Perspectives on production factors, health benefits, safety, and prospects of African fermented cereals and vegetables: a review

Abstract

Africa is home to some of the world’s fermented foods including cereal- and vegetable-based fermented products. The fermentation of cereals (e.g., maize, millet, teff, wheat, sorghum, etc.) and vegetables (e.g., pumpkin leaves, cowpea leaves, amaranth, roselle, melon, etc.) of African origin is affected by several factors, which consequently affect their nutritional status and health benefits. Ethnic and modern knowledge indicate that these fermented products offer numerous health benefits ranging from antioxidant to gut health enhancement. This review provides perspectives on African fermented cereals and vegetables. The factors affecting their production including variety, quality, microbial composition, water quality, pH, temperature, processing techniques, cultural practices, post-fermentation conditions, and good hygiene practices were discussed. Subsequently, the fermented products’ health benefits (e.g., improved nutrient bioavailability, enhanced digestibility, and probiotic effect) and safety concerns (risk of contamination, mycotoxin, biogenic amines formation, etc.) are provided before unravelling the prospects of African fermented foods.