Abstract
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 language | English |
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Title of host publication | Indigenous Fermented Foods for the Tropics |
Publisher | Elsevier |
Pages | 265-283 |
Number of pages | 19 |
ISBN (Electronic) | 9780323983419 |
ISBN (Print) | 9780323985536 |
DOIs | |
Publication status | Published - 1 Jan 2023 |
Keywords
- African
- agbelima
- fermentation
- fufu
- gari
- lafun
- root and tuber
ASJC Scopus subject areas
- General Medicine
- General Immunology and Microbiology