Research Square (Research Square), Год журнала: 2025, Номер unknown
Опубликована: Апрель 10, 2025
Язык: Английский
Research Square (Research Square), Год журнала: 2025, Номер unknown
Опубликована: Апрель 10, 2025
Язык: Английский
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 Data were gathered systematic published unpublished scientific research between March April 2023.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
Процитировано
2Research Square (Research Square), Год журнала: 2025, Номер unknown
Опубликована: Апрель 10, 2025
Язык: Английский
Процитировано
0