Enhancing sustainable development through indigenous fermented food products in Nigeria

Adesulu, A. T.; Awojobi, K. O.

doi:10.5897/ajmr2013.5439

Cited by 28 publications

(7 citation statements)

References 10 publications

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“…More effective methods that have been used to improve bioavailability of nutrients in foods include the following: soaking, fermentation, heating, and sprouting (Isanga & Zhang, 2008; Rajkumar et al., 2012). Fermented foods play an important role in providing food security, enhancing livelihoods, and improved nutrition and social well‐being of the people (Adesulu & Awojobi, 2014). Fermentation leads to improved food preservation (Ross et al., 2002), food quality, and increase range of edible food products.…”

Section: Introductionmentioning

confidence: 99%

Effect of Fermentation on Nutritional Quality, Growth and Hematological Parameters of Rats Fed Sorghum‐Soybean‐Orange flesh Sweet Potato Complementary Diet

Adejuwon

Osundahunsi

Akinola

et al. 2020

Food Science & Nutrition

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The protein quality of complementary foods developed from fermented and unfermented sorghum, soybeans, and orange‐fleshed sweet potato (OFSP) flour blends was evaluated using rat model. The test diet was as follows: UF2: unfermented sorghum (56%), soybean (17%), and OFSP (27%); UF3: unfermented sorghum (59%), soybean (31%), and OFSP (10%); F2: fermented sorghum (56%), soybean (17%), and OFSP (27%); and F3: fermented sorghum (59%), soybean (31%), and OFSP (10%), while cerelac served as positive control, corn starch (basal diet), and ogi (negative control). Forty‐nine Wistar albino rats were grouped and fed with diets for 28 days. The growth, hematological, serum parameters of animals, protein quality, and proximate composition of developed diet were determined. Fermentation significantly improved the protein content and nutritional indices of experimental animals. Moisture content ranged from 2.5% to 9.24%, protein (7.09%–25.29%), ash (1.09%–3.71%), fat (10.28%–15.24%), and fiber (0.85%–3.17%). The biological values (BV) ranged from 75.11% to 78.44%. The weight gained in rat fed the formulated diet ranged from 46.0 g to 77.3 g and was highest in F3. The packed cell volume (PCV), hemoglobin concentration (HBC), red blood cell (RBC), and lymphocytes were highest in F3. Urea nitrogen and creatinine of the rats fed with formulated diets ranged from 3.58 to 15.32 mg/dl and 1.56 to 6.15 mg/dl, respectively. Sample F3 is a protein‐rich complementary food that is comparable to ogi and suitable to manage malnutrition and support growth in children. However, clinical trials on the formulated diet are needed to further substantiate its nutritional potentials.

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Section: Introductionmentioning

confidence: 99%

Effect of Fermentation on Nutritional Quality, Growth and Hematological Parameters of Rats Fed Sorghum‐Soybean‐Orange flesh Sweet Potato Complementary Diet

Adejuwon

Osundahunsi

Akinola

et al. 2020

Food Science & Nutrition

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“…Regular consumption of these food products can reduce the pressure on pancreatic gland thus lowering the risk of chronic diseases and mortality rate. These food products are also good natural supplements of macronutrients and micronutrient, being affordable and healthier in comparison to the artificial health supplements (Adesulu and Awojobi, 2014).…”

Section: Positive Impacts Of Fermented Food and Beveragesmentioning

confidence: 99%

Traditional Fermented Food and Beverages of West Bengal: An Extensive Review on Microbiology, Nutrition, and Its Impact on Socio-Economic Condition of the Ethnic Communities

Alam,

Mazumder,

DAS MOHAPATRA

2024

J microb biotech food sci

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From ancient times, fermentation has been utilized globally by various ethnic communities to preserve and store locally available foods items. Traditionally, fermented food and beverages have been an integral part of cultural and social ceremonies of these communities. Fermented food products have been shown to have immense health benefits and are slowly gaining popularity among younger generations. The state of West Bengal (India) has an array of geographically diverse ethnic communities and rich food culture. In this article, a few of the most popular fermented food and beverages across entire West Bengal have been looked into from microbiological and nutritional point of view. The preparation process of each product has been discussed in brief along with the positive and negative aspects of fermented food and beverages. We also compared the main ingredients and end product of fermentation with respect to nutritional value. Many families earn livelihood from selling homemade fermented food and beverages but they should be trained properly to avoid food borne infections, poisoning or fatalities from consumption of fermented products. Development is also needed in making specific government regulations regarding the fermented food and beverages. It is also essential to document and study the existing as well as unexplored fermented food and beverages and standardizing their preparation process as there is a huge scope of commercialization of fermented food products.

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“…Fermented beverages are uncontrolled at household levels due to ubiquitous microorganisms. Traditional fermentation, despite being economical, also preserves food (Adesulu and Awojobi 2014 ). A functional microorganism provides the health benefits of antibacterial, antioxidant, and peptide synthesis in FFs.…”

Section: Fermentation In the Food Industry As An Environmentally Frie...mentioning

confidence: 99%

An overview of fermentation in the food industry - looking back from a new perspective

Siddiqui,

Erol,

Rugji

et al. 2023

Bioresour. Bioprocess.

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Fermentation is thought to be born in the Fertile Crescent, and since then, almost every culture has integrated fermented foods into their dietary habits. Originally used to preserve foods, fermentation is now applied to improve their physicochemical, sensory, nutritional, and safety attributes. Fermented dairy, alcoholic beverages like wine and beer, fermented vegetables, fruits, and meats are all highly valuable due to their increased storage stability, reduced risk of food poisoning, and enhanced flavor. Over the years, scientific research has associated the consumption of fermented products with improved health status. The fermentation process helps to break down compounds into more easily digestible forms. It also helps to reduce the amount of toxins and pathogens in food. Additionally, fermented foods contain probiotics, which are beneficial bacteria that help the body to digest food and absorb nutrients. In today’s world, non-communicable diseases such as cardiovascular disease, type 2 diabetes, cancer, and allergies have increased. In this regard, scientific investigations have demonstrated that shifting to a diet that contains fermented foods can reduce the risk of non-communicable diseases. Moreover, in the last decade, there has been a growing interest in fermentation technology to valorize food waste into valuable by-products. Fermentation of various food wastes has resulted in the successful production of valuable by-products, including enzymes, pigments, and biofuels.

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Enhancing sustainable development through indigenous fermented food products in Nigeria

Cited by 28 publications

References 10 publications

Effect of Fermentation on Nutritional Quality, Growth and Hematological Parameters of Rats Fed Sorghum‐Soybean‐Orange flesh Sweet Potato Complementary Diet

Effect of Fermentation on Nutritional Quality, Growth and Hematological Parameters of Rats Fed Sorghum‐Soybean‐Orange flesh Sweet Potato Complementary Diet

Traditional Fermented Food and Beverages of West Bengal: An Extensive Review on Microbiology, Nutrition, and Its Impact on Socio-Economic Condition of the Ethnic Communities

An overview of fermentation in the food industry - looking back from a new perspective

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