Application and Acceptability of Microbiomes in the Production Process of Nigerian Indigenous Foods: Drive towards Responsible Production and Consumption.

Autor:	Olaniran AF; Department of Food Science and Microbiology, College of Pure and Applied Sciences, Landmark University, Omu-Aran, Kwara State 251103, Nigeria., Osemwegie O; Department of Food Science and Microbiology, College of Pure and Applied Sciences, Landmark University, Omu-Aran, Kwara State 251103, Nigeria., Taiwo EA; Faculty of Engineering, Mangosuthu University of Technology, Durban 4031, South Africa., Okonkwo CE; Department of Food Science, College of Food and Agriculture, United Arab Emirates (UAE) University, Al Ain 15551, UAE., Ojo OA; Department of Biochemistry, Bowen University, Iwo, Osun State 232101, Nigeria., Abalaka M; Department of Microbiology, Federal University of Technology, Minna, Niger State 920101, Nigeria., Malomo AA; Department of Food Science and Technology, Faculty of Technology, Obafemi Awolowo University, Ile-Ife, Osun State 220101, Nigeria., Iranloye YM; Department of Food Science and Microbiology, College of Pure and Applied Sciences, Landmark University, Omu-Aran, Kwara State 251103, Nigeria., Akpor OB; Department of Biological Sciences, Afe Babalola University, Ado Ekiti, Ekiti State 360211, Nigeria., Bamidele OP; School of Agricultural Sciences, University of Mpumalanga, Mbombela 1200, South Africa., Michael T; Department of Food Science and Microbiology, College of Pure and Applied Sciences, Landmark University, Omu-Aran, Kwara State 251103, Nigeria.
Jazyk:	angličtina
Zdroj:	Preventive nutrition and food science [Prev Nutr Food Sci] 2023 Jun 30; Vol. 28 (2), pp. 108-120.
DOI:	10.3746/pnf.2023.28.2.108
Abstrakt:	In Nigeria, the use of microorganisms for food product modulation, development, and commercialization through biotechnological innovations remains unexplored and unaccepted. The microbiome-based sustainable innovation in the production process of Nigerian indigenous food requires a vigorous drive toward responsible consumption and production. The production process of locally fermented beverages and foods culturally varies in terms of fermentation techniques and is characterized by the distinctiveness of the microbiomes used for food and beverage production. This review was conducted to present the use of microbiome, its benefits, and utility as well as the perspectives toward and mediatory roles of biotechnology on the processing of locally fermented foods and their production in Nigeria. With the current concerns on global food insecurity, the utilization of modern molecular and genetic sciences to improve various rural food processing technologies to acceptable foreign exchange and socioeconomic scales has been gaining attention. Thus, further research on the various types of processing techniques for locally fermented foods using microbiomes in Nigeria is needed, with a focus on yield optimization using advanced techniques. This study demonstrates the adaptability of processed foods locally produced in Nigeria for the beneficial control of microbial dynamics, optimal nutrition, therapeutic, and organoleptic characteristics. Competing Interests: AUTHOR DISCLOSURE STATEMENT The authors declare no conflict of interest. (Copyright © 2023 by The Korean Society of Food Science and Nutrition. All rights Reserved.)
Databáze:	MEDLINE
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