Five ways to make sure fermented food is safe for eating

A typical West African menu is not complete without a fermented food or drink, which are foods transformed by natural processes involving ‘friendly’ micro-organisms such as bacteria or yeast

These break down the sugars and other substances in the food, changing its taste and texture, and sometimes even preserving the food.

Some examples of fermented foods from the region are those made from African locust beans, such as iru (Nigeria), dawadawa (Ghana), netetu (Senegal) and afitin (Benin). Other products include okpehe (Nigeria), and Burkina Faso’s bikalga and soumbala.

Fermented foods are rich in proteins, dietary fibre, and essential minerals such as iron, calcium and potassium. Iru and other legume-based products provide essential amino acids and are a rich source of protein and fibre. Dawadawa contains antioxidants that help protect cells from oxidative damage (cell damage caused by stress).

Although many of these foods are used as condiments, they also serve as lowcost meat substitutes due to their high protein content and good taste.

The alkalinity of these fermented foods helps preserve them, as micro-organisms (which cause food to spoil) don’t grow easily in alkaline substances. Nonetheless, there are safety concerns with some of these foods. Risks can arise in the way they are prepared and the quality of the fermentation process.

FOOD SAFETY RISKS 

As a microbiologist, I have studied West African alkaline-fermented foods and highlighted several safety issues they present. I've also suggested ways to make these foods safer.