Fermentation of Bambara Flour Microbial Ecology and Effects on Anti-Nutrient Factors

Abstract

The fermentation of Bambara flour represents a crucial step in traditional food processing, modulating its nutritional profile and sensory attributes. This study investigates the microbial ecology dynamics during Bambara flour fermentation and its impact on anti-nutritional factors. A diverse consortium of lactic acid bacteria was employed to ferment Bambara flour under controlled conditions. Through molecular and biochemical analyses, we characterized the shifts in microbial populations and the degradation of anti-nutritional compounds throughout the fermentation process. Our findings reveal intricate microbial interactions, including the dominance of specific lactic acid bacteria species and their role in mitigating anti-nutritional factors. Furthermore, we elucidate the potential health benefits conferred by the fermentation process, highlighting its significance in enhancing the nutritional quality and safety of Bambara flour-based products