A Review on Potential of Some Nigerian Local Food as Source of Functional Food and Their Health Promoting Benefits
Israel Okpunyi Acham *
Centre for Food Technology and Research, Benue State University, Makurdi, Nigeria.
Dorcas Nguemo Kundam
Centre for Food Technology and Research, Benue State University, Makurdi, Nigeria.
Abraham Tartenger Girgih
Centre for Food Technology and Research, Benue State University, Makurdi, Nigeria and Department of Food Science and Technology, Federal University of Agriculture, Makurdi, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
Functional food is a novel area that has occupied much interest in recent time among Food scientists and consumers due to the health promoting attributes. These special foods contain ingredients that aid specific body functions and promote our wellbeing. Since, people are becoming conscious of their healthy lifestyle, the rich repository of these unique local functional food sources which Nigeria has to offer can address these peculiar needs. This review therefore, was part of effort to compile and document some of Nigeria’s local functional food sources of plant/animal origins and project some of the potentials that are inherent in them. The review gave the most acceptable definition of functional food in view of the differing professional views on the subject matter. It highlighted the relationship between functional food and health as well as areas covered by functional foods. Finally, this review welcomed more research that could ascertain the beliefs of the people as regards the health potentials of some of the identified local foods from Nigeria as functional food sources, which are affordable and could be consumed by all.
Keywords: Functional foods, local sources, animal-based sources, plant-based sources, nutritional benefits, health benefits