Can fermentation be used as a sustainable strategy to reduce iron and zinc binders in traditional African fermented cereal porridges or gruels

Many weaning and complementary foods in Africa are plant based and thus are not good sources of bioavailable iron and zinc owing to the presence of anti-nutritional factors, in particular phytic acid, phenolic compounds, and, to some extent, dietary fiber. Several strategies are being developed to increase the levels of bioavailable iron and zinc in plant-based diets. These strategies range from fortification, biofortification, dietary diversification, and use of household processing methods such as soaking, cooking, germination, and fermentation. Fermentation poses a great potential as a significant amount of these foods in Africa involve a natural fermentation step. Exploration of this process could offer a more economical and sustainable way to reduce iron and zinc binders and consequently increase the bioavailability of the minerals in diets consisting of fermented cereals.