Глобальный журнал биологии, сельского хозяйства и медицинских наук

Абстрактный

Review on the study of health effects of some fermented foods consumed on Côte d'Ivoire

Mouroufie AKJ, Eudes SKPAN, Kouakou AC, Kouakou EKV, Kati-Coulibaly S

Traditionally produced starchy foods and fermented beverages contribute to the diet of people. The benefits of these fermented traditional foods for health and their nutritional quality are poorly known. This review gives a synoptic view of some fermented foods consumed in Côte d'Ivoire. Several foods are fermented traditionally, including cereals (maize, millet and sorghum), tubers (cassava), fruits (cocoa beans), palm sap (bandji) and fish (Galeoides decadactylus, Oreochromis niloticus). These fermented foods have varying qualities. Lactic acid bacteria are the main microorganisms of their fermentations. Beyond their nutritional quality, fermented foods and fermentation actors may have other "health effects". The survival capacity of lactic acid bacteria at the conditions encountered in the digestive tract and their effect on the maintenance of the integrity of the digestive tract are particularly interesting. This review focuses on the benefits of fermented foods including nutritional aspects, health benefits and lactic microflora that occurs during spontaneous fermentations as well as their probiotic effects will also be examined.