{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,1]],"date-time":"2026-09-01T04:18:02Z","timestamp":1788236282808,"version":"build-2803163510"},"reference-count":132,"publisher":"MDPI AG","issue":"17","license":[{"start":{"date-parts":[[2026,8,31]],"date-time":"2026-08-31T00:00:00Z","timestamp":1788134400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Fermented foods and beverages represent a cornerstone of Nigerian food culture, yet their scientific documentation remains fragmented, and their potential within global bioeconomy frameworks is largely unrealised. This review addresses two interrelated gaps: the absence of a comprehensive ethnogeographic analysis of Nigerian fermented foods that integrates ecological, cultural, and agricultural drivers of regional diversity, and the limited examination of these foods as models for circular bioeconomy development. Using a narrative synthesis of peer-reviewed literature spanning 1986\u20132025, we systematically map the distribution of fermented tuber, cereal, legume, dairy, and fruit products across Nigeria\u2019s major geopolitical zones, demonstrating that agroecological endowment, ethnic composition, trade routes, and cross-cultural interactions shape regional variation. Beyond their socio-cultural significance, Nigerian fermented foods contribute meaningfully to food security by extending shelf life, enhancing nutrient bioavailability, and reducing post-harvest losses. This review further positions ogi (fermented maize gruel) and garri (fermented cassava granules) as model systems for circular bioeconomy integration, demonstrating how by-product valorisation can generate value-added outputs, including animal feed, bioethanol, biodegradable packaging, and organic acids. Key challenges, including food safety deficits, absence of standardised production protocols, and limited regulatory frameworks, are critically assessed. Three priority research directions are identified: metagenomics-based microbiome profiling, development of culturally appropriate starter cultures, and formulation of gender-responsive regulatory instruments. Nigerian fermented foods, properly documented and integrated into innovation systems, represent an underutilised asset for sustainable food system transformation in Sub-Saharan Africa.<\/jats:p>","DOI":"10.3390\/foods15173087","type":"journal-article","created":{"date-parts":[[2026,9,1]],"date-time":"2026-09-01T03:19:26Z","timestamp":1788232766000},"page":"3087","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Ethnogeographic Distribution of Nigerian Fermented Foods and the Prospects for Bioeconomy Improvements"],"prefix":"10.3390","volume":"15","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-0924-3549","authenticated-orcid":false,"given":"Afolake A.","family":"Olanbiwoninu","sequence":"first","affiliation":[{"name":"Department of Microbiology and Biotechnology, Ajayi Crowther University, P.O. Box 1066, Oyo 211271, Oyo State, Nigeria"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Theresa A.","family":"Awotundun","sequence":"additional","affiliation":[{"name":"Department of Microbiology, Olabisi Onabanjo University, P.O. Box 2002, Ago Iwoye 121001, Ogun State, Nigeria"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Johnson F.","family":"Afolabi","sequence":"additional","affiliation":[{"name":"Department of Microbiology and Biotechnology, Ajayi Crowther University, P.O. Box 1066, Oyo 211271, Oyo State, Nigeria"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rachael O.","family":"Fashogbon","sequence":"additional","affiliation":[{"name":"Department of Microbiology and Biotechnology, Ajayi Crowther University, P.O. Box 1066, Oyo 211271, Oyo State, Nigeria"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6130-8293","authenticated-orcid":false,"given":"Omololu","family":"Fagunwa","sequence":"additional","affiliation":[{"name":"School of Biological Sciences, Institute for Global Food Security, Queen\u2019s University Belfast, 19 Chlorine Gardens, Belfast BT9 5DL, UK"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,8,31]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Cuamatzin-Garc\u00eda, L., Rodr\u00edguez-Rugarc\u00eda, P., El-Kassis, E.G., Galicia, G., Meza-Jim\u00e9nez, M.L., Ba\u00f1os-Lara, M.D.R., Zaragoza-Maldonado, D.S., and P\u00e9rez-Armend\u00e1riz, B. (2022). Traditional Fermented Foods and Beverages from around the World and Their Health Benefits. 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