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

Abstract

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.

Keywords: 4th industrial revolution (4IR); fermentation; fermented products; food security; lactic acid bacteria; sorghum.

Figure 1

Mature panicles of different types of sorghum in the field. Black (left), white (middle), and red (right) sorghum (Adapted from Awika [27]).

Figure 2

Modifications to sorghum during fermentation.