Current trends and opportunities of plant-based non-alcoholic probiotic beverages: A European and African perspective

Mandha, Juliana; Shumoy, Habtu; Matemu, Athanasia O.

doi:10.1016/b978-0-12-818588-9.00013-9

Probiotic Beverages 2021

DOI: 10.1016/b978-0-12-818588-9.00013-9

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Current trends and opportunities of plant-based non-alcoholic probiotic beverages: A European and African perspective

Juliana Mandha

Habtu Shumoy

Athanasia O. Matemu

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2024

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Fermented fruits and legumes in Africa: production factors and health benefits

Ashaolu

2024

Int J of Food Sci Tech

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SummaryFermentation is an age‐long food processing tool used to preserve and develop functional foods and beverages. Fruits in particular have a very short shelf life due to their high water activity, favourable to microbial decomposition and spoilage, while legumes are protein‐rich crops that require improved protein digestibility. These are some standout reasons for applying this tool to develop fermented fruit‐ and legume‐based products. From multifarious fruit‐based beers, non‐alcoholic beverages and alcoholic drinks to legume‐based condiments and meals, fermentation has been used over time in Africa to enhance the food security, safety, nutrition, healthfulness and livelihoods of the people. As the nutrition and economic prospects of African fermented fruit‐ and legume‐based products are huge not only to the African continent but globally (as African diasporans and their interracial friends, spouses and relatives are notably consuming them), they are fraught with opportunities and challenges. This review describes the production factors (including raw material selection, processing techniques, environmental conditions and the role of microorganisms) and health benefits of these African fermented products. Safety concerns, fermentation challenges and other considerations are also discussed. Further studies targeting fermentation and production of novel, healthy and safer fruit‐ and legume‐based African food products are warranted due to their potential positive contribution to African and global hunger and malnutrition issues.

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Fermented fruits and legumes in Africa: production factors and health benefits

Ashaolu

2024

Int J of Food Sci Tech

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Current trends and opportunities of plant-based non-alcoholic probiotic beverages: A European and African perspective

Cited by 1 publication

References 86 publications

Fermented fruits and legumes in Africa: production factors and health benefits

Fermented fruits and legumes in Africa: production factors and health benefits

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