Indigenous Food Research Articles

The isolation and identification of lactic acid bacteria from Indonesian traditional fermented food

Abstract Indigenous Indonesian fermented food is considered a source of probiotics because it usually contains lactic acid bacteria (LAB). Some LAB strains meet the requirement to be probiotics with some functional properties for positive health impacts. However, those functional properties of probiotics have not been fully investigated and need to be continued to complete. To investigate more about LAB from traditional Indonesian fermented foods, the isolation and identification of LAB from some traditional Indonesian fermented foods was done. It was isolated LAB from kimchi (Tangerang), mandai (Banjarmasin), menteng fruit (Banjarmasin), petis (Tangerang and Semarang), salty vegetable (Tangerang), fermented cassava (Tangerang), and fermented durian (Lampung). LAB was isolated in MRS medium with 1% CaCO3, then isolates were characterized biochemically by Gram staining and catalase test. Twenty-one isolates were characterized as gram-positive, and catalase-negative. This strain was further identified by 16S rDNA sequence analysis, the sequences were then checked for similarities using the Basic Local Alignment Search Tool. The result showed that 2 strains of Weissella paramesenteroides found was from Kimci, 1 strain of Pediococcus pentosaceus from mandai, 2 strains of Lactobacillus plantarum from menteng fruit, 1 strain of Leuconostoc pseudomesenteroides from petis Tangerang, 1 strain Bacillus sp from petis Semarang, 1 strain Lactobacillus plantarum from salty vegetable, 2 strain Weissella paramesenteroides from fermented cassava, 4 strain Lactobacillus plantarum and 2 strain Lactobacillus sp from tempoyak.

Traditional Indigenous Foods in Child Nutrition Programs and USDA FoodData Central (FDC)

Traditional Indigenous Foods in Child Nutrition Programs and USDA FoodData Central (FDC)

The role of indigenous and traditional foods in achieving food security in Africa: A bibliometric snapshot and farm-to-fork perspective

Abstract Foods that are produced and processed locally using some forms of traditional knowledge are important for achieving food and nutrition security in Africa. These food crops are generally nutritious, being rich in essential nutrients and bioactive food compounds necessary for health promotion. Additionally, most African indigenous food crops are better adapted to local growing conditions, fulfil economic needs and are highly resistant to abiotic and climate-induced stresses. Hence, the proper utilisation of locally grown and wild foods crops will help contribute to the improvement of food security, nutrition value, health, and income generation in the African continent. In this review, we focus not only on the determinants of food insecurity in Africa but also discuss the scope, nutrition, and health impact of some common locally grown foods in Africa. We also highlight some traditional processing methods for harnessing the value of these foods, as well as farming and economic/agribusiness practices that can be used to promote the cultivation of foods in an African context. In conclusion, we reiterate that the production and processing of sustainable, locally available foods is essential to providing long-term food security for Africa. There is, therefore, the need for empowerment of local farmers and increased investments in research as well as the formulation of national/regional policies that intend to reduce food insecurity with emphasis on indigenous sustainable food systems for improved access to locally available, nutritious, and healthy foods in Africa.

Traditional health care systems and immunity boosting: exploring plant based indigenous knowledge systems amidst the COVID-19 pandemic

The COVID-19 outbreak has highlighted the importance of utilizing traditional Ecological knowledge (TEK) to address the health risks linked to the pandemic. Mountain communities have traditionally relied on wild plant species and indigenous crops to enhance their immune system and maintain nutritional security. Recognizing the significance of indigenous knowledge systems this study was undertaken to explore plant-based traditional healthcare systems to revitalize immunity against COVID-19. A comprehensive survey and interviews of 195 local healers (Vaidyas) and residents were carried out using structured and semi-structured questionnaires following the convenience sampling method. The survey identified 40 plant species traditionally used for treating various ailments and augmenting immune functions. This study revealed a strong interest (over 80%) among the local population in plant-based remedies to enhance immunity for COVID-19. This study underscores the necessity of revitalizing and integrating diminishing traditional knowledge into mainstream healthcare practices, emphasizing the significance of region-specific approaches aligned with local resources and requirements. Therefore, there is an urgent need for exploration and recognition of the value of traditional knowledge and indigenous foods, alongside rigorous clinical trials to ascertain their role in fortifying health resilience against COVID-19.

Exploring Healthy Eating Perceptions, Barriers, and Facilitators among Urban Indigenous Peoples in Saskatchewan.

Urban Indigenous populations encounter distinctive challenges in maintaining traditional dietary practices, compounded by the complexities of socio-economic and environmental factors and the modern urban lifestyle. This qualitative study explores the perceptions of healthy eating, along with the facilitators and barriers to such practices, among urban Indigenous peoples in Saskatoon, Regina, and Prince Albert. Through virtual interviews, we engage 14 participants from these cities. Utilizing NVivo for thematic coding, we apply inductive thematic analysis to reveal relevant themes. The study highlights a preference for nutrient-rich, natural, and minimally processed foods, with a significant emphasis on incorporating traditional Indigenous foods into diets. These preferences are deeply entwined with cultural identity and underscore the importance of traditional foods in maintaining cultural heritage and promoting well-being. Despite the intrinsic value of these traditional foods, participants face several barriers to healthy eating, including economic constraints, limited access to traditional foods, and the psychological impacts of historical trauma. Nevertheless, facilitators such as community and family support, engagement in traditional food practices, and a growing awareness of nutritional knowledge are identified as being crucial in supporting healthy dietary choices. This research underscores the complex interplay of cultural, economic, and environmental factors in shaping the dietary practices of urban Indigenous peoples.

The local indigenous food of Sarawak as potential functional food

SummaryThe local people of Sarawak commonly made unique dishes out of the local distinctive resources for its health beneficial nutrients. Yet, many potentials of the local Sarawak food ingredients are less likely to be exploited. One of the main produces of Sarawak is the starch from Metroxylon sagu. Our study reviewed that sago starch is not only active in health beneficial bioactivities such as antioxidative, it also possesses positive prebiotic response. Other local indigenous fruits, vegetable and spices of Sarawak as potential functional food includes Sarawak pepper; midin, the edible fern; terung asam, the sour eggplant; dabai, the Bornean olive; engkalak, the Bornean avocado; Terap, the local ‘jackfruit’; embangan, the local wild mango; and the edible palm heart (EPH) from palm tree. Research on the edible fern (midin), edible palm hearts (umbut), spices such as turmeric and pepper from Sarawak has revealed a positive functionality in terms of prebiotic potential, antioxidative, antimicrobial and many more. Conclusively, the wide food varieties of Sarawak are potential functional food. Therefore, this work aimed to publicise the health beneficial functionalities of the local indigenous food which then value‐added the rare local food resources, and boost the local farmer's production and economic status.

Processing and preservation technologies to enhance indigenous food sovereignty, nutrition security and health equity in North America.

Indigenous foods are carriers of traditional native North American food culture and living philosophy. They are featured by the wide varieties in fresh and processed forms, richness in nutrition, flavor, health benefits and diversity in origins, but are usually misunderstood or underrepresented in the modern food systems. Conventional processing and cooking methods are sometimes labor-intensive, less efficient and lack science-based guidelines to prevent unseen safety risks and food loss. Global and regional climate change have caused additional challenges to conventional cooking/processing, and increased native communities' reliance on externally produced foods, which have resulted in increasing nutritional unbalance and prevalence of diet-related health issues. Current and emerging technologies, such as storage and packaging, drying, safety processing, canning, pickling, and fermentation, which treat foods under optimized conditions to improve the safety and extend the shelf-life, are increasingly used in current food systems. Therefore, exploring these technologies for indigenous foods offers opportunities to better preserve their nutrition, safety, and accessibility, and is critical for the sovereignty and independence of indigenous food systems, and sustainability of indigenous food culture. This mini-review focuses on identifying adoptable processing and preservation technologies for selected traditional indigenous foods in North America, summarizing education, extension, and outreach resources and discussing the current challenges and future needs critical to expanding knowledge about indigenous foods and improving food sovereignty, nutrition security, and health equity.

Socioecological dynamics of diverse global permafrost-agroecosystems under environmental change

ABSTRACT Permafrost-agroecosystems include all cultivation and pastoral activities in areas underlain by permafrost. These systems support local livelihoods and food production and are rarely considered in global agricultural studies but may become more relevant as climate change is increasing opportunities for food production in high latitude and mountainous areas. The exact locations and amount of agricultural production in areas containing permafrost are currently unknown, therefore we provide an overview of countries where both permafrost and agricultural activities are present. We highlight the socioecological diversity and complexities of permafrost-agroecosystems through seven case studies: (1) crop cultivation in Alaska, USA; (2) Indigenous food systems and crop cultivation in the Northwest Territories, Canada; (3) horse and cattle husbandry and Indigenous hay production in the Sakha Republic, Russia; (4) mobile pastoralism and husbandry in Mongolia; (5) yak pastoralism in the Central Himalaya, Nepal; (6) berry picking and reindeer herding in northern Fennoscandia; and (7) reindeer herding in northwest Russia. We discuss regional knowledge gaps associated with permafrost and make recommendations to policy makers and land users for adapting to changing permafrost environments. A better understanding of permafrost-agroecosystems is needed to help sustainably manage and develop these systems considering rapidly changing climate, environments, economies, and industries.

Local food systems as a resilient strategy to ensure sustainable food security in crisis: Lessons from COVID-19 pandemic and perspectives for the post-pandemic world

Abstract The COVID-19 pandemic adversely affected food supply chains and threatened global food security. The nations excessively relying on the import of food were severely affected. The food shortages in various countries worldwide were due to multiple reasons, such as unavailability of land, infertility of the available land, and excessive reliance on the import of foods. The excessive dependence on a few mainstream crops increases the vulnerabilities of the communities. However, several plants, known as traditional or indigenous food plants, are consumed by local populations and form the basis of robust local food systems. They are not cultivated at a large scale in a large area, but local communities have access to the locally available plants that grow near their settlements. Local foods are particularly vital during situations similar to pandemics and wars when the global supply chains are disrupted. This article emphasises the potential of local food system supply chains as a resilient strategy for food security in emergencies such as COVID-19. It further attempts to provide important insights into the vulnerabilities associated with mainstream foods, their impact on food insecurity, and the forthcoming roles of alternative local food systems based on local indigenous plants.

Millets and Indigenous Food Systems in Indian Subcontinent: Revitalization, Resilience and Sovereignty

Millet serves as a nutritional powerhouse, brimming with minerals, protein, beneficial fats, calcium, and an array of vital nutrients. Of all the millet varieties, Ragi takes the lead with its remarkable calcium content. Millets play a pivotal role in promoting good health, exhibiting the capacity to combat a range of diseases, even including cancer. Furthermore, these grains are highly recommended for individuals dealing with diabetes, forming a valuable part of the diet for diabetic patients. Presently, millet cultivation spans across 131 nations, with India prominently positioned as a frontrunner, contributing 41% to the global millet production. Remarkably, India's stature extends further as it clinches the fifth spot among the world's millet exporters. Noteworthy is the fact that in December 2018, India's proposal for designating 2023 as the International Year of Millets was embraced by the FAO, subsequently declared in March 2023. This paper delves into a comprehensive exploration of millets, encompassing their definition, a nutritional juxtaposition with cereals, accrued health advantages, contribution of millet production to the attainment of SDGs, a comprehensive overview of millet's cultivation landscape concerning geographical extent, production, productivity, and export trends. Additionally, a substantial focus is dedicated to elaborating on the significance and implications of the International Year of Millets, reflecting India's proactive role in enhancing global awareness about these grains.

Availability and accessibility of indigenous foods in Gauteng region, South Africa

While South Africa maintains national food security, food insecurity persists at the household level, with not all households having access to sufficient food. Proposals to address this include promoting the consumption of indigenous foods (IF). However, urbanization in the Gauteng region has sparked a nutrition transition, characterized by increased consumption of Western diets, resulting in rising rates of malnutrition and non-communicable diseases. This study sought to assess the availability and accessibility of indigenous foods in the region for residents. A quantitative cross-sectional research survey was conducted in the Gauteng region, involving 746 participants who provided insights into their ways of acquiring indigenous foods and rated their overall availability. Additionally, the survey gathered opinions on IF availability across different settings and collected suggestions for improving IF accessibility. Among a list of 18 South African indigenous foods, between 55.2 and 77.2% of participants did not know where they could be obtained. Acquisition through vendors, with a maximum of 14% of respondents, emerged as relatively more popular compared to food markets, spaza shops, supermarkets, and home gardens. The majority of surveyed participants (55%) perceived indigenous foods as unavailable in the region. Agreement rates for the availability of indigenous foods for sale or serving in various settings were 53.5% for supermarkets, 42% for schools, 44.2% for hospitals, and 37.5% for workplaces. Respondents suggested several strategies to enhance IF accessibility in the region, including marketing, home gardens, farms, supermarkets, education, elders, restaurants, and schools/universities. Overall, there is a need for increased education on the nutritional benefits of indigenous foods and the implementation of policies to improve their accessibility in urbanized provinces like Gauteng.

Reclaiming the Xhotsa: climate adaptation and ecosystem restoration via the return of Sumas Lake

Sumas Lake (Xhotsa), located in the Fraser Valley, British Columbia, Canada, was the heart of Semá:th Nation Territory and the epicenter of a complex Indigenous food system. For the Semá:th people, the lake represented life and livelihood. In 1924, the lake was stolen and drained in an instance of land theft that occurred during a nationwide campaign of land dispossession and genocide, decimating an ecology that supported a rich and diverse Indigenous food system and replacing it with a settler food system. A century later, in November 2021 climate change induced flooding caused the lake to return, resulting in the evacuation of thousands of people and causing millions in damages to homes and infrastructure. Since the flood, the response has been a continuation of the status quo to protect settler agricultural lands via increased investment in hard structures that control the flow of water based on assumptions of the predictability of future flow conditions. We offer a missing narrative by bringing together an analysis of Indigenous laws and oral tradition with an assessment of the economic costs of “managed retreat”, defined as the purposeful relocation of people and infrastructure out of harm’s way. We find that the cost of buying out properties in the lakebed and allowing the lake to return is close to half the cost ($1 billion) of maintaining the status quo ($2.4 billion), while facilitating climate adaptation, and restoration of a floodplain ecosystem that supported thriving populations of people, salmon, sturgeon, ducks, and food and medicinal plants– including many species which are now endangered. Returning Sumas Lake by centering ‘Water Back’ as a climate resiliency solution, enacts both food systems and ecological reconciliation, addressing the harms caused by the loss of the lake to the Semá:th People that is still felt to this day. In a time when climate change induced flooding is predicted to increase, this study demonstrates how the inclusion of Indigenous laws and knowledges are critical to the development of solutions toward a more sustainable and just future.

Indigenous Identity and Household Food Insecurity are Associated with Poor Health Outcomes in Canada.

Purpose: To examine whether Indigenous identity and food insecurity combined were associated with self-reported poor health.Methods: Data from the 2015-2016 Canadian Community Health Survey and multiple logistic regression were employed to evaluate the association between Indigenous identity, household food insecurity, and health outcomes, adjusted for individual and household covariates. The Alexander Research Committee in Alexander First Nation (Treaty 6) reviewed the manuscript and commented on the interpretation of study findings.Results: Data were from 59082 adults (3756 Indigenous). The prevalence of household food insecurity was 26.3% for Indigenous adults and 9.8% for non-Indigenous adults (weighted to the Canadian population). Food-secure Indigenous adults, food-insecure non-Indigenous adults, and food-insecure Indigenous adults had significantly (p < 0.001) greater odds of poor health outcomes than food-secure non-Indigenous adults (referent group). Food-insecure Indigenous adults had 1.96 [95% CI:1.53,2.52], 3.73 [95% CI: 2.95,4.72], 3.00 [95% CI:2.37,3.79], and 3.94 [95% CI:3.02,5.14] greater odds of a chronic health condition, a chronic mental health disorder, poor general health, and poor mental health, respectively, compared to food-secure non-Indigenous adults.Conclusions: Health policy decisions and programs should focus on food security initiatives for all Canadians, including addressing the unique challenges of Indigenous communities, irrespective of their food security status.

Modern vs traditional indigenous diet preference in Gauteng region, South Africa: A public health concern?

The prevalence of non-communicable diseases still represents a public health concern in South Africa, of which eating habits are some of the main risk factors. A modern diet consisting of the consumption of highly processed foods high in fat, salt and caloric sweeteners and low in fibre is recognised as unhealthy. This study was conducted to assess the penchant of the population for these types of foods rather than traditional indigenous foods known to be healthier. This research was undertaken in the Gauteng region, which is the most urbanized province in the country. This study consisted of a quantitative research survey conducted in 2019 with 1527 participants (Asians, Black, Coloured, Indians and White) aged 18 and above who had lived in the province for at least two years. The results revealed that 30–40 % were neutral on the issue. Despite half (54.4 %) indicating that it was good to mix traditional and modern foods, a clear preference for modern food was noticed for 35.7 % of respondents, with 32.2 % reporting not being concerned that traditional foods have been replaced by modern foods. The traditional indigenous food consumption (TIFC) appeared to depend on monthly total household income, residential area, and settlement category. Participants with specific economic comfort consumed less. Race and number of people in the participants' households also significantly affected the TIFC (p < 0.05). Participants of white ethnicity and those living in a household of a maximum of 02 people displayed the lowest TIFC. In comparison to those who strongly disagree, participants with a neutral opinion about the idea of mixing eating habits were also the most neutral concerning preference for a modern diet (OR: 10.95, 95 % CI 7.00–17.12) and nutrition transition (OR: 14.66, 95 % CI 9.09–23.64). Sensitisation about healthy eating habits among the identified at-risk and target groups is undoubtedly a need in the region to avoid a resurgence of modern diet-related diseases.

The importance of diversity in local food systems: a network analysis of food-related interactions in the Indigenous food system on St. Paul Island, Alaska

Arctic Indigenous food systems are typified by diverse social interactions that maintain food security. Given the numerous challenges Arctic Indigenous communities face, it is important to understand diversity in these systems and how they are impacted by change. This study adopts a mixed methods approach that combines participatory methods with network analysis to assess the diversity of food-related interactions between different actor types in the mixed food system on St. Paul Island, Alaska. We conducted 36 interviews with local food system actors to identify current food security challenges and food-related interactions in the local food system. We used network analysis to investigate the diversity of interactions in the food system quantitatively. We simulated the effects of two key food security challenges (out-migration and knowledge loss) on food system diversity and explored interventions to increase diversity. Qualitative data from the same interviews were used to embed our results in the lived realities of the St. Paul Island community. Our approach reveals diverse interactions in the local food system, reflecting both subsistence and market-based elements of the St. Paul Island mixed economy. While both challenges threaten the system's diversity, out-migration presents a more immediate risk to food system diversity than knowledge loss. We advocate for targeting a combination of food system interventions at the community level to enhance food system diversity effectively. Our research contributes to understanding the importance of diversity for Arctic Indigenous food security and emphasizes the need to recognize the complex interactions between food system interventions and their implications for Arctic Indigenous communities.

Co-existence of potentially sustainable indigenous food systems and poor nutritional status in Ho indigenous community, India: an exploratory study

Indigenous food (IF) systems comprise culturally important foods derived from natural resources with shorter farm to plate chains, as compared to modern counterparts. These food systems are at epicenter of sustainable food systems with potential to alleviate malnutrition and protect ecosystems. The Ho indigenous community of Jharkhand have access to diverse IFs, yet experience malnutrition. A sequential mixed-method study was conducted to explore local food systems with assessment of diet quality and nutritional status of Ho women. Focus group discussions (n = 10) and free-listing (n = 7) were conducted to capture community’s perspectives on IF systems, associated sustainable attributes and perceived challenges towards IF utilization. Scientific names and nutritive values of IFs were documented through secondary review; in case of no information in literature, IFs were identified through ethnobotanist with nutritional analysis in laboratory. 24 h recalls (n = 284 in winter and n = 154 in monsoon) and anthropometric assessments (n = 273) were conducted to estimate women’s dietary diversity and nutritional status. Findings revealed rich traditional ecological knowledge (TEK) producing a diverse list of IFs (n = 243) mainly accessed from natural food environment (wild and cultivated). Among listed foods, 171 IFs were taxonomically classified and among these, nutritive values were documented for 121 IFs. Potentially sustainable traits of Ho’s IF systems included high nutrient density of IFs, community’s preference towards their consumption because of their flavorsome attributes, climate resilient properties and cultural heritage. However, impacts of climate variability, changing farming practices and market-integrated life ways challenged the sustained production, access and consumption of IFs. This was evident in poor diversity in diets (diet diversity scores of 2.9 in winter and monsoon) and chronic energy deficiency (36%) in women. The unique TEK systems of indigenous communities need to be integrated into mainstream policies and programs for safeguarding and promoting their potentially sustainable food systems to support food and nutritional security.

Determining the plant-pollinator network in a culturally significant food and medicine garden in the Great Lakes region.

Understanding the interactions between plants and pollinators within a system can provide information about pollination requirements and the degree to which species contribute to floral reproductive success. Past research has focused largely on interactions within monocultured agricultural systems and only somewhat on wild pollination networks. This study focuses on the culturally significant Three Sisters Garden, which has been grown and tended by many Indigenous peoples for generations in the Great Lakes Region. Here, the plant-pollinator network of the traditional Three Sisters Garden with the inclusion of some additional culturally significant plants was mapped. Important visitors in this system included the common eastern bumble bee, Bombus impatiens Cresson (Hymenoptera: Apidae), and the hoary squash bee, Xenoglossa pruinosa (Say) (Hymenoptera: Apidae), as determined by their abundances and pollinator service index (PSI) values. Understanding the key pollinators in the Three Sisters Garden links biological diversity to cultural diversity through the pollination of culturally significant plants. Further, this information could be of use in supporting Indigenous food sovereignty by providing knowledge about which wild pollinators could be supported to increase fruit and seed set within the Three Sisters Garden. Our findings can also lead to more effective conservation of important wild pollinator species.

Indigenous values and perspectives for strengthening food security and sovereignty: learning from a community-based case study of Misko-ziibiing (Bloodvein River First Nation), Manitoba, Canada

In recent years, changing environmental, developmental activity, government policies and laws, lifestyle changes and affordability dynamics have continued to threaten the self determination and food sovereignty of Indigenous peoples in the community. Their perspectives, teachings, and voices are rarely present in any scholarly work. Despite food security being a significant challenge among many First Nations communities on Turtle Island, there needs to be more empirical, community-based research that underscores the role of traditional food systems and associated values and teachings in Manitoban communities through an Indigenous lens. This research addresses that gap by building upon Indigenous perspectives and knowledges on the status and future directions of food security and sovereignty in Misko-ziibiing (Bloodvein River First Nation). Guided by Indigenous research protocol and using a qualitative research approach, ten in-depth interviews with Bloodvein River First Nation (BVR) and Winnipeg Elders were conducted. Data was also sourced through discussions with local council members, participant observation, and field visits during 2017. The fundamental values and traditional teachings associated with food sovereignty within the community are aligned with the spirit of sharing, including sharing ethics and protocols, social learning within the community, and intergenerational transmission. Enhanced intergenerational transmission of traditional teachings, education and language revitalization, and local leadership involvement can strengthen these social and cultural values to enhance Indigenous food security and sovereignty in Misko-ziibiing. This research identifies the knowledge and views of Elders, hunters, trappers and fishers, contributing to the current studies associated with traditional food systems and teachings. Strengthening social and cultural traditions and values is vital in working toward Indigenous food governance, sovereignty, and revitalization of their Indigenous food systems.

The representation of Aboriginal health and wellbeing values within coastal marine and fisheries policies of the Northern Territory of Australia

Aboriginal Peoples in the Northern Territory (NT) of Australia have customary connections to seafood for cultural practices, nourishment, livelihoods, and social connections which have been linked to health and wellbeing outcomes. Global and national entities have called for health and self-determination principles to be considered across all public policies to continue to improve health and wellbeing outcomes. Specifically, there is a growing acknowledgement that the fisheries sector plays a crucial role in enhancing and supporting Indigenous health and wellbeing. However, there is limited understanding of how this can be achieved. This study applies a content analysis of ten NT fisheries policy documents to investigate: (1) the representation of Indigenous values; (2) Indigenous health and wellbeing outcomes and (3) the positioning of self-determination within NT coastal, marine and fishery policies. Findings reveal that policy focus is primarily concerned with the conservation and management of environments and resources, fisheries, management and sustainability, and fisheries-based economic development. The consideration of health and wellbeing outcomes are not explicitly represented, including fisheries as a source of food production. This is concerning considering the contribution of seafood to Indigenous Peoples diets and food security. Despite these limitations, self-determination principles were represented within the policies by recognising Aboriginal aspirations through, for example social, cultural, and environmental outcomes.

The predominant lactic acid bacteria and yeasts involved in the spontaneous fermentation of millet during the production of the traditional porridge Hausa koko in Ghana

Spontaneous fermentation of cereals like millet involves a diverse population of microbes from various sources, including raw materials, processing equipment, fermenting receptacles, and the environment. Here, we present data on the predominant microbial species and their succession at each stage of the Hausa koko production process from five regions of Ghana. The isolates were enumerated using selective media, purified, and phenotypically characterised. The LAB isolates were further characterised by 16S rRNA Sanger sequencing, typed using (GTG)5 repetitive-PCR, and whole genome sequencing, while 28S rRNA Sanger sequencing was performed for yeast identification. The pH of the millet grains ranged from mean values of 6.02—6.53 to 3.51—3.99 in the final product, depending on the processors. The mean LAB and yeast counts increased during fermentation then fell to final counts of log 2.77–3.95 CFU/g for LAB and log 2.10–2.98 CFU/g for yeast in Hausa koko samples. At the various processing stages, the counts of LAB and yeast revealed significant variations (p < 0.0001). The species of LAB identified in this study were Limosilactobacillus pontis, Pediococcus acidilactici, Limosilactobacillus fermentum, Limosilactobacillus reuteri, Pediococcus pentosaceus, Lacticaseibacillus paracasei, Lactiplantibacillus plantarum, Schleiferilactobacillus harbinensis, and Weissella confusa. The yeasts were Saccharomyces cf. cerevisiae/paradoxus, Saccharomyces cerevisiae, Pichia kudriavzevii, Clavispora lusitaniae and Candida tropicalis. The identification and sequencing of these novel isolates and how they change during the fermentation process will pave the way for future controlled fermentation, safer starter cultures, and identifying optimal stages for starter culture addition or nutritional interventions. These LAB and yeast species are linked to many indigenous African fermented foods, potentially acting as probiotics in some cases. This result serves as the basis for further studies into the technological and probiotic potential of these Hausa koko microorganisms.