Fermentation of Leafy Vegetables and Fruits to Enhance the Availability of Micronutrients for Africa’s Populations
While children in sub-Saharan Africa suffer the most from micronutrient deficiencies worldwide, this region, including Ivory Coast, is characterized by an unprecedented biodiversity of plants rich in micronutrients. Making better use of this abundance of nutrient dense, indigenous plants seems corollary to alleviate hidden hunger of children.
An international team of scientists is now proposing to use the ancient technique of milk fermentation more intensively than before, to make food not only longer lasting, but also to increase the availability of micronutrients. Manioc, cow peas, amaranth, African night shadows and spider leaves have, according to the experts, such a high potential for the fermentation as some fruits that are suitable for the production of vinegar, beer and wine. The team proposes to develop appropriate starter cultures and to tutor farmers in the exercise and control of fermentation technology.
Read and see more:
Oguntoyinbo FA et al. Produce from Africa’s Gardens: Potential for Leafy Vegetable and Fruit Fermentations. Front Microbiol. 2016 Jul 5;7:981. doi: 10.3389/fmicb.2016.00981. eCollection 2016. Available under: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4932199/pdf/fmicb-07-00981.pdf