Improving Traditionally Fermented African Foods through Biotechnology

Abstract

Africa has many fermented foods that require further development for improved food security. Many useful articles and reviews on fermented foods have been documented in literature. The African climate permits short-term storage of fresh foods. Limited storage facilities and irregular supply of electricity characterize the African setting indicting that fermentation is a viable alternative food preservation method. Available biotechnological tools can revolutionize the science and technology of African food fermentations. This chapter highlights the key microorganisms and metabolic processes associated with African food fermentations. The chapter outlines research challenges for upgrading African food fermentations. Internet searches were conducted using Google Scholar and other search engines. The information obtained were collated and organized into: a. substrates commonly used for food fermentations and b. key microorganisms associated with African fermented foods. Fermented foods are part of the African cultural heritage, diet and socioeconomic and cultural activities. Most are spontaneously fermented, while only few have been industrialized. These products that have enjoyed industrial fermentation include fermentation of cereals into beers and other products such as mahewu from South Africa. There is the need to standardize traditionally fermented African foods for food security and improved nutrition. Their additional health benefits should also be harnessed.