Chemical and Microbial Characterisation of Some Fermented Foods in Nigeria

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dc.contributor.authorDamilola Adejoke MAKINDE-OKE
dc.date.accessioned2026-10-08T12:31:05Z
dc.date.available2026-10-08T12:31:05Z
dc.date.issued2025-12
dc.description.abstractFermentation is a vital aspect of Nigeria’s culinary heritage, contributing to nutritional enhancement, microbial safety, and national food security. This study explored the chemical and microbial characteristics of selected fermented foods commonly consumed in Nigeria. Raw substrates (cassava, corn, locust bean seed) and their fermented derivatives (Ogi, Fufu, Iru, Garri) were examined for nutrient composition, antioxidant potential, and microbial ecology. Proximate values ranged from 12.43–73.10% moisture content, 0.24–15.64% crude fat, 0.45–2.88% (total ash), 1.64–9.26% crude fibre, 1.26–38.62% crude protein, and 10.09–86.26% total carbohydrate. Mineral concentrations included calcium (12.5–98.4 mg/100g), magnesium (8.3–76.2 mg/100g), iron (1.2–18.6 mg/100g), and zinc (0.9–6.4 mg/100g). Vitamins A and C were notably elevated in fermented products, with ranges of 0.02–0.45 mg/100g and 1.5–22.8 mg/100g, respectively. Physico-chemical properties of fermented foods showed pH values between 3.43 and 8.34, titratable acidity from 0.04–0.95%, and total soluble solids ranging from 5.30–16.10 °Brix. Antioxidant properties revealed total phenolic content (12.6–84.3 mg GAE/g), radical scavenging activity (18.2–76.5%), ferric reducing antioxidant power (0.42–2.18 mmol Fe²⁺/g), and radical scavenging capacity (0.31–1.94 mmol Trolox/g). Microbial analysis indicated total viable counts of 2.10 ± 0.10 to 5.40 ± 0.15 log₁₀ CFU/g, with beneficial organisms such as Lactobacillus plantarum, Bacillus subtilis, and white yeasts dominating fermented samples. Spoilage organisms like Aspergillus niger and Enterobacteriaceae were reduced. In conclusion, fermentation significantly enhanced nutrient composition, antioxidant activity, and microbial safety. These improvements highlight the role of indigenous fermentation in addressing micronutrient deficiencies and promoting food quality and public health in Nigeria. Keywords: Fermentation, nutrient composition, microbial analysis, and fermented foods. Wordcount: 260 words
dc.identifier.citationKate Turabian
dc.identifier.otherM.Sc
dc.identifier.urihttps://repository.lcu.edu.ng/handle/123456789/1597
dc.language.isoen
dc.publisherLead City University Ibadan
dc.relation.ispartofseriesM.Sc
dc.subjectFermentation
dc.subjectnutrient composition
dc.subjectmicrobial analysis
dc.subjectand fermented foods.
dc.titleChemical and Microbial Characterisation of Some Fermented Foods in Nigeria
dc.typeThesis

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