Microbiology of African Fermented Roots and Tubers

Fermented root and tuber products such as fufu and gari are staples in various cuisines in West, Central and East Africa. Fermentation plays a vital role in enhancing the overall safety, nutritional value and sensory properties of these foods. Microorganisms reduce antinutritional factors in fermented roots and tubers by producing enzymes that break down compounds such as cyanogenic glycosides during fermentation. The fermentation process involves a complex interplay of lactic acid bacteria (LAB), Bacillus spp., yeasts and other microbial communities that work together to transform the raw products into these African staples. The microbiology of African fermented root and tuber products is characterised by a diverse array of microorganisms that work synergistically to improve the quality, safety and health benefits of these products. This chapter highlights the role of the microbiota in the fermentation process of African fermented root and tuber products and touches on the importance of a standardised process control during their production.