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

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...

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Autor principal: Adebo, Oluwafemi Ayodeji
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7231209/
https://www.ncbi.nlm.nih.gov/pubmed/32316319
http://dx.doi.org/10.3390/nu12041111
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author Adebo, Oluwafemi Ayodeji
author_facet Adebo, Oluwafemi Ayodeji
author_sort Adebo, Oluwafemi Ayodeji
collection PubMed
description 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.
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spelling pubmed-72312092020-05-22 African Sorghum-Based Fermented Foods: Past, Current and Future Prospects Adebo, Oluwafemi Ayodeji Nutrients Review 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. MDPI 2020-04-16 /pmc/articles/PMC7231209/ /pubmed/32316319 http://dx.doi.org/10.3390/nu12041111 Text en © 2020 by the author. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Review
Adebo, Oluwafemi Ayodeji
African Sorghum-Based Fermented Foods: Past, Current and Future Prospects
title African Sorghum-Based Fermented Foods: Past, Current and Future Prospects
title_full African Sorghum-Based Fermented Foods: Past, Current and Future Prospects
title_fullStr African Sorghum-Based Fermented Foods: Past, Current and Future Prospects
title_full_unstemmed African Sorghum-Based Fermented Foods: Past, Current and Future Prospects
title_short African Sorghum-Based Fermented Foods: Past, Current and Future Prospects
title_sort african sorghum-based fermented foods: past, current and future prospects
topic Review
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7231209/
https://www.ncbi.nlm.nih.gov/pubmed/32316319
http://dx.doi.org/10.3390/nu12041111
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