ABSTRACT
Contents 14.1 Introduction ....................................................................................................................265 14.2 African Continent and Regional Product Specificities .................................................... 268 14.3 Nonalcoholic Cereal Fermentations ............................................................................... 272
14.3.1 Nutritional Benefits of Lactic Fermentation of Cereals ....................................... 273 14.3.2 Examples of Fermented Maize .............................................................................275 14.3.3 Examples of Fermented Sorghum ........................................................................275 14.3.4 Examples of Fermented Millet .............................................................................276
14.4 Starchy Root Crop Fermentations ...................................................................................276 14.5 Animal Protein Fermentations ....................................................................................... 277 14.6 Quest for Probiotic African Fermented Foods ................................................................ 278 14.7 Conclusions .................................................................................................................... 280 References ............................................................................................................................... 280
fermentations in industrialized countries, and numerous other processes in developing countries, offer interesting and valuable study models for understanding the underlying mechanisms of protection and enrichment of our daily diet. Understanding these mechanisms provides a valuable scientific basis for biological approaches toward safeguarding of foods, and for the protection of the human host through interactions in the gastrointestinal tract (GIT). Food fermentations are diverse, ranging from LAB-dominated fermentations in the African continent to Asian fermentations mainly associated with molds and yeasts. Moreover, LAB are associated with different traditions of production across different regions. In these fermentations, a wide range of raw materials and processes are being used.
