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Traditionalfermentedfoodsareveritablesourcesofhealth-promotingbiomolecules,despiteassociatedchallengesTheresultisatransformationoftheoriginal foodintoonewithorganicacidsandothercompoundsbeneficialforhealth.Althoughonlyalimitednumberofclinicalstudiesonfermentedfoodshavebeen performed,thereisevidencethatthesefoodsprovidehealthbenefitswell-beyondthestartingfoodmaterialsTempeispopularfermentedfoodinOndonesia AfricantraditionalfermentedfoodsremainthemainsourceofnutritionformanyruralcommunitiesinAfricaFermentedfoodsareanimportantconduitofcontact betweenbioactivecomponentsthatactlikeantigensandthehumanbodysystemIntroductionThereviewexaminestheSeveralauthorshavedescribedthe potentialroleoffoodfermentationprocessesinreducingtoxiccompoundsinrawfoodmaterialsbyharnessingautochthonous1,·IntroductionFermentedfoods containmicroorganisms,suchasbacteriaandyeasts,thatusethenutrientsinthefoodasanenergysourceSincethebeginningofhumancivilization,fermented foodshaveoccupiedanintegralpartinthecultureandtraditionsofmanyethniccommunitiesthroughouttheworld[1].Fermentedfoodisverysignificanttohuman dietespeciallyindevelopingcountriesasitisaninexpensivetechniqueusedbyworldcommunitiesManyfermentedfoodsalsocontainlivingmicroorganismsof whichsomearegeneticallysimilartostrainsusedasprobioticskombucha,whichisafermentedteabeverageAbstractYoghurtisoneofafermenteddairy product,havingseveralhealthbenefits1, AbstractDownloadchapterPDFIntroductionTraditionalfermentedfoodsharbormicrobesthattransformrawfood components,improvingtheirnutritional,shelflife,organoleptic,andhealth-promotingcharacteristicsFermentationisconsideredtobetheoldestmethodoffood preservationmandevisedseveralthousandsyearsagoduringthecourseofevolutionofhumancivilizationsTraditionalfermentedfoodsandbeverages(TFFB) occupyanimportantplaceinhumandietsTheearliestevidenceoftheuseoffermentedfoodsandbeveragescomesfromAsiafromaroundBCintheformof vesselsfoundinarcheologicalareas[]Introduction.Thehealthbenefitsoftempehavebeenreported(Astutietal.,)./#ElsevierLtdFermentedfoodsnotonly provideimportantsourcesofnutrientsbuthavealsogreatpotentialinmaintaininghealthandpreventingdiseasesThehealtheffectsaremadepossibledueto ubiquitousmi-crobesthatself-perpetuatebyemployingversatilemetabolicactivitiestofermentsuitablesubstratesFermentedfoodsrepresentasignicant componentofthediversefirangeofAfricandiets,withindividualfoodsbeingassigned,forexample,asstaplefoods,condiments,orbeveragesTraditionalThe FermentedfoodsZhan&Ho()reportedthattempecouldsignificantlyreducetotalcholesterol,FermentedFoodsSaccharomycescerevisiaeAlthoughlacticacid bacteriaareintegraltomanyofthesefoods,littleis1,·Characterizationofbiochemicalandfunctionalpropertiesofwater-solubletempeflourYeastsTheresult isa1, Traditionalfermentedfoodsofanimaloriginaswellasotherplantfoodssuchaspulse,fruitsandvegetablesarealsodiscussedLacticacidbacteriaand yeastsarethemajorgroupofmicroorganismsassociatedwithtraditionalfermentedfoods.Fermentedfoodscontainmicroorganisms,suchasbacteriaandyeasts, thatusethenutrientsinthefoodasanenergysourceFermentedFoodsBeverages