Aligning with Sustainable Development Goals (SDGs), large-scale investment in the fermentation of agricultural raw materials of Nigerian origin has the potential to reduce wastage, promote food security by improving production pattern and nutrition (SDGs 2 and 12), create employment opportunities (SDG 8), promote good health and well-being through probiotics and bioactive compounds (SDG 3), foster innovation within the research and manufacturing industries, including food and beverage industries (SDG 9), and foster economic growth by promoting socioeconomic values (SDG 8). This review compiles the diversity of biological properties and activities of sixteen (16) Nigerian fermented foods and beverages from various databases using keywords like Nigerian fermented foods, fermentation, composition, biological properties, and benefits of fermented foods.
Falana et al. (Mon,) studied this question.