title: South African rural community understanding of fermented foods preparation and usage.
abstract: BACKGROUND
  The benefits of fermented foods consumption have been demonstrated in a number of research reports. These qualities have been demonstrated, for example, to reduce childhood diseases such as diarrhea and malnutrition. Thus, fermented foods may be recommended for improving the health and nutritional quality of traditional African foods and regular inclusion of fermented foods as part of the daily diet would be desirable.
  
  
  OBJECTIVE
  Lack of knowledge and understanding toward fermented food preparation may limit their usage. This study explores the South African community's understanding of fermented foods preparation and usage.
  
  
  METHODS
  This was a qualitative study using focus group interviews to determine the community's understanding and their perception of fermented foods preparation in the rural villages of Odi, in Gauteng Province between May and June 2012. The target population was the caregivers of children under 5 years, attending the hospital's antenatal clinic at the time of study. The information was transcribed, coded, and analyzed using NVivo software.
  
  
  RESULTS
  Most caregivers were aware of food fermentation process, and some of them could not clearly differentiate between fermented and unfermented foods. Although most participants knew what fermented foods were, there were misconceptions on how they were made. This was exemplified by the undesirable artifacts, labeled as ingredients, in the fermentation process.
  
  
  CONCLUSIONS
  Caregivers demonstrated a fair knowledge of fermented foods but lack a standard preparation procedure for these foods. There is an urgent need to educate communities and conduct a health promotion campaign on the fermented foods and probiotics.
authors.affiliation: School of Public Health, Sefako Makgatho Health Sciences University, Medunsa, South Africa.
authors.forename: Paul K
authors.initials: PK
authors.lastname: Chelule
authors.affiliation: School of Public Health, Sefako Makgatho Health Sciences University, Medunsa, South Africa.
authors.forename: Mathilda M
authors.initials: MM
authors.lastname: Mokgatle
authors.affiliation: Department of Health Studies, College of Human Sciences, University of South Africa, UNISA, Pretoria, South Africa.
authors.forename: Lindiwe I
authors.initials: LI
authors.lastname: Zungu
keywords: Fermented food; lactic acid bacteria; probiotics; starter culture