Current status on the use of dairy products as carriers of probiotics in Africa: A systematic review

Kudakwashe Chiwaya; Tatenda R Murefu; Augustine Mpofu

doi:10.63726/jts.v2i2.205

Authors

Kudakwashe Chiwaya Chinhoyi University of Technology https://orcid.org/0009-0006-6021-3755
Miss Tatenda Murefu Chinhoyi University of Technology https://orcid.org/0000-0002-9930-472X
Augustine Mpofu Chinhoyi University of Technology

DOI:

https://doi.org/10.63726/jts.v2i2.205

Keywords:

Probiotics, Lactic acid bacteria, Traditional dairy products, Commercial dairy products, Africa

Abstract

Over the past decade, there has been an increase in the use of probiotics in African fermented dairy products. Probiotics in dairy products have demonstrated valuable attributes, including improved organoleptic and health-promoting properties. Despite the growing popularity of probiotics in Africa, there remains limited documentation and research on their adoption and use in dairy products. This article systematically reviewed the current application of probiotics in African fermented dairy products, assessing their functional properties and suggesting potential research areas. A literature review encompassing online databases such as AGORA, Google Scholar, Scopus, and Web of Science identified 26 relevant studies. The analysis revealed that East Africa had the highest publication rate (42.31%), followed by Southern Africa (26.92%), West Africa (23.08%), and North Africa (7.69%). Identified dairy products include acid-alcoholic fermented milk, cheese, formula, kefir, sour milk, yoghurt, and other unnamed fermented products that contained probiotic bacteria which exhibited technological, health benefits or both functions.

Author Biographies

Kudakwashe Chiwaya, Chinhoyi University of Technology

Kudakwashe Chiwaya (MPhil) is a Laboratory Technician in the Food Science and Technology Department, Chinhoyi University of Technology. Her research is focused on the development of probiotic yoghurts and the integration of indigenous fruits into dairy products.

Miss Tatenda Murefu, Chinhoyi University of Technology

Tatenda R. Murefu (MSc) is a lecturer in the Food Science and Technology Department. Her areas of interest include Fruit and Vegetable Technology, Food Product Development and Marketing and Food Safety. She is a PhD candidate in Food Security and Sustainable Agriculture. Her research focuses on the Sustainable use of Edible Insects as Food and Feed.

Augustine Mpofu , Chinhoyi University of Technology

Augustin Mpofu (PhD) is a Senior Research Scientist and Lecturer in the Food Science and Technology Department at Chinhoyi University of Technology. His research interests are in Food Microbiology, Fermentation technology, and Fruit and vegetable technology.

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