Fermented food flavoring condiments are products usually derived from the fermentative activities of microorganisms on vegetable proteins of legumes or oil seeds. Africa is a continent that is endowed with many fermented food condiments. These condiments, apart from their flavoring properties, serve as a cheap source of plant protein to the populace, especially the rural dweller whose staple foods are mainly carbohydrate based. The production dynamics of these condiments vary from country to country. However, the microbial interplay during their production and their nutritional qualities appear to be same. This chapter seeks to evaluate the range of substrates employed in the production of fermented condiments of African origin, the microbial interplay in their production and their nutritional values.
Part of the book: Frontiers and New Trends in the Science of Fermented Food and Beverages