Towards valorisation of indigenous traditional fermented milk: mabisi as a model

Himoonga Bernard Moonga*, Sijmen E. Schoustra, Anita R. Linnemann, John Shindano, Eddy J. Smid

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

Abstract

Africa has a rich cultural heritage that is accompanied by rich traditional foods. Some of these foods are preserved by traditional fermentation processes, which are transferred from one generation to another. Fermentation is a low-cost technology, which converts raw materials into final products with improved nutritional value, organoleptic properties and extended shelf life. These traditional fermented foods are widely consumed in both rural and urban areas. This review uses mabisi, a traditional fermented milk product from Zambia to demonstrate the importance of indigenous knowledge of mabisi processing in the valorisation process with a view towards upscaling of not only mabisi but also other similar traditional food products. It highlights the different types, product characteristics and microbial communities of mabisi.

Original languageEnglish
Article number100835
JournalCurrent Opinion in Food Science
Volume46
DOIs
Publication statusPublished - Aug 2022

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