Linking Fermented Foods to Microbial Composition and Valorisation: Blueprint for Kenya

Abstract

Sub-Saharan Africa has one of the world’s richest selections of indigenous fermented foods which constitute valuable cultural heritage with significant socio-economic impact. The review provides an in-depth examination of the diversity of indigenous fermented foods of Kenya in the cultural practices context, interlinked microbiome, associated nutritional and food security aspects while positing valorisation perspective. The traditional fermented foods are profiled into five clusters with significant valorisation potential for food systems in: (i) non-alcoholic cereal-based thin porridge (uji) and (ii) fermented milk products (mursik and suusac). This is informed by agro-productivity resilience and evolving consumption preferences. Whereas these foods are commonly processed via artisanal methods, often resulting in inconsistent products, locally tailored starter culture trials in uji and suusac have shown a promising model to guarantee microbiological safety, mitigate contamination and assure stable sensory characteristics. It is thus plausible to posit, that integrated microbial ecology of traditional fermentation and food systems policy-level research targeted at a reengineering of the unit operations with the intent of improving safety and nutritional quality while being cognizant of organoleptic traits and intertwined biocultural diversity is highly desirable. Particularly, with a broader foresight for promoting sustainable food systems at the base of the pyramid.