Document Type : Original Article
Authors
Department of Health Studies, College of Human Sciences, University of South Africa, UNISA, Pretoria, South Africa
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.
Keywords
Cereal‑based fermented foods and beverages. Food Res Int
2003;36:527‑43.
2. Anukam KC, Reid G. African traditional fermented foods and
probiotics. J Med Food 2009;12:1177‑84.
3. Mahasneh AM, Abbas MM. Probiotics and traditional fermented
foods: The eternal connection (mini‑review). Jordan J Biol Sci
2010;3:133‑40.
4. Ranadheera RD, Bains SK, Adams MC. Importance of food in
probiotic efficacy. Food Res Int 2010;43:1‑7.
5. Kechagia M, Basoulis D, Konstantopoulou S, Dimitriadi D,
Gyftopoulou K, Skarmoutsou N, et al. Health benefits of probiotics:
A review. ISRN Nutr 2013;2013:481651.
6. Franz CM, Huch M, Mathara JM, Abriouel H, Benomar N, Reid G,
et al. African fermented foods and probiotics. Int J Food Microbiol
2014;190:84‑96.
7. Gadaga TH, Nyanga LK, Mutukumira AN. The occurrence, growth
and the control of pathogens in African fermented foods. Afr J Food
Agric Nutr Dev 2004;4:1‑8.
8. Nout MJ. Rich nutrition from the poorest – Cereal fermentations in
Africa and Asia. Food Microbiol 2009;26:685‑92.
9. Motarjemi Y. Impact of small scale fermentation technology on food
safety in developing countries. Int J Food Microbiol 2002;75:213‑29.
10. Lipski E. Traditional non‑Western diets. Nutr Clin Pract
2010;25:585‑93.
11. Branca F, Rossi L. The role of fermented milk in complementary
feeding of young children: Lessons from transition countries. Eur
J Clin Nutr 2002;56 Suppl 4:S16‑20.
12. Nnanyelugo DO, Okeke EC, Ibeanu V. Knowledge, attitude and
usage patterns of fermented and germinated complementary foods
in Nigeria. Plant Foods Hum Nutr 2003;58:41‑51.
13. Chelule PK, Mbongwa HP, Carries S, Gqaleni N. Lactic acid
fermentation improves the quality of amahewu, a traditional South
African maize‑based porridge. Food Chem 2010;122:656‑61.
14. Ibnou FO. The value of women’s indigenous knowledge in food
processing and preservation for achieving household food security
in rural Sudan. J Food Res 2012;1:238‑53.
15. Steinkraus KH. Classification of fermented foods: Worldwide review
of household fermentation techniques. Food Control 1997;8:311‑7.
16. Chelule PK, Mduduzi MP, Gqaleni N. Advantages of traditional
lactic acid bacteria fermentation of food in Africa. In: Mendez A,
editor. Zurbaran. Badajoz, Spain: Formatex Research Center;
2010.
17. Saarela M, Mogensen G, Fondén R, Mättö J, Mattila‑Sandholm T.
Probiotic bacteria: Safety, functional and technological properties.
J Biotechnol 2000;84:197‑215.
18. Antony U, Chandra TS. Microbial population and biochemical
changes in fermenting finger millet (Eleusine coracana). World J
Microbiol Biotechnol 1997;13:533‑7.
19. Akabanda F, Owusu‑Kwarteng J, Tano‑Debrah K, Glover RL,
Nielsen DS, Jespersen L. Taxonomic and molecular characterization
of lactic acid bacteria and yeasts in nunu, a Ghanaian fermented
milk product. Food Microbiol 2013;34:277‑83.
20. Stiles ME, Holzapfel WH. Lactic acid bacteria of foods and their
current taxonomy. Int J Food Microbiol 1997;36:1‑29.
21. Gonfa A, Foster HA, Holzapfel WH. Field survey and literature
review on traditional fermented milk products of Ethiopia. Int J
Food Microbiol 2001;68:173‑86.
22. Mugula JK, Nnko SA, Narvhus JA, Sørhaug T. Microbiological and
fermentation characteristics of togwa, a Tanzanian fermented food.
Int J Food Microbiol 2003;80:187‑99.
23. Nout MJ, Motarjemi Y. Assessment of fermentation as a household
technology for improving food safety: A joint FAO/WHO workshop.
Food Control 1997;8:221‑6.
24. Mathara JM. Studies on lactic acid producing microflora in mursikand kule naoto, traditional fermented milks from Nandi and Maasai
communities in Kenya. Nairobi, Kenya: University of Nairobi; 1999.
25. Kebede A, Viljoen BC, Gadaga TH, Narvhus JA, Lourens‑Hattingh A.
The effect of container type on the growth of yeast and lactic acid
bacteria during production of Sethemi, South African spontaneously
fermented milk. Food Res Int 2007;40:33‑8.
)