Momoni as a model for African fermented fish: Nutritional composition, bioactive metabolites and safety perspectives

Fermented fish products are important in many African diets. They serve as flavouring agents and affordable sources of high-quality protein and essential minerals. In Ghana, momoni is one of the most common examples. It is a salted, naturally fermented fish product valued for its strong aroma and distinctive taste. This review presents current information on the nutritional composition, bioactive components, microbial ecology, and enzymatic transformations that occur during the production of momoni and related African fermented fish products. Momoni typically contains 50–60 % protein (dry basis), 8–12 % lipid and significant minerals like calcium (160–210 mg/100 g) and iron (2–4 mg/100 g). The process, driven by microbes such as Bacillus subtilis, Staphylococcus saprophyticus, Lactobacillus plantarum and Pediococcus pentosaceus, sees the pH fall from 6.5 to 5.2 and the total free amino acids increase from 18 to 45 mg/g. These changes enhance digestibility and generate bioactive peptides, with studies showing that antioxidant activity can reach up to 60 %. The review also discusses safety issues related to its composition, such as high salt content (10–20 %) and biogenic amines, proposes safe processing practices based on starter culture application and process control. It concludes that controlled fermentation can improve both nutritional and sensory quality while maintaining cultural authenticity. Linking traditional methods with scientific control offers opportunities for developing standardised, safe and nutritionally enhanced fermented fish products that support food and nutrition security in Africa.