African cereal-based fermented products

Edwin Hlangwani, Patrick Berka Njobeh, Chiemela Enyinnaya Chinma, Ajibola Bamikole Oyedeji, Beatrice Mofoluwaso Fasogbon, Samson Adeoye Oyeyinka, Sunday Samuel Sobowale, Olayemi Eyituoyo Dudu, Tumisi Beiri Jeremiah Molelekoa, Hema Kesa, Jonathan D. Wilkin, Oluwafemi Ayodeji Adebo

Research output: Chapter in Book/Report/Conference proceedingChapter (peer-reviewed)peer-review


The dominance of cereals as staple foods in Africa may partly be linked to the availability of numerous cereal-based fermented food products in the continent. This chapter provides an overview of cereal-based fermented food products, particularly their biochemistry (including modifications that occur during cereal fermentation), nutritional composition, health-beneficial components, as well as microbiota involved during fermentation. African cereal-based fermented foods contain substantial levels of nutrients, and their consumption is associated with numerous health benefits. While a plethora of these fermented products is available on the continent, most of them are still not fully commercialized. The composition of these vital food products is still not fully understood, thus necessitating further research.
Original languageEnglish
Title of host publicationIndigenous fermented foods for the tropics
EditorsOluwafemi Ayodeji Adebo, Chiemela Enyinnaya Chinma, Adewale Olusegun Obadina, Antonio Gomes Soares, Sandeep Kumar Panda, Ren-You Gan
Place of PublicationLondon
PublisherAcademic Press
Number of pages22
ISBN (Electronic)9780323985536
ISBN (Print)9780323983419
Publication statusPublished - 21 Jan 2023


  • Fermentation
  • Beverages
  • Porridges
  • Gruel
  • Cereal fermentation


Dive into the research topics of 'African cereal-based fermented products'. Together they form a unique fingerprint.

Cite this