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African Sorghum-Based Fermented Foods: Past, Current and Future Prospects

Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg (Doornfontein Campus), P.O. Box 17011 Johannesburg, Gauteng 2028, South Africa
Nutrients 2020, 12(4), 1111; https://doi.org/10.3390/nu12041111
Received: 28 February 2020 / Revised: 7 April 2020 / Accepted: 14 April 2020 / Published: 16 April 2020
Sorghum (Sorghum bicolor) is a well-known drought and climate resistant crop with vast food use for the inhabitants of Africa and other developing countries. The importance of this crop is well reflected in its embedded benefits and use as a staple food, with fermentation playing a significant role in transforming this crop into an edible form. Although the majority of these fermented food products evolve from ethnic groups and rural communities, industrialization and the application of improved food processing techniques have led to the commercial success and viability of derived products. While some of these sorghum-based fermented food products still continue to bask in this success, much more still needs to be done to further explore evolving techniques, technologies and processes. The addition of other affordable nutrient sources in sorghum-based fermented foods is equally important, as this will effectively augment the intake of a nutritionally balanced product. View Full-Text
Keywords: sorghum; fermentation; lactic acid bacteria; fermented products; food security; 4th industrial revolution (4IR) sorghum; fermentation; lactic acid bacteria; fermented products; food security; 4th industrial revolution (4IR)
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MDPI and ACS Style

Adebo, O.A. African Sorghum-Based Fermented Foods: Past, Current and Future Prospects. Nutrients 2020, 12, 1111. https://doi.org/10.3390/nu12041111

AMA Style

Adebo OA. African Sorghum-Based Fermented Foods: Past, Current and Future Prospects. Nutrients. 2020; 12(4):1111. https://doi.org/10.3390/nu12041111

Chicago/Turabian Style

Adebo, Oluwafemi A. 2020. "African Sorghum-Based Fermented Foods: Past, Current and Future Prospects" Nutrients 12, no. 4: 1111. https://doi.org/10.3390/nu12041111

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