Indigenous fermented foods (IFFs) have a long history in Africa and are embedded in
cultural norms and practices. Typically, these foods are produced at small or household …

Cassava (Manihot esculenta Crantz) and yam (Dioscorea spp.) are tropical crops consumed
by ca. 2 billion people and represent the main source of carbohydrate and energy for the …

Indigenous fermented foods and beverages are important sources of nutrients for the
population, mainly in developing countries. These foods are made from various substrates …

In the context of Nigeria's societal advancement regarding consumers' economic status,
access to food, nutritional well-being, and overall health, traditional fermented foods play a …

Cassava flour (CF) is a suitable representative and one of the easiest shelf-stable food
products of the edible portion of the highly perishable cassava root (Manihot esculenta …

Ogi is a fermented cereal beverage, made primarily from maize (Zea mays) and rarely from
millets. Unlike maize-based ogi, little is known about the bacterial community and mycotoxin …

Pectinases, like other industrial enzymes are usually expensive. The use of pineapple peel
pectin as substrate is triggered by the large tones of pineapple waste generated in Nigeria …

The rural communities of the sub‐Sahara regions in Africa are rich in diverse indigenous
culinary knowledge and foods, food crops, and condiments such as roots/tubers, cereal …

In the present study, the microbiological safety and the proximate analyses of five urban
markets within Ilorin-West Local Government Area, Kwara State, Nigeria were carried out …

Eight hundred samples of water, fermenting broths and dried lafun obtained from processors
from two villages in Ogbomoso, Nigeria were analysed within a period of five months for …