Fermented and malted millet products in Africa: Expedition from traditional/ethnic foods to industrial value added products.

Critical reviews in food science and nutrition

PubMedID: 27246820

Adebiyi JA, Obadina AO, Adebo OA, Kayitesi E. Fermented and malted millet products in Africa: Expedition from traditional/ethnic foods to industrial value added products. Crit Rev Food Sci Nutr. 2016;0.
With the prevalent food insecurity in Africa, there is a growing need to utilize the available crops to develop nutritious, affordable and palatable food for the populace. Millet is critical in this role, relative to its abundance in the continent and good nutritional composition. For ages, fermentation and malting have been traditionally used to transform millet into variety of produce. A paradigm shift has however occurred over the years, giving birth to new commercially available products. This review thus appraises and gives an overview of traditional and modern fermented and malted products. Although, millet has been diversified to several products, its major food uses are still restrained to traditional consumers and largely remains underutilized. Considering the potential embedded in this grain, it is important to explore this crop through the application of appropriate modern fermentation and malting technologies. This will ensure the availability of ready to eat (RTE) and ready to use (RTU) food products and to a large extent address the incessant food security challenges plaguing Africa.