Fermented Cereal Foods in Nigeria: A Scoping Review of Nutritional Enhancement and Weaning Practices

<div> Background: Fermented cereal foods are dietary staples in Nigeria, with Ogi and Kunu being the most prominent. Ogi-a fermented maize, sorghum, or millet gruel-serves as the primary weaning food for millions of Nigerian infants, while Kunu is a fermented non-alcoholic beverage consumed by all age groups, including as a priming drink for young children. Despite their extensive use, comprehensive data on nutritional enhancement, safety for infant feeding, and public health implications remain scattered.&nbsp; </div> <div> <br> </div> <div> Objective: To systematically scope the available evidence on the nutritional composition, fermentation-induced enhancement, safety, and weaning practices associated with Ogi, Kunu, and related fermented cereal foods in Nigeria.&nbsp; </div> <div> <br> </div> <div> Methods: A systematic scoping review was conducted following PRISMA-ScR guidelines. Searches were performed in Google Scholar, PubMed, ScienceDirect, and African Journals Online for peer-reviewed studies published between 2010 and 2025. Studies reporting nutritional composition, fermentation effects, anti-nutrient reduction, probiotic properties, mycotoxin contamination, or weaning practices for Nigerian fermented cereal foods were included.&nbsp; </div> <div> <br> </div> <div> Results: Fourty-nine studies met the inclusion criteria. Ogi is predominantly carbohydrate (78-86%) with low protein (1.5-3.5%), but fermentation improves protein digestibility (25-40% increase), reduces phytate (52-82% reduction), and enhances iron and zinc bioavailability. Co-fermentation with legumes (cowpea, soybean) or oil seeds (sesame, tigernut) increases protein content to 8-12%. Kunu shows similar proximate profiles with added probiotic benefits from Lactobacillus species, including L. plantarum, L. fermentum, and L. brevis. However, safety concerns are substantial: fumonisins contaminate 47-93% of Ogi samples (mean 25-1128 μg/kg), aflatoxin B₁ occurs in Ogi at mean levels of 3.5 μg/kg (35 times the EU baby food limit), and 47% of Nigerian infants are co-exposed to 2-4 mycotoxins through complementary feeding. Fortification with soybean, sesame, or micronutrient powders significantly improves nutritional quality. Starter culture development using L. plantarum enhances protein content (up to 6.95%) and reduces pathogen loads.&nbsp; </div> <div> <br> </div> <div> Conclusions: Fermentation of Nigerian cereals significantly improves nutritional quality and reduces anti-nutrients, making Ogi and Kunu valuable for food security and infant nutrition. However, widespread mycotoxin contamination causes serious health risks to vulnerable infants. Co-fermentation with legumes and the use of starter cultures offer promising pathways for nutritional enhancement and safety improvement. Urgent policy interventions, mycotoxin surveillance, and public education on safe weaning practices are required. </div>