Mursik, a drink of choice in the Rift Valley, especially among the Kalenjin . [File, Standard]
Fermentation is a process in which microorganisms, such as bacteria and yeast break down complex carbohydrates and proteins into simpler, more digestible forms.
The process not only extends the shelf life of food but can also enhance its nutritional content. During fermentation, beneficial microorganisms produce vitamins and other compounds that may support human health.
As nutrition researchers, we undertook an in-depth assessment of fermented African foods and their potential to improve health cost-effectively. By understanding the diverse microbiomes present in indigenous fermented foods, we aim to explore how targeted dietary interventions could benefit human health.
Fermentation as a preservation method dates back thousands of years. In the Middle East, evidence of fermenting barley into beer and grapes into wine dates to between 2000 and 4000 BC. Milk was also fermented to produce yoghurt and other sweet and savoury products.
In Africa, fermented foods hold significant cultural and nutritional value, yet they remain under-researched. Most are prepared at household level, with practices varying across regions. The main ingredients include cereals, tubers and milk.
Many indigenous plants used in fermentation grow naturally and are often considered weeds in cultivated fields. These include amaranth, Bidens pilosa, cleome and Corchorus species. Greater availability of these indigenous foods could expand the range of commercially produced fermented African foods.