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May 2, 2026

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

Chidinma A. Okafor Ruth E. UGWU Anita N. Onyia

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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.

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Implication

Evaluates safety and nutritional quality in Nigerian fermented foods, suggesting improvements in food processing.

Abstract

International audience

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Cite This Study

Okafor et al. (2026) studied this question.

synapsesocial.com/papers/69fd7ddcbfa21ec5bbf06089 https://doi.org/10.9734/ajfrn/2026/v5i2396

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