ReviewNPJ science of food2026
An inventory of selected Nigerian fermented foods: enhancing the trajectory of sustainable development goals.
Review in NPJ science of food, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Authors and funding
4 authors.
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Abstract
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.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.