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Current applications of
probiotic foods in Africa
Ukeyima, M. T.1, Enujiugha, V. N.2*
and Sanni, T. A.3
1Department
of Food Science and Technology, Obafemi Awolowo University,
Ile-Ife, Nigeria.
2Department
of Food Science and Technology, Federal University of
Technology, Akure, Nigeria.
3Department
of Food Science and Technology, Joseph Ayo Babalola
University, Ikeji Arakeji, Nigeria.
*Corresponding author. E-mail: venujiugha@yahoo.com.
Accepted
3 July, 2009 |
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Currently, there is a growing interest in the consumption of
probiotic foods due to their reported health benefits. In
developed countries, probiotics have been extensively
studied and this has led to the production of a variety of
probiotic foods especially with dairy milk. However, the use
of beverages from plant materials as a potential carrier of
probiotic microorganisms is receiving increasing attention.
Various indigenous fermented foods containing probiotic
bacteria have been part of local diet in Africa due to
reported medicinal properties they possess. However, the
usual challenge confronting the commercialization of the
probiotic beverage drinks in Africa is the safety assessment
of probiotic strains due to lack of requisite facilities as
well as technical manpower. This review therefore, captures
local fermented drinks that are usually consumed as
probiotic foods by Africans.
Key words: Probiotics, functional foods, non dairy
sources, safety assessment, African applications. |
