Abstract:
Hunger and malnutrition continue to affect Africa especially the vulnerable children and women in reproductive age. However,
Africa has indigenous foods and associated traditional technologies that can contribute to alleviation of hunger, malnutrition,
and communicable and noncommunicable diseases. The importance of African indigenous vegetables is undeniable, only that
they are season-linked and considered as “food for poor” despite their high nutritional contents. The utilization of African
indigenous vegetables (AIVs) is hindered by postharvest losses and antinutrients affecting the bioavailability of nutrients. In
Africa, fermentation is among the oldest food processing technologies with long history of safe use. Apart from extending shelf
life and improving food organoleptic properties, fermentation of African indigenous vegetables (AIVs) is known to improve
food nutritional values such as proteins, minerals, vitamins, and other beneficial phytochemicals. It can also increase
bioavailability of various vitamins, minerals, and phytochemicals and increase synthesis of vital blood pressure regulators thus
protecting against cardiovascular diseases and cancer and further helping fight certain malnutrition deficiencies. Some lactic
acid bacteria (LAB) involved in food fermentation are known to produce exopolysaccharides with cholesterol-lowering,
immunomodulator, antioxidant, and anticancer properties. Fermented foods (vegetables) are superior in quality and safety
since most microorganisms involved in fermentation are good starter cultures that can inhibit the growth of foodborne
pathogens and detoxify harmful compounds in foods. Thus, fermented foods can boost growth and well-being in children and
women due to their higher nutritional contents. Therefore, fermentation of AIVs can contribute to the attainment of food and
nutrition security especially among women and children who rely on these vegetables as a staple source of micronutrients and
income. These benefits have a positive impact on the implementation of the second sustainable development goals and African
Union agenda 2063. This review is aimed at shedding light on the potential of African fermented indigenous vegetables in
combating maternal and child malnutrition in Sub-Sahara Africa
