Nutritional benefits, technological innovations and safety of fermented cereal products: Insights from umqombothi

Abstract

In Africa, locally prepared fermented cereal products form part of regular diets. These products often share some similarities in raw materials and processing techniques. However, each is distinguished by unique cultural names and characteristics tied to the specific regions from which they originate. Umqombothi is a traditional sorghum-based beverage valued for its cultural, economic, and nutritional benefits in Southern Africa. This review examines umqombothi within the broader context of other fermented cereal products, focusing on its nutritional benefits, potential technological innovations and safety issues around its consumption. Fermentation generally enhances the bioavailability and bioaccessibility of key nutrients, including vitamins, amino acids, minerals, and health-promoting