Integrated Microbial Characterization, Safety Evaluation and Nutritional Profiling of Selected Nigerian Fermented Foods

Key Points

• The aim is to assess the microbial composition, safety, and nutritional value of selected Nigerian fermented foods.
• Conducted microbial characterization through laboratory analysis.
• Performed safety evaluations using standard microbiological methods.
• Carried out nutritional profiling to analyze key nutrient content.
• Identified several beneficial microbial strains in the fermented foods.
• Safety evaluations showed compliance with food safety standards.
• Nutritional profiling revealed high levels of essential nutrients.