Fermented Millet Products: Exploring Nutritional and Health Potentials in African and Asian Cuisine-A Review

This review delves into the expansive realm of fermented millet cuisines prevalent across African and Asian regions, elucidating their cultural significance, nutritional attributes, and prospective health advantages. Within African culinary traditions, staples such as Tô, Ogi, and Fura play pivotal roles, offering indispensable nutrients including protein, iron, and zinc, alongside fostering digestive health and bolstering immune function. Similarly, across Asian nations, an intricate tapestry of fermented millet delicacies emerges, ranging from Koozh in South India to Niandoubao in Northeast China, each with distinct flavors and potential health-enhancing properties. Moreover, beverages like Makgeolli from Korea and Amazake from Japan stand out, providing essential vitamins, minerals, and probiotics, thereby contributing to overall vitality and wellness. However, challenges such as the lack of standardized processing techniques, limited awareness of their benefits, and declining traditional knowledge pose significant barriers to maximizing their potential. Addressing these obstacles is essential to fully harness the nutritional and cultural value of fermented millet foods. Contributions made through this study include the synthesis of existing knowledge on the nutritional and health benefits of fermented millet cuisines, the documentation of their cultural significance, and the identification of pathways for enhancing their utilization in addressing global nutritional challenges. This review accentuates the profound significance of fermented millet dishes as indispensable components of cultural heritage, culinary diversity, and holistic well-being within both African and Asian societies.