Cereal-Based Fermented Foods of Africa as Functional Foods

Achi, O. K.; Ukwuru, M.U.

doi:10.1007/978-3-319-54528-8_31-1

Cited by 35 publications

(68 citation statements)

References 111 publications

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“…The fermentation processes modify the grains through various steps, in which endogenous enzymes (amylases, proteases, phytases, etc.) and microbial enzymes (usually from lactic acid bacteria and yeasts) are involved [71]. The microbial activity in maize dough or slurry is a well-defined temporal succession of naturally occurring microorganisms that are usually found in association with each type of fermentation.…”

Section: Maize Fermentationmentioning

confidence: 99%

Changes Occurring in Spontaneous Maize Fermentation: An Overview

et al. 2020

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Maize and its derived fermented products, as with other cereals, are fundamental for human nutrition in many countries of the world. Mixed cultures, principally constituted by lactic acid bacteria (LAB) and yeasts, are responsible for maize fermentation, thus increasing its nutritional value and extending the products' shelf-life. Other microorganisms involved, such as molds, acetic acid bacteria, and Bacillus spp. can contribute to the final product characteristics. This review gives an overview of the impact of the activities of this complex microbiota on maize product development and attributes. In particular, starting from amylolytic activity, which is able to increase sugar availability and influence the microbial succession and production of exopolysaccharides, vitamins, and antimicrobial compounds, which improve the nutritional value. Further activities are also considered with positive effects on the safety profile, such as phytates detoxification and mycotoxins reduction.

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Section: Maize Fermentationmentioning

confidence: 99%

Changes Occurring in Spontaneous Maize Fermentation: An Overview

et al. 2020

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“…Two additional terms that are significant are prebiotics and synbiotics. Prebiotics are defined as the indigestible food ingredients that promote the growth and activity of beneficial bacteria in the intestine, thereby benefiting the host, while could be providing textural attributes to the foods, while synbiotics are combinations of probiotics and prebiotics that are designed to improve the survival and the colonization of the ingested microorganisms to the intestinal tract Prebiotics are the indigestible food ingredients that stimulate the growth and activity of favorable bacteria in the intestine, thus being of advantage to the host, while also potentially adding textural attributes to the foods [6].…”

Section: Introductionmentioning

confidence: 99%

Review on Non-Dairy Probiotics and Their Use in Non-Dairy Based Products

2020

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Consumer demands for foods promoting health while preventing diseases have led to development of functional foods that contain probiotic bacteria. Fermented dairy products are good substrates for probiotic delivery, but the large number of lactose intolerant people, their high fat and cholesterol content and also due to the growing vegetarianism the consumers are seeking for alternatives. Therefore, researches have been widely studied the feasibility of probiotic bacteria in non-dairy products such as fruits, vegetables, and cereals. This review describes the application of probiotic cultures in non-dairy food products.

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“…Fermentation is a process that is used in most cultures for food preservation, in addition, the process is known to make food more flavourful while enriching the nutritional value of food [7]. In recent years, attempts have been made to isolate the fermentation organisms from spontaneously fermented indigenous African foods with the aim of using these as starter organisms and to standardize the fermentation processes [11]. On the other hand, it is important to use starter microorganisms that are "Generally Regarded as Safe" (GRAS) for fermentation in order to guarantee food safety and for quality assurance purposes [4].…”

Section: Introductionmentioning

confidence: 99%

Disparity in Phenotypic and Genetic Characterization of Lactic Acid Microorganisms Isolated from Spontaneous Fermentation of Yam (Dioscorea rotundata)

Ayoade

Fayemi

Ogunbiyi

et al. 2019

AFSJ

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Aim: In order to ensure the accurate taxonomic identification of the lactic acid organisms that were previously isolated from spontaneously fermented yam for safety assessment and quality assurance purposes, phenotypic and genetic identification data were compared. Study Design: Using the purposive sampling method, four microorganisms were characterized using molecular methods. Place and Duration of Study: Isolates of lactic acid microorganisms (2 bacterial and 2 fungal organisms) from spontaneously fermented yam in a previous study carried out in May 2016 were genetically identified using molecular methods. Methodology: Genomic DNA extracted from the test lactic acid microorganisms were used as templates in a PCR reaction, then, 16s rRNA and nuclear ribosomal internal transcribed spacer (ITS) genes were amplified for the bacterial and fungal isolates respectively. The polymerase chain reaction (PCR) products were electrophoresed on 2% agarose gel prepared with Tris Borate Ethylenediamintetraacetate (TBE) buffers stained with ethidium bromide. Subsequently, the ladder was used in order to determine the sizes of the corresponding amplicons captured on gel images in comparisons. Moreover, sequences of the PCR products were analyzed and the chromatograms subjected to BLAST (Basic Local Alignment Search Tool) analyses to identify the lactic acid organisms. Results: The 2 bacterial isolates were identified as Bacillus subtilis (MK448227) and Bacillus pumilus (MK446418), on the other hand, the fungal isolates were identified as Aspergillus flavus (MK433604) and Aspergillus niger (MK430926). Discrepancies were observed when phenotypic identification data in an earlier report were compared with the molecular data from the present study. Conclusion: The present results underscore the limitations of phenotypic (biochemical) methods in characterizing organisms, particularly, organisms that may end up being used in food processing. Moreover, this is the first report of the novel organisms reported in the present study and makes further work into the development of starter organisms for the production of amala possible in the near future. In addition, proper identification helps in benchmarking the quality assurance and safety assessment of foods prepared using these organisms.

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Cereal-Based Fermented Foods of Africa as Functional Foods

Cited by 35 publications

References 111 publications

Changes Occurring in Spontaneous Maize Fermentation: An Overview

Changes Occurring in Spontaneous Maize Fermentation: An Overview

Review on Non-Dairy Probiotics and Their Use in Non-Dairy Based Products

Disparity in Phenotypic and Genetic Characterization of Lactic Acid Microorganisms Isolated from Spontaneous Fermentation of Yam (Dioscorea rotundata)

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