Traditional fermented foods of Benin Republic: microbiological safety and health benefits

Abstract

A wide range of traditional fermented foods is produced and prized in communities in developing countries. Due to the generation of beneficial microorganisms, nutritional and bioactive compounds such as organic acids, antioxidants, enzymes, vitamins, minerals, high bioavailable proteins, peptides, mannans, β-glucans and amino-acids, fermentation has been considered one of most vital food processing techniques to improve product shelf life, quality, and safety. The presented overview of scientific research emphasizes the microflora potential and multifold advantageous effects of the fermented foods traditionally produced in the Benin Republic. Several innovative scientific investigations on fermentation and fermented products, together with indigenous knowledge and professional experience, have been explored and discussed. The characterization of microbiological aspects of these foods revealed that they present economic, nutritional, and health advantages with essential prebiotics and probiotics for the indigenous communities. Furthermore, traditional fermented foods have high safety and quality. However, the industrial way is suggested to limit the eventual adverse contaminations.

Tomato pomace as a source of valuable functional ingredients for improving physicochemical and sensory properties and extending the shelf life of foods: A review

“…Thus, TP could be an excellent functional ingredient for improving foods' nutritional and sensory quality and their natural preservation during storage. Traditional fermented condiments from Africa, such as African locust bean-based condiments ( Afitin, iru, soumbala, nététu ) and African fermented fish ( Lanhouin, momone, Guedj Jalan Mindeshi Dagaa Adjonfa ) have a short shelf life due to lipid oxidation and lack of controlling microbial spoilage [ 113 , 116 , 117 ]. Therefore, preservation trials of these traditional fermented condiments with TP could be envisaged.…”