Triple-duty indigenous synbiotics to sustainably alleviate health and nutrition challenges for African perinatal women and​ children​ under-five

project summary

This project aims to tackle one of Africa’s most urgent health challenges: the triple burden of malnutrition. Across Sub-Saharan Africa, many women and children face undernutrition, hidden hunger caused by micronutrient deficiencies, and a rising tide of obesity and diet-related diseases. At the same time, diarrhoeal infections and antimicrobial resistance (AMR) continue to threaten lives, especially among children under five. Our goal is to develop affordable, culturally relevant food solutions—built on Africa’s rich traditions of fermented foods—that improve nutrition, strengthen gut health, and reduce infections.

We will achieve this by discovering and using “synbiotics”: combinations of beneficial microbes (probiotics) and the foods that help them thrive (prebiotics). Indigenous fermented foods such as uji in Kenya, kenkey in Ghana, and ogi in Nigeria already contain valuable bacteria that can enhance vitamin levels, break down antinutrients, and produce natural antimicrobials. By isolating and characterizing these local strains with advanced laboratory techniques, including cutting-edge genomics and metabolomics, we can identify the most promising candidates for improving nutrient absorption, supporting healthy metabolism, and fighting harmful pathogens.

Selected strains and food formulations will then be tested in experimental models and community-based trials to confirm their safety and effectiveness in reducing diarrhoea, enhancing micronutrient uptake, and lowering obesity-related risks. We will also design novel, non-invasive biosensors to measure micronutrient status, making it easier to monitor deficiencies in resource-limited settings. The project places a strong emphasis on working closely with communities through living labs and citizen science approaches, ensuring that new food prototypes are not only effective but also acceptable, affordable, and sustainable.

By the end of the project, we expect to have developed at least five traditional African fermented food products enriched with synbiotics that can deliver triple benefits: improved nutrition, enhanced gut health, and reduced AMR risk. Beyond these products, the project will leave a legacy of microbial biobanks, advanced research capacity, and trained scientists across Kenya, Ghana, and Nigeria. In this way, we aim to empower African institutions and communities to lead innovation in functional foods, contributing to healthier lives and stronger food systems for future generations.