African cereal fermentations: A review on fermentation processes and microbial composition of non-alcoholic fermented cereal foods and beverages

Abstract

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.