Metabolomics and its application in fermented foods

Janet Adeyinka Adebo, Chiemela Enyinnaya Chinma, Adetola Olubanke Omoyajowo, Patrick Berka Njobeh

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review


In food science, metabolomics has been emerged as a powerful multidisciplinary omics approach for investigating the metabolic profiles of a given system for characterizing the differential chemical space in food processes. Furthermore, metabolomics can provide insights into metabolic changes in a system, which occur due to process modifications, food- and nutrient-intakes, or underlying diseases. Such knowledge would aid in understanding the complex interactions between diet, human, and animal subjects. Analytical techniques such as nuclear magnetic resonance and mass spectrometry coupled with chemometrics tools have been used to provide adequate selectivity and sensitivity to cover a wide range of metabolites in food under different areas of food science. This chapter thus provides an overview of the application of food metabolomics in fermented foods using existing studies presented in the literature for reviewing its prospects and use for fermented foods. Metabolomics is indeed a desirable approach for providing better understanding on the multifunctionality and complexities of fermented foods; however, the potential for those products yet needs to be studied.

Original languageEnglish
Title of host publicationIndigenous Fermented Foods for the Tropics
Number of pages16
ISBN (Electronic)9780323983419
ISBN (Print)9780323985536
Publication statusPublished - 1 Jan 2023


  • Chromatography
  • fermentation
  • food metabolomics
  • metabolites
  • omics

ASJC Scopus subject areas

  • General Medicine
  • General Immunology and Microbiology


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