Indigenous African fermented dairy products: Processing technology, microbiology and health benefits

Agyei, Dominic; Owusu‐Kwarteng, James; Akabanda, Fortune; Akomea-Frempong, Samuel

doi:10.1080/10408398.2018.1555133

Cited by 51 publications

(47 citation statements)

References 132 publications

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“…This could imply that most of the Mabisi producers in this study area rely on the spontaneous fermentation method. This could mean that indeed environment played a role in shaping the microbial composition but also a fermenting substrate could play its part because of the similarities in samples of the same type which is in agreement with what has been found before [ 8 , 9 ].…”

Section: Discussionsupporting

confidence: 88%

“…As a result, the final nutritional and sensory properties of fermented products depend on their diverse microbial community. In turn, the composition of the microbial community to a large extent depends on the raw ingredients of each geographical region and traditional processing procedures [ 8 , 9 ]. Apart from increased nutritional contents compared to raw materials, fermented foods possess beneficial effects on human health, for example, through the modification of gut microbiota leading to a better immune response and the lowering of a person’s risk of hypertension, diabetes, and high cholesterol [ 10 ]; the prevention and treatment of inflammatory bowel disease (IBD) [ 11 ]; and anti-carcinogenic and hypo-cholesterolemic effects [ 12 ].…”

Section: Introductionmentioning

confidence: 99%

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Nutritional Composition and Microbial Communities of Two Non-alcoholic Traditional Fermented Beverages from Zambia: A Study of Mabisi and Munkoyo

et al. 2020

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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 this may also be true for the nutritional composition. Here, we characterized the nutrient profile and microbial community composition of two traditional fermented foods: milk-based Mabisi and cereal-based Munkoyo. We found that the two products are different with respect to their nutritional parameters and their microbial compositions. Mabisi was found to have higher nutritional values for crude protein, fat, and carbohydrates than Munkoyo. The microbial community composition was also different for the two products, while both communities were dominated by lactic acid bacteria. Our analyses showed that variations in nutritional composition, defined as the amount of consumption that would contribute to the estimated average requirement (EAR), might be explained by variations in microbial community composition. Consumption of Mabisi appeared to contribute more than Munkoyo to the EAR and its inclusion in food-based recommendations is warranted. Our results show the potential of traditional fermented foods such as Mabisi and Munkoyo to add value to current diets and suggests that variations in microbial composition between specific product samples can result in variations in nutritional composition.

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Section: Discussionsupporting

confidence: 88%

Section: Introductionmentioning

confidence: 99%

Nutritional Composition and Microbial Communities of Two Non-alcoholic Traditional Fermented Beverages from Zambia: A Study of Mabisi and Munkoyo

et al. 2020

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“…In Asia, fermented vegetables are highly consumed (31-34). In Africa, a major food is manioc, usually obtained by the fermentation of cassava tubers (35). It would be of great importance to confirm these data using food consumption in Asian countries and to perform definitive epidemiologic and mechanistic studies to confirm the present paper.…”

Section: Discussionmentioning

confidence: 99%

Association between consumption of fermented vegetables and COVID-19 mortality at a country level in Europe

Fonseca

Rivas

Romaguera

et al. 2020

Preprint

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Background Many foods have an antioxidant activity and nutrition may mitigate COVID-19. Some of the countries with a low COVID-19 mortality are those with a relatively high consumption of traditional fermented foods. To test the potential role of fermented foods in COVID-19 mortality in Europe, we performed an ecological study. Methods The European Food Safety Authority (EFSA) Comprehensive European Food Consumption Database was used to study the country consumption of fermented vegetables, pickled/marinated vegetables, fermented milk, yoghurt and fermented sour milk. We obtained the COVID-19 mortality per number of inhabitants from the Johns Hopkins Coronavirus Resource Center. EuroStat data were used for data on potential confounders at the country level including Gross Domestic Product (GDP) (2019), population density (2018), percentage of people older than 64 years (2019), unemployment rate (2019) and percentage obesity (2014, to avoid missing values). Mortality counts were analyzed with quasi-Poisson regression models - with log of population as an offset - to model the death rate while accounting for over-dispersion. Results Of all the variables considered, including confounders, only fermented vegetables reached statistical significance with the COVID-19 death rate per country. For each g/day increase in the average national consumption of fermented vegetables, the mortality risk for COVID-19 decreased by 35.4% (95% CI: 11.4%, 35.5%). Adjustment did not change the point estimate and results were still significant. Discussion The negative ecological association between COVID-19 mortality and consumption of fermented vegetables supports the a priory hypothesis previously reported. The hypothesis needs to be tested in individual studies performed in countries where the consumption of fermented vegetables is common.

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“…Nunu can be improved to meet international standard. A range of African fermented dairy products are yoghurt-like products harbouring rich and valuable microbial diversity predominately lactic acid bacteria and yeasts [ 51 ]. A strong partnership between microbiologists, and bio-investors in developed and those in developing countries could reduce inequalities that can generate income.…”

Section: Sdg 10 – Reduce Inequalitiesmentioning

confidence: 99%

“…A strong partnership between microbiologists, and bio-investors in developed and those in developing countries could reduce inequalities that can generate income. African fermented products contain several beneficial microbes [ 50 , 51 ]. Likewise, knowledge inequalities can be reduced with more exchange programmes for students, researchers and other faculties from across nations.…”

Section: Sdg 10 – Reduce Inequalitiesmentioning

confidence: 99%

Accelerating the sustainable development goals through microbiology: some efforts and opportunities

Fagunwa

Olanbiwoninu

2020

Access Microbiology

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Modernization has thrown humanity and other forms of life on our planet into a ditch of problems. Poverty, climate change, injustice and environmental degradation are a few of the shared global problems. The United Nations Sustainable Development Goals (SDGs) are the blueprint to achieve a better and more sustainable future for all. The SDGs are well structured to address the global challenges we face including poverty, inequalities, hunger, climate change, environmental degradation, peace and justice. Five years into the implementation, the SDGs have been driven mainly by international donors and ‘professional’ international development organizations. The world is left with 10 years to achieve these ambitious goals and targets. Various reviews show that little has been achieved overall, and the SDGs will not be a reality if a new strategy is not in place to bring inclusion. Microbiology, the scientific discipline of microbes, their effects and practical uses has insightful influence on our day-to-day living. We present how microbiology and microbiologists could increase the scorecard and accelerate these global goals. Microbiology has a direct link to achieving SDGs addressing food security, health and wellbeing, clean energy, environmental degradation and climate change. A non-classical growing relationship exists between microbiology and other SDGs such as peace, justice, gender equality, decent work and economic growth. The pledge of ‘Leave No One Behind’ will fast track progress and microbiology is in a better position to make this work.

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Indigenous African fermented dairy products: Processing technology, microbiology and health benefits

Cited by 51 publications

References 132 publications

Nutritional Composition and Microbial Communities of Two Non-alcoholic Traditional Fermented Beverages from Zambia: A Study of Mabisi and Munkoyo

Nutritional Composition and Microbial Communities of Two Non-alcoholic Traditional Fermented Beverages from Zambia: A Study of Mabisi and Munkoyo

Association between consumption of fermented vegetables and COVID-19 mortality at a country level in Europe

Accelerating the sustainable development goals through microbiology: some efforts and opportunities

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