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© The Author(s) 2023. This work is published under http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.

Abstract

A wide range of traditional fermented foods is produced and prized in communities in developing countries. Due to the generation of beneficial microorganisms, nutritional and bioactive compounds such as organic acids, antioxidants, enzymes, vitamins, minerals, high bioavailable proteins, peptides, mannans, β-glucans and amino-acids, fermentation has been considered one of most vital food processing techniques to improve product shelf life, quality, and safety. The presented overview of scientific research emphasizes the microflora potential and multifold advantageous effects of the fermented foods traditionally produced in the Benin Republic. Several innovative scientific investigations on fermentation and fermented products, together with indigenous knowledge and professional experience, have been explored and discussed. The characterization of microbiological aspects of these foods revealed that they present economic, nutritional, and health advantages with essential prebiotics and probiotics for the indigenous communities. Furthermore, traditional fermented foods have high safety and quality. However, the industrial way is suggested to limit the eventual adverse contaminations.

Details

Title
Traditional fermented foods of Benin Republic: microbiological safety and health benefits
Author
Zannou, Oscar 1 ; Chabi, Ifagbémi B. 2 ; Kpoclou, Yénoukounmè E. 3 ; Kayodé, Adéchola P. P. 2 ; Galanakis, Charis M. 4 ; Selli, Serkan 5 

 Ondokuz Mayis University, Department of Food Engineering, Faculty of Engineering, Samsun, Turkey (GRID:grid.411049.9) (ISNI:0000 0004 0574 2310); University of Abomey-Calavi, Laboratory of Human Nutrition and Valorization of Food Bio-Ingredient, Faculty of Agricultural Sciences, Cotonou, Benin (GRID:grid.412037.3) (ISNI:0000 0001 0382 0205) 
 University of Abomey-Calavi, Laboratory of Human Nutrition and Valorization of Food Bio-Ingredient, Faculty of Agricultural Sciences, Cotonou, Benin (GRID:grid.412037.3) (ISNI:0000 0001 0382 0205) 
 National University of Agriculture, School of Sciences and Techniques of Conservation and Transformation of Agricultural Products, Porto-Novo, Benin (GRID:grid.412037.3) 
 Galanakis Laboratories, Department of Research & Innovation, Chania, Greece (GRID:grid.412037.3); ISEKI Food Association, Food Waste Recovery Group, Vienna, Austria (GRID:grid.412037.3) 
 Çukurova University, Department of Food Engineering, Faculty of Agriculture, Adana, Turkey (GRID:grid.98622.37) (ISNI:0000 0001 2271 3229) 
Pages
3
Publication year
2023
Publication date
Dec 2023
Publisher
Springer Nature B.V.
e-ISSN
27314286
Source type
Scholarly Journal
Language of publication
English
ProQuest document ID
2778167670
Copyright
© The Author(s) 2023. This work is published under http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.