B‐vitamins and heat processed fermented starchy and vegetable foods in sub‐Saharan Africa: A review

• Published in: Journal of food science Vol. 88; no. 8; pp. 3155 - 3188
• Main Authors: Padonou, Sègla Wilfrid, Houngbédji, Marcel, Hounhouigan, Mênouwesso Harold, Chadare, Flora Josiane, Hounhouigan, Djidjoho Joseph
• Format: Journal Article
• Language: English
• Published: United States Wiley Subscription Services, Inc 01.08.2023
• Subjects: Africa South of the Sahara; Aroma; Bioavailability; cereal and roots and tubers fermented foods; Fermentation; Fermented food; Food; Food availability; Food consumption; food processing; Food quality; Food resources; health benefits; Heat treatment; Heat treatments; Hot Temperature; indigenous vegetables; lactic acid fermentation; Meals; Micronutrients; Nutrient deficiency; Nutritional Status; Nutritive value; Pasteurization; Vegetables; Vitamin B Complex; Vitamins; Africa South of the Sahara; Sub-Saharan Africa; Africa; cereal and roots and tubers fermented foods; health benefits; indigenous vegetables; food processing; lactic acid fermentation
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/1750-3841.16697

Micronutrient deficiency still occurs in sub‐Saharan Africa (SSA) despite the availability of several food resources, particularly fermented foods and vegetables, with high nutritional potential. Fermentation enhances the quality of food in several aspects. Organoleptically, certain taste, aroma, and textures are developed. Health and safety are improved by inhibiting the growth of several foodborne pathogens and removing harmful toxic compounds. Furthermore, nutrition is enhanced by improving micronutrient contents and bioavailability from the food, especially vitamin B content. However, during processing and before final consumption, many fermented foods are heat treated (drying, pasteurization, cooking, etc.) to make the food digestible and safe for consumption. Heat treatment improves the bioavailability of B‐vitamins in some foods. In other foods, heating decreases the nutritional value because some B‐vitamins are degraded. In SSA, cooked starchy foods are often associated with vegetables in household meals. This paper reviews studies that have focused fermented starchy foods and vegetable foods in SSA with the potential to provide B‐vitamins to consumers. The review also describes the process of the preparation of these foods for final consumption, and techniques that can prevent or lessen B‐vitamin loss, or enrich B‐vitamins prior to consumption.