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

Beatrice Mofoluwaso Fasogbon, Oluwaseun Hannah Ademuyiwa, Oluwafemi Ayodeji Adebo

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review


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.

Original languageEnglish
Title of host publicationIndigenous Fermented Foods for the Tropics
Number of pages17
ISBN (Electronic)9780323983419
ISBN (Print)9780323985536
Publication statusPublished - 1 Jan 2023


  • African fermented foods
  • gut
  • human health
  • lactic acid bacteria
  • microbiota

ASJC Scopus subject areas

  • General Medicine
  • General Immunology and Microbiology


Dive into the research topics of 'Fermented foods and gut microbiome: a focus on African Indigenous fermented foods'. Together they form a unique fingerprint.

Cite this