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C. A. Okafor

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Review Open access Aug 2026

Farm to Fermentation: Reclaiming Nigeria's Indigenous Crops and Legumes for Healthier, Wheat-Independent Ready-to-Eat Foods

The ready-to-eat snack industry in Nigeria remains heavily dependent on imported wheat, costing the country heavily annually, despite its rich diversity of indigenous cereals, tubers, and legumes traditionally processed through fermentation. This review synthesizes current evidence on fermented indigenous cereals and t...

C. A. Okafor, N. M. Ukwueze · 0 citations
Review Open access Aug 2026

Fermentation and Nutrient Bioavailability in Indigenous Crops: A Critical Review of Protein Quality, Glycaemic Response, and Micronutrient Enrichment for Snack Food Applications

Indigenous and underutilised crops such as sorghum, the millets, teff, fonio, cowpea, Bambara groundnut and the Andean pseudocereals combine dense micronutrient profiles with substantial phytate, tannin and protease-inhibitor loads that constrain their nutritional performance in unprocessed form. Fermentation is among...

C. A. Okafor · 0 citations

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