Non-Alcoholic Fermentation of Maize (Zea mays) in Sub-Saharan Africa

Abstract

Maize, together with its fermented products, is fundamental for human nutrition and animal feed globally. Non-alcoholic fermentation of maize using lactic acid bacteria (LAB) is one of the food preservation methods that has been utilised throughout the centuries and has played a vital role in the manufacturing of many fermented beverages consumed these days. However, the coincidence of LAB and yeasts during the spontaneous fermentation of maize-based products is inevitable. The involvement of other microorganisms such as moulds, Bacillus species and acetic acid bacteria in the fermentation of maize is important to the characteristics of the final product. Fermented beverages are affordable, have been produced traditionally and are known for their organoleptic properties, as well as their health-promoting compounds. The consumption of non-alcoholic beverages has the prospect of reducing the detrimental health and economic effects of a poor diet. Different fermented maize-based gruels and beverages such as ogi, mawe, banku and kenkey in West Africa, togwa in East Africa, as well as mahewu in South Africa have been documented. The physical and biochemical properties of most of these maize-based fermented products have been investigated and modified by various researchers. Attempts to enhance the nutritional properties of these products rely on supplementation with legumes to supply the insufficient amino acids. The production technology of these products has evolved from traditional to industrial production in recent years.

Consumer acceptability, metabolite profile analysis and storage stability of sorghum‐Bambara groundnut mahewu

“…(2010), variations in raw materials can influence the quantity and quality of nutrients available for microbial growth. Increases in TTA level during storage of fermented food has been widely reported (Mashau et al ., 2021).…”

“…Essential amino acids, such as lysine, threonine, and methionine, are found to be inherently low in sorghum and associated with poor proteins digestibility affecting its bioavailability (Duodu et al ., 2002; Awika, 2017). Typically, traditional mahewu has minimal nutritional value, especially when it comes to proteins (7–9% of the total solids) because the fermented product is low in essential amino acids, such as lysine (Mashau et al ., 2021).…”

GC–MS‐based metabolomics elucidates the impact of cereal‐based microbial starters on the metabolite profile of mahewu prepared from yellow maize

“…Fermentation is a microbial‐driven process that results in the formation and/or modification of metabolites (Mota et al ., 2018). Mahewu , (a Southern African) fermented food made from maize, is a traditional beverage consumed in large numbers (Pswarayi & Gänzle, 2019; Mashau et al ., 2021; Moiseenko et al ., 2021). The inoculum used during processing is itself a unique substrate that contributes towards the physical and biochemical properties in the final fermented product.…”

Use of Bitter Leaf (Vernonia amygdalina) Extract and Pasteurization Aim at Improving the Sensory Quality and Shelf-life of Mpedli, a Traditional Opaque Sorghum White Beer from Northern Cameroon

“…Brewing is among the most recurrent food transformation technology. Despite the high importance of directly consuming cereals, it is estimated that the latter is greatly processed for the production of alcoholic [1,2] and non-alcoholic [3] drinks than fruits. Most of the brewed drinks surrounding the market are processed by highly specialised industries but the African population have their own approach, which is still rudimentary and less documented.…”