Microbiology of African Fermented Legumes, Pulses and Oil Seeds

The fermentation of indigenous African legumes, pulses and oilseeds is a traditional food processing technique that relies on alkaline fermentation. This process involves the metabolic actions of microorganisms, primarily Bacillus species, which degrade proteins into peptides, amino acids and ammonia, increasing pH to 8 or higher. Alkaline fermentation is widely used across West and Central Africa to produce condiments that enhance the flavour and nutritional value of African dishes. The predominant microorganisms involved in this process are Bacillus species and lactic acid bacteria (LAB). Bacillus species contribute to the breakdown of proteins and lipids, while LAB produce organic acids that lower the pH and inhibit the growth of spoilage organisms. Additionally, yeasts and moulds may also be present, albeit to a lesser extent. Bacillus species are often the key organisms in these condiments, with their proteolytic and lipolytic activities contributing to flavour development and nutritional enrichment. LAB and other microorganisms also play essential roles in the fermentation process, leading to the unique sensory attributes of each fermented condiment. Common African fermented condiments include dawadawa , ugba , bikalga , sigda and tunjanee . Each is produced through a unique fermentation process involving specific raw materials and microbial communities. These condiments play significant roles in African cuisines, providing enhanced flavour and essential nutrients such as protein, essential fatty acids and B-vitamins. Understanding the microbiology of alkaline fermentation is crucial for optimising fermentation processes, ensuring product safety and quality and harnessing the nutritional benefits of traditional African fermented foods.