African fermented root and tuber-based products

Olaide Akinwunmi Akintayo, Olayemi Eyituoyo Dudu, Wasiu Awoyale, Abe Shegro Gerrano, Tunji Victor Odunlade, Patrick Berka Njobeh, Samson Adeoye Oyeyinka

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

1 Citation (Scopus)


Roots and tubers are indispensable drivers in achieving food security, and these are of immense industrial importance in African countries due to their ease of cultivation, ability to grow in poor soils, and relatively low purchasing cost. Furthermore, fermentation as a processing tool adds value to roots and tubers by enhancing their nutritional value, industrial utilization, and therapeutic attributes. In this chapter, a systematic discussion on the impact of fermentation on the quality characteristics of this group of crops is presented. Noteworthy and current insights on the simplified production processes, biochemistry, nutritional composition, health-promoting constituents, and microbiota of African fermented root and tuber-based products are provided. The information presented in this chapter adds to existing scientific knowledge on African fermented root and tuber-based products while emphasizing their importance in the industry.

Original languageEnglish
Title of host publicationIndigenous Fermented Foods for the Tropics
Number of pages19
ISBN (Electronic)9780323983419
ISBN (Print)9780323985536
Publication statusPublished - 1 Jan 2023


  • African
  • agbelima
  • fermentation
  • fufu
  • gari
  • lafun
  • root and tuber

ASJC Scopus subject areas

  • General Medicine
  • General Immunology and Microbiology


Dive into the research topics of 'African fermented root and tuber-based products'. Together they form a unique fingerprint.

Cite this