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

Abstract

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.