B‐vitamins and heat processed fermented starchy and vegetable foods in sub‐Saharan Africa: A review

Abstract

Micronutrient deficiency still occurs in sub‐Saharan Africa (SSA) despite the availability of several food resources, particularly fermented foods and vegetables, with high nutritional potential. Fermentation enhances the quality of food in several aspects. Organoleptically, certain taste, aroma, and textures are developed. Health and safety are improved by inhibiting the growth of several foodborne pathogens and removing harmful toxic compounds. Furthermore, nutrition is enhanced by improving micronutrient contents and bioavailability from the food, especially vitamin B content. However, during processing and before final consumption, many fermented foods are heat treated (drying, pasteurization, cooking, etc.) to make the food digestible and safe for consumption. Heat treatment improves the bioavailability of B‐vitamins in some foods. In other foods, heating decreases the nutritional value because some B‐vitamins are degraded. In SSA, cooked starchy foods are often associated with vegetables in household meals. This paper reviews studies that have focused fermented starchy foods and vegetable foods in SSA with the potential to provide B‐vitamins to consumers. The review also describes the process of the preparation of these foods for final consumption, and techniques that can prevent or lessen B‐vitamin loss, or enrich B‐vitamins prior to consumption.