Integrating bioprocesses in the Nigerian food chain: Opportunities for public health impact and disease risk reduction

Nigeria faces significant challenges in food security, nutrition, and foodborne diseases that collectively impact public health outcomes across its diverse population. This review examines the potential for integrating modern and traditional bioprocesses throughout the food chain of Nigeria, aimed at addressing these challenges. Current literature on fermentation technologies was analyzed on biopreservation, biofortification, and their applications in the Nigerian context. The integration of bioprocesses presents substantial opportunities for enhancing nutritional value, reducing foodborne pathogens, and extending shelf-life of indigenous foods. Key bioprocessing interventions include controlled fermentation of traditional foods like garri and ogi, probiotic enhancement of dairy products, and biofortification of staple crops. However, implementation faces barriers including inadequate infrastructure, regulatory gaps, and limited technical capacity. Strategic recommendations include developing appropriate regulatory frameworks, investing in processing infrastructure, and building technical capacity among food processors. The successful integration of bioprocesses could significantly reduce malnutrition rates, decrease foodborne illness incidence, and improve overall population health outcomes while preserving cultural food traditions.