African fermented foods: overview, emerging benefits, and novel approaches to microbiome profiling

Obafemi, Yemisi Dorcas and Oranusi, S. U. and Ajanaku, K. O. and Akinduti, P. A. and Leech, John and Cotter, Paul D (2022) African fermented foods: overview, emerging benefits, and novel approaches to microbiome profiling. npj Science of Food, 6 (15).

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Abstract

Traditional fermented foods are of major importance with respect to the socio-economic growth, food security, nutrition, and health of African consumers. In several African countries, traditional fermentation processes provide a means of food preservation, improving the shelf life and adding to the nutrients in the food products. As with any fermented foods, the associated food microbiota is of great importance and interest. Recent studies on the microbiome of African fermented foods using highthroughput DNA sequencing techniques have revealed the presence of diverse microbial populations of fundamental, technological, and commercial interest that could be harnessed to further improve health, food safety, and quality. This review provides an overview of African fermented foods, their microbiota, and the health-promoting potential of these foods and microbes.

Item Type:	Article
Subjects:	Q Science > Q Science (General) Q Science > QH Natural history > QH301 Biology Q Science > QR Microbiology
Divisions:	Faculty of Medicine, Health and Life Sciences > School of Biological Sciences
Depositing User:	Mrs Hannah Akinwumi
Date Deposited:	12 Jul 2022 13:43
Last Modified:	12 Jul 2022 13:43
URI:	http://eprints.covenantuniversity.edu.ng/id/eprint/16081

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