Traditional fermented foods and beverages are common in many countries, including
Zambia. While the general (nutritional) benefits of fermented foods are widely recognised,
the nutritional composition of most traditional fermented foods is unknown. Furthermore,
fermentation is known to add nutritional value to raw materials, mainly by adding B-vitamins
and removing anti-nutritional factors. In the case of traditional fermentation, the composition
of microbial communities responsible for fermentation varies from producer to producer and …