The Rich and Diverse World of African Cereal-Based Fermented Foods: A Journey Through Culture, Nutrition, and Health

African cereal based fermented products are traditional foods that have been consumed for centuries in different regions of the continent. They are prepared from various cereals such as maize, sorghum, millet, wheat, and rice, using spontaneous or inoculated fermentation processes. These products have many benefits for the consumers, such as enhancing food security, nutrition, health, and socio-economic development. In this blog post, we will explore some of the most common African cereal based fermented products, their characteristics, their microbiota, and their health-promoting potential.

Some of the most popular African cereal based fermented products are:

- Akpan: a yoghurt-like product prepared from a partially fermented cooked maize gruel, named Ogi. It is consumed as a beverage or a porridge in Nigeria, Benin, and Togo.

- Kenkey: a sour-tasting product made from maize dough that is partially cooked and wrapped in plantain leaves or corn husks. It is a staple food in Ghana and other parts of West Africa.

- Gowé: a homogenous gelatinised, malted, fermented and cooked paste prepared from sorghum, millet or maize. It is consumed as a snack or a beverage in Benin and Nigeria.

- Kishk Sa’eedi: a dried product made from wheat flour and milk that is fermented with lactic acid bacteria and yeasts. It is reconstituted with water and consumed as a soup or a porridge in Sudan and Egypt.

- Mahewu: a sour-milk-like beverage prepared from fermented maize meal or flour. It is widely consumed in southern Africa.

- Burukutu: an alcoholic beverage prepared from sorghum malt and water that is fermented with wild yeasts and bacteria. It is popular in Nigeria and other parts of West Africa.

- Kunnu: a non-alcoholic beverage prepared from millet, rice or sorghum that is cooked with spices and sweeteners and fermented with lactic acid bacteria. It is consumed as a refreshing drink in Nigeria.

These products have different sensory attributes such as taste, aroma, texture, and appearance, depending on the type of cereal, the fermentation method, the microbial population, and the processing conditions. They also have different nutritional compositions, such as carbohydrate, protein, fat, fiber, minerals, vitamins, and phytochemicals. Generally, fermentation improves the digestibility, bioavailability, and quality of cereal proteins and starches. It also reduces the antinutritional factors such as phytates, tannins, lectins, protease inhibitors, saponins, alkaloids, and oxalates that can interfere with the absorption of nutrients.

The microbiota involved in the fermentation of African cereal-based products are diverse and complex. They include lactic acid bacteria (LAB), yeasts, molds, acetic acid bacteria (AAB), Bacillus spp., Enterobacteriaceae spp., and others. The dominant microorganisms vary depending on the product type and the fermentation conditions. Some of the most common LAB species are Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus brevis, Lactobacillus delbrueckii, Lactobacillus casei, Lactobacillus helveticus, Lactococcus lactis, Leuconostoc mesenteroides, and Streptococcus thermophilus. Some of the most common yeast species are Saccharomyces cerevisiae, Saccharomyces pastorianus, Saccharomyces boulardii, Candida tropicalis, Candida krusei, Candida kefyr, Kluyveromyces marxianus, and Pichia kudriavzevii.

The microbiota of African cereal based fermented products can have health-promoting effects on the consumers. Some of these effects are:

- Probiotic effects: some of the LAB and yeasts isolated from these products have been shown to have probiotic properties such as resistance to gastric acid and bile salts, adherence to intestinal epithelial cells, antagonism against pathogens, modulation of immune system, production of antimicrobial substances (such as bacteriocins), enhancement of intestinal barrier function, and improvement of lactose intolerance.

- Prebiotic effects: some of these products contain prebiotic components such as resistant starches and oligosaccharides that can stimulate utes, such as colour, texture, flavour, and aroma, depending on the type of cereal, the fermentation method, and the processing conditions. They also have different nutritional profiles, such as carbohydrate, protein, fat, fibre, mineral, and vitamin contents. However, they all share some common features that make them beneficial for the consumers.

One of the main benefits of these products is that they enhance the food security and food safety of the populations that consume them. Cereal grains are widely available and affordable in Africa, and they can be stored for long periods without spoilage. Fermentation improves the shelf-life and the preservation of these products, as it inhibits the growth of pathogenic microorganisms and reduces the levels of anti-nutritional factors, such as phytates, tannins, and cyanogenic glycosides. Fermentation also improves the digestibility and the bioavailability of the nutrients in these products, as it breaks down complex carbohydrates into simple sugars, proteins into amino acids, and fats into fatty acids. Fermentation also produces organic acids, such as lactic acid and acetic acid, that lower the pH and create a favourable environment for the growth of beneficial microorganisms.

Another benefit of these products is that they improve the nutrition and health of the consumers. Cereal grains are rich sources of energy, but they are often deficient in essential amino acids, vitamins, and minerals. Fermentation enhances the nutritional quality of these products by increasing the levels of essential amino acids, such as lysine and tryptophan, and by producing B vitamins, such as thiamine, riboflavin, niacin, and folate. Fermentation also produces bioactive compounds, such as antioxidants, antimicrobials, anti-inflammatories, and immunomodulators, that have various health-promoting effects. For example, some studies have shown that these products can lower blood pressure and cholesterol levels, modulate blood glucose levels and insulin response, prevent diarrhoea and constipation, enhance immune system function and resistance to infections, and protect against oxidative stress and chronic diseases.

A third benefit of these products is that they contribute to the socio-economic development of the communities that produce and consume them. These products are part of the cultural heritage and identity of many African people. They are prepared using traditional knowledge and skills that are passed down from generation to generation. They are also sources of income and employment for many small-scale farmers and processors who sell them in local markets or informal sectors. These products also have potential for industrialisation and commercialisation in domestic and international markets. However, there are some challenges that need to be addressed to ensure the quality and safety of these products. These include improving the hygiene and sanitation practices during production and processing; standardising the fermentation methods and parameters; optimising the sensory attributes and consumer preferences; enhancing the packaging and storage conditions; complying with the regulatory requirements and standards; and promoting the awareness and education of the consumers about the benefits of these products. characteristics their microbiota and their health-promoting potential.