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 …

Indigenous fermented foods (IFFs) have a long history in Africa and are embedded in
cultural norms and practices. Typically, these foods are produced at small or household …

Africa has a rich tradition of cereal fermentations to produce diverse products including
baked goods, porridges, non-alcoholic beverages and alcoholic beverages. Diversity also …

Fermented foods and beverages were among the first processed food products consumed
by humans. Now, fermentation process is in use for processing a vast array of dairy, meats …

Cereals are the major source of energy to good health over the world. The major and minor
cereals are consumed either processed and semi processed with addition of other food …

Animal milk types in sub‐Saharan Africa (SSA) are processed into varieties of products
using different traditional methods and are widely consumed by households to support …

Exopolysaccharides (EPSs) produced by lactic acid bacteria present a particular interest for
the food industry since they can be incorporated in foods via in situ production by selected …

Identification of the yeast responsible for Injera fermentation is important in order to be more
consistent and for scale‐up of Injera production. In this study, yeast were isolated and …

Ersho is a well‐known as a source of lactic acid bacteria (LAB) and yeasts in Ethiopia.
However, the utilisation of yeasts and LAB for bread production has not been previously …

Ersho, an undefined starter culture used for Ethiopian injera production, is well-known as a
source of yeasts. However, there has not been negligible research done on the use of …