Assessment of microbial quality and functional properties of traditional fermented foods: implications for agricultural education and community health in Kogi State, Nigeria
DOI:
https://doi.org/10.31989/afbc.v2i10.1801Abstract
Background: Traditional fermented foods play crucial roles in nutrition security and cultural preservation in sub-Saharan Africa, yet their microbial quality and functional properties remain inadequately characterized. This study investigated the microbial diversity, safety parameters, and bioactive compounds of indigenous fermented foods from Kogi State, Nigeria, while evaluating their integration potential into agricultural education curricula.
Methods: A cross-sectional study was conducted across five local government areas in Kogi State from January to December 2024. Traditional fermented foods (n=150 samples) including "ogi," "kunun-zaki," "locust bean cake," "palm wine," and "fermented yam flour" were collected using systematic sampling. Microbial enumeration, identification (16S rRNA sequencing), antimicrobial susceptibility testing, and bioactive compound analysis were performed using standard methods. Agricultural educators (n=200) were surveyed regarding curriculum integration.
Results: Total viable counts ranged from 6.2±0.4 to 8.9±0.6 log CFU/mL across food types. Lactobacillus plantarum (32.4%), Saccharomyces cerevisiae (24.8%), and Bacillus subtilis (18.7%) were predominant beneficial microorganisms. Pathogenic bacteria were detected in 12.7% of samples, with Salmonella spp. (4.0%) and Staphylococcus aureus (8.7%) most prevalent. Total phenolic content ranged from 12.4±2.1 to 45.7±5.2 mg GAE/100g, with significant antioxidant activity (IC₅₀: 18.3–67.8 μg/mL). Strong positive correlation existed between phenolic content and antioxidant activity (r=0.78, p<0.001). Agricultural educators demonstrated high interest (87.5%) in incorporating fermented food science into curricula.
Conclusion: Traditional fermented foods from Kogi State demonstrate significant potential as functional foods with beneficial microbial profiles and substantial bioactive compounds. However, safety concerns necessitate improved production practices. Integration into agricultural education programs could enhance food security awareness and preserve indigenous knowledge while promoting scientific understanding of fermentation processes.
Keywords: traditional fermented foods, microbial quality, functional foods, bioactive compounds, agricultural education, Nigeria, food safety
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