Current Research in Nutrition and Food Science - An open access, peer reviewed international journal covering all aspects of Nutrition and Food Science

Nutritional Value and Consumer Acceptance of Non-Alcoholic Cereal-Based Beverages in Sub-Saharan Africa: A Review of Fortification, Supplementation, and Processing Innovations

Mmaphuti Abashone Ratau^1*, Oluwaseun Peter Bamidele¹ , Victoria Adaora Jideani² and Shonisani Eugenia Ramashia¹

¹Department of Food Science and Technology, University of Venda, Thohoyandou, South Africa.

²Department of Food Science and Technology, Cape Peninsula University of Technology, Bellville, South Africa.

Corresponding Author E-mail:mmaphuti.ratau@univen.ac.za

Background: Non-alcoholic cereal-based beverages (NACBs) are important to the cultural traditions of sub-Saharan Africa (SSA), as each region uses locally grown cereals to create unique beverages. However, they are often seen as inferior to dairy products due to their lower protein content (1-3%) and lysine levels (0.18-3.38%), compared to dairy, which contains 3-4% protein and 7.50-8.20% lysine, along with the presence of anti-nutrients. Objectives: This review reveals recent advancements in food fortification, supplementation, and processing innovations that enhance the nutritional value of these beverages while addressing sensory characteristics that influence consumer preferences. Methods: An overview literature analysis from the past decade (2015-2024) was conducted on supplementation and fortification techniques, processing methods, and health benefits of NACBs while highlighting their cultural significance and production processes. Additionally, the review highlights these techniques’ potential health, economic, and social advantages. Results: While fortification and supplementation can significantly enhance the nutritional profile of NACBs, they may also alter taste, potentially leading to decreased consumer acceptance. For example, NACB, with 5% of the whole moringa, scored 4.33 versus 7.62 for the control beverages. Conclusions: There is a pressing need for ongoing research to identify effective fortificants and supplements that improve taste without compromising nutritional benefits. Enhancing the sensory appeal of fortified NACBs can address nutrient deficiencies and positively influence public health and economic participation in SSA. Overall, these efforts hold significant promise for improving the health and well-being of populations across the region.

Cereal beverages; Fermentation; Fortification; Indigenous; Nutrient deficiency

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