Eastern African traditional fermented foods and beverages: Advancements, challenges, and perspectives on food technology, nutrition, and safety

Comprehensive Reviews in Food Science and Food Safety, Год журнала: 2025, Номер 24(2)

Опубликована: Март 1, 2025

Traditional fermented foods and beverages have played a vital role in the diet, culture, economy of Eastern African countries for centuries, contributing significantly to food security, poverty alleviation, sustainable development. Despite their importance, comprehensive documentation production methods, nutritional benefits, safety challenges remains limited. This review critically examines most widely consumed region, derived from both plant dairy sources, with focus on processing technologies, microbial dynamics, profiles, issues. Data were gathered systematic published unpublished scientific research between March April 2023. These products are predominantly obtained through spontaneous fermentation, bioprocessing method that enhances shelf life, value, sensory attributes. A diverse range products, including non-alcoholic alcoholic beverages, porridges, breads, yogurt-like rely heavily activity lactic acid bacteria yeasts. While these rich essential nutrients such as carbohydrates, proteins, vitamins, minerals, non-standardized fermentation processes often result inconsistent quality pose risks related foodborne pathogens toxins. emphasizes urgent need developing standardized practices, isolation application starter cultures, improve product quality. Furthermore, scaling up traditional methods commercialization offers significant opportunities enhance regional nutrition economic development while addressing assurance.

Язык: Английский

Impact of the traditional production system of zibdé artisanal butter from Chad on the physicochemical and sensory properties.

Research Square (Research Square), Год журнала: 2025, Номер unknown

Опубликована: Апрель 10, 2025

The present study aims to compare the traditional production system of zibdé and conduct a physicochemical sensory analysis. was conducted with sample eight expert artisanal butter producers from Chad. To gain deeper insight into processes involved in this local butter, it is essential understand rationale behind them, techniques employed, location, timeline production. This provides comprehensive description process, document technical diagram, analyze resulting samples using methods. results show that systems mainly traditional. In fact, they were lot usage calabash hand women for zibdé. Samples obtained at conclusion process. achieved by utilizing sterile ladle collect butters, which then transferred jars stored 4°C. subsequently transported laboratory series analyses. technique proved be an effective method developing enhanced organoleptic characteristics.

Язык: Английский