A review on health benefits of local food products in Nigeria

Abstract

Nigeria's diverse local foods, deeply rooted in culture and tradition, offer remarkable health benefits essential for improved public health outcomes. This review explores the nutritional profiles and potential health impacts of various Nigerian food categories, including cereals, legumes, roots, tubers, vegetables, fruits, fermented foods, spices, and traditional protein sources. Nigerian cereals like millet and sorghum are rich in fiber, supporting digestion and blood sugar regulation, while legumes such as cowpeas and soybeans provide plant-based proteins that lower cholesterol and promote cardiovascular health. Root and tuber crops, including yams and cassava, deliver energy and aid in digestive health due to their high fiber content. Indigenous vegetables, such as bitter leaf and pumpkin leaves, contain antioxidants that reduce oxidative stress and may lower cancer risk. Fermented foods like iru and ugba contribute to gut health and immune function through probiotic activity. Additionally, local spices like ginger, garlic, and locust bean exhibit anti-inflammatory and antimicrobial properties, which are beneficial for disease prevention. Despite these benefits, challenges such as limited accessibility and the rising popularity of Western diets threaten the consumption of these nutritious local foods. This review underscores the importance of promoting Nigerian foods through public health initiatives to combat diet-related diseases and preserve cultural heritage. Enhancing awareness of the health benefits of Nigerian traditional foods can drive a shift towards a healthier, sustainable diet, contributing significantly to national health improvement.

Keywords

• Functional Foods
• Local Foods
• Nutritional Benefits
• Public Health
• Traditional Diets
• Non-communicable Diseases

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