The Use of Lactic Acid Bacteria to Improve Weaning Food Processing and Fortification in Nigeria

Abstract

Weaning is a critical period in infant nutrition because breast milk alone becomes insufficient to meet the increasing nutritional requirements of infants after the first months of life. In Nigeria, commonly used complementary foods such as Ogi, millet porridge, sorghum gruel, kunu, and cereal-legume blends are widely accepted because they are affordable, locally available, and culturally familiar. However, many of these foods are limited by low protein quality, poor micronutrient density, high bulk, reduced mineral bioavailability, and susceptibility to microbial contamination during preparation and storage. This review discusses the potential role of lactic acid bacteria in improving the processing, safety, and nutritional value of traditional Nigerian weaning foods. Fermentation with lactic acid bacteria can lower food pH, inhibit undesirable microorganisms, and contribute to improved shelf stability. It may also reduce antinutritional factors such as phytates and tannins, thereby supporting the availability of minerals including iron, zinc, and calcium. In addition, fermentation can improve protein and carbohydrate digestibility, reduce gruel viscosity, and enhance sensory properties that influence infant food acceptance. Selected strains may also support gut microbial balance when they remain viable and are consumed in adequate amounts. The use of defined starter cultures, indigenous lactic acid bacteria, and carefully controlled fermentation processes may help standardise product quality and reduce safety risks associated with spontaneous household fermentation. Overall, lactic acid bacteria-based fermentation represents a practical and culturally acceptable approach for improving traditional complementary foods in Nigeria, provided that strain selection, processing conditions, safety evaluation, and quality control are adequately addressed.