Traditional
fermented foods in West Africa serve not only as dietary staples but also as
reservoirs of health-promoting microbes and bioactive herbal components. This
review explores the synergistic potential between probiotic lactic acid
bacteria (LAB) and indigenous herbs in Nigerian fermented foods, such as Fura
da Nono and soy Iru. The chapter provides current evidence on the
antimicrobial, immunomodulatory, and nutraceutical effects of these
interactions, while also addressing safety, toxicological considerations, with
emphasis on clinical relevance—such as improved glycemic control, enhanced gut
barrier function, and support in combating malnutrition and infectious
diseases. Safety concerns, challenges in standardisation, and cultural
acceptability are also reviewed. Future research should prioritize
well-designed clinical trials and scalable production frameworks to advance the
use of herb-probiotic systems in public health. It underscores how the
combination of herbs and probiotics can be optimized through starter cultures
and formulation technologies to combat enteric infections, improve nutrition,
and support functional food development. By integrating ethnobotanical
traditions with modern microbiological and pharmacological insights, this work
aims to advance sustainable, culturally relevant health interventions in
Africa.
Author(s) Details
ABDULKADIR, MUSLIU
Department of Science Technology,
Waziri Umaru Federal Polytechnic, Birnin Kebbi, Nigeria.
ISIAKA ABDULGAFAR
Department of Cell Biology and Genetics,
University Lagos, Lagos State, Nigeria.
AYODEJI, CHARLES OLUWATOSIN
Department of Microbiology,
University of Ibadan, Oyo State, Nigeria.
MOHAMMED KALGO HAUWAU
Department of
Science Technology, Waziri Umaru Federal Polytechnic, Birnin Kebbi, Nigeria.
Please see the book
here:- https://doi.org/10.9734/bpi/nhstc/v3/5946
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