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 …

Sourdough is renowned for improving bakery products' nutritional and quality characteristics
through the enzymes produced by its microbiota. Among the enzymatic framework present in …

The required processes and steps for making bread include technological and innovative
concepts. The current trend is the use of less toxic compounds and green methods. Besides …

Increased risk of non-communicable diseases (NCDs) such obesity, Type-2 diabetes,
cardiovascular illnesses, and dental health issues has been associated with excessive …

The indigenous Nigerian fermented agrifoods are local foods derived from agricultural raw
materials, including maize, cassava, millet, sorghum, yam, and nuts. The fermentation of the …

Kunun-zaki is an African fermented millet beverage, rich in lactic acid bacteria (LAB) and
yeasts. The indigenous LAB and yeasts were evaluated for the in vitro production of …

The fact that indigenous foods in Nigeria are always forgotten as possible dietary prebiotics
and probiotics cannot be overemphasized, hence, there is need to bring to limelight the …

Fermented cereal products, such as corn, millet, rice, and wheat, are popular in West Africa
due to their affordability and health benefits. These grains undergo nutritional and …

Abstract Native to Northern Nigeria, Kunu is a fermented, non-alcoholic beverage that is
widely consumed. Kunu serves as a drink, a side dish, and a thirst-quenching drink. The …

Sourdough is renowned for improving bakery products' nutritional and quality characteristics
through the enzymes produced by its microbiota. Among the enzymatic framework present in …