Skip to main content
SpringerLink
Log in

The Nutritional and Therapeutic Benefits of Some Nigerian Fermented Food Products

  • Chapter
  • First Online:
African Fermented Food Products- New Trends

  • 760 Accesses

Abstract

Many people especially those in the sub-Saharan African countries depend on fermented foods for their day-to-day living. This is because most fermented foods are cheap and affordable. Fermentation is a process of transforming raw food into edible finished products, with new flavours, texture, and extended shelf life. The nutritional quality and storage stability of fermented foods cannot be overemphasized, a common example of such described in this study include gari, kunun-zaki, and iru made from cassava, cereal and proteinaceous seeds respectively. These fermented foods may help to fight common ailments, such as protein-energy malnutrition, diabetics, gut inflammation, cardiovascular disease, celiac disease and many more. The information about the therapeutic benefits of these fermented foods is hidden to many people. This chapter discuss the nutritional composition of some selected fermented foods, and emphasises their importance to human health.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 169.00
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 219.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book
USD 219.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

References

  • Adedire OM, Farinu AO, Olaoye SO, Osesusi AO, Ibrahim KO (2018) Effect of enhanced fermentation on the antioxidant, proximate and shelf life properties of Kunu. UK J Pharm Biosci 6(2). https://doi.org/10.20510/ukjpb/6/i2/173541

  • Adelekan AO, Alamu AE, Arisa NU, Adebayo YO, Dosa AS (2013) Nutritional, microbiological and sensory characteristics of malted soy-Kunu Zaki: an improved traditional beverage. Adv Microbiol 03(04). https://doi.org/10.4236/aim.2013.34053

  • Adepoju O, Adekola Y, Mustapha S, Ogunola S (2010) Effect of processing methods on nutrient retention and contribution of cassava (manihot spp) to nutrient intake of Nigerian consumers. Afr J Food Agric Nutr Dev 10(2). https://doi.org/10.4314/ajfand.v10i2.53353

  • Agarry OO, Nkama I, Akoma O (2010) Production of Kunun-zaki (A Nigerian fermented cereal beverage) using starter culture. Int Res J Microbiol

    Google Scholar 

  • Airaodion AI, Airaodion EO, Ewa O, Ogbuagu EO, Ogbuagu U (2019) Nutritional and anti–nutritional evaluation of Garri processed by traditional and instant mechanical methods. Asian Food Sci J. https://doi.org/10.9734/afsj/2019/v9i430021

  • Alinde OBL, Esterhuyse AJ, Oguntibeju OO (2014) Potential role of Parkia biglobosa in the management and treatment of cardiovascular diseases. Antioxidant-Antidiabetic Agents and Human Health. https://doi.org/10.5772/57229

  • Anderson J, Perryman S, Young L, Prior S (2010) Dietary fiber: food and nutrition series

    Google Scholar 

  • Ayo-Lawal RA, Osoniyi O, Ilevbare OE, Ekpo O (2020) Cytotoxic effects of fermented African locust bean seeds on a breast cancer cell. Innovare J Health Sci 8(3):1–4

    Google Scholar 

  • Ayo-Omogie H, Okorie E (2016) In vitro probiotic potential of autochthonous lactic acid bacteria and microbiology of Kunu made from mixed grains. Br Microbiol Res J 14(4). https://doi.org/10.9734/bmrj/2016/25403

  • Bamidele OP, Ogundele FG, Ojubanire BA, Fasogbon MB, Bello OW (2014) Nutritional composition of “gari” analog produced from cassava (Manihot esculenta) and cocoyam (Colocasia esculenta) tuber. Food Sci Nutr. https://doi.org/10.1002/fsn3.165

  • Banewal L, Khanna D, Mehan S (2013) Spices, fruits, nuts and vitamins: preventive interventions for myocardial infarction. Pharmacologia 4(10). https://doi.org/10.5567/pharmacologia.2013.553.570

  • Biobaku KT, Thomas FC, Aremu A, Asogwa NT, Ameen SA, Akorede GJ, Basiru A (2017) Nutriceutical effects of fermented Parkia biglobosa seeds on recovery of malnourished rats. Ceylon J Sci 46(3). https://doi.org/10.4038/cjs.v46i3.7442

  • Chandrasekara A, Shahidi F (2011) Antiproliferative potential and DNA scission inhibitory activity of phenolics from whole millet grains. J Funct Foods 3(3). https://doi.org/10.1016/j.jff.2011.03.008

  • Choi YY, Osada K, Ito Y, Nagasawa T, Choi MR, Nishizawa N (2005) Effects of dietary protein of Korean foxtail millet on plasma adiponectin, HDL-cholesterol, and insulin levels in genetically type 2 diabetic mice. Biosci Biotechnol Biochem 69(1). https://doi.org/10.1271/bbb.69.31

  • Coulibaly A, Kouakou B, Chen J (2010) Phytic acid in cereal grains: structure, healthy or harmful ways to reduce phytic acid in cereal grains and their effects on nutritional quality. Am J Plant Nutr Fertil Technol 1(1). https://doi.org/10.3923/ajpnft.2011.1.22

  • Daramola B (2015) Comparative analysis of antioxidative potentials of extracts of defatted unfermented and fermented locust beans. Bangladesh J Sci Ind Res 49(4). https://doi.org/10.3329/bjsir.v49i4.22632

  • Evans E, Musa A, Abubakar Y, Mainu B (2013) Nigerian indigenous fermented foods: processes and prospects. In: Mycotoxin and food safety in developing countries. https://doi.org/10.5772/52877

    Google Scholar 

  • Ezekiel CN, Ayeni KI, Ezeokoli OT, Sulyok M, Van Wyk DAB, Oyedele OA, Akinyemi OM, Chibuzor-Onyema IE, Adeleke RA, Nwangburuka CC, Hajšlová J, Elliott CT, Krska R (2019) High-throughput sequence analyses of bacterial communities and multi-mycotoxin profiling during processing of different formulations of Kunu, a traditional fermented beverage. Front Microbiol 10(JAN). https://doi.org/10.3389/fmicb.2018.03282

  • James B, Okechukwu R, Abass A, Fannah S, Sanni L, Fomba S, Lukombo S (2012) Producing Gari from Cassava: an illustrated guide for smallholder cassava processors. In: International Institute of Tropical Agriculture (IITA): Ibadan, Nigeria

    Google Scholar 

  • Kaefer CM, Milner JA (2011) Herbs and spices in cancer prevention and treatment. In: Herbal medicine: biomolecular and clinical aspects: second edition. https://doi.org/10.1201/b10787-18

    Google Scholar 

  • Kim JS, Hyun TK, Kim MJ (2011) The inhibitory effects of ethanol extracts from sorghum, foxtail millet and proso millet on α-glucosidase and α-amylase activities. Food Chem 124(4). https://doi.org/10.1016/j.foodchem.2010.08.020

  • Kodjo A, Kossi M, Kwashie EG, Courdjo L, Gado NK, Kodjo AA, Messanvi G (2013) Fermented seed of parkia biglobosa (Jacq.) Benth (African mustard) diet prevents myocardial infarction in rat. Pak J Nutr 12(4). https://doi.org/10.3923/pjn.2013.322.328

  • Koledoye AO, Akanbi CT (2013) Optimisation of process conditions for dehulling and softening of locust bean (Parkia biglobosa, Jacq. Benth) seeds prior to fermentation in iru production. Int J Postharvest Technol Innov 3(2). https://doi.org/10.1504/IJPTI.2013.055847

  • Kunnumakkara AB, Sailo BL, Banik K, Harsha C, Prasad S, Gupta SC, Bharti AC, Aggarwal BB (2018) Chronic diseases, inflammation, and spices: how are they linked? J Transl Med 16(1). https://doi.org/10.1186/s12967-018-1381-2

  • Lee SH, Chung IM, Cha YS, Park Y (2010) Millet consumption decreased serum concentration of triglyceride and C-reactive protein but not oxidative status in hyperlipidemic rats. Nutr Res 30(4):290–296. https://doi.org/10.1016/j.nutres.2010.04.007

    CAS  Google Scholar 

  • Liu Q, Meng X, Li Y, Zhao CN, Tang GY, Li HB (2017) Antibacterial and antifungal activities of spices. Int J Mol Sci 18(6). https://doi.org/10.3390/ijms18061283

  • Mikaili P, Maadirad S, Moloudizargari M, Aghajanshakeri S, Sarahroodi S (2013) Therapeutic uses and pharmacological properties of garlic, shallot, and their biologically active compounds. Iran J Basic Med Sci 16(10):1031–1048. https://doi.org/10.22038/ijbms.2013.1865

    CAS  Google Scholar 

  • Mora-Villalobos JA, Montero-Zamora J, Barboza N, Rojas-Garbanzo C, Usaga J, Redondo-Solano M, Schroedter L, Olszewska-Widdrat A, López-Gómez JP (2020) Multi-product lactic acid bacteria fermentations: a review. Fermentation. https://doi.org/10.3390/fermentation6010023

  • Ndulaka JC, Obasi N, Omeire GC (2014) Production and evaluation of reconstitutable Kunun-Zaki. Nigerian Food J. https://doi.org/10.1016/s0189-7241(15)30119-3

  • Odetola AA, Akinloye O, Egunjobi C, Adekunle WA, Ayoola AO (2006) Possible antidiabetic and antihyperlipidaemic effect of fermented Parkia biglobosa (JACQ) extract in alloxan-induced diabetic rats. Clin Exp Pharmacol Physiol 33(9). https://doi.org/10.1111/j.1440-1681.2006.04444.x

  • Ofudje E, Okon U, Oduleye O, Williams O (2016) Proximate, mineral contents and microbial analysis of Kunu-Zaki (A non-alcoholic local beverage) in Ogun State, Nigeria. J Adv Biol Biotechnol 7(1). https://doi.org/10.9734/jabb/2016/26670

  • Ognatan K, Adi K, Lamboni C, Damorou JM, Aklikokou KA, Gbeassor M, Guilland JC (2011) Effect of dietary intake of fermented seeds of Parkia biglobosa (Jacq) Benth (African locust bean) on hypertension in bogou and goumou-kope areas of Togo. Trop J Pharm Res 10(5). https://doi.org/10.4314/tjpr.v10i5.9

  • Ogungbemi K, Alejo AO, Ishola FID, Afolabi AA, Oyelakin MO, Zaka KO, Ajanwachuku CN (2017) Sensory, shelf-life and nutritional evaluation of Kunu (Nigeria non-alcoholic beverage) produced from different grains. Int J Res Stud Agric Sci 3(9):20–25. https://doi.org/10.20431/2454-6224.0309004

    Google Scholar 

  • Ojo A, Akande EA (2013) Quality evaluation of gari produced from cassava and sweet potato tuber mixes. Afr J Biotechnol. https://doi.org/10.5897/ajb12.2504

  • Olaoye OA, Ubbor SC, Uduma EA (2016) Determination of vitamins, minerals, and microbial loads of fortified nonalcoholic beverage (Kunun zaki) produced from millet. Food Sci Nutr 4(1). https://doi.org/10.1002/fsn3.267

  • Olatunde S, Olatunde S, Ade-Omowaye B (2013) Production and evaluation of gari produced from cassava (Manihot esculenta) substituted with cocoyam (Colocasia esculenta). Pak J Food Sci

    Google Scholar 

  • Olonisakin OO, Jeff-Agboola YA, Ogidi CO, Akinyele BJ (2017) Isolation of antifungal lactic acid bacteria (LAB) from “Kunu” against toxigenic aspergillus flavus. Prev Nutr Food Sci 22(2). https://doi.org/10.3746/pnf.2017.22.2.138

  • Osho SM (2003) The processing and acceptability of a fortified cassava-based product (gari) with soybean. Nutr Food Sci. https://doi.org/10.1108/00346650310507118

  • Otunola GA, Afolayan AJ (2015) Antidiabetic effect of combined spices of Allium sativum, Zingiber officinale and Capsicum frutescens in alloxan-induced diabetic rats. Front Life Sci 8(4). https://doi.org/10.1080/21553769.2015.1053628

  • Oyabambi AO, Ibitoye CM, Biliaminu SA, Okesina KB, Nyamngee A (2014) Processing method influences the effect of cassava (Manihot esculenta) consumption on blood lipid profile in rats. Biokemistri 26(1):9–12

    CAS  Google Scholar 

  • Oyeyinka SA, Ajayi OI, Gbadebo CT, Kayode RMO, Karim OR, Adeloye AA (2019) Physicochemical properties of gari prepared from frozen cassava roots. LWT. https://doi.org/10.1016/j.lwt.2018.10.004

  • Petrova P, Petrov K, Stoyancheva G (2013) Starch-modifying enzymes of lactic acid bacteria - structures, properties, and applications. Starch/Staerke. https://doi.org/10.1002/star.201200192

  • Sackle SA (2013) Nutritional and sensory analysis of Parkia Biglobosa (Dawadawa) based cookies. J Food Nutr Sci 1(4). https://doi.org/10.11648/j.jfns.20130104.13

  • Saleh ASM, Zhang Q, Chen J, Shen Q (2013) Millet grains: nutritional quality, processing, and potential health benefits. Compr Rev Food Sci Food Saf 12(3). https://doi.org/10.1111/1541-4337.12012

  • Sanni L, Adebowale A, Awoyale W, Fetuga G (2009) Quality of gari (roasted cassava mash) in Lagos State, Nigeria. Nigerian Food J. https://doi.org/10.4314/nifoj.v26i2.47446

  • Sarita ES, Singh E (2016) Potential of millets: nutrients composition and health benefits. J Sci Innovative Res JSIR 5(52):46–50

    Google Scholar 

  • Singh RB, Fedacko J, Mojto V, Isaza A, Dewi M, Watanabe S, Chauhan A, Fatima G, Kartikey K, Sulaeman A (2020) Effects of millet based functional foods rich diet on coronary risk factors among subjects with diabetes mellitus: a single arm real world observation from hospital registry. MOJ Public Health 9(1):18–25

    CAS  Google Scholar 

  • Trinidad TP, Sagum RS, Mallillin AC, Borlagdan MS, de Leon MP, Aviles TF (2013) Sweet potato and cassava can modify cholesterol profile in humans with moderately raised serum cholesterol levels. Food Nutr Sci 04(05). https://doi.org/10.4236/fns.2013.45062

  • Yetunde Ezinwanyi A (2017) Proximate compositions, physicochemical and sensory properties of gari fortified with soybean, melon seed and moringa seed flours. Int J Nutr Food Sci. https://doi.org/10.11648/j.ijnfs.20170602.17

  • Zekarias T, Basa B, Herago T (2019) Medicinal, nutritional and anti-nutritional properties of cassava (Manihot esculenta): a review. Acad J Nutr 8(3):34–46. https://doi.org/10.5829/idosi.ajn.2019.34.46

    CAS  Google Scholar 

  • Zhang L, Liu R, Niu W (2014) Phytochemical and antiproliferative activity of proso millet. PLoS One 9(8). https://doi.org/10.1371/journal.pone.0104058

Download references

Author information

Authors and Affiliations

  1. Food Product Development Division, Department of Food Technology, Federal Institute of Industrial Research, Lagos, Nigeria

    Beatrice Mofoluwaso Fasogbon

  2. Nutrition and Toxicology Division, Department of Food Technology, Federal Institute of Industrial Research, Lagos, Nigeria

    Oluwaseun Hannah Ademuyiwa

  3. School of Agricultural Sciences, University of Mpumalanga, Mbombela, South Africa

    Oluwaseun Peter Bamidele

Authors
  1. Beatrice Mofoluwaso Fasogbon
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Oluwaseun Hannah Ademuyiwa
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Oluwaseun Peter Bamidele
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Beatrice Mofoluwaso Fasogbon .

Editor information

Editors and Affiliations

  1. Department of Biology, University of Hail, Hail, Saudi Arabia

    Abdel Moneim Elhadi Sulieman

  2. Indigenous Knowledge and Heritage Centre, Ghibaish College of Science & Technology, Ghibaish, Sudan

    Abdalbasit Adam Mariod

Rights and permissions

Reprints and permissions

Copyright information

© 2022 The Author(s), under exclusive license to Springer Nature Switzerland AG

About this chapter

Check for updates. Verify currency and authenticity via CrossMark

Cite this chapter

Fasogbon, B.M., Ademuyiwa, O.H., Bamidele, O.P. (2022). The Nutritional and Therapeutic Benefits of Some Nigerian Fermented Food Products. In: Elhadi Sulieman, A.M., Adam Mariod, A. (eds) African Fermented Food Products- New Trends. Springer, Cham. https://doi.org/10.1007/978-3-030-82902-5_36

Download citation

Publish with us

Policies and ethics

Search

Navigation