TY - CHAP
T1 - African cereal-based fermented products
AU - Hlangwani, Edwin
AU - Njobeh, Patrick Berka
AU - Chinma, Chiemela Enyinnaya
AU - Oyedeji, Ajibola Bamikole
AU - Fasogbon, Beatrice Mofoluwaso
AU - Oyeyinka, Samson Adeoye
AU - Sobowale, Sunday Samuel
AU - Dudu, Olayemi Eyituoyo
AU - Molelekoa, Tumisi Beiri Jeremiah
AU - Kesa, Hema
AU - Wilkin, Jonathan D.
AU - Adebo, Oluwafemi Ayodeji
N1 - Publisher Copyright:
© 2023 Elsevier Inc. All rights reserved.
PY - 2023/1/1
Y1 - 2023/1/1
N2 - The dominance of cereals as staple foods in Africa may partly be linked to the availability of numerous cereal-based fermented food products in the continent. This chapter provides an overview of cereal-based fermented food products, particularly their biochemistry (including modifications that occur during cereal fermentation), nutritional composition, health-beneficial components, as well as microbiota involved during fermentation. African cereal-based fermented foods contain substantial levels of nutrients, and their consumption is associated with numerous health benefits. While a plethora of these fermented products is available on the continent, most of them are still not fully commercialized. The composition of these vital food products is still not fully understood, thus necessitating further research.
AB - The dominance of cereals as staple foods in Africa may partly be linked to the availability of numerous cereal-based fermented food products in the continent. This chapter provides an overview of cereal-based fermented food products, particularly their biochemistry (including modifications that occur during cereal fermentation), nutritional composition, health-beneficial components, as well as microbiota involved during fermentation. African cereal-based fermented foods contain substantial levels of nutrients, and their consumption is associated with numerous health benefits. While a plethora of these fermented products is available on the continent, most of them are still not fully commercialized. The composition of these vital food products is still not fully understood, thus necessitating further research.
KW - Fermentation
KW - beverages
KW - cereal fermentation
KW - gruel
KW - porridges
UR - http://www.scopus.com/inward/record.url?scp=85178262661&partnerID=8YFLogxK
U2 - 10.1016/B978-0-323-98341-9.00031-1
DO - 10.1016/B978-0-323-98341-9.00031-1
M3 - Chapter
AN - SCOPUS:85178262661
SN - 9780323985536
SP - 15
EP - 36
BT - Indigenous Fermented Foods for the Tropics
PB - Elsevier
ER -