South African rural community understanding of fermented foods preparation and usage
Volume 5, Issue 5, Autumn 2015, Pages 1-6
. Paul K. Chelule, . Mathilda M. Mokgatle, . Lindiwe I. Zungu
Abstract Background: The benefits of fermented foods consumption have been demonstrated in
a number of research reports. These qualities have been demonstrated, for example, to
reduce childhood diseases such as diarrhea and malnutrition. Thus, fermented foods may be
recommended for improving the health and nutritional quality of traditional African foods and
regular inclusion of fermented foods as part of the daily diet would be desirable. Aims: Lack of
knowledge and understanding toward fermented food preparation may limit their usage. This
study explores the South African community’s understanding of fermented foods preparation
and usage. Materials and Methods: This was a qualitative study using focus group interviews to
determine the community’s understanding and their perception of fermented foods preparation
in the rural villages of Odi, in Gauteng Province between May and June 2012. The target
population was the caregivers of children under 5 years, attending the hospital’s antenatal
clinic at the time of study. The information was transcribed, coded, and analyzed using NVivo
software. Results: Most caregivers were aware of food fermentation process, and some of
them could not clearly differentiate between fermented and unfermented foods. Although
most participants knew what fermented foods were, there were misconceptions on how they
were made. This was exemplified by the undesirable artifacts, labeled as ingredients, in the
fermentation process. Conclusion: Caregivers demonstrated a fair knowledge of fermented
foods but lack a standard preparation procedure for these foods. There is an urgent need to
educate communities and conduct a health promotion campaign on the fermented foods and
probiotics.