In vast swathes of Sub-Saharan Africa, maize is the staple food with consumption of up to
450 g/person/day. Additionally, maize is used as a weaning food for infants as well as for …

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 …

Fermented cereal foods play an important socio–economic role in developing countries as
well as making a major contribution to the protein requirements of natural populations. In …

The realization that food has a role beyond provision of energy and body forming
substances has shifted scientific investigations with growing interest in the research and …

Fermented foods have been associated with probiotics: microorganisms that are useful to
the host. The potential probiotic characteristics of Lactobacillus plantarum and Lactobacillus …

Several varieties of fermented foods and beverages are abundantly available and
consumed globally. They are produced from cereal grains, legumes, root and tuber crops …

ABSTRACT Sub-Saharan Africa has one of the world's richest selections of indigenous
fermented foods which constitute valuable cultural heritage with significant socio-economic …

In Africa, fermented food products are particularly used as weaning foods for young children,
pregnant women and the seniors. In Benin, most of these cereals-based foods are …

This research was carried out to characterise lactic acid bacteria (LAB) isolated from
wholegrain millet sourdoughs and to provide scientific data on the health functionality of the …

In this study, a total of 9 morphologically and biochemically different yeast species were
isolated from Nigerian fermented food product,'ogi'. These yeast species were screened for …