Traditional Beverage Research Articles

Evaluation of volatile and thermal properties of boza, a traditional fermented beverage

Although boza is widely preferred and consumed, there is no detailed study on volatile and thermal characteristics. A liquid–liquidextraction (LLE) method has been proposed for the volatile extraction of boza using GC-MS. DB-Wax column from 50 °C to 250 °C at a rate of 4 °C/min with a final hold at 250 °C for 10 min. A helium gas was selected as a carrier gas with a 3.2 ml/min linear velocity. The retention time of the internal standard (4-nonanol) used in our study, was detected in the middle of the chromatogram, and the peak response was relatively stable. The odor activity values (OAVs) were utilized to elucidate the aroma and key odorant substances. Based on OAVs, the most important aroma compounds identified in boza were hexanoic acid [25.1, cheesy goat], 4-vinyl phenol [12.1, phenolic/burnt], acetoin [9.1, buttery/creamy], acetic acid [6.7, vinegary/irritant] and octan-2-ol [3.5, coconut]. The high-performance liquid chromatography (HPLC) system was used to determine the organic acids in boza. The quality parameters of the method were established in terms of the linearity of the calibration, the limit of quantification, the limit of detection, and recovery experiments. The proposed method showed a good recovery from 79.47 to 109.96%. The proposed method was found to be specific as no interference peaks were observed for blank samples. Regarding thermal properties, onset temperature (To), peak temperature (Tp), and end set temperature (Te) increase with the heating rate. In contrast, with increasing temperature, there was a slight decrease in the endothermic peak width (EPW) and peak height index (PHI) values. The level of alcohol was 0.06% below the criteria of the Turkish Boza Standard (TSE 9778).

Microbial, physicochemical and proximate analysis of Tej collected from Amhara regional state of Ethiopia

Tej is an Ethiopian traditional alcoholic beverage with significant social and economic importance. Due to the spontaneous fermentation process of Tej, several issues such as safety, quality, and physicochemical properties of the final products is rquired to be assessed. Thus, this study was aimed to assess the microbial quality, physicochemical, and proximate properties of Tej associated with different maturity time. The microbial, physicochemical and proximate analyses were carried out by standard protocol. Lactic acid bacteria (6.30 log CFU/mL) and yeast (6.22 log CFU/mL) were the dominat microorganisms of all Tej samples at different maturity time, with significant differences (p = 0.001) in mean microbial count among samples. The mean pH, titratable acidity and ethanol content of Tej samples were 3.51, 0.79 and 11.04% (v/v), respectively. There were significant differences (p = 0.001) among the mean pH and titratable acidity values. The mean proximate compositions (%) of Tej samples were as follows: moisture (91.88), ash (0.65), protein (1.38), fat (0.47) and carbohydrate (3.91). Statistically significant differences (p = 0.001) were observed in proximate compositions of Tej samples from different maturity time. Generally, Tej maturity time has a great impact on the improvement of nutrient composition and the increment of the acidic contents which in turn suppress the growth of unwanted microorganisms. Further evaluation of the biological, and chemical safety and development of yeast-LAB starter culture are strongly recommended to improve Tej fermentation in Ethiopia.

Development of Gluten-Free Bread Using Teosinte (Dioon mejiae) Flour in Combination with High-Protein Brown Rice Flour and High-Protein White Rice Flour.

Gluten-free bread is an important product that is under development using different sources, such as rice and starchy plants. Teosinte seeds are utilized by ethnic groups in Honduras to produce gluten-free flour to prepare traditional baked goods and beverages. The quality of gluten-free products could vary depending on flour properties, such as amylose content, particle size, and water absorption capacity. A good strategy for developing baked goods is to mix different cereal grain sources to optimize their physicochemical properties. As a result, the current study aimed to develop bread from novel flours including teosinte (TF), high-protein brown rice (BRF), and high-protein white rice (WRF). Breads were analyzed for hardness, specific volume, and color utilizing a Simplex-Centroid mixture design coupled with the desirability function. Pasting, and rheological characteristics of the flours, were also analyzed. For flour characteristics, TF addition to BRF or WRF decreased the peak, trough, breakdown, setback, and final viscosities, which would result in a more stable bread and decrease the flow index of rice flour dispersions. BRF and WRF had similar pasting properties, except that BRF had a lower breakdown viscosity. For bread characteristics, TF addition to BRF or WRF increased the specific volume and hardness of the bread compared to rice flour alone. L* of the crust and crumb a* values were increased with greater TF in the mixture, whereas TF decreased the crust a*and b* values and crumb L* values when mixed with BRF or WRF compared to rice flours alone. WRF and BRF were similar in crumb color (L* and a*), except that BRF had greater crumb yellowness (b*). Teosinte flour can be used in combination with rice flour to produce bread with good quality.

Exploring Microbial Diversity of Non-Dairy Fermented Beverages with a Focus on Functional Probiotic Microorganisms

In recent years, the development of non-dairy probiotic beverages has been stimulated due to the increase in the number of people with milk protein allergies, lactose intolerance, and those that are vegetarian and vegan eating. These functional foods have a number of health benefits, combining properties of plant matrices and probiotic effects. However, a major challenge in formulating these beverages is the limited number of adapted microbial strains with probiotic phenotype that promote desirable sensory characteristics, besides remaining viable in the final product for long periods. Therefore, this review aimed to provide an overview of the production of traditional non-dairy fermented beverages produced in the world and to show the biotechnological potential of these foods as a source of strains presenting a probiotic phenotype. In addition, the latest developments on the role of lactic acid bacteria, Bifidobacterium, and yeast species in the development of new probiotic beverages from the fermentation of fruit and cereal are discussed. Finally, some aspects related to food safety issues are shown.

Enhancing the antioxidant activity and manufacturability of the Indonesian traditional herbal beverage, jamu, through granule formulation: a case study on jamu SIRMA

Traditional Indonesian jamu manufacturers have faced a great challenge regarding their production using more modern techniques. The granulation of jamu was implemented to address this issue. The present study aimed to formulate and optimise the granule formulation of jamu using various fillers and the simplex lattice design technique. Additionally, the main effect and interaction of the fillers in the formulation were assessed simultaneously. Dextrin, maltodextrin, and lactose were used as fillers and the critical quality attributes of the granule formulation were determined, such as the flowability, density, water retention and sorption, and antioxidant properties. The data were fitted using multiple linear regression analysis in addition to a statistical evaluation using a confidence level of 95% (p = 0.05). The results showed that maltodextrin increased the flowability and hygroscopicity of the granules but reduced the antioxidant activity. Furthermore, lactose showed no significant contribution to the critical quality attributes of the granules. Dextrin prolonged the dispersion time of the granules. The formulation was successfully optimised, and it was obtained at 25.81% dextrin, 44.63% maltodextrin, and 29.56% lactose. This formulation produced improved flowability, less hygroscopicity, and denser granules

Identification and Characterization of Probiotic Lactiplantibacillus plantarum BI-59.1 Isolated from tejuino and Its Capacity to Produce Biofilms.

Tejuino is a popular and traditional beverage consumed in north and western of Mexico, due to its biological properties, it is considered a natural source of probiotics. Nevertheless, few studies have been performed on Tejuino microbiota. In this work, the probiotic potential of the tejuino isolated Lactiplantibacillus plantarum BI-59.1 strain was investigated. Its effectiveness was compared with a commercial Lactobacillus spp and identified by 16S rDNA sequence homology. Lactiplantibacillus plantarum BI-59.1 strain showed probiotic properties, i.e., production of antimicrobial compounds (lactic acid and presence of plantaricin A gene), inhibition of entero-pathogens by planktonic cells and metabolites (Salmonella enterica serovar Typhimurium inhibition to HT29-MTX adhesion), biofilm formation, bacterial adhesion (HT29-MTX, 3.96CFU/cell), and tolerance to stimulated gastrointestinal conditions (tolerance to pH 3 and bile salts). The strain was gamma hemolytic, susceptible to most antibiotics and negative for gelatinase production; thus, the Lactiplantibacillus. plantarum BI-59.1 strain is suitable for its use as a probiotic for nutraceutical or pharmaceutical formulations.

Transformation of Traditional Food and Beverage Industry with Industry 4.0 Approach: Case Study on Culinary Business in Bandung Area

The advent of Industry 4.0 has precipitated transformative changes in traditional industries globally. This research investigates the impact of Industry 4.0 on the traditional food and beverage sector in Bandung, Indonesia, with a focus on technological adoption, operational efficiency, customer engagement, and business performance. Through a quantitative approach involving 121 culinary establishments, the study employs Structural Equation Modeling with Partial Least Squares (SEM-PLS) to analyze the complex interplay of these factors. The results indicate a positive and significant relationship between technological adoption and operational efficiency. Operational efficiency, in turn, correlates positively with customer engagement, leading to improved business performance. The study provides nuanced insights into the varied dynamics across different culinary segments and emphasizes the pivotal role of Industry 4.0 in shaping the competitive landscape of Bandung's culinary businesses.

Kombucha Beverages Produced from Fruits, Vegetables, and Plants: A Review on Their Pharmacological Activities and Health Benefits.

Kombucha is a traditional health beverage produced by fermenting sweetened tea with a symbiotic culture of bacteria and yeasts. Consumption of kombucha beverages has been growing and there is kombucha commercially available worldwide as one of the most famous low-alcohol beverages. Kombucha beverages have been claimed to have beneficial effects on human health because they contain a variety of bioactive compounds that possess various functional properties. At present, several kinds of raw material (e.g., milk, fruit, vegetables, and herbs) have been fermented with kombucha consortium and consumed as kombucha beverages. Although several studies have been written regarding the biological activities of kombucha and raw materials, there is however little information available on the characterization of their components as well as the biological activities of fermented kombucha from many raw material mixtures. Several pharmacological activities were reviewed in the scientific literature, describing their potential implications for human health. In addition, the adverse effects and toxicity of kombucha consumption were also reviewed. In this study, we focused on the main and latest studies of the pharmacological effects of kombucha beverages produced from various kinds of raw materials, including antioxidant, anti-inflammatory, immunomodulatory, antimicrobial, anticancer, antidiabetic, antihypertensive, and antihyperlipidemic effects in in vitro and in vivo studies.

Bioaccessibility of Antioxidant Capacity of Wedang Uwuh a Traditional Indonesian Beverage by Gastrointestinal Digestion

Wedang uwuh is a traditional Indonesian beverage that contains natural antioxidants. Hence, it is generally consumed by people to get health benefits. The antioxidant compounds can exert their activity only after passing through the digestive system. This study aims to determine the impact of boiling time on the antioxidant bioaccessibility of wedang uwuh beverages after passing through digestive process, which are gastric and intestinal stages. The antioxidant bioaccessibility was evaluated using the bioaccessibility index (BI) of antioxidant capacity (FRAP, DPPH, and ABTS assay) and the bioaccessibility of phenolic content was also measured using total phenolic content (folin–ciocalteu method). The research found that lengthening of boiling time could increase significantly (p<0.05) number of phenolic content, as well as antioxidant capacity. The 15 minutes of boiling resulted in the highest phenolic content and antioxidant capacity before digestion. Otherwise, after wedang uwuh beverage passes through gastric and intestinal digestion, boiling for 5 minutes resulted in the highest phenolic content and capacity of antioxidants. This was due to heat processing influencing the stability of phenolic and antioxidant compounds before and after digestion. The bioaccessibility of antioxidant and phenolic compounds in wedang uwuh beverage was higher in the 5 minutes boiling process than in the 15 minutes. The boiling process for 5 minutes resulted in the bioaccessibility index of wedang uwuh beverage were 32.25% for total phenolic content, 37.25% for FRAP, 25.88% for scavenging of radical DPPH• and 83.45% for scavenging of radical ionic ABTS•+. Hence, it was recommended to use a boiling time of 5 minutes to prepare a wedang uwuh beverage. This study found that pH conditions and enzymatic activity in gastrointestinal digestion decreased phenolic and antioxidant contents.

Therapeutic and Dietary Support for Gastrointestinal Tract Using Kefir as a Nutraceutical Beverage: Dairy-Milk-Based or Plant-Sourced Kefir Probiotic Products for Vegan and Lactose-Intolerant Populations

Kefir is a fermented milk beverage different in consistency and taste from other popular milk-product yogurt. Unlike yogurt prepared using lactic acid bacteria in fermentation, milk is fermented for kefir production using preculture in the form of kefir grains. Therefore, the metabolic activities of a mixed culture, including strains of bacteria and yeast, contribute to the probiotic characteristics in kefir. This article is based on the review of published studies on the functionality and nutraceutical properties of kefir. The therapeutic and dietary properties of kefir beverage and its probiotic strains have been discussed for their several health benefits. Concise selected information mostly from recent reports has been presented for two categories of kefir products: milk used for the production of dairy-based traditional kefir beverages for the lactose-tolerant population, and the plant-sourced substrates used for the production of dairy-free kefir beverages for lactose-intolerant and vegan consumers.

Bioprocess Improvement for fermentation of pigmented Thai glutinous rice-based functional beverage (Sato) with superior antioxidant properties

The fermentation of steamed rice with a microbial starter yields the unique traditional alcoholic beverage known as Sato, which is widely consumed in many provinces of Thailand. Both rice variety and fermentation conditions are crucial factors in a rice-fermented beverage that contribute to the final product's quality and functionality. This study was conducted to characterize the rice-based beverage fermented from pigmented and non-pigmented glutinous rice and to optimize the bioprocess of rice-fermented beverage production. Glutinous rice varieties, including white glutinous rice, white-brown glutinous rice, germinated white-brown glutinous rice, and germinated black-brown glutinous rice, and a local microbial starter (namely, Nan starter) were used for rice-fermented beverage production through solid-state fermentation (SoSF) for 3 days and subsequently submerged fermentation (SmF) for 7 days. During the SoSF and SmF processes, key fermentation parameters, including fermentation temperature (30–40 °C) and starter dosage (0.2–1.0% w/w), were then optimized. The rice-fermented beverage produced from germinated black-brown glutinous rice had a preferable alcohol concentration (3.93%), as well as better levels of antioxidant activity (54.64%), providing a superior overall acceptable sensory characteristic compared to the rice-fermented beverage produced from non-pigmented rice. Under optimized conditions at a temperature of 30 °C and a starter dosage of 1.0%, the rice-fermented beverage had a higher antioxidant activity of 67.29% with the desired characteristics and sensory properties. This study demonstrated that the developed products might contribute to the establishment of commercially viable rice-fermented beverages with health benefits and help promote the functional food industry.

Traditional fermented rice beverage enriched with zinc, calcium and iron

Fermentation is a processing method passed on to us by our ancestors. Today, benefit of fermentation goes beyond preservation with the knowledge of probiotic organisms offering benefits to our gut health .The overall objective of the study was to develop a fermented rice beverage based on a traditional South Indian practice, enriched with micronutrients . The product incorporated ingredients such as sesame seeds rich in micronutrients iron, calcium and zinc and pumpkin seeds as a source of zinc and calcium along with red rice. The beverage was prepared by fermenting red rice with water and curd as a starter culture for 12 hours as the control(T0). Roasted pumpkin seed and sesame seed powders were incorporated in formulations as variation 1(5%), variation 2(10%), variation 3(15%). It was observed in sensory evaluation that V1 was the best accepted variation. Physiochemical analysis of V1 reveals pH 4.16±0.005 and acidity 0.1±0.01%. Micronutrient content of enriched rice biotic beverage was 0.235±0.001 mg/100ml zinc, 0.375±0.001 mg/100ml iron and 20±0.1 mg/100ml calcium. Micronutrient content was significantly increased (p<0.05) in V1 .Isolation of bacteria showed presence of potential probiotics, 12x106 CFU/ml in T0 and 31x106CFU/ml in V1. The study concluded that an acceptable enriched rice biotic beverage was developed.

Plant-based traditional foods and beverages of Gumare Village, Botswana

The consumption of traditional and indigenous foods and beverages varies across different ethnic communities and is often influenced by geographical location. However, the diversity of edible plants is rapidly declining due to climate change, leading to a loss of knowledge about useful plants used by different communities before the plant itself becomes extinct. This research investigated the edible plant types and investigated the processing steps of plant-based traditional foods/dishes and beverages of Gumare village, located in the catchment area of the Okavango Delta in the northwest of Botswana. Questionnaire interviews and focus group discussions (FGD) were used to collect data. The study identified 52 wild and 19 domesticated edible plants used in the preparation of traditional foods/dishes and beverages of Gumare village. Maize, sorghum, millets, beans, melon, watermelon, pumpkin, bottle gourd and sweet potato are widely used domesticated crops. The wild edible plants are either directly used after minor processing or as recipes in traditional dishes and/or as an inoculum in the fermentation, as a substrate in traditional beverages and some as medicinal plants. However, some taboos and food safety challenges were observed in the use of certain plants. The study highlighted a decline in the use of traditional foods/dishes and beverages, particularly among the young generation. The youth indicated that they have a low interest in gathering traditional foods and beverages due to the time-consuming nature during harvesting and the labour-intensive processing. In addition, they indicated the dangers of attacks by wild animals from veld by reptiles (for example snakes and pythons) and alligators (crocodiles) from rivers during the harvesting of raw materials used in traditional foods and dishes. For the communities, the diverse edible wild plants documented are a source of nutrients and bioactive compounds such as dietary fibers, phenolics, terpenes, essential oils, carotenoids, and alkaloids that help to combat malnutrition and for use as traditional medicines to support health and wellness. In conclusion, the significant diversity of wild edible plants and domesticated crops in Gumare village, likely due to its location in the catchment area of the Okavango Delta, plays a crucial role in diet diversification and can contribute to food and nutrition security. However, for most wild edible plants of Botswana, information on their nutrient and bioactive compounds are still limited. This study provides baseline information for further chemical investigation and development of resources in the formulation of functional foods and nutraceuticals.Graphical

막걸리를 중심으로 전통술의 고급화와 세계화를 위한 아로마휠의 역할

Along with the popularity for K-cultures around the world, interest in K-food is also growing. The door to the globalization of K-food has opened. Can our traditional alcoholic beverages globalize with K-food? Among our traditional alcoholic beverages, makgeolli is a special beverage in the world. In particular, it is a health beverage rich in dietary fiber, vitamin B, and probiotics. However, since makgeolli is a palatable drink, aroma is very important factor in consumers

Analysis of the Microbial Diversity and Population Dynamics during the Pulque Fermentation Process

Pulque is the most-studied traditional Mexican alcoholic beverage prepared by fermentation of the fresh sap (aguamiel, AM) extracted from different Agave species (maguey) cultivated for pulque production. This beverage has been produced mainly in the Central Mexico Plateau since pre-Columbian times. In this contribution, we report the analysis of the bacterial and fungal diversity through 16S rRNA gene V3–V4 fragment amplicon and ITSR1 sequencing associated with the tissue of the walls (metzal) of the cavity or cajete, where the sap accumulates in producing plants for its daily extraction, in AM, and during four fermentation stages for pulque production. The results led to determining which microorganisms detected in the plant tissue are present in AM and maintained during the fermentation process. The results showed that eight bacterial OTUs (Lactobacillus, Leuconostoc, Weisella, Lactococcus, Acetobacter, Gluconobacter, Zymomonas, and Obesumbacterium) and five fungal OTUs (Kazachstania, Kluyveromyces, Saccharomyces, Hanseniaspora, and the OTU O_Saccharomycetales) were present from metzal to AM and during all the stages of the fermentation analyzed. The detected diversity was considered the microbial core for pulque fermentation, comprising up to ~84% of the total bacterial diversity and up to ~99.6% of the fungal diversity detected in the pulque produced from three plants of A. salmiana from the locality of Huitzilac, Morelos, Mexico. This study provides relevant information on the potential microorganisms responsible for pulque fermentation, demonstrating that the core of microorganisms is preserved throughout the elaboration process and their association with the AM and fermented beverage physiochemical profile.

Lactic Acid Bacteria in the Production of Traditional Fermented Foods and Beverages of Latin America

Traditional fermented foods are inherent to the human diet and represent an important part of the culture of each country. The fermentation process has been traditionally used as a method of food preservation. It allows modifying the technological, sensory, and nutritional attributes of raw ingredients. Latin America has a vast history with these products, but they are not always known worldwide. One of the most used microorganisms in fermented foods is lactic acid bacteria. This review aims to provide insight into the main attributes, benefits, and nutritional characteristics of traditional fermented foods and beverages from Latin America made with lactic acid bacteria. A bibliography analysis of the general aspects of fermented products from this region was carried out, focusing on the foods and beverages (with and without alcohol), their representation in native communities, nutritional value and effect on health, as well as the risk of their consumption. It is concluded that traditional fermented products of Latin America are usually prepared with specific ingredients of the region (such as cassava and corn), and that the lactic acid bacteria present in these foods are not always identifiable due to the inherent variability of artisanal production. The bacteria observed include Lacticaseibacillus, Lactiplantibacillus, Lactobacillus, Limosilactobacillus, Leuconostoc, Streptococcus, and Weisella, among others.

Genome-sequence, annotation and phylogenetic insights of the lactic acid bacterium Limosilactobacillus fermentum strain LAB1 obtained from the dairy beverage borhani

Limosilactobacillus fermentum is a promising probiotic with several documented health benefits. LAB1 is an antagonistic L. fermentum strain isolated from borhani, a traditional South Asian beverage prepared from dairy and plant ingredients. Here, I present the genome sequence of the L. fermentum LAB1 strain, its annotation, and phylogenetic features. The 2.01 Mb genome with a G+C content of 51.9% was assembled into 221 contigs and predicted to have 1,913 protein-coding genes, 98 pseudo genes, 7 rRNAs, 60 tRNAs, and 1 CRISPR array. As much as 91.1% of the coding sequences could be assigned to known functional genes. Determination of average nucleotide identity (ANI) of the genome sequence revealed 99.37% identity to that of the type strain ATCC 14931. Its 16S rRNA gene sequence extracted from the genome sequence showed close phylogenetic association with several L. fermentum strains. The genome sequence is expected to provide useful insights with regard to the phenotypic, metabolic and beneficial aspects of this lactic acid bacterium.

Reduction of aflatoxins during brewing of a Malawian maize-based non-alcoholic beverage, thobwa.

This study reportsonthe effect of various production steps on levelsofaflatoxins during preparation of thobwa, a traditional maize-based fermented non-alcoholic beverage, brewed across Malawi. The effect of boiling, fermentation and their interaction on the level of aflatoxins, the trends of aflatoxin reduction during brewing, and the distribution of aflatoxins between the solid and liquid phases of the beverage were studied using VICAM AflaTest immunoaffinity fluorometric assay. Fermenting and boiling thobwapre-mix-, with initial aflatoxin content of 45-183 μg/kg, resulted in aflatoxin reduction of 47% (13-61 μg/kg)onaverage. Fermentation and boiling contributed about 20 and 33% aflatoxin reduction, respectively, but without interactive effect between the two factors. Fermenting the thobwafor 24 h led to further reduction of aflatoxins to about 37%oftheinitialcontent, andremainedconstant for up to 8 days.Thobwa is a popular beverage in Malawi which is consumed in large quantities by all gender categories including infants, therefore the presence of aflatoxins may constitute a significant health risk factor. This study highlights the need to use raw materials with low levels of aflatoxins for production of maize-based non-alcoholic beverages to ensure consumer safety.

A Compendium of Major Traditional Fermented Foods and Beverages in Nigeria

Many traditional fermented foods and beverages are prepared locally in various parts of Nigeria. These fermented food and beverage products have sustained millions of people in terms of food security. This review attempts to put together the major traditional fermented foods and beverages produced in Nigeria. These products are mainly beverages, cereal, dairy, fish products, fruits and vegetable legumes, meat products, starchy crop products, and other miscellaneous products. The sources, processing methods, process control and fermentation of the various fermented foods and beverages are been reviewed. The current state of production of traditional fermented products, status of research, conditions for their upgrade and suggestions for the regulatory authorities are discussed.

African traditional foods and sustainable food security

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.