Cereal-based fermented foods as microbiota-directed products for improved child nutrition and health in sub-Saharan Africa

Marcel Houngbédji*, Jonas Sveen Jespersen, Sègla Wilfrid Padonou, Lene Jespersen

*Corresponding author for this work

Research output: Contribution to journalReviewResearchpeer-review

Abstract

Several strategies, programs and policies have long been developed and implemented to alleviate child malnutrition in sub-Saharan African countries. However, stunting and wasting still persist at an alarming rate, suggesting that alternative strategies are needed to induce faster progress toward the 2030 SDGs targets of reducing malnutrition. Gut microbiota-directed intervention is now being recognized as an unconventional powerful approach to mitigate malnutrition and improve overall child health. In an African setting, manufactured probiotic and synbiotic foods or supplements may not be successful owing to the non-affordability and high attachment of African populations to their food tradition. This review analyses the potential of indigenous fermented cereal-based products including porridges, doughs, beverages, bread- and yoghurt-like products, to be used as microbiota-directed foods for over 6 months children. The discussion includes relevant strategies to effectively enhance the beneficial effects of these products on gut microbiota composition for improved child health and nutrition in sub-Saharan Africa. Characterization of probiotic features and general safety of food processing in sub-Saharan Africa as well as randomized clinical studies are still lacking to fully ascertain the health effects and suitability of these fermented foods in preventing and treating child malnutrition and diarrhea.

Original languageEnglish
JournalCritical Reviews in Food Science and Nutrition
ISSN1040-8398
DOIs
Publication statusE-pub ahead of print - 2024

Bibliographical note

Publisher Copyright:
© 2024 Taylor & Francis Group, LLC.

Keywords

  • child malnutrition
  • gut microbiota
  • Indigenous fermented foods
  • Sub-Saharan Africa
  • syn-para/post-probiotics

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