The present review explores recent scientific evidence on in situ folate
fortification through African staple foods fermentation. Specifically, it high-
lights, folate-producing microorganisms isolated from these foods, condi-
tions influencing folate production, and key factors determining the success
or failure of this approach. Relevant studies were identified by searching
literature in Web of Science, Scopus, PubMed, and Google Scholar in order of
preference. Fourteen studies on microbial folate synthesis with promising
results were reported for five fermented cereal-based products from Africa:
bensaalga, injera, ogi, motoho, and togwa. Since these fermented foods
contained an interesting level of folate, their consumption could contribute
to folate intake. In these studies, 29 microbial isolates, including 14 lactic acid
bacteria strains and 15 yeast strains were identified as the most promising
folate producers. Yeast strains produced varying amounts of folate, with
differences observed between strains. Findings suggest that optimizing
folate production in fermented foods requires cautious microbial strain
selection, strategic strain combination, and optimum monitoring of para-
meters such as temperature and incubation time. Understanding these
factors may help improve the effectiveness of microbial folate enrichment
in local fermented foods, which could support increased dietary folate intake
in African populations.

Africa; folate; fermentation; in situ fortification; lactic acid bacteria; yeast