The need for process optimization of African fermented foods and beverages

doi:10.1016/0168-1605(93)90213-Z

International Journal of Food Microbiology

Volume 18, Issue 2, April 1993, Pages 85-95

https://doi.org/10.1016/0168-1605(93)90213-Z Get rights and content

Abstract

Many papers have been published on various aspects of African fermented foods and beverages. The emphasis has been on the microorganisms used, and the nutritional status of the products after fermentation. The preparation of these products is still a traditional family art and the fermentation process is by uncontrolled inoculation. This has led to variations in the quality and stability of the products.

Research efforts in this field are still based on old recipes transmitted from generation to generation due to the fact that the consumers are not easily influenced by innovations, and the apparent lack of biotechnological background.

This paper gives a brief account of the fermentation process of some of the fermented products to show the varied pattern of the microbiology. The unpredictability of the complex microflora implicated in the fermentations, and the lack of adequate knowledge of the associated microbes are discussed.

This paper suggests a number of steps to be taken to optimize the fermentation process as a means of maintaining the peculiar characteristics of each product and establishment of small-scale industrial production.

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ReviewThe need for process optimization of African fermented foods and beverages

Abstract

FEMS Microbiol. Rev.

J. Cereal Sci.

Food Microbiol.

Food Microbiol.

J. Food Prot.

A microbiological study on the fermentation of cassava for the production of ‘fufu’, a staple food in Southern Nigeria

Characteristics of microorganisms of importance in the fermentation of fufu and ogi—two Nigerian foods

J. Appl. Bacteriol.

Fermentation of cassava

J. Sci. Food Agric.

A two-stage fermentation of cassava

Nature (Lond.)

A microbiological study of Sudanese Merissa brewing

J. Food Sci.

Effect of fermentation of the nutrient status of locust beans

Food Chem.

The production of pito, a Nigerian fermented beverage

J. Food Technol.

An appraisal of Advances in Biotechnology in Central Africa

Anti leukemic effects on mice from fermentation products of Lactobacillus bulgaricus

Milchwissenschaft

The Microbiology of burukutu beer

Zeitschr. Allgem. Mikrobiol.

Protein quality of some Nigerian Foodstuffs. II. Biological evaluation of protein quality

J. Sci. Food Agric.

Kocho fermentation

J. Appl. Bacteriol.

Viricidal effects of Lactobacillus and yeast fermentations

Appl. Environ. Microbiol.

Microbiology of Oriental fermented foods

Annu. Rev. Microbiol.

Linamarase activity and detoxification of cassava (Mannihot esculenta) during fermentation

Agric. Biol. Chem.

Estimation of fungal toxins, Zearaleone and afflatoxin containing opaque maize beer in Zambia

J. Sci. Food Agric.

Fermented foods in common use in Egypt. I. Nutritive value of Kishki

J. Sci. Food Agric.

Review
The need for process optimization of African fermented foods and beverages