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Cereal-based fermented foods of Africa as functional foods

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International Journal of Microbiology and
Application
2015; 2(4): 71-83
Published online August 30, 2015
(http://www.openscienceonline.com/journal/ijma)

Cereal-Based Fermented Foods of Africa as Functional

Foods
Ome Kalu Achi*, Michael Ukwuru
Department of Microbiology, Michael Okpara University of
Agriculture, Umudike, Abia State, Nigeria
Email address
omekachi@yahoo.

com (O. K. Achi)

To cite this

article

Ome Kalu Achi, Michael Ukwuru. Cereal-Based Fermented Foods

of Africa as Functional Foods. International Journal of
Microbiology and Application. Vol. 2, No. 4, 2015, pp. 71-83.
Abstract
Fermented cereal foods play an important socio–economic role in
developing countries as well as making a major contribution to the
protein requirements of natural populations. In general,
traditional fermented foods are made under primitive conditions,
which result in low yield and poor quality. Their microbiota which
is dominated by lactic acid bacteria has been extensively
investigated. The relation between microbial diversity and product
72 Ome Kalu Achi and Michael Ukwuru: Cereal-Based Fermented Foods of Africa as Functional Foods

characteristics are linked between the food microbiota and health

benefits. Functional foods, in addition to their basic nutrients,
contain biologically active components, in adequate amounts, that
can have a positive impact on the health of the consumer. These
foods generally contain health-promoting components beyond
traditional nutrients. The beneficial effects are the preservation of
foods and the increase in their organoleptic characteristics
because of the production of lactic acid and other metabolites
synthesised by lactic acid bacteria. Cereals which include maize
(Zea mays), Sorghum (Sorghum bicolor), millet (Peninsetum
americanum) are used in the production of gruels which is used as
complementary food for babies and serves as breakfast for adults.
This paper outlines the present status of some indigenous cereal
fermented foods and beverages with some information on the
microbiology and biochemistry of the fermentations as well as the
beneficial and their health attributes. Among these are ogi, a
fermented cereal gruel used as a weaning food, pito and burukutu,
alcoholic cereal beverages. The use of such foods as delivery
vehicles for probiotic bacteria will be discussed.
Keywords
Lactic Acid Bacteria, Cereal Fermented Functional Foods, Health
Benefits

of fermented foods are

produced from cereals at house
1. Introduction
hold and semi industrial scale.
Fermentation of cereal based These foods are used as weaning
foods is a common practice in food for infants and children
Africa for food preservation. It (Lei and Jacobsen 2004, Kalui
is a technology that is simple; et al., 2008) and also for adults.
home based and has fed millions
of people. Currently, a variety
 International Journal of Microbiology and Application 2015; 2(4): 71-83 73

A wide range of cereal-based beyond traditional nutrients

fermented foods and related (Berner and O′Donnell, 1998).
processes is a testimony to Recently, people have realized
cultural diversity and to the that fermented foods have a role
ability of humans to find ways beyond provision of energy and
to produce foods in different body maintenance. Scientific
contexts. The beneficial effects investigation has shifted to
are the preservation of foods research on the fermentation
and the increase in their benefits (Kalui et al., 2010).
organoleptic characteristics Investigation has revealed that
because of the production of fermentation processes have
lactic acid and other metabolites been discovered to produce
synthesised by lactic acid active substances (Grajek et al.,
bacteria (Guyot, 2012). 2005), flavour enhancing
Cereals which include maize compounds, important enzymes
(Zea mays), Sorghum (Sorghum and amino acids. Some
bicolor), millet (Peninsetum fermentation microorganisms
americanum) and acha etc. are are known to produce anti–
used in the production of gruels microbial substances which lead
which is used as complementary to safe and long shelf life of food
food for babies and serves as products (Corgan et al., 2007,
breakfast for adults. Kalui et al., 2009; Kalui et al.,
Functional foods are defined as 2008, Parvez et al., 2006,
foods that, in addition to their Steinkraus, 2002). Useful
basic nutrients, contain microorganisms which have
biologically active components, health benefits are associated
in adequate amounts, that can with fermentation. Predominant
have a positive impact on the among these organisms are
health of the consumer. These Lactic acid bacteria (LAB)
foods generally contain which produce lactic acid
healthpromoting components during fermentation (Holzapfel
and Schilinger, 2002; Shah,
74 Ome Kalu Achi and Michael Ukwuru: Cereal-Based Fermented Foods of Africa as Functional Foods

2007). These organisms are indicating that beta glucan from

generally regarded as safe barley or oat based products
(GRAS). control cardio vascular disease
People’s need for natural in humans have been reported
health enhancing foods is a (Beck et al., 2010, Shimzu et al.,
reason for research 2008; Karmally et al., 2005;
development in functional Keogh et al., 2003). Duchonova
foods. Many workers have et al. (2013) suggested that the
undertaken research into the multiple beneficial effects of
probiotic potentials of many cereal can be exploited in
fermented foods (Grajek et al., different ways hence design of
2005, Reid 2008; Vasiljevic and novel cereal foods or ingredients
Shah 2008). These foods contain can be targeted at a specific
bioactive substances that population. Furthermore,
prevent the initiation, cereals are good fermentable
promotion and development of substrates for the growth of
allergies and diseases (Sanders, probiotic microorganisms
2003, Pisulewski and Kostogrys (Kochova et al., 2011 and Kedia
2003; Pervez et al., 2006; Lei et et al., 2007; Charalampopoulos
al., 2008; Vasiljevic and Shah, et al., 2008). Cereals can be used
2008). as sources of non – digestible
Cereals are a major carbohydrates. This selectively
component of human food in stimulates the growth of colonic
Africa. Nutritional experts have lactobacilli and bifidobacteria
paid attention to cereal based which act as probiotics
foods from maize, sorghum and (Charalampopoulos et al., 2002,
millet sources. These cereals Chavan and Kadam, 1989;
have high content of soluble Duchonova and Sturdik, 2010).
non-starch polysaccharides such Growth of lactic acid bacteria
as beta glucan which has a in cereal based fermentation has
health promoting role. Clinical led to a variety of cereal-based
and epidemiological studies fermented foods like burukutu,
 International Journal of Microbiology and Application 2015; 2(4): 71-83 75

pito, ogi etc. Hence of the organisms

incorporating human – derived Rate of productivity
probiotic strains in cereal of starter culture
substrates under control Probiotic strain stability
conditions would produce during storage
essential health benefits. There Sensory properties of the
is thus increasing awareness product
among consumers about the Nutritional value of the
health benefit of diets with high product
fibre content. Cereal-based Many traditional fermented
fermented food products foods like Ogi (akamu),
contain bioactive ingredients burukutu, pito etc are popular in
like dietary and functional Nigeria. Maize, sorghum and
fibres. The aim of this review is millet are popular substrates
to discuss some African cereal used for the production of many
based fermented foods and their fermented foods. These cereal
relevance in promoting health. grain physiologies indicate that
they consist of embryo and
2. Cereal as Fermentation endosperm which is enclosed by
Substrate epidermis and covered by a seed
Cereals are excellent substrate coat or husk. The starchy
for microbial fermentation. endosperm is made up of
Relevant important factors that varying sizes of granules and
affect their use as substrate for contains the carbohydrate. The
the growth of probiotics embryo contains amino acids,
include; lipids, sugars, minerals,
Composition of cereal vitamins and a range of
substrate hydrolytic enzymes such as
Processing method amylases. These enzymes
Substrate hydrolyse starch and make
fermentation them available for
Growth capability microorganisms in form of
76 Ome Kalu Achi and Michael Ukwuru: Cereal-Based Fermented Foods of Africa as Functional Foods

sugars. The seed coat contains such as enzyme inhibitors,

pectin, minerals, cellulose, tannins and polyphenols are
pentosans and some contain present in cereals. During
polyphenols. These grains are fermentation these anti –
processed and fermented in nutrients are removed and
various ways to obtain a range physicochemical properties are
of products. In the fermentation enhanced leading to
processes, the grains are bioavailability. Similarly,
modified through various steps, mycotoxins which are
resulting in grain biochemical undesirable compounds in
changes within the endosperm cereals are removed by
reserve of the grain in the fermentation.
preparation for microbial Cereals are deficient in lysine
activities usually lactic acid but rich in cysteine and
bacteria and yeasts. Through methionine: A combination of
the synthesis and activities of a cereal with legumes can
range of enzymes in the grain, augment the protein. Mature
fermentable sugars are cereal grains have relatively low
produced. These enzymes may level of free sugars. However,
be endogenous or exogenous that low sugar level supports the
(Hammes et al., 2005). The type beginning of the fermentation
of organisms that is found in process. The breakdown of
association with each type of starch to simple fermentable
fermentation depends on sugars such as maltose and
ecological parameters like glucose is supported by cereal
temperature, pH, inoculums, endogenous enzymes, selected
size, and nature of cereal and enzymes or added malt. Some
propagation time. Hence, moulds also produce amylolytic
fermenting organisms are not enzymes powerful enough for
readily substrate specific but hydrolysis and liquefaction.
are conditioned by the factors LABs are also capable of
mentioned. Anti – nutrients
 International Journal of Microbiology and Application 2015; 2(4): 71-83 77

breaking down and utilizing enhance certain physiological

starch. functions beyond nutritional
Cereals also contain relatively effects (Kwak and Jukes, 2001;
high levels of minerals, Saikia and Deka, 2011). In
vitamins, sterols and other recent years, cereals and its
growth factors that support ingredients are accepted as
microbial growth. Physiological functional foods because they
compounds used in functional provide dietary fibre, proteins,
food systems are available in energy, minerals, vitamins and
cereals. anti-oxidants required for
human health. Arabinoxylan
3. Functionality of Cereal and β–glucan are example of
Foods such dietary fibres. β–glucan is
a soluble fibre which has the
Functional foods are defined as ability to increase solution
foods that, in addition to their viscosity and possible rapid
basic nutrients, contain fermentation in the small
biologically active components, intestine. β–glucan can delay
in adequate amounts, that can gastric emptying, increases
have a positive impact on the gastro intestinal transit time
health of the consumer (Berner and luminal viscosity (Saikia
and O’Donnell, 1998). Recently, and Deka, 2011). These
research has shown that characteristics of β–Glucan are
nutrition plays a critical role in associated with slowed nutrients
the prevention of chronic absorption, replaced blood
diseases (Lopez–Varela et al., glucose and insulin level.
2002). A food can be seen as Jenkins et al. (1995) posited that
functional if it has beneficial acetic, propionic and butyric
effect on target functions in the acids produced by fermentation
body. It must contribute to the in the colon may influence the
prevention and reduction of risk production of glucose and its
factors for several diseases or utilization by peripheral tissues.
78 Ome Kalu Achi and Michael Ukwuru: Cereal-Based Fermented Foods of Africa as Functional Foods

Cereals also contain resistant compounds contain properties

starch carbohydrates, galacto - that prevent cancer (Hudson et
and fructo–oligosaccharides. al., 2000).
Charalampopuolos et al. (2002) Maize – maize is a good source
showed that cereals are good of many nutrients such as
fermentable substrates for the thiamine (Vitamin B1),
growth of probiotic Pentothenic acid (Vitamin B5),
microorganisms. Cereals have Vitamin C, folate dietary fibre,
been acclaimed to prevent phosphorous and manganese.
cancer and cardiovascular The fibre and folate content of
diseases, reduces tumour, lowers maize account for its
blood pressure, limits the contribution to heart health.
incidents of heart diseases, Maize maintains homocysteine
controls cholesterol level and which is responsible for damage
rate of fat absorption, delays of blood vessels heart attack,
gastric emptying and supplies stroke or peripheral vascular
gastrointestinal health. The diseases. Cryptoxanthin, a
potential of cereal nutrients in natural carotenoid pigment in
the control of coronary heart maize reduces the risk of lungs
disease is well known. These cancer by a reasonable
nutrients include fibre, vitamin percentage if consumed daily
E, selenium, folate, linoleic acid (Yuan, 2003). According to
as well as phenolic acids with Adam and Liu (2002) maize has
anti – oxidants properties. the highest free phenolic content
Rice: The bran of the rice among many cereals.
contains phytonutrients, which Phenolic has anti – oxidative
has diseases – preventing ability effects due to direct free radical
and other health related benefits scavenging activity (Shaidi,
(Jariwalla, 2001). The brown 2000, Shahidi and Ho, 2007)
rice contains much higher Sorghum: sorghum has high
phenolic compounds than the fibre and iron contents. Its hull
polished ones. These phenolic has much nutrients. It also has
 International Journal of Microbiology and Application 2015; 2(4): 71-83 79

fairly high protein content. 4. The Nature of Cereal

Sorghum contain 3 – Deoxy- Fermentations
anthranyamdins in large Grains during storage are
quantity in the bran which are metabolically inactive with very
structurally related to the low water activity of less than
anthocyanin pigments – a health 0.6 and moisture content of 9
promoting phytochemical 12%. This low water activity
(Awika, 2004) prevents the growth of
Millet: Millet seeds are rich in microorganisms. The grains
phytochemical and phytic acid enzyme at this state is not
which is believed to lower active. This is the resting stage
cholesterol, phytate on the other of the grain. Addition of water
hand is linked to cancer to the grains makes them
reduction. absorb water which ultimately
Other advantages of stimulates the enzyme into
fermented cereal-based foods action and growth of
are microorganisms. This process
Improved nutritive value enables fermentation to start.
Removal of anti-nutrient This is followed by size
compounds reduction through milling and
Enhanced sometimes the use of specific
bioavailability microorganisms and enzyme
Removal of actions.
mycotoxins Addition of water influences
Removal of endogenous several ecological factors
toxins, cyanogenic compounds rapidly. Water activity of the
Reduction in energy required grain increases leading to
for cooking respiration which lowers the
redox potential and pH. The
combined endogenous
hydrolytic activities such as
amylosis, lipolysis, proteolysis
80 Ome Kalu Achi and Michael Ukwuru: Cereal-Based Fermented Foods of Africa as Functional Foods

and physiological activities of Materials added to the

microorganisms bring about fermenting substrate
fermentation. The organisms Buffering capacity
may be deliberately added or Level; of hygiene and
are environmental contaminants sanitation
whose occurrence is by chance. Quality of starter
From this point, series of These parameters are
changes occur within the grain sometimes difficult to control
matrix. An ecological niche of especially under rudimentary
microorganisms builds up and conditions which are obtainable
is influenced by several in household and small–scale
environmental factors leading to level. These variables play a
microbial succession during prominent role in fermentation.
fermentation. For instance, nitrogen sources,
Fermentation of cereals is other growth factors like
influenced by several variables vitamins differ in cereal grains.
which require control by using The microorganisms act on the
technological methods to obtain carbohydrate breaking them
standard quality. These are: into simple sugars which range
Length of from 0.5 – 3%. This is made
fermentation possible by the activities of
Temperature and amylolytic enzymes that
pH of fermentation degrade the starchy endosperm
Moisture content of grain at leading to supply of free sugars.
steep out At the same time proteolytic
Extent of grain size reduction activity releases peptides and
Degree of activity / alcohol amino acids. Cereal inhibitors
level affect hydrolytic activities of the
Type of cereal microorganisms.
Growth factor requirements Blandino et al. (2003) posited
Cereal nutrients that the type of bacterial flora
Enzyme sources developed in each food
 International Journal of Microbiology and Application 2015; 2(4): 71-83 81

fermentation depend on the addition, mould species such as

water activity, pH, salt Aspergillus, Penicillum,
concentration, temperature and Fusarium and Cladosporium
composition of the food matrix. may be involved. The
Traditional fermentation fermentation processes is by
depends majorly on chance chance inoculation often
inoculation which involves initiated by mixed microbial
mixed culture of bacteria, yeasts population. The organisms are
or both. Common fermenting usually from the environment or
bacteria are Leuconostoc spp., from the previous reserved
Lactobacillus spp., batch (backslopping). This
Streptococcus, Pedicoccus, inoculation and subsequent
Micrococcus and Bacillus. metabolic activities result in
increasing acidity of the
5. Microbiology of Cereal medium thus leading to the
Fermentation elimination of non-lactic acid
Lactic acid bacteria are the microorganisms. Subsequent
most common organisms that microbial succession inactivates
ferment cereals. LABs for food or kills some organisms while
fermentation in African is others continue with the
popular due to the beneficial fermentation. Surviving lactic
role of preservation, enhanced acid bacteria in the
nutritional value, detoxification, fermentation form a synergy
production of flavour and with some yeasts. The
aroma. Four genera which are fermentation is spontaneous as
most predominant are a result of competitive microbial
Lactobacillus, Lactococcus, activities. Hence some strains
Leuconostoc and Pedicoccus are best adapted with rapid
(Salovaara, 2004). Other growth thereby dominating
organisms are Corynebacterium, others at particular stages of
Saccharomyces cerevisiae and fermentation. This accounts for
Streptococcus (Table 1). In succession process as reported
82 Ome Kalu Achi and Michael Ukwuru: Cereal-Based Fermented Foods of Africa as Functional Foods

by many workers (Mbata et al., citrinum were reported to have

2009). The situation described declined significantly until they
above also exists during were completely absent towards
backslopping when some starter the end of fermentation. LAB
cultures (co-culture) are used in and Yeasts population increased
some African fermented cereal steadily during fermentation.
foods. Dominating Yeasts isolated include
microorganisms in some Saccharomyces cerevisiae,
fermented cereal foods have Rhodotorula graminis, Candida
been investigated (Muyanja et krusei, Candida tropicalis, and
al., 2002, Lei and Jacobsen, Geotrichum fermentum.
2004; Sawadogi-Lingani, 2007; Predominant LABs include
Odunfa and Oyewole 1998; Lactobacillus fermentum, L.
Nigatu 2000; Achi, 1990, plantarum, and L. brevis.
Mugula et al., 2002). Studies of Table 1. Cereal fermented foods
traditional cereal fermentation and beverages, sources and the
in many parts of the world
organisms involved.
reveal similar microorganisms
Source Prod Microorgani
as earlier outlined (Ampe et al.,
1999a, b, Ben Omar and Ampe, uct sm
2000; Ben Omar et al 2000; Maize/ Ogi Lactobacillus
Escalante et al., 2001) sorghum/ plantarum,
The fermentation dynamics, millet Saccharomyc
growth kinetics and es cerevisiae,
physicochemical changes during Candida
fermentation of Ogi were mycoderma,
studied (Omemu, 2011). The Corynebacter
population of filamentous ium
moulds such as Aspergillus Maize/ Fura Lactobacillus
niger, A. flavus, Rhizopus sorghum/ plantarum,
nigricans, Fusarium Pedicoccus,
subglutinans and Penicillum Leuconostoc,
 International Journal of Microbiology and Application 2015; 2(4): 71-83 83

Streptococus, Saccharomyc
Enterococcus es cerevisiae,
, S. S.chaveleri
ccereviciae Sorghum/ Pito Acetobacter
Pichia millet spp.,
anomala, Candida
Candida species,
species L.
Maize/ Agid Pediococccus mesenteroide
sorghum/ i acidolactic s, S.
millet Lactobacillus cerevi
plantarum, siae
L. S.
acidophilus, chave
Leuconostoc, leri
Streptococcu 6. Starter Culture in Cereal
s, Bacillus Foods
Lactobacillu Using amylolytic lactic acid
s fermentum, bacteria as starter culture offers
Lactobacillu an alternative by combining
s leichimani, both amylase production and
Maize/ Kun
Escherichia acidification in one
sorghum/ un-
coli, microorganism (Santoyo et al.,
millet Zaki
Streptococcu 2003).
s species Pure yeast cultures have been
Sorghum/ Buru Acetobacter shown to increase protein
millet kutu spp., content of fermented cereal
Candida spp. products.
Leuconostoc Lactobacilli are the
mesenteroide predominant organisms
s involved in the fermentation of
84 Ome Kalu Achi and Michael Ukwuru: Cereal-Based Fermented Foods of Africa as Functional Foods

cereal based foods and al, (2010) have studied the

beverages in Africa. Beneficial spontaneous fermentation of
starter cultures are not usually cereals (Maize, millet, sorghum)
used in traditional fermentation for the production of Akamu
of cereal based products. The and kunun–zaki. They reported
fermented foods have probiotic the presence of lactic acid
potentials due to the bacteria such as Lactobacillus
Lactobacillus species contained plantarum, L. pentosus, L.
in them. celboiosus, Pedicoccus
There are reports of the pentosaceus and Leuconostoc
quality of some African mesenteroides. L. plantarum was
fermented product that have shown to have potential of being
been enhanced using beneficial a starter culture for the
cultures (Nyanzi and Jooste, fermentation of maize for
2013). Ogi was enhanced with a Akamu production.
lactic acid starter culture and
the product was called Dogik. 7. Traditional Cereal-Based
The starter cultures have Fermented Foods
antimicrobial activities against Indigenous fermented foods
diarrhoeagenic bacteria. prepared from major cereals
Blandino et al, (2003) and are common in Nigeria and
Onyango et al, (2004) also many parts of Africa. Some are
reported the presence of used as beverages, breakfasts or
Lactotobacillus paracasei, a snack foods which a few are
probiotic Lactobacillus in consumed as staples and
association with other LABs in weaning foods (Iwuoha and
Uji – a cereal fermented food. Eke, 1996; Egwim et al., 2013).
Nout, (1991) reported that
Lactobacillus acidophilus which
are probiotic were isolated from
African fermented sorghum –
based products. Nwachukwu et
 International Journal of Microbiology and Application 2015; 2(4): 71-83 85

5 to 10% and boiled into a pap,

or cooked and turned into a stiff
gel called “Agidi” or “eko” prior
to consumption.

Fig. 1. Flow diagram for the

preparation of Ogi.
Ogi or Akamu: Ogi or Akamu is
a porridge prepared from
fermented maize, sorghum or
millet in West Africa. It is a
staple of that region and serves
as a weaning food for infants.
The traditional preparation of
Ogi (Fig 1) involves soaking of
corn kernels in water for 1-3
days followed by wet milling Fig. 2. Traditional method of
and sieving to remove bran, processing Agidi.
hulls and germ (Odunfa, 1985).
The major organisms
The pomace is retained on the
responsible for the fermentation
sieve and later discarded as
and nutritional improvement of
animal feed while the filtrate is
Ogi include Lactobacillus
fermented (for 2-3 days) to yield
plantarum, Corynebacterium,
Ogi, which is sour, white starchy
Aerobacter, the yeasts Candida,
sediment. Ogi is often marketed
Mycoderma, Saccharomyces
as a wet cake wrapped in leaves
cerevisiae and Rhodotorula.
or transparent polythene bags.
Others include moulds like
It is diluted to a solid content of
86 Ome Kalu Achi and Michael Ukwuru: Cereal-Based Fermented Foods of Africa as Functional Foods

Cephalosporium,. Fusarium, stew, bean cake (akara), moi-

Aspergillus and Penicillium moi, as light meal especially
species. Odunfa, (1985) amongst post-operative patients
observed that L. plantarum was and other patients in the
the predominant organism in hospitals makes it very popular
the fermentation responsible for (Ogichor et al., 2005; Dike and
lactic acid production. Sanni, 2010).
Corynebacterium hydrolysed
corn starch to organic acids
while S. cerevisiae and Candida
mycoderma contributed to
flavour development.
Agidi: Agidi is a gel-like
traditional fermented starchy
food item produced from maize
(Zea mays), although millet and
sorghum can also serve as raw
materials. Its colour depends on
the cereal used. It is cream to
glassy white from maize, light
brown from sorghum and grey
to greenish colour from millet.
It is known by different names
in different localities such as
“eko” (Yoruba), “akasan”
(Benin), “komu” (Hausa) and
“Agidi” (Ibo). It is becoming
very popular, with acceptability
cutting across the various multi-
ethnic groups and socio-
economic classes. The ease of Fig. 3. Flow diagram for
consumption alone or with soup, production of Fura.
 International Journal of Microbiology and Application 2015; 2(4): 71-83 87

Maize grains are sorted and from millet or sorghum and

cleaned, washed with clean spices (ginger, pepper, black
water, soaked in clean water for pepper and cloves). This food is
24-48 h, drained and wet milled prepared like “tuwo” and made
using a commercial milling into balls and eaten by many
machine. This is followed by wet people. It can also be served as a
sieving with the aid of a clean combination dish known as
muslin cloth. The mixture is “fura-de-nono which consists of
allowed to settle and the Ogi millet balls and milk, and is a
slurry supernatant decanted, popular breakfast in northern
boiled and cooked with Nigeria. (Jideani et al., 1999,
occasional stirring to get agidi 2001; Nkama and Gbenyi,
meal (Fig 2). 2001).
The fermentation process in The cereal grains (Millet or
the traditional production of sorghum) are soaked in water
agidi was reported to have overnight in a calabash so as to
involved the activity of lactic ferment. The soaked seed is
acid bacteria and yeasts. drained and spread on a mat to
Pediococcus acidilactici dry in the sun. It is ground into
produced the highest quantity a fine powder and stirred in
of lactic acid after 48 h followed boiled hot water until a smooth
by Lactobacillus plantarum paste is formed. The paste is
while the Lactobacillus moulded into balls and is left for
acidophilus produced the least 1-4 days at room temperature to
lactic acid (Ogichor et al., 2005; ferment, after which the balls
Dike and Sanni, 2010). are pounded and moulded
FURA: Fura is an example of before sun drying. The dried
an indigenous fermented cereal balls are then dry-milled into
based foods – a popular drink in powder which can be
Northern Nigeria. It is a reconstituted with water to get
traditional thick dough ball fura meal (Inyang and Zakari,
snack produced principally 2008) (Fig. 3).
88 Ome Kalu Achi and Michael Ukwuru: Cereal-Based Fermented Foods of Africa as Functional Foods

The fermentation process in the grains are steeped for longer

Fura is also induced by lactic time.
acid bacteria (LAB) and yeasts.
The lactic acid bacteria isolated 8. Traditional Cereal-Based
from fura processing includes Fermented Beverages
members of the genera There are several types of
Lactobacillus, Pediococcus, cereal-based fermented drinks
Streptococcus, Leuconostoc and produced around the world,
Enterococcus. The most which can be classified based on
commonly isolated species is L. the raw materials used or the
plantarum (Olasupo et al., 1997). types of fermentation involved
Some of the lactic acid bacteria in the production process.
isolated during fura were able to Kunun-zaki: This is a millet-
hydrolyse starch. Nche et al. based non-alcoholic fermented
(1994) reported that beverage widely consumed in
Pediococcus species the Northern parts of Nigeria.
predominated in the latter stage This beverage is however
of the fermentation. becoming more widely
Among the yeasts isolated was consumed in southern Nigeria,
Issatchenkia orientalis which owing to its refreshing qualities.
dominated in fura processing, Adeyemi and Umar, (1994),
followed by Saccharomyccs described the traditional
cerevisiae, Pichia anomala and process for the manufacture of
other Candida spp. Kunun-zaki. This process
NDALEYI: Ndaleyi is a involves the steeping of millet
fermented pearl millet food with spices (ginger, cloves, and
which is popular in Borno state, pepper), wet sieving and partial
Nigeria (Nkama et al; 1994). gelatinization of the slurry,
Ndaleyi production is similar to followed by the addition of
the production of Ogi from sugar, and bottling (Fig. 4). The
millet or sorghum except that fermentation which occurs
briefly during steeping of the
 International Journal of Microbiology and Application 2015; 2(4): 71-83 89

grains in water over 8 - 48 h zaki effectively for 90 days with

period is known to involve the use of chemical
mainly lactic acid bacteria and preservatives.
yeasts.
Sopade and Kassum, (1992),
highlighted the significance of
rheological characteristics in
processing, quality control,
sensory evaluation and
structural analysis of Kunun-
zaki. Increasing temperatures
reduced viscosity but did not
alter the rheological
characteristics of the product.
The time of shear (up to 1 h) did
not appreciably alter the
viscosity. Fig. 4. Flow chart for the
Storage studies conducted by traditional process of Kunu-zaki.
Adeyemi and Umar, (1994)
revealed that the product has a Burukutu: This is a popular
shelf life of about 24 h at alcoholic beverage with vinegar
ambient temperatures, which like flavour, consumed in
was extended to 8 days by Northern Guinea Savanna
pasteurization at 60OC for 1 h region of Nigeria, in the
and storage under refrigeration Republic of Benin and in
conditions. Studies are currently Ghana.
underway at the Federal The preparation of Burukutu
Institute of Industrial Research involves steeping sorghum
Oshodi (FIIRO) Lagos, Nigeria grains in water overnight,
to produce Kunun-zaki of following which excess water is
improved shelf-life. FIIRO has drained. The grains are then
been able to preserve Kunun- spread out onto a mat or tray,
90 Ome Kalu Achi and Michael Ukwuru: Cereal-Based Fermented Foods of Africa as Functional Foods

covered with banana leaves and bacteria are Leuconostoc

allowed to germinate. During mesenteroides.
the germination process, the The pH of the fermenting
grains are watered on alternate mixture decreases from about
days and turned over at 6.4 to 4.2 within 24 h of
intervals. Germination fermentation and decreases
continues for 4-5 days until the further to 3.7 after 48 h. At the
plumule attains a certain length. termination of the 2-day
The malted grains are spread maturing period, Acetobacter
out in the sun to dry for 1-2 spp and Candida spp are the
days, following which the dried dominant microorganisms.
malt is ground into a powder. Boiling prior to maturation
Gari, (a farinaceous fermented eliminates lactics and other
cassava product) is added to a yeasts. Fully matured burukutu
mixture of the ground malt and beer has an acetic acid content
water in a ratio of one part gari which varies between 0.4 and
to two parts malt and six parts 0.6%.
water. The resulting mixture is Pito: Pito is the traditional
allowed to ferment for 2 days, beverage drink of the Binis in
then boiled for approximately 4 the mid-western part of Nigeria.
h and allowed to mature for a It is now very popularly
further 2 days. The resulting consumed throughout Nigeria
product is a cloudy alcoholic due to its refreshing nature and
beverage. low price. Pito is also widely
Sorghum malt contains consumed in Ghana. The
primarily yeasts and moulds as preparation of pito involves
the indigenous microflora. soaking cereal grains (maize,
Microorganisms associated with sorghum or a combination of
the fermentation include yeasts both) in water for 2 days,
mainly Sacchromyces cerevisiae followed by malting and
and S. chavelieri and the allowing them for 5 days in
baskets lined with moistened
 International Journal of Microbiology and Application 2015; 2(4): 71-83 91

banana leaves. The malted guinea corn or sorghum are

grains are ground mixed with malted. Mortar and pestle are
water and boiled. The resulting used to mill the malted sorghum
mash is allowed to cool and into flour. The flour is
later filtered through a fine suspended in water and boiled
mesh basket. The filtrate thus for at least 3 h, cooled and
obtained is allowed to stand filtered. The filtrate is left at the
overnight, or until it assumes a prevailing room temperature to
slightly sour flavour, following ferment for 3 days (or it may be
which it is boiled to a inoculated with liquor from a
concentrate. A starter from the previous ferment). The
previous brew is added to the fermented beverage is again
cooled concentrate which is filtered using ‘Ogi’ sieve cloth
again allowed to ferment prior to consumption.
overnight. Pito, the product thus
obtained, is a dark brown liquid 9. Functionality of Lactic
which varies in taste from sweet Acid
to bitter. Bacteria in Cereal – Based
It contains lactic acid, sugars, Fermented Foods and
and amino acids and has an Beverages
alcohol content of 3%.
Lactic acid fermentation of
Organisms responsible for
cereals is an age long processing
souring include Geotrichum
method in Africa for the
candidum and Lactobacillus spp.
production of various foods and
while Candida sp. is responsible
beverages. During fermentation
for the alcoholic fermentation.
the pH decreases with a
Otika: ‘Otika’ is an alcoholic
simultaneous increase in acidity,
beverage traditionally brewed
accumulation of lactic acid and
from sorghum malt and drunk
other organic acids due to
in some parts of Nigeria. The
microbial activity (Kohajdova
production method is thus;
and Karovicova, 2007).
grains of the red variety of
Unfermented cereals of foods
92 Ome Kalu Achi and Michael Ukwuru: Cereal-Based Fermented Foods of Africa as Functional Foods

lack flavour and aroma but activity (De Vuyst, and Leroy,
when fermented, several volatile 2007). Furthermore, the
compounds are formed. These fermentation processes prevents
contribute to a complex blend of the growth, survival and toxins
flavours and aroma which make production of many pathogenic
products appealing. organisms. The presence of
The production of organic acid organic acid in the medium is
by LAB during cereal the major inhibitory effect. The
fermentation is a major anti – degree of inhibition is
microbial factor. This activity of dependent upon many factors
LAB decreases the pH of the which include the type of
foods where they proliferate. organism involved, the
LAB, in addition to organic temperature of the medium, the
acid, produces bacteriocins, level of the acids dissociated as
carbon dioxide, ethanol, well as buffering capacity of the
hydrogen peroxide and diacetyl. food. Cereal-based fermented
These factors contribute in foods are weakly buffered thus
ensuring the safety of fermented easily achieve low pH (Ali et al.,
cereal foods and beverages. In 2003, Mugula et al., 2002, Lei
spite of these, organic acid is and Jakobsen, 2004). If LAB
considered to play a primary fermentation is efficient, the pH
role while others play a of the food will be below 4.0
secondary role (Adams, 2001). which could inhibit the growth
Bacteriocins are generally active and survival of contaminating
against Gram – positive cells microorganisms. Carbon
and not Gram – negative cells. dioxide produced during
This is because bacteriocins fermentation creates an
target cytoplasmic membranes anaerobic environment and is
which in the Gram – negative toxic to some aerobes as it acts
bacteria the polysaccharide on the cell membranes reducing
layer provide a protective the pH within and outside the
barrier against bacteriocins cell. Microorganisms are
 International Journal of Microbiology and Application 2015; 2(4): 71-83 93

selectively sensitive to CO2 with subsequent mycotoxin

moulds and oxidative gram production (Ben Omar and
negative bacteria being more Aupe, 2000). Where mycotoxins
susceptible than lactobacilli and are produced ahead of lactic
yeast. The aerobic condition of acid in fermentation, the toxin
carbon dioxide during removal is difficult and remains
fermentation reduces all in the product, hence a major
susceptible organisms when risk. There are however, reports
fermentation is initiated. This of mycotoxins degradation
condition helps microorganisms during cereal fermentation
resistant to carbon dioxide thus (Adegoke et al., 1994, Moss
they proliferate. 2001). Enzymatic degradation
LABs are catalase negative or inactivation of mycotoxins
hence cannot degrade the have been suggested (Teniola et
hydrogen peroxide in the al., 2005; Alberts et al., 2006) or
presence of oxygen. There is by binding of mycotoxins to the
possibility of hydrogen peroxide fermenting microorganisms
accumulation during (Haskard et al., 2000, El-
fermentation and could be Nezemai et al., 2001; Peltonen et
inhibitory to some al., 2001; Shethy and Jespersen,
microorganisms. Although, 2006).
other enzymes present in the Yeasts resist and survive lactic
fermentation can break down acid environment during
hydrogen peroxide thereby fermentations. Yeast species
preventing their accumulation. have a pattern of succession
This is why the contribution of where by many yeast species are
hydrogen peroxide as initially present during
antibacterial is still not clear fermentation which
(Kullisaar et al., 2002). progressively reduce to only few
Lactic acid fermentations have at the end of fermentation
been reported to significantly (Jespersen, 2003)
inhibit mould growth and
94 Ome Kalu Achi and Michael Ukwuru: Cereal-Based Fermented Foods of Africa as Functional Foods

LABs have several beneficial fermented cereal based food

physiological effects such as fermentation processes such as
antimicrobial activity, mawe (Hounhouigan et al.,
enhancing of immune potency 1994), kenkey and ogi (Olasupo
(Kulhsaar et al., 2002) and et al., 1997), Bushera (Muyanja
prevention of cancer and lower et al., 2002), koko (Jakobsen and
serum cholesterol levels (Kaur, Lei, 2004) have lactic acid
2002). LABs also have bacteria mainly of the genera
bacteriostatic, bactericidal, Lactobacillus, Pediococcus,
viricidal, antileukemic and anti Leuconostoc and Enterococci.
tumour effects in the consumer The microorganisms not only
(Iwuoha and Eke, 1996) contribute to the flavor of the
(Table 2). food but are also able to inhibit
Table 2. Proposed health and pathogenic and spoilage
nutritional benefits of microorganisms through the
various interactions as
lactobacillus species.
discussed earlier. Many strains
Colonization and maintenance produce bacteriocins and
of suitable intestinal micro flora bacteriocinlike molecules that
Enzyme formation display antibacterial activity
Microbial interference and anti (Servin, 2004). In addition, it
– microbial activities has been shown that some
Competitive exclusion of strains of LAB possess
interesting health-promoting
undesirable microorganisms
properties one of which is the
Clearance pathogens potential to combat
Reduction of removal of gastrointestinal pathogenic
cholesterol bacteria such as Helicobacter
Immuno - modulation and pylori, Escherichia coli (Leroy
stimulation and De Vuyst, 2004). Fermented
food containing live cultures
The microbiota involved in called probiotics are considered
many traditional African
 International Journal of Microbiology and Application 2015; 2(4): 71-83 95

as fermented functional foods. use of starter culture is better.

Probiotics, when consumed in Opere et al. (2012) carried out a
adequate numbers, provide a study on the indices of nutrition,
health benefit directly or palatability and preservation of
indirectly by production of ogi fermented from eleven
metabolites to the host. The cultivars of corn and sorghum
recognition of the beneficial using Lactobacillus pentosus and
effects of traditional fermented L. acidophilus in single and in
foods made of cereals combination as starter cultures
containing lactic acid bacteria during fermentation. The
as probiotics is increasingly biochemical analysis of the
gaining importance. samples showed concentration
Lactobacillus bulgaricus and of acid, acetoin and diacetyl
Streptococcus thermophillus are which increased compared to
appropriate for rice the control. They also had
fermentation since they have no increased level of reducing
amylase, which is necessary for sugars, proteins and amino
saccharification of rice starch. acids. Essential amino acids,
In maize dough fermentation, lysine, isoleucine and arginine
L. plantarium and Pediococcus were elicited in the fermented
species dominate the latter samples. Fermented samples
stages being likely to be also exhibited high level of
responsible for the rapid inhibition on pathogenic and
acidification of the inoculated contamination microorganisms.
dough. Many cereal based foods are
fermented and are major
10. Nutritional Value of sources of inexpensive dietary
Cereal - Based Foods energy and nutrients in Africa.
Although spontaneous In an effort to improve the
fermentation has preserved and nutritive value of sorghum ogi,
improved the cereal based Ajanaku et al. (2002) fortified
products for consumption, the the product with groundnut
96 Ome Kalu Achi and Michael Ukwuru: Cereal-Based Fermented Foods of Africa as Functional Foods

seeds (Arachis hypogea L.). A factors which require control

number of studies have been through technological means.
carried out to improve the Lactic acid bacteria and yeasts
nutritive value of ogi using are the predominant
fortification (Afolayan et al., microorganisms during their
2010; Owuamanam et al., 2011; fermentation. The activities of
Egounlety et al., 2002). Cereal lactic acid bacteria during
grains have adequate amount of fermentation contribute
sulphur containing amino acids, significantly to the production
but relatively low in protein of many antimicrobials and
content especially in lysine. The inhibitory substances while the
protein of legumes could yeast contributes to flavour
complement the protein of enhancement.
cereal grains in traditional The numbers of traditional
fermented foods. Ogi is a foods which are considered here
popular Nigerian food with low to be functional are actually
biological value. natural whole foods. Therefore,
Supplementation with 30% these foods can be used as
heated full – fat flour increases templates for innovation, where
the protein. traditional starter cultures can
be replaced by probiotic ones
11. Conclusion (Singh et al., 2014). Information
Many cereal-based fermented about their health qualities can
foods are excellent functional be used to proclaim benefits.
foods. They have beneficial Farnsworth (2004) pointed out
effect on target functions in the the potential of root crops,
body and contribute to the legumes, shrimp, cassava,
prevention and reduction of risk different types of vegetable
factors for many diseases. These flours, fish, fruit seeds, meats,
cereals are good substrate for fungi-based substrates, as well
fermentation. Their as milk from a variety of
fermentation is influenced by animals for the development of
 International Journal of Microbiology and Application 2015; 2(4): 71-83 97

new probiotic foods. Application Foods for Human Nutrition,

of probiotic cultures in 45, 113-117.
traditional products represents [4] Adeyemi, IA. and Umar, S.
a great challenge (1994). Effect of method of
(MatillaSandholm, 2002). It is manufacture on quality
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