Fermentation is an important process that can provide new flavors and nutritional and
functional foods, to deal with changing consumer preferences. Fermented foods have …

Food reformulation, the process of redesigning processed food products to make them
healthier, is considered a crucial step in the fight against noncommunicable diseases. The …

Indigenous fermented foods (IFFs) have a long history in Africa and are embedded in
cultural norms and practices. Typically, these foods are produced at small or household …

As a developing nation and the most populous nation in Africa, Nigeria has enormous
challenges connected with food safety culture. To produce and provide safe, secure and …

A review of up to 90 articles on the microorganisms associated with important artisanal or
traditional beverages in Nigeria was carried out. This resulted in an overview of the …

Background Alcohol consumption and tobacco exposure during pregnancy are hazardous
behaviours which are increasing significantly in low and middle-income countries, including …

Kunu is a fermented non-alcoholic beverage consumed all over Nigeria. The drink is served
as an alternative to alcohol due to its perceived extreme nourishing and therapeutic …

Fermented wine from palm trees is gaining more acceptance by consumers given its natural
and health promoting attributes. The traditional wine is fermented from the extracted sap of …

Raffia palm wine is a natural drink from the stem of Raffia palm (Raphia hookeri) tree with
nutritional and medicinal properties. The effect of fermentation was investigated on its …

The effects of short-term fermentation on the sugar quality, functional chemistry, antioxidant
and antidiabetic properties of Raffia palm (Raphia hookeri) wine were investigated. Palm …