Abstract:
Fermented foods are an integral part of the diet for many communities in Africa. The fermentation of maize is characterized by an improved nutrient content/bioavailability and the presence of bioactive compounds which are largely attributed to the activity of the microbial population mainly lactic acid bacteria (LAB) and yeasts. The role of LAB in maize and other cereal fermentations has been extensively studied. However, limited literature is available on the role of yeasts in maize fermentations and resultant nutritional and health promoting properties. This review explores the contribution of yeasts to the nutritional and health properties of fermented maize and other cereal products. Additionally, the proliferation and growth characteristics of dominant yeasts and their derived metabolites are discussed. It is particularly important to comprehend the processes and type of yeasts involved in maize fermentation as an essential step in maize product development. This will facilitate the development of yeast-based starter culture, improve maize fermentation process and provide better understanding of associated nutrition and bioactive properties.
