Probiotic significance of some West African fermented foods

Fermentation is one of the oldest food-processing practices, yet the probiotic and health-promoting properties of fermented foods have only recently received focused scientific attention. In West Africa, many staple foods are traditionally processed through the activities of lactic acid bacteria and yeasts, which convert carbohydrates such as glucose, sucrose, and lactose into lactic acid, alcohol, and carbon dioxide. The resulting acidic environment suppresses spoilage and pathogenic microorganisms, making fermentation an essential preservation method in settings with limited refrigeration. These fermented foods often retain live microorganisms with probiotic potential and contain bioactive metabolites, including peptides, that support immune function and contribute to disease prevention. Common West African fermented staples such as gari, fufu, kunu, masa, ogi, iru, and palm wine highlight the cultural, nutritional, and functional significance of these processes. This review aims to (i) examine the microbiological basis of traditional fermentation in West African foods, (ii) evaluate the probiotic and health-related benefits associated with these fermented products, and (iii) assess their role in food preservation, safety, sensory enhancement, and nutritional improvement. A comprehensive literature review was conducted using Google Scholar, PubMed, Scopus, and Web of Science to identify peer-reviewed articles, books, and technical reports published between 1980 and 2024. Search terms included “West African fermented foods,” “lactic acid bacteria,” “yeasts,” “food fermentation,” “probiotics,” and “traditional food processing.” Reference lists of key articles were screened to identify additional studies. Inclusion criteria required that sources describe microbial composition, fermentation pathways, biochemical changes, health benefits, or preservation mechanisms related to major West African fermented foods. Extracted information was qualitatively synthesized to summarize microbial roles, functional properties, and documented health impacts. The review highlights the importance of fermentation as a natural and accessible technology that enhances food safety, nutritional value, sensory quality, and probiotic potential in West African diets.