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

Abstract

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 Data were gathered from a systematic review of published and unpublished scientific research between March and April 2023.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