This review explores the significance of traditional fermented foods in Nigeria, highlighting their role in food security, nutritional well-being, and economic development. Fermented foods are crucial for addressing issues such as poverty, malnutrition, and hunger, while also generating employment and supporting the establishment of traditional food processing techniques. The process of fermentation enhances the bioavailability of nutrients, detoxifies harmful substances, and improves the shelf life of food items, particularly in Nigeria's tropical climate. Advanced DNA sequencing methods have revealed diverse microbial communities in Nigerian fermented foods, which hold potential for improving food safety and health. The review covers various fermented food categories, including legumes, cereals, tubers, drinks, and dairy products, and discusses the specific health benefits and detoxification processes associated with these foods. For example, cassava, a major staple in Nigeria, is detoxified through fermentation to reduce cyanide levels, which can otherwise cause chronic toxicity and health issues. The review also emphasizes the importance of understanding the microbiota of fermented foods to further enhance their nutritional and health benefits.This review explores the significance of traditional fermented foods in Nigeria, highlighting their role in food security, nutritional well-being, and economic development. Fermented foods are crucial for addressing issues such as poverty, malnutrition, and hunger, while also generating employment and supporting the establishment of traditional food processing techniques. The process of fermentation enhances the bioavailability of nutrients, detoxifies harmful substances, and improves the shelf life of food items, particularly in Nigeria's tropical climate. Advanced DNA sequencing methods have revealed diverse microbial communities in Nigerian fermented foods, which hold potential for improving food safety and health. The review covers various fermented food categories, including legumes, cereals, tubers, drinks, and dairy products, and discusses the specific health benefits and detoxification processes associated with these foods. For example, cassava, a major staple in Nigeria, is detoxified through fermentation to reduce cyanide levels, which can otherwise cause chronic toxicity and health issues. The review also emphasizes the importance of understanding the microbiota of fermented foods to further enhance their nutritional and health benefits.