Abstract
Many traditional fermented foods and beverages are prepared locally in various parts of Nigeria. These fermented food and beverage products have sustained millions of people in terms of food security. This review attempts to put together the major traditional fermented foods and beverages produced in Nigeria. These products are mainly beverages, cereal, dairy, fish products, fruits and vegetable legumes, meat products, starchy crop products, and other miscellaneous products. The sources, processing methods, process control and fermentation of the various fermented foods and beverages are been reviewed. The current state of production of traditional fermented products, status of research, conditions for their upgrade and suggestions for the regulatory authorities are discussed.
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