SPR056356625 (SPR)s11694-024-02490-1-e DE-627 ger DE-627 rakwb eng 630 640 VZ Ndudi, Winifred verfasserin aut Traditional fermented foods of Nigeria: microbiological safety and health benefits 2024 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2024. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law. Abstract 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. Traditional fermented foods (dpeaa)DE-He213 Food security (dpeaa)DE-He213 Detoxification (dpeaa)DE-He213 Nutrition (dpeaa)DE-He213 Health (dpeaa)DE-He213 Edo, Great Iruoghene verfasserin (orcid)0000-0002-2048-532X aut Samuel, Princess Oghenekeno verfasserin aut Jikah, Agatha Ngukuran verfasserin aut Opiti, Raphael Ajiri verfasserin aut Ainyanbhor, Irene Ebosereme verfasserin aut Essaghah, Arthur Efeoghene Athan verfasserin aut Ekokotu, Helen Avuokerie verfasserin aut Oghroro, Ephraim Alex Evi verfasserin aut Agbo, Joy Johnson verfasserin aut Enthalten in Journal of food measurement and characterization Springer US, 2012 18(2024), 6 vom: 21. März, Seite 4246-4271 Online-Ressource (DE-627)777234815 (DE-600)2754612-3 (DE-576)400527049 2193-4134 nnns volume:18 year:2024 number:6 day:21 month:03 pages:4246-4271 https://dx.doi.org/10.1007/s11694-024-02490-1 X:SPRINGER Resolving-System lizenzpflichtig Volltext SYSFLAG_0 GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 18 2024 6 21 03 4246-4271 |
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10.1007/s11694-024-02490-1 doi (DE-627)SPR056356625 (SPR)s11694-024-02490-1-e DE-627 ger DE-627 rakwb eng 630 640 VZ Ndudi, Winifred verfasserin aut Traditional fermented foods of Nigeria: microbiological safety and health benefits 2024 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2024. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law. Abstract 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. Traditional fermented foods (dpeaa)DE-He213 Food security (dpeaa)DE-He213 Detoxification (dpeaa)DE-He213 Nutrition (dpeaa)DE-He213 Health (dpeaa)DE-He213 Edo, Great Iruoghene verfasserin (orcid)0000-0002-2048-532X aut Samuel, Princess Oghenekeno verfasserin aut Jikah, Agatha Ngukuran verfasserin aut Opiti, Raphael Ajiri verfasserin aut Ainyanbhor, Irene Ebosereme verfasserin aut Essaghah, Arthur Efeoghene Athan verfasserin aut Ekokotu, Helen Avuokerie verfasserin aut Oghroro, Ephraim Alex Evi verfasserin aut Agbo, Joy Johnson verfasserin aut Enthalten in Journal of food measurement and characterization Springer US, 2012 18(2024), 6 vom: 21. März, Seite 4246-4271 Online-Ressource (DE-627)777234815 (DE-600)2754612-3 (DE-576)400527049 2193-4134 nnns volume:18 year:2024 number:6 day:21 month:03 pages:4246-4271 https://dx.doi.org/10.1007/s11694-024-02490-1 X:SPRINGER Resolving-System lizenzpflichtig Volltext SYSFLAG_0 GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 18 2024 6 21 03 4246-4271 |
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10.1007/s11694-024-02490-1 doi (DE-627)SPR056356625 (SPR)s11694-024-02490-1-e DE-627 ger DE-627 rakwb eng 630 640 VZ Ndudi, Winifred verfasserin aut Traditional fermented foods of Nigeria: microbiological safety and health benefits 2024 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2024. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law. Abstract 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. Traditional fermented foods (dpeaa)DE-He213 Food security (dpeaa)DE-He213 Detoxification (dpeaa)DE-He213 Nutrition (dpeaa)DE-He213 Health (dpeaa)DE-He213 Edo, Great Iruoghene verfasserin (orcid)0000-0002-2048-532X aut Samuel, Princess Oghenekeno verfasserin aut Jikah, Agatha Ngukuran verfasserin aut Opiti, Raphael Ajiri verfasserin aut Ainyanbhor, Irene Ebosereme verfasserin aut Essaghah, Arthur Efeoghene Athan verfasserin aut Ekokotu, Helen Avuokerie verfasserin aut Oghroro, Ephraim Alex Evi verfasserin aut Agbo, Joy Johnson verfasserin aut Enthalten in Journal of food measurement and characterization Springer US, 2012 18(2024), 6 vom: 21. März, Seite 4246-4271 Online-Ressource (DE-627)777234815 (DE-600)2754612-3 (DE-576)400527049 2193-4134 nnns volume:18 year:2024 number:6 day:21 month:03 pages:4246-4271 https://dx.doi.org/10.1007/s11694-024-02490-1 X:SPRINGER Resolving-System lizenzpflichtig Volltext SYSFLAG_0 GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 18 2024 6 21 03 4246-4271 |
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Ndudi, Winifred @@aut@@ Edo, Great Iruoghene @@aut@@ Samuel, Princess Oghenekeno @@aut@@ Jikah, Agatha Ngukuran @@aut@@ Opiti, Raphael Ajiri @@aut@@ Ainyanbhor, Irene Ebosereme @@aut@@ Essaghah, Arthur Efeoghene Athan @@aut@@ Ekokotu, Helen Avuokerie @@aut@@ Oghroro, Ephraim Alex Evi @@aut@@ Agbo, Joy Johnson @@aut@@ |
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Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Abstract 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. 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traditional fermented foods of nigeria: microbiological safety and health benefits |
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Traditional fermented foods of Nigeria: microbiological safety and health benefits |
| abstract |
Abstract 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. © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2024. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law. |
| abstractGer |
Abstract 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. © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2024. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law. |
| abstract_unstemmed |
Abstract 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. © The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2024. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law. |
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Traditional fermented foods of Nigeria: microbiological safety and health benefits |
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https://dx.doi.org/10.1007/s11694-024-02490-1 |
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Edo, Great Iruoghene Samuel, Princess Oghenekeno Jikah, Agatha Ngukuran Opiti, Raphael Ajiri Ainyanbhor, Irene Ebosereme Essaghah, Arthur Efeoghene Athan Ekokotu, Helen Avuokerie Oghroro, Ephraim Alex Evi Agbo, Joy Johnson |
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Edo, Great Iruoghene Samuel, Princess Oghenekeno Jikah, Agatha Ngukuran Opiti, Raphael Ajiri Ainyanbhor, Irene Ebosereme Essaghah, Arthur Efeoghene Athan Ekokotu, Helen Avuokerie Oghroro, Ephraim Alex Evi Agbo, Joy Johnson |
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10.1007/s11694-024-02490-1 |
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2024-07-03T21:53:26.624Z |
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| score |
7.3992443 |