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 …

In underdeveloped and developing countries, due to poverty, fermentation is one of the most
widely used preservation methods. It not only allows extending the shelf life of food, but also …

Fermented food condiments serve as a major source of nutrients to many homes in West
Africa, especially among the rural poor who use these condiments as a cheap source of …

Traditional food fermentation is a practice that precedes human history. Acidic products such
as yogurts and sourdoughs or alcoholic beverages produced through lactic acid or yeast …

Complementary foods (CFs) commonly consumed by infants and young children (IYC) in
sub‐Saharan Africa (SSA) are processed using either single or multi‐grain ingredients …

Wuhan stinky sufu is a traditional fermented soybean product with a short ripening period
and unique flavor. The aim of this study was to explore the characteristic flavor compounds …

The rural communities of the sub‐Sahara regions in Africa are rich in diverse indigenous
culinary knowledge and foods, food crops, and condiments such as roots/tubers, cereal …

Traditionally, dairy products have been the primary medium for delivering probiotics to
humans. However, despite their numerous health benefits, such as nutrient supply and …

The objective of the present study was to isolate Lactic Acid Bacteria (LAB) from ogiri, a
Nigerian fermented vegetable product, with the primary focus of selecting suitable isolates …

In Africa, indigenous fermented condiments contribute to food security as a low-cost source
of protein. Okpeye is an indigenous fermented condiment produced from Prosopis africana …