Cereal-Based Fermented Foods of Africa as Functional Foods

Abstract

Fermented cereal foods play an important socio–economic role in developing countries as well as making a major contribution to the protein requirements of natural populations. In general, traditional fermented foods are made under primitive conditions, which result in low yield and poor quality. Their microbiota which is dominated by lactic acid bacteria has been extensively investigated. The relation between microbial diversity and product characteristics are linked between the food microbiota and health benefits. Functional foods, in addition to their basic nutrients, contain biologically active components, in adequate amounts, that can have a positive impact on the health of the consumer. These foods generally contain health-promoting components beyond traditional nutrients. The beneficial effects are the preservation of foods and the increase in their organoleptic characteristics because of the production of lactic acid and other metabolites synthesised by lactic acid bacteria. Cereals which include maize (Zea mays), Sorghum (Sorghum bicolor), millet (Peninsetum americanum) are used in the production of gruels which is used as complementary food for babies and serves as breakfast for adults. This paper outlines the present status of some indigenous cereal fermented foods and beverages with some information on the microbiology and biochemistry of the fermentations as well as the beneficial and their health attributes. Among these are ogi, a fermented cereal gruel used as a weaning food, pito and burukutu, alcoholic cereal beverages. The use of such foods as delivery vehicles for probiotic bacteria will be discussed.