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The geographic location of the African continent results in limited access to proper nutrition among individuals. These are further complicated by years of poverty and geopolitical issues within the continent that prevents agricultural activities in the region. For instance, a study of the populations in the North West Province, Southern Africa, showed barely adequate energy and protein intake and low micronutrient intake among the general population. This includes limited access to green vegetables and fruits that are probiotic‐rich needed to cultivate a healthy microbiome [152]. It was also found that children in Africa showed a lower Firmicutes/Bacteroidetes ratio and low abundance of Enterobacteriaceae (Shigella and Escherichia) [153]. The dominant genera of Bacteroides of African children comprise xylan‐ and cellulose‐degrading microbes (Prevotella and Xylanibacter) that assist in the digestion of fibrous foods found in tubers like yam and sweet potatoes that are present in the rural African children diet.