Fermented foods and gut microbiome: a focus on African Indigenous fermented foods

Fermentation is an ancient method of preserving and processing food. Foods fermented from indigenous crops are especially of importance in millions of Africans’ diets, mostly applauded for their nutritional, sensory, and health-promoting qualities. Recent studies have precisely associated the intake of indigenous fermented foods and health. Microbes are involved in the fermentation processes, and several beneficial organisms possess the ability to transform the food in the gut and increase in value. These transformations further alleviate several diseases, including lactose intolerance, cardiovascular, and non-cardiovascular diseases, in addition to maintaining digestive health and immune function. However, this may be because of the multifaceted relationship between the food material, gut, microbiota, and host. This review, therefore, puts together the interaction of fermented food with the gut, and the possible health benefits, with a focus on indigenous African fermented foods.