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Functional foods contain health-promoting ingredients, which make them beneficial to humans and potentially help in disease prevention or treatment. The demand for functional foods is growing not just in the developed regions, but also in the developing regions of the world such as in Africa due to heightened consumer awareness on the role of foods in human health. African functional foods are foods of African origin that possess various characteristics like prebiotic, probiotic, satiety, immune modulation, stress-reduction, improved memory, and cardiovascular benefits. Traditionally fermented functional foods prepared from cereals like maize, millet, or sorghum abound in many African countries. Traditional fermentation, often spontaneous, utilizes a mixed culture of microorganisms mostly belonging to the lactic acid bacteria and yeast groups. The present review corroborated these pieces of information into the famous African functional foods and beverages, their sources, and quality attributes. Furthermore, functional foods were explained in very clear terms while evaluating the relationship between functional foods and African consumer's health benefits. The study peaked at future work and further considerations on the potential of common functional foods from Africa, which are cheap and readily available to the people. [ABSTRACT FROM AUTHOR]

Mahweu is an important indigenous beverage for many low-income and undernourished consumers in southern Africa. As a result, the nutritional and phytochemical profile of mahewu samples (obtained using optimized fermentation and boiling conditions from a previous study) as well as their related raw materials (white and yellow maize) were investigated. At these conditions, white and yellow maize mahewu (WM and YM) were prepared utilizing various inocula including sorghum malt, wheat, millet malt, or maize malt, and the pH, titratable acidity (TTA), total soluble solid (TSS), and proximate analysis were determined. The mineral content, amino acid composition, and phenolic compound profile were also investigated using inductive coupled plasma optical emission spectrometry (ICP-OES), high-performance liquid chromatography (HPLC), and ultra-high performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UHPLC/Q-TOF-MS), respectively. Fermentation was observed to have influenced the proximate composition of obtained mahewu samples compared to the raw flour with significant (p ≤ 0.05) improvement in protein from 8.59 to 9.7% (YM) and 8.78 to 9% (WM) as well as carbohydrate from 72.27 to 74.47% (YM) and 71.15 to 72.65% (WM). Sodium, magnesium, phosphorous, potassium, calcium, manganese, iron, copper, and zinc were the minerals detected in the mahewu samples, while potassium was the most abundant mineral, having values ranging from 3051.61 to 3283.38 mg/kg (YM) and 2882.11 to 3129.97 mg/kg (WM). Heavy metals detected in this study were all below the recommended tolerable levels by the Joint FAO/WHO Expert Committee on Food Additives (JECFA). Arginine and leucine with values ranging from 0.47 to 0.52 g/100 g (YM) and 0.48 to 0.53 g/100 g (WM) as well as 0.91 to 1.04 g/100 g (YM) and 0.95 to 1.01 g/100 g (WM), respectively, were the most abundant essential amino acids, whereas for non-essential amino acids, glutamic acid, aspartic acid, alanine, and proline were observed to be abundant. Based on the different inocula, the derived mahewu samples prepared using either white or yellow maize have varying nutritional and health beneficial components and the choice of inocula might still be determined by consumer preference. [ABSTRACT FROM AUTHOR]

The rural communities of the sub‐Sahara regions in Africa are rich in diverse indigenous culinary knowledge and foods, food crops, and condiments such as roots/tubers, cereal, legumes/pulses, locust beans, and green leafy vegetables. These food crops are rich in micronutrients and phytochemicals, which have the potentials to address hidden hunger as well as promote health when consumed. Some examples of these are fermented foods such as ogi and plants such as Vernonia amygdalina (bitter leaf), Zingiber officinales (garlic), Hibiscus sabdariffa (Roselle), and condiments. Food crops from West Africa contain numerous bioactive substances such as saponins, alkaloids, tannins, phenolics, flavonoids, and monoterpenoid chemicals among others. These bioresources have proven biological and pharmacological activities due to diverse mechanisms of action such as immunomodulatory, anti‐inflammatory, antipyretic, and antioxidant activities which made them suitable as candidates for nutraceuticals and pharma foods. This review seeks to explore the different processes such as fermentation applied during food preparation and food crops of West‐African origin with health‐promoting benefits. The different bioactive compounds present in such food or food crops are discussed extensively as well as the diverse application, especially regarding respiratory diseases. Practical applications: The plants and herbs summarized here are more easily accessible and affordable by therapists and others having a passion for promising medicinal properties of African‐origin plants.The mechanisms and unique metabolic potentials of African food crops discussed in this article will promote their applicability as a template molecule for novel drug discoveries in treatment strategies for emerging diseases. This compilation of antiviral plants will help clinicians and researchers bring new preventive strategies in combating COVID‐19 like viral diseases, ultimately saving millions of affected people. [ABSTRACT FROM AUTHOR]

The gut microbiome of neonates, infants, and toddlers (NITs) is very dynamic, and only begins to stabilize towards the third year of life. Within this period, exposure to xenobiotics may perturb the gut environment, thereby driving or contributing to microbial dysbiosis, which may negatively impact health into adulthood. Despite exposure of NITs globally, but especially in Africa, to copious amounts and types of xenobiotics – such as mycotoxins, pesticide residues, and heavy metals – little is known about their influence on the early-life microbiome or their effects on acute or long-term health. Within the African context, the influence of fermented foods, herbal mixtures, and the delivery environment on the early-life microbiome are often neglected, despite being potentially important factors that influence the microbiome. Consequently, data on in-depth understanding of the microbiome–exposome interactions is lacking in African cohorts. Collecting and evaluating such data is important because exposome-induced gut dysbiosis could potentially favor disease progression. African neonates, infants, and toddlers (NITs) may be exposed to a multitude of environmental chemicals that may impact their gut microbiota (GM) and health into adulthood. Acute and chronic long-term effects of fermented foods, delivery environment, and herbal mixtures on the GM of NITs need to be systematically investigated. Understanding the interactions between dietary and environmental exposures and the developing GM should be a research focus on the continent. [ABSTRACT FROM AUTHOR]

Mahewu is a fermented food product from maize, commonly consumed in Southern Africa. This study investigated the effect of optimizing fermentation (time and temperature) and boiling time of white maize (WM) and yellow maize (YM) mahewu, with the use of the Box–Behnken-response surface methodology (RSM). Fermentation time and temperature as well as boiling time were optimized and pH, total titratable acidity (TTA) and total soluble solids (TSS) determined. Results obtained showed that the processing conditions significantly (p ≤ 0.05) influenced the physicochemical properties. pH values of the mahewu samples ranged between 3.48–5.28 and 3.50–4.20 for YM mahewu and WM mahewu samples, respectively. Reduction in pH values after fermentation coincided with an increase in TTA as well as changes in the TSS values. Using the numerical multi-response optimisation of three investigated responses the optimal fermentation conditions were observed to be 25 °C for 54 h and a boiling time of 19 min for white maize mahewu and 29 °C for 72 h and a boiling time of 13 min for yellow maize mahewu. Thereafter white and yellow maize mahewu were prepared with the optimized conditions using different inocula (sorghum malt flour, wheat flour, millet malt flour or maize malt flour) and the pH, TTA and TSS of the derived mahewu samples determined. Additionally, amplicon sequencing of the 16S rRNA gene was used to characterise the relative abundance of bacterial genera in optimized mahewu samples, malted grains as well as flour samples. Major bacterial genera observed in the mahewu samples included Paenibacillus, Stenotrophomonas, Weissella, Pseudomonas, Lactococcus, Enterococcus, Lactobacillus, Bacillus, Massilia, Clostridium sensu stricto 1, Streptococcus, Staphylococcus, Sanguibacter, Roseococcus, Leuconostoc, Cutibacterium, Brevibacterium, Blastococcus, Sphingomonas and Pediococcus, with variations noted for YM mahewu and WM mahewu. As a result, the variations in physicochemical properties are due to differences in maize type and modification in processing conditions. This study also discovered the existence of variety of bacterial that can be isolated for controlled fermentation of mahewu. [ABSTRACT FROM AUTHOR]

The benefits derived from fermented foods and beverages have placed great value on their acceptability worldwide. Food fermentation technologies have been employed for thousands of years and are considered essential processes for the production and preservation of foods, with the critical roles played by the autochthonous fermenting food-grade microorganisms in ensuring food security and safety, increased shelf life, and enhanced livelihoods of many people in Africa, particularly the marginalized and vulnerable groups. Many indigenous fermented foods and beverages of Africa are of plant origin. In this review, the predominance, fermentative activities, and biopreservative role of Lactobacillus spp. during production of indigenous foods and beverages, the potential health benefit of probiotics, and the impact of these food-grade microorganisms on food safety and prolonged shelf life are discussed. During production of African indigenous foods (with emphasis on cereals and cassava-based food products), fermentation occurs in succession; the first group of microorganisms to colonize the fermenting substrates are lactic acid bacteria (LAB) with the diversity and dominance of Lactobacillus spp. The Lactobacillus spp. multiply rapidly in the fermentation matrix, by taking up nutrients from the surrounding environments, and cause rapid acidification in the fermenting system via the production of organic compounds that convert fermentable sugars into mainly lactic acid. Production of these compounds in food systems inhibits spoilage microorganisms, which has a direct effect on food quality and safety. The knowledge of microbial interaction and succession during food fermentation will assist the food industry in producing functional foods and beverages with improved nutritional profiling and technological attributes, as Lactobacillus strains isolated during fermentation of several African indigenous foods have demonstrated desirable characteristics that make them safe for use as probiotic microorganisms and even as a starter culture in small- and large-scale/industrial food production processes. [ABSTRACT FROM AUTHOR]

In underdeveloped and developing countries, due to poverty, fermentation is one of the most widely used preservation methods. It not only allows extending the shelf life of food, but also brings other benefits, including inhibiting the growth of pathogenic microorganisms, improving the organoleptic properties and product digestibility, and can be a valuable source of functional microorganisms. Today, there is a great interest in functional strains, which, in addition to typical probiotic strains, can participate in the treatment of numerous diseases, disorders of the digestive system, but also mental diseases, or stimulate our immune system. Hence, fermented foods and beverages are not only a part of the traditional diet, e.g., in Africa but also play a role in the nutrition of people around the world. The fermentation process for some products occurs spontaneously, without the use of well-defined starter cultures, under poorly controlled or uncontrolled conditions. Therefore, while this affordable technology has many advantages, it can also pose a potential health risk. The use of poor-quality ingredients, inadequate hygiene conditions in the manufacturing processes, the lack of standards for safety and hygiene controls lead to the failure food safety systems implementation, especially in low- and middle-income countries or for small-scale products (at household level, in villages and scale cottage industries). This can result in the presence of pathogenic microorganisms or their toxins in the food contributing to cases of illness or even outbreaks. Also, improper processing and storage, as by well as the conditions of sale affect the food safety. Foodborne diseases through the consumption of traditional fermented foods are not reported frequently, but this may be related, among other things, to a low percentage of people entering healthcare care or weaknesses in foodborne disease surveillance systems. In many parts of the world, especially in Africa and Asia, pathogens such as enterotoxigenic and enterohemorrhagic Escherichia coli, Shigella spp., Salmonella spp., enterotoxigenic Staphylococcus aureus, Listeria monocytogenes , and Bacillus cereus have been detected in fermented foods. Therefore, this review, in addition to the positive aspects, presents the potential risk associated with the consumption of this type of products. [ABSTRACT FROM AUTHOR]

Hunger and malnutrition continue to affect Africa especially the vulnerable children and women in reproductive age. However, Africa has indigenous foods and associated traditional technologies that can contribute to alleviation of hunger, malnutrition, and communicable and noncommunicable diseases. The importance of African indigenous vegetables is undeniable, only that they are season-linked and considered as "food for poor" despite their high nutritional contents. The utilization of African indigenous vegetables (AIVs) is hindered by postharvest losses and antinutrients affecting the bioavailability of nutrients. In Africa, fermentation is among the oldest food processing technologies with long history of safe use. Apart from extending shelf life and improving food organoleptic properties, fermentation of African indigenous vegetables (AIVs) is known to improve food nutritional values such as proteins, minerals, vitamins, and other beneficial phytochemicals. It can also increase bioavailability of various vitamins, minerals, and phytochemicals and increase synthesis of vital blood pressure regulators thus protecting against cardiovascular diseases and cancer and further helping fight certain malnutrition deficiencies. Some lactic acid bacteria (LAB) involved in food fermentation are known to produce exopolysaccharides with cholesterol-lowering, immunomodulator, antioxidant, and anticancer properties. Fermented foods (vegetables) are superior in quality and safety since most microorganisms involved in fermentation are good starter cultures that can inhibit the growth of foodborne pathogens and detoxify harmful compounds in foods. Thus, fermented foods can boost growth and well-being in children and women due to their higher nutritional contents. Therefore, fermentation of AIVs can contribute to the attainment of food and nutrition security especially among women and children who rely on these vegetables as a staple source of micronutrients and income. These benefits have a positive impact on the implementation of the second sustainable development goals and African Union agenda 2063. This review is aimed at shedding light on the potential of African fermented indigenous vegetables in combating maternal and child malnutrition in Sub-Sahara Africa. [ABSTRACT FROM AUTHOR]

Africa is known for its rich, ancient tradition in fermented foods. Among these, fermented dairy products represent one category that is widely consumed, contributing to the socio-economic development and food security of the people. In Africa, traditional food fermentation lends itself as a relatively cheap food processing technology that often improves shelf life/food safety as well as nutrition and health via improvement in the levels of specific micronutrients and the action of probiotics. A range of African fermented dairy products (mainly yoghurt-like products) are produced by spontaneous fermentation, and these fermented dairy products harbor rich and valuable microbial diversity, predominated by lactic acid bacteria and yeasts. Detailed knowledge of the production processes, microbiological and biochemical aspects of traditional African dairy fermentation is critical for the development of products with enhanced quality, safety and health benefits for a sustainable food security in the region. This review therefore provides a comprehensive overview of the traditional African fermented dairy processing technology, as well as technologically relevant microorganisms and health benefits associated with fermented dairy products. Efforts aimed at harnessing the functional food potential of these fermented products could help control some food and health challenges facing many countries in the region. [ABSTRACT FROM AUTHOR]

Kunu is a refreshing non-alcoholic beverage which is usually produced from fermented cereal grains, consumed by children and adults and sometimes used as a weaning food in Nigeria. The current global trend in exploiting underutilized species for producing indigenous foods necessitated this study which exploited standard methods to assess the proximate composition, physicochemical properties, anti-nutrient constituents, and sensory qualities (10 semitrained panelists) of Amaranth-Kunu developed from grain amaranth (Amaranthus hybridus), an underutilized pseudocereal, which was fermented for 24, 48 and 72 h at 30 - 30.5oC, in comparison with kunu from Sorghum. The percentage proximate composition results: moisture content (10.24 - 91.87), Crude protein (1.42 - 16.86), Crude fibre (0.11 - 2.50), Crude fat (0.85 - 5.77), Total ash (0.05 - 2.90) and Carbohydrate (2.84 - 61.77) were significantly different (p<0.05).There was no significant difference (p<0.05) in the temperature which ranged from 30 - 30.5oC but the pH (4.49 - 5.79) decreased significantly while Total titratable acidity (2.30 - 6.40) and total solids (4.90 - 8.90) increased significantly (p<0.05) as fermentation period increased. The Oxalate (0.1108 - 0.3151), Phytate (3.4900 - 17.4000), and Saponin (0.4900 - 4.8100), contents decreased significantly (p<0.05) with increased fermentation time while Tannin was not detected in all. Sensory evaluation results showed that Amaranth-kunu was significantly more acceptable (p<0.05) than sorghum kunu. Amaranth-Kunufermented for 48 h had the best mean sensory scores (1.0 - 1.2) which depicted 'like extremely' and was mostly acceptable by the panellists. Amaranth-kunu developed from grain amaranth possessed potentials for commercialization to combat malnutrition and used for food security in Africa. [ABSTRACT FROM AUTHOR]

Many fermented foods containing vegetable leaves are mostly consumed in the world, particularly in Africa and Asia. These widespread foods represent the basic diet, in addition to their raw materials available, and constitute a significant share in the food of the local populations. Kawal, obtained by natural and alkaline fermentation of Senna obtusifolia also called Cassia obtusifolia leaves, is a much-appreciated food and largely consumed by the populations in Chad and Sudan. S. obtusifolia leaves play an important role in the food system for many communities in Africa. They are rich in essential amino acids and can be regarded as products of nutritional interest. The kawal contains considerable quantities of proteins and is used as a meat substitute. It is also rich in mineral salts and carbohydrates. The kawal technology production remains traditional with rudimentary equipment and an uncontrolled fermentation. However, this fermentation, although traditional, allows the elimination of the antinutritional factors contained in the leaves and also contributes to the improvement of the nutritional value and the development of aromatic compounds. It also makes it possible to increase the bioavailability of minerals and thus reduces the deficiency problems in humans. Bacillus and Lactobacillus genus in kawal play different beneficial roles to humans. Indeed, the kawal can be a source of probiotic microorganisms when the product is consumed without a stage of cooking after fermentation, thus keeping the probiotics alive and able to exert their beneficial effects for health. The transformation of this product constitutes a significant stake because of the generated incomes and thus contributes to the valorization of the forest resources and food safety. The technologies of the transformation of kawal not being well controlled and varying from one area to another, in the sight of an improvement, it is necessary to make a review on technologies of its transformation and on its nutritional value. [ABSTRACT FROM AUTHOR]

Dietary diversity is key to sustainable food security and part of Africa's rich biodiversity heritage are hundreds of lesser-known indigenous crops and wild food plants that are important components of African traditional diets. African traditional foods and African food processing techniques are part of the rich cultural heritage of the people. Fermentation and sun-drying are two of the most important African traditional food processing techniques used for the production of a wide range of processed food products and for low-cost food preservation under non-refrigeration conditions. Lactic acid fermentation is used for the production of a variety of African traditional foods from plant and animal sources that are safe, nutritious and contribute to food security. Some of the organisms are probiotics that offer distinct health benefits. However, African traditional foods are still largely prepared in the home and the unregulated informal food sector. Their production is characterized by slow, manual operations; the processes are not standardized and the quality of the products are variable and often poor. There are serious safety concerns with many African traditional foods and beverages largely on account of the unhygienic conditions under which they are prepared, the quality of the raw materials and the packaging. Another safety concern with regards to African traditional fermented foods is foodborne antimicrobial resistance (AMR) in bacteria that reduces the options for treating human and animal diseases. Some successes have been recorded in reducing the drudgery associated with African traditional food processing, carried out mainly by women, and increasing the capacity, efficiency and safety of the processes and the quality of the products through the introduction of small machines for small-scale industrial production. Solar drying eliminates the problem of poor quality and unsafe products associated with the traditional open air, shallow layer sun-drying. Even though considerable amount of research has been carried out on upgrading African traditional foods, they remain largely at the bench stage. The establishment of zonal or regional food pilot plants will facilitate the commercialization of research findings from African universities and research institutes, improve traditional foods and processes, and promote sustainable food security. [ABSTRACT FROM AUTHOR]

Fermented foods are an integral part of the diet for many communities in Africa. The fermentation of maize is characterized by an improved nutrient content/bioavailability and the presence of bioactive compounds which are largely attributed to the activity of the microbial population mainly lactic acid bacteria (LAB) and yeasts. The role of LAB in maize and other cereal fermentations has been extensively studied. However, limited literature is available on the role of yeasts in maize fermentations and resultant nutritional and health promoting properties. This review explores the contribution of yeasts to the nutritional and health properties of fermented maize and other cereal products. Additionally, the proliferation and growth characteristics of dominant yeasts and their derived metabolites are discussed. It is particularly important to comprehend the processes and type of yeasts involved in maize fermentation as an essential step in maize product development. This will facilitate the development of yeast-based starter culture, improve maize fermentation process and provide better understanding of associated nutrition and bioactive properties. [ABSTRACT FROM AUTHOR]

Various fermented foods and beverages are considered as representations of the traditional and cultural heritage of society. These fermented products have been enjoyed worldwide since time immemorial. Fermented products are popular due to their enhanced sensory attributes and probable health benefits, owing to the microorganisms and biochemical changes involved during fermentation. Rice, one of the popularly consumed cereal, forms a staple diet of many people across the globe especially Asia, Latin America and parts of Africa. Many traditional/ethnic fermented foods and beverages have been prepared from rice, since ages. Due to urbanization and change in lifestyles, traditional rice based fermented products are losing its popularity. Hence, there is an alarming need to explore these traditional food items scientifically to understand the relation among the fermented foods, microorganisms involved and their clinical studies assisted health benefits. Apart from conventional rice, pigmented rice varieties have the potential to be used as raw material in production of rice based fermented products, because of their phytochemical contents, that increase by many folds due to fermentation. This review is intended to assess an overview of the nutritional composition of various rice varieties, probiotics in fermented rice-based products, their intervention in improving health and possible applications in the food and beverage sectors, to regain the lost popularity of these ethnic products. [ABSTRACT FROM AUTHOR]

Africa has a rich tradition of cereal fermentations to produce diverse products including baked goods, porridges, non-alcoholic beverages and alcoholic beverages. Diversity also relates to the choice of the fermentation substrates, which include wheat, maize, teff, sorghum and millet, and the fermentation processes that are used in food production. For fermentation processes that are used in baking and brewing, it is well established that the composition of fermentation microbiota and thus the impact of fermentation on product quality is determined by the choice of fermentation conditions. This link has not been systematically explored for African cereal fermentations. This review therefore aims to provide an overview on the diversity of African fermented cereal products, and to interrogate currently available literature data with respect to the impact of fermentation substrate and fermentation processes on the assembly of fermentation microorganisms and product quality. • Africa has a rich and diverse tradition of cereal fermentations. • Many fermentations are traditionally carried out at the household level • The diversity of products can be categorized based on the fermentation process. • Many African fermented cereals contain viable microbes at the time of consumption • Lp. plantarum, Lm. fermentum and pediococci occur in many of the products. [ABSTRACT FROM AUTHOR]

Fungal deterioration is a barrier to the wide acceptance of fermented cereal foods from Africa. The use of protective cultures is a natural approach to controlling fungi in foods that also complies with a clean label strategy. This study aims to select antifungal lactic acid bacteria (LAB) previously isolated from kunu-zaki to bio-control deterioration in this cereal-based Nigerian fermented beverage. Strains of Leuconostoc citreum (1), Limosilactobacillus fermentum (6), and Weissella confusa (3) were the most active against seven test mold species, with average inhibition score of 2.25–2.88, after screening 220 LAB strains using agar overlay on millet-sorghum flour hydrolysate (MSFH) agar. The MSFH agar diffusion method revealed that antifungal activity against the seven target molds was retained in cell-free supernatants (CFSs) of selected LABs, with the strongest inhibition against A. flavus F008BA and P. citrinum 3AS1 demonstrated by L. fermentum 5KJEU5 (9.06%) and W. confusa YKDIA1 (24.55%), respectively. The antifungal activity of CFSs was mainly due to the occurrence of acidic compounds, with the most abundant compounds being acetic (0.30–1.96 mg/mL) and lactic (1.80–3.23 mg/mL) acids. Other compounds such as hydroxycaffeic (0.16–6.72 μg/mL), 3-(4-hydroxyphenyl) propionic (1.40–6.36 μg/mL), 3-phenyllactic (1.28–24.48 μg/mL), and hydroxyferulic acids (12.25 μg/mL) occurred at lower concentrations. In challenged kunu-zaki , L. fermentum 5KJEU5 prevented the growth of A. flavus F008BA and P. citrinum 3AS1 beyond 8 day at ambient temperature (25 °C). In this study, LAB from kunu-zaki displayed strong antifungal activity, showing great potential as a protective culture to prevent fungal growth and mycotoxin accumulation in cereal foods. • A millet-sorghum flour hydrolysate medium was used to simulate conditions in kunu-zaki , a cereal-based indigenously fermented Nigerian beverage. • Strong and broad-spectrum antifungal activity was found in strains of Limosilactobacillus fermentum, Leuconostoc citreum , and Weissella confusa. • Cell-free culture supernatant (CFS) of antifungal LAB retained antifungal activity due to organic acid metabolites. • Eight antifungal molecules were detected in the CFS of antifungal LAB strains. • Limosilactobacillus fermentum 5KJEU5 demonstrated an antifungal effect in a kunu-zaki model. [ABSTRACT FROM AUTHOR]

Diverse African traditional fermented foods and beverages, produced using different types of fermentation, have been used since antiquity because of their numerous nutritional values. Lactic acid bacteria (LAB) isolated from these products have emerged as a welcome source of antimicrobials and therapeutics, and are accepted as probiotics. Probiotics are defined as live microbial food supplements which beneficially affect the host by improving the intestinal microbial balance. Currently, popular probiotics are derived from fermented milk products. However, with the growing number of consumers with lactose intolerance that are affected by dietary cholesterol from milk products, there is a growing global interest in probiotics from other food sources. The focus of this review is to provide an overview of recent developments on the applications of probiotic LAB globally, and to specifically highlight the suitability of African fermented foods and beverages as a viable source of novel probiotics. [ABSTRACT FROM AUTHOR]

Phytate is known as a strong chelate of minerals causing their reduced uptake by the human intestine. Ninety-three yeast isolates from traditional African fermented food products, belonging to nine species ( Pichia kudriavzevii , Saccharomyces cerevisiae , Clavispora lusitaniae , Kluyveromyces marxianus , Millerozyma farinosa , Candida glabrata , Wickerhamomyces anomalus , Hanseniaspora guilliermondii and Debaryomyces nepalensis ) were screened for phytase production on solid and liquid media. 95% were able to grow in the presence of phytate as sole phosphate source, P . kudriavzevii being the best growing species. A phytase coding gene of P . kudriavzevii ( PHYPk ) was identified and its expression was studied during growth by RT-qPCR. The expression level of PHYPk was significantly higher in phytate-medium, compared to phosphate-medium. In phytate-medium expression was seen in the lag phase. Significant differences in gene expression were detected among the strains as well as between the media. A correlation was found between the PHYPk expression and phytase extracellular activity. [ABSTRACT FROM AUTHOR]

Africa has an age old history of production of traditional fermented foods and is perhaps the continent with the richest variety of lactic acid fermented foods. These foods have a large impact on the nutrition, health and socio-economy of the people of the continent, often plagued by war, drought, famine and disease. Sub-Saharan Africa is the world's region with the highest percentage of chronically malnourished people and high child mortality. Further developing of traditional fermented foods with added probiotic health features would be an important contribution towards reaching the UN Millennium Development Goals of eradication of poverty and hunger, reduction in child mortality rates and improvement of maternal health. Specific probiotic strains with documented health benefits are sparsely available in Africa and not affordable to the majority of the population. Furthermore, they are not used in food fermentations. If such probiotic products could be developed especially for household food preparation, such as cereal or milk foods, it could make a profound impact on the health and well-being of adults and children. Suitable strains need to be chosen and efforts are needed to produce strains to make products which will be available for clinical studies. This can gauge the impact of probiotics on consumers' nutrition and health, and increase the number of people who can benefit. [ABSTRACT FROM AUTHOR]

Background: Indigenous fermented food products play an essential role in the diet of millions of Africans. Lactic acid bacteria (LAB) are among the predominant microbial species in African indigenous fermented food products and are used for different applications in the food and biotechnology industries. Numerous studies have described antimicrobial susceptibility profiles of LAB from different parts of the world. However, there is limited information on antimicrobial resistance profiles of LAB from Africa. The aim of this study was to characterize 33 LAB previously isolated from three different African indigenous fermented food products using (GTG)5-based rep-PCR, sequencing of the 16S rRNA gene and species-specific PCR techniques for differentiation of closely related species and further evaluate their antibiotic resistance profiles by the broth microdilution method and their haemolytic activity on sheep blood agar plates as indicators of safety traits among these bacteria. Results: Using molecular biology based methods and selected phenotypic tests such as catalase reaction, CO2 production from glucose, colonies and cells morphology, the isolates were identified as Lactobacillus delbrueckii, Lactobacillus fermentum, Lactobacillus ghanensis, Lactobacillus plantarum, Lactobacillus salivarius, Leuconostoc pseudomesenteroides, Pediococcus acidilactici, Pediococcus pentosaceus and Weissella confusa. The bacteria were susceptible to ampicillin, chloramphenicol, clindamycin and erythromycin but resistant to vancomycin, kanamycin and streptomycin. Variable sensitivity profiles to tetracycline and gentamicin was observed among the isolates with Lb. plantarum, Lb. salivarius, W. confusa (except strain SK9-5) and Lb. fermentum strains being susceptible to tetracycline whereas Pediococcus strains and Lb. ghanensis strains were resistant. For gentamicin, Leuc. pseudomesenteroides, Lb. ghanensis and Ped. acidilactici strains were resistant to 64 mg/L whereas some W. confusa and Lb. plantarum strains had a MIC value of 16 mg/L and 32 mg/L respectively. No β-haemolytic activity was observed, however, α-haemolytic activity was observed in 27% (9) of the strains comprising Lb. salivarius (6), W. confusa (2) and Lb. delbrueckii (1) isolates. Conclusions: The resistance to kanamycin and vancomycin is probably an intrinsic feature since similar observations were reported in the literature for LAB. Low prevalence of pathogenicity indicator traits were observed among the isolates especially with the presence of poor haemolytic activities and they could therefore be considered as interesting candidates for selection of starter cultures or probiotics for different applications. [ABSTRACT FROM AUTHOR]

AbstractAfrican traditional fermented foods remain the main source of nutrition for many rural communities in Africa. Although lactic acid bacteria are integral to many of these foods, little is known about the specific health benefits they confer or the properties of their strains. This mini-review explores the history of some African fermented foods and their microbial content and properties within the context of probiotic characteristics. Given the recent upsurge in probiotic research, recommendations are made on studies that could be performed with African fermented foods and their strains, with a view to improving the health of people in sub-Saharan Africa. [ABSTRACT FROM AUTHOR]

Tropical root and tuber crops [cassava, sweet potato, yams, colocasia (taro), etc] are important staples for food security for about a fifth of the world population. Bulk of cassava in Africa and Latin America are processed into fermented foods and food additives such as organic (acetic, citric and lactic) acids, mono-sodium glutamate, etc. The fermented foods from cassava are gari, fufu, lafun, chickwanghe, agbelima, attieke and kivunde in Africa, tape in Asia and ‘ cheese’ bread, and ‘ coated peanut’ in Latin America. Lactic acid bacteria and yeasts are the major group of micro-organisms associated with cassava fermentation. Similarly, sweet potatoes can be fermented into soy sauce, vinegar, lacto-juices, lacto-pickles and sochu (an alcoholic drink produced in Japan), and yams into fermented flour. Most of these fermented food products are functional foods rich in phytochemicals, dietary fibres, anti-oxidant compounds (β-carotene, anthocyanin, etc) and probiotic components (lactic acid bacteria and yeasts). [ABSTRACT FROM AUTHOR]

Indigenous fermented foods (IFFs) have a long history in Africa and are embedded in cultural norms and practices. Typically, these foods are produced at small or household scale using indigenous processing technologies. In addition, limited knowledge of good manufacturing and handling practices can lead to production under unhygienic conditions. This results in variations in the quality and safety attributes of IFFs, as spoilage and pathogenic bacteria can be introduced at any stage of the value chain. These foods have an important role in the African diet and can contribute to food security by increasing the availability of cheap, nutritious food and supporting livelihoods. However, the presence of foodborne pathogens and antibiotic-resistant bacteria in IFFs may constitute a health risk to consumers. Therefore, this review presents an overview of the microorganisms associated with IFFs from Africa, focusing on microbial food safety hazards. African indigenous fermented foods offer a vast genetic potential of undiscovered strains that possess valuable technical characteristics. However, IFFs may also serve as vehicles of pathogenic and antibiotic-resistant bacteria and genetic determinants. Significant research and data gaps exist regarding the microbiological safety of these food products, which warrant urgent attention. We propose practical solutions for improving the safety of African IFFs requiring action and collaboration from all stakeholders, including researchers, producers, governmental regulatory bodies, and consumers. [ABSTRACT FROM AUTHOR]

Indigenous fermented foods and beverages play a major role in the diet of African people. The predominant yeast species seen is Saccharomyces cerevisiae, involved in basically three groups of indigenous fermented products: non-alcoholic starchy foods, alcoholic beverages and fermented milk. These products are to a great extent made by spontaneous fermentation and consequently S. cerevisiae often coexists with other microorganisms even though a microbiological succession usually takes place both between and within species. The functions of S. cerevisiae are mainly related to formation of alcohols and other aroma compounds, but stimulation of e.g. lactic acid bacteria, improvement of nutritional value, probiotic effects, inhibition of undesired microorganisms and production of tissue-degrading enzymes may also be observed. Several different isolates of S. cerevisiae have been shown to be involved in the fermentations and some of the isolates show pheno- and genotypic characteristics that deviate from those normally recognised for S. cerevisiae. [Copyright &y& Elsevier]

In a programme to develop starter cultures for improving the safety and quality of traditional fermented foods in Africa, a study was conducted on lactic acid bacterial (LAB) strains isolated from the traditional selected Nigerian fermented foods kunun-zaki, wara, nono, iru. The LAB strains representing the dominating population of each product, were identified as Enterococcux faecalis (1), Pediococcus pentosaceus (4), and Lactobacillus fermentum (19). All the strains grew at 450°C, an observation which could be attributed to the tropical environment of the fermented foods. They produced a moderate spectrum of enzymes of relevance to food processing, and exhibited similar patterns of enzymatic activity between species, but generally showed weak esterase and lipase activities as compared with peptidases. While no proteinase activity was detected, most strains showed high galactosidase activity. Two strains showed ability to degrade phytic acid. None of the strains produced any detectable bacteriocins or biogenic amines under the test conditions used, and all were unable to hydrolyse bile salt. Eleven (45.8%) of the strains coagulated skim milk at 30°C within 24-36 h, and at 37°C within 12-20 h together with a moderate drop in pH. The results are discussed to highlight the relevance of technological features of starter cultures in food processing in the African environment. [ABSTRACT FROM AUTHOR]

Ting is a traditional fermented sorghum product mostly eaten in Southern Africa, generally believed to be highly nutritious and rich in health beneficial properties. Although refined grains are mostly used for fermented foods, the use of whole grains (WGs) in fermented products is gradually gaining prominence due to their benefits. In this study, Lactobacillus fermentum strains were used singly and in combination for the fermentation of WG- ting from WG-sorghum and all possible metabolites profiled using gas chromatography-high resolution time of flight-mass spectrometry. 198 compounds were observed in the experimented samples, classified into different metabolic groups, with varying proportions: esters (23%), ketones (10%), fatty acids methyl esters (7%), and hydrocarbons (6%). Other important metabolites include vitamins, terpenes and terpenoids, phytosterols, phenols, and alcohols. Although similar lactic acid bacteria were used, differences were observed in levels of the metabolites and in some instances, the types of metabolites obtained differ. Much of the differences were attributed to varying fermentation behaviours of the strains, which could be related to their inherent genes. The correlation between metabolites from raw sorghum and the fermented product may assist in developing processing methods to retain the desired metabolites and enhance their functional potentials toward product improvement and for health benefits. Image 1 • Gas chromatography mass spectrometry was utilized to profile the metabolites in whole grain (WG) sorghum and WG- ting. • Strains of starter culture and mode of fermentation (spontaneous or controlled) influenced the metabolites detected. • Difference in metabolism of the fermenting strains and inherent genes could have influenced the profiled metabolites. • Nutritionally important and health beneficial metabolites were detected in both WG-sorghum and WG- ting samples. [ABSTRACT FROM AUTHOR]

Efforts to attain sustainable nutritional diets in sub-Saharan Africa (SSA) are still below par. The continent is envisaged to face more impending food crises. This review presents an overview of common edible insects in Africa, their nutritional composition, health benefits and utilization in connection with fermentation to enrich the inherent composition of insect-based products and offer foods related to existing and generally preferred culinary practice. Attempts to explore fermentation treatments involving insects showed fermentation affected secondary metabolites to induce antimicrobial, nutritional and therapeutic properties. Available value-added fermented edible insect products like paste, powder, sauces, and insect containing fermented foods have been developed with potential for more. Novel fermented edible insect-based products could effectively fit in the continent's food mix and therefore mitigate ongoing food insecurity, as well as to balance nutrition with health risk concerns limiting edible insects' product acceptability in SSA. [ABSTRACT FROM AUTHOR]

Fermented foods and beverages are mainly consumed by the indigenous people of Africa and other developing countries. Traditional fermentation is an age-long means of preserving perishable foods especially when other methods of preservation are not available and/or not consistent. The main beneficial microorganisms that are responsible for the fermentation of African indigenous fermented foods and beverages are lactic acid bacteria and yeasts which may be present as microflora on the substrates or added as starter cultures. The understanding of the synergistic interaction between these microorganisms in the fermented food matrices result in improved nutrient availability, food quality, palatability, organoleptic properties, increased shelf life, safety, digestibility and also play beneficial roles in modulating host immune system thereby minimizing the risk of certain diseases. [ABSTRACT FROM AUTHOR]

• The total folate content of West African cereal-based fermented foods was rather low. • Traditional process steps (debranning, soaking, drying) influenced folate content. • Fermentation may increase folate content in some cereal-based fermented foods. • Folate bioaccessibility was strongly influenced by the food matrix structure. • Folate intake from such foods may not cover young children's folate requirements. Cereal-based fermented foods (CBFF) are frequently consumed by young children in West-Africa. Seven CBFF types (gelatinized doughs, porridges, dumplings, and fritters, made from corn, sorghum or pearl millet) were produced according to the commonly used methods in traditional production units in Burkina Faso. Their total folate content, analyzed using a microbiological method, was between 1.8 and 31.3 μg/100 g fresh weight. Folate degradation occurred at several steps during the cereal grain processing into CBFF, for instance during debranning (-51%), soaking (-20% to -49%) and wet-milling (-39% to -59%). Conversely, fermentation increased the folate content of some CBFF (+9 to +27%). Folate bioaccessibility, assessed using a static in vitro digestion model, ranged from 23% to 81%. The bioaccessible folate content was influenced by the total folate content, the food matrix structure, and folate stability. CBFF contribution to the reference folate intake for young children was at most 23%. This work generated new information on the influence of traditional processing on the vitamin B9 content of CBFF, and the first data on folate bioaccessibility in West African CBFF. [ABSTRACT FROM AUTHOR]

Mycotoxins are toxigenic fungal secondary metabolites and known carcinogens that pose a significant threat to economies, trade, health and compromises food safety. Favourable environmental conditions on the African continent encourage the proliferation of fungal species, increasing the possibility of attendant mycotoxins to be present in foods, a situation that aggravates challenges to address them. Due to the susceptibility of common food crops to these toxins and the general inability of some conventional food processes to eliminate them, they are found in derived/processed foods. Detoxification and reduction of mycotoxins in the food chain still remains a significant topic necessitating a sustainable, affordable and effective strategy for mycotoxin control. Fermentation of food confers desirable properties and improves food quality. This food processing technique is also a notable inexpensive mycotoxin decontamination strategy that can be explored not only to improve the constituents in food, but equally reduce and at best eliminate mycotoxins. In the absence of sophisticated monitoring and prevention mechanisms in Africa, exploiting fermentation would be vital in improving nutrition and ensuring food safety. While this processing technique generally favours mycotoxin reduction, preventing the occurrence of these toxins in crops, effective handling and storage practices before fermentation may ensure complete prevention of the heinous effect of these toxins on human health. [ABSTRACT FROM AUTHOR]

Sorghum ( Sorghum bicolor ) is a well-known drought and climate resistant crop with vast food use for the inhabitants of Africa and other developing countries. The importance of this crop is well reflected in its embedded benefits and use as a staple food, with fermentation playing a significant role in transforming this crop into an edible form. Although the majority of these fermented food products evolve from ethnic groups and rural communities, industrialization and the application of improved food processing techniques have led to the commercial success and viability of derived products. While some of these sorghum-based fermented food products still continue to bask in this success, much more still needs to be done to further explore evolving techniques, technologies and processes. The addition of other affordable nutrient sources in sorghum-based fermented foods is equally important, as this will effectively augment the intake of a nutritionally balanced product.

In Africa, fermented foods and beverages play significant roles in contributing to food security. Endotoxins are ubiquitous heat stable lipopolysaccharide (LPS) complexes situated in the outer cell membranes of Gram-negative bacteria. This study evaluated the microbiological quality of fermented foods (ogiri , ugba , iru , ogi and ogi baba) and beverages (mahewu and umqombothi) from selected Nigerian and South African markets. The bacterial diversity of the fermented foods was also investigated and the identity of the isolates confirmed by biochemical and molecular methods. Isolate grouping was established through hierarchal clustering and the samples were further investigated for endotoxin production with the chromogenic Limulus Amoebocyte Lysate assay. The total aerobic count of the samples ranged from 5.7 to 10.8 Log CFU/g. Fourteen bacteria genera were detected with most of the isolates being members of the Enterobacteriaceae family. Sphingomonas paucimobilis and Escherichia coli were the dominant Gram-negative bacterial species detected. There were considerable variations in the concentrations of endotoxins produced and the lowest endotoxin concentration was found in ogi (4.3 × 10 EU/g) and the highest in iru (5.5 × 104 EU/g) while, 44% of umqombothi samples had endotoxins. Ogi baba samples had better microbial quality than other samples due to its reduced bacterial load and endotoxin levels. There was a strong positive (r = 0.714, r = 0.996) and significant (p < 0.01) correlation between the endotoxin levels and bacterial loads of the samples. Some previously unreported species of bacteria found in the fermented foods included Aeromonas haemolyticus and Rhizobium radiobacter. This is the first comprehensive report on endotoxins in fermented foods and beverages in Africa. Furthermore, the occurrence of pathogenic bacteria and toxins in the foods and beverages is of serious concern that calls for immediate action. • Bacterial and endotoxin contamination of African fermented foods were investigated. • All samples exceeded the microbiological criteria (>4 Log CFU/g). • Fourteen bacteria genera were detected with previously unreported bacteria species. • E. coli and Sphingomonas paucimobilis were the dominant bacterial species detected. • Endotoxin levels in positive samples ranged from 4.3 × 10 to 5.5 × 104 EU/g. [ABSTRACT FROM AUTHOR]

With the prevalent food insecurity in Africa, there is a growing need to utilize the available crops to develop nutritious, affordable and palatable food for the populace. Millet is critical in this role, relative to its abundance in the continent and good nutritional composition. For ages, fermentation and malting have been traditionally used to transform millet into variety of produce. A paradigm shift has however occurred over the years, giving birth to new commercially available products. This review thus appraises and gives an overview of traditional and modern fermented and malted products. Although, millet has been diversified to several products, its major food uses are still restrained to traditional consumers and largely remains underutilized. Considering the potential embedded in this grain, it is important to explore this crop through the application of appropriate modern fermentation and malting technologies. This will ensure the availability of ready to eat (RTE) and ready to use (RTU) food products and to a large extent address the incessant food security challenges plaguing Africa.