African cereal based fermented beverages as functional drinks with potential impact on human gut microbiota and health implications

Traditional cereal-based fermented` beverages have been largely consumed in Africa for centuries. The beverages form the integral cultural component of different ethnic communities. They are prepared using locally available low-cost raw materials (i.e. easily accessible cereals) via natural fermentation and sometimes controlled fermentation process which are consumed freshly afterward. Functional foods are increasingly seen as a valuable tool for public health promotion; by offering preventive health benefits, they help to reduce the burden of chronic diseases that account for a significant proportion of healthcare costs in Africa. African fermented foods and beverages are widely recognized to contain probiotics which are good and beneficial microbes. Cereal-based fermented drinks are produced by the action of microorganisms known to possess some potential health benefits, functional and probiotic properties. Dietary modulation of the gut microbiota, via the consumption of probiotics, in fermented functional drinks, holds promise for improving gut health and overall well-being. Consuming cereal-based fermented beverages promotes the growth of beneficial bacteria in the human gut, where these microorganisms play a vital role in maintaining health. They support digestive functions, strengthen immune system activity, and contribute to overall well-being. Additionally, these beverages are rich in health-enhancing components such as proteins, fiber, vitamins, minerals, and antioxidants, further amplifying their positive impact on human health. This review article comprehensively discussed the health implications of African cereal-based fermented beverages as functional drinks and the potential impact they confer on human gut microbiota.