Indigenous fermented food products are mainly produced by the activities of microorganisms and their preparation remains today as a household art. Fermented food products play very important roles especially in the socioeconomic aspect of people in developing countries. In Nigeria, there are large variety of fermented foods and beverages with traditional and cultural value, these fermented food products includes 'Ogi', 'Gari', 'Fufu', 'burukutu', 'Pito', 'Iru', 'Ogiri' etc. The fermentation in its production involved various biochemical processes and different lactic acid fermentation. Indigenous fermented food products enhances sustainable development in Nigeria through provision of employment opportunities, thus improving the livelihoods of the citizenry, poverty alleviation, empowerment initiatives, market improvement using simple, low-cost, traditional food processing techniques andenhanced food security providing regular income for the producers. Fermentation of indigenous fermented food also improves its organoleptic and preservative properties, adding to their nutritional quality. This paper outlines common indigenous fermented food products in Nigeria, microorganisms involved during the fermentation processes, their health benefits, emphasizing their sustainability towards National development and also the microbiological and biochemical changes during the fermentation processes.