Editorial: Exploring traditional functional fermented foods and beverages for alleviating malnutrition and diabetes

Gloria Aderonke Otunola; Israel Sunmola Afolabi

doi:10.3389/fnut.2023.1286052

Editorial: Exploring traditional functional fermented foods and beverages for alleviating malnutrition and diabetes

Front Nutr. 2023 Oct 9:10:1286052. doi: 10.3389/fnut.2023.1286052. eCollection 2023.

Authors

Gloria Aderonke Otunola^{1

2}, Israel Sunmola Afolabi³

Affiliations

¹ Medicinal Plants & Economic Development (MPED) Research Centre, Department of Botany, University of Fort Hare, Alice, South Africa.
² Department of Chemistry, Faculty of Science, National Open University of Nigeria, Abuja, Nigeria.
³ Department of Biochemistry, Covenant University, Ota, Nigeria.

No abstract available

Keywords: diabetes; fermented beverages; fermented foods; functional foods; malnutrition.

Publication types

Editorial

Grants and funding

GO acknowledge that this work was supported in part by the National Research Foundation of South Africa (Grant Number: 145345), the South Africa National Research Foundation, Research and Innovation Support and Advancement (NRF: RISA) CSURG: 121264, and the Govan Mbeki Research and Development Centre (GMRDC), University of Fort Hare, Eastern Cape, South Africa.