Bridging Tradition and Science: The Nigerian Answer to Gut Health
Fadekemi Ajakaiye
In the ever-evolving landscape of global health and nutrition, one Nigerian food scientist, Folasade Akinwumi, is making waves by championing the powerful impact of fermented and fibre-rich foods on digestive health.
Her advocacy has positioned her as a thought leader in the field, shedding light on the prebiotic and probiotic properties of Nigerian cuisine and their profound influence on gut microbiome balance.
Through public speaking engagements, and health workshops, she has educated communities on the importance of traditional diets. She has also collaborated with government health agencies and local schools to incorporate gut-friendly meals into public health initiatives.
The Power of Probiotics in Nigerian Cuisine. Probiotics—live beneficial bacteria that support digestive health—are often associated with Western dietary trends like yogurt. However, Folasade has highlighted the rich probiotic sources in Nigerian traditional foods, which have been consumed for generations.
“Nigerian foods such as ogi (fermented maize, millet, or sorghum porridge) and nunu (a fermented dairy product) are excellent natural sources of probiotics,” she explains. “These foods contribute to gut microbiome diversity and overall digestive health, often outperforming expensive supplements.”
Folasade has revealed through her advocacy that these traditional foods help boost immunity, improve digestion, and reduce inflammation, making them essential components of a balanced diet.
Prebiotics: The Unsung Heroes of Nigerian Nutrition. While probiotics introduce beneficial bacteria into the gut, prebiotics serve as their nourishment. Folasade’s work has spotlighted the natural prebiotic benefits of Nigerian staple foods, which many consume without realizing their gut-healing potential.
“Unripe plantains, beans, lentils, and yams are all high in dietary fibre and resistant starch, making them excellent prebiotics,” Folasade states. These foods fuel the growth of beneficial bacteria, aiding digestion and reducing the risk of metabolic diseases such as diabetes and obesity.
She advocates for increased awareness of the importance of fibre-rich foods, particularly in a time when ultra-processed and low-fibre diets are on the rise globally. “Nigerian cuisine already contains the elements needed for optimal gut health—we just need to embrace them intentionally,” she adds.
Bridging Science and Tradition. Folasade has been at the forefront of bridging the gap between traditional knowledge and modern science, ensuring that Nigerian dietary habits are recognized globally for their health benefits.
Through public speaking engagements, and media advocacy, she has worked tirelessly to educate both Nigerians and the international community about the value of their traditional foods. She has also warned against the increasing consumption of highly processed foods, which disrupt gut health and contribute to digestive disorders.
Her efforts encourage a return to whole, natural foods that support long-term health while preserving Nigeria’s rich culinary heritage.
The Future of Gut Health in Nigeria. As the conversation around gut health gains momentum worldwide, Folasade is ensuring that Nigeria’s traditional foods are included in the dialogue. She is actively working with nutritionists, health policymakers, and food entrepreneurs to promote gut-friendly dietary habits and ensure that the benefits of indigenous Nigerian foods reach a broader audience.
Folasade is setting a precedent for future food scientists and health advocates in Nigeria and beyond. Her mission is clear: to harness the power of traditional cuisine to transform gut health, promote well-being, and secure a healthier future for generations to come.
As she often says, “The answers to many of our health challenges are already in our kitchens. We just need to recognize and utilize them wisely.”
