Francesca Scazzina

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1 INTRODUCTION Traditional fermented foods and beverages have been a cornerstone of Eastern Africa's culinary, cultural, and economic landscape for centuries. Several kinds of raw materials, such as milk and meat, starchy root crops, vegetables, and cereal grains (i.e., maize, sorghum, millet, and wheat), are fermented to obtain foods, while beverages are predominantly made from cereals (Johansen et al., 2019).

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