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African Sorghum-Based Fermented Foods: Past, Current and Future Prospects

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African Sorghum-Based Fermented Foods: Past, Current and Future Prospects nutrients Review African Sorghum-Based Fermented Foods: Past, Current and Future Prospects Oluwafemi Ayodeji Adebo Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg (Doornfontein Campus), P.O. Box 17011 Johannesburg, Gauteng 2028, South Africa; [email protected]; Tel.: +27-11-559-6261 Received: 28 February 2020; Accepted: 14 April 2020; Published: 16 April 2020 Abstract: Sorghum (Sorghum bicolor) is a well-known drought and climate resistant crop with vast food use for the inhabitants of Africa and other developing countries. The importance of this crop is well reflected in its embedded benefits and use as a staple food, with fermentation playing a significant role in transforming this crop into an edible form. Although the majority of these fermented food products evolve from ethnic groups and rural communities, industrialization and the application of improved food processing techniques have led to the commercial success and viability of derived products. While some of these sorghum-based fermented food products still continue to bask in this success, much more still needs to be done to further explore evolving techniques, technologies and processes. The addition of other affordable nutrient sources in sorghum-based fermented foods is equally important, as this will effectively augment the intake of a nutritionally balanced product. Keywords: sorghum; fermentation; lactic acid bacteria; fermented products; food security; 4th industrial revolution (4IR) 1. Introduction In terms of production quantity, sorghum is the fifth most important cereal crop in the world after rice, wheat, maize and barley, and the most grown cereal in Sub-Saharan Africa, after maize [1–3]. It remains one of the most versatile cereal crops on the continent, serving as a staple and main meal for millions of people [1,3,4]. It is an important source of calories, variety of nutrients and beneficial food components [5–7]. With the increasing world population, decrease in water supply and the effects of climate change, this drought resistant food crop is vital for human utilization and will be an important crop for the future. Amongst all the available food processing techniques, fermentation is an age-long process, known to improve nutritional qualities, palatability and consumer appeal [8–11]. Derived fermented food products continue to constitute an important part of our daily diet and are estimated to provide about a third of world food supplies [12]. These foods are known to confer beneficial effects, including therapeutic and functional properties, in addition to possessing antimicrobial, antioxidant, probiotic and cholesterol-lowering attributes, and are a source of some other important bioactive compounds [11,13–17]. Accordingly, fermented sorghum-based foods have a long history and strong cultural ties to the African people in particular. Although sorghum is the third most produced cereal grain in Africa after maize and rice, it has not been fully utilized for industrial processing as compared to other major cereals. Rapid urbanization, an increasing population, the cost of other imported cereal commodities and the demand for high quality functional foods have nonetheless driven the rise in the consumption of sorghum-based food products. Further to this, the demand for gluten-free foods for people with celiac disease and other intolerances to wheatpositions sorghum as a suitable substrate for these types of diet. There is also an upsurge Nutrients 2020, 12, 1111; doi:10.3390/nu12041111 www.mdpi.com/journal/nutrients Nutrients 2020, 12, 1111 2 of 25 and renewedNutrients 2020 interest, 12, x FOR in PEER the REVIEW use of alternative, climate-smart and traditional grains, like2 sorghum, of 25 in modern food products [18]. Particularly important is the vital role that sorghum plays as one of the mainceliac sources disease and of food other and intolerances energy, similarlyto wheatpositions to other sorghum cereals. as This a suitable review substrate describes for sorghum-basedthese types fermentedof diet. foods, There highlightingis also an upsurge notable and traditionally renewed interest processed in the products use of alternative, that have climate become-smart a commercial and success.traditional Prospects grains, for like the sorghum, future and in possibilitiesmodern food ofproducts areas that [18]. should Particularly be explored important are is alsothe vital emphasized. role that sorghum plays as one of the main sources of food and energy, similarly to other cereals. This 2. Overviewreview describes on Sorghum sorghum-based fermented foods, highlighting notable traditionally processed products that have become a commercial success. Prospects for the future and possibilities of areas Judgingthat should from be explored the 2017 are availablealso emphasized. data from FAOSTAT, Africa is the largest contributor to world sorghum production, with a production quantity of approximately 29.7 million tonnes [1]. Sorghum2. Overview grains on are Sorghum a widely adaptable species and mostly cultivated in tropical, subtropical and temperateJudging regions from [19]. the As 2017 a drought available tolerant data from and FAOSTAT, a climate-smart Africa cropis the underlargest the contributor prevailing to world realities of climatesorghum change, production its utilization, with a is production spread across quanti diversety of approximately industries, including29.7 million for tonnes animal [1]. feed,Sorghum biofuels, forage,grains ethanol are a productionwidely adaptable and fodder species preservation and mostly cultivated [20,21]. Itin remains tropical, onesubtropical of the mostand temperate versatile food cropsregions in Africa. [19]. As a drought tolerant and a climate-smart crop under the prevailing realities of climate change, its utilization is spread across diverse industries, including for animal feed, biofuels, forage, Sorghum belongs to the Andropogoneae tribe and Poaceae family and is a known C4 crop ethanol production and fodder preservation [20,21]. It remains one of the most versatile food crops (i.e., it uses the C carbon fixation pathway to increase its photosynthetic efficiency), particularly in Africa. 4 adapted to hot, drought-prone and semi-arid tropical environments with less rainfall. It is said Sorghum belongs to the Andropogoneae tribe and Poaceae family and is a known C4 crop (i.e., it to have originated from the Northeast quadrant of Africa [22]. Millet, barley, teff and wheat are uses the C4 carbon fixation pathway to increase its photosynthetic efficiency), particularly adapted to also membershot, drought of-prone the Poaceae and semifamily-arid tropical [23] and environments are likewise with known less rainfall. for their It is said ecological to have originated dominance in manyfrom ecosystems, the Northeast as well quadrant as their of capacityAfrica [22] to. growMillet, in barley, low rainfall teff and and wheat harsh are environmentalalso members of extremes the conditionsPoaceae [family24]. As [23] indicated and are likewise by Ratnavathi known for and their Komala ecological [25], dominance over 20 sorghum in many speciesecosystems are, knownas and thesewell as include: their capacitySorghum to grow almum, in low Sorghum rainfall and amplum, harsh environmental Sorghum angustum, extremes Sorghum conditions arundinaceum, [24]. As Sorghumindicated bicolor, bySorghum Ratnavathi brachypodum, and Komala Sorghum[25], overbulbosum, 20 sorghum Sorghum species burmahicum,are known and Sorghum these include ecarinatum,: SorghumSorghum exstans, almum, Sorghum Sorghum grande,amplum, SorghumSorghum angustum, halepense, Sorghum Sorghum arundinaceum, interjectum, Sor Sorghumghum bicolor, intrans, Sorghum brachypodum, Sorghum bulbosum, Sorghum burmahicum, Sorghum ecarinatum, Sorghum exstans, Sorghum laxiflorum, Sorghum leiocladum, Sorghum macrospermum, Sorghum matarankense, Sorghum nitidum, Sorghum grande, Sorghum halepense, Sorghum interjectum, Sorghum intrans, Sorghum laxiflorum, Sorghum Sorghum plumosum, Sorghum propinquum, Sorghum purpureosericeum, Sorghum stipoideum, leiocladum, Sorghum macrospermum, Sorghum matarankense, Sorghum nitidum, Sorghum plumosum, SorghumSorghum timorense, propinquum, Sorghum Sorghum trichocladum, purpureosericeum, Sorghum versicolor, Sorghum Sorghumstipoideum, verticiliflorum Sorghum timorense,and Sorghum Sorghum vulgare var. technicumtrichocladum,. Notable Sorghum among versicolor, these Sorghum is S. bicolor verticiliflorum, known and for Sorghum its food vulgare use. var. technicum. Notable Sorghumamong these grains is S. arebicolor single, known seeded, for its with food their use. pericarp surrounding and tight adherence to the seed coat [6,26Sorghum]. Its grass grains varies are between single seeded 0 and, with 6 m their in height, pericarp with surrounding deep, spreading and tight roots adher andence a solidto the stem. Sorghumseed coat kernels [6,26] are. Its usually grass varies flattened between spheres 0 and measuring 6 m in height, about with 4, deep, 2.5 and spreading 3.5 mm roots in length, and a solid thickness and width,stem. Sorghum respectively, kernels with are usually an average flattened weight spheres of about measuring 25 mg about [26]. 4, Sorghum 2.5 and 3.5 grains mm in can length, typically be white,thickness pale and orange, width, tan, respectively, red, dark with brown an average and brownish-red weight of about [5,26 25,27 mg], but[26]. theSorghum major grains commercially can typically be white, pale orange, tan, red, dark
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