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

doi:10.1016/B978-0-323-98341-9.00013-X

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

Biotechnology and Food Technology

University of Ilorin
University of Adelaide
Bells University of Technology
Kwara State University
Agricultural Research Council–Vegetables
Department of Food Science and Technology
University of Johannesburg
University of Lincoln

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

5 Citations (Scopus)

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
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	https://doi.org/10.1016/B978-0-323-98341-9.00013-X
Publication status	Published - 1 Jan 2023

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

SDG 2 Zero Hunger

Keywords

African
agbelima
fermentation
fufu
gari
lafun
root and tuber

ASJC Scopus subject areas

General Medicine
General Immunology and Microbiology

Access to Document

10.1016/B978-0-323-98341-9.00013-X

Cite this

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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.",

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AU - Akintayo, Olaide Akinwunmi

AU - Dudu, Olayemi Eyituoyo

AU - Awoyale, Wasiu

AU - Gerrano, Abe Shegro

AU - Odunlade, Tunji Victor

AU - Njobeh, Patrick Berka

AU - Oyeyinka, Samson Adeoye

PY - 2023/1/1

Y1 - 2023/1/1

N2 - 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.

AB - 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.

KW - African

KW - agbelima

KW - fermentation

KW - fufu

KW - gari

KW - lafun

KW - root and tuber

UR - https://www.scopus.com/pages/publications/85174830494

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DO - 10.1016/B978-0-323-98341-9.00013-X

M3 - Chapter

AN - SCOPUS:85174830494

SN - 9780323985536

SP - 265

EP - 283

BT - Indigenous Fermented Foods for the Tropics

PB - Elsevier

ER -

African fermented root and tuber-based products

Abstract

UN SDGs

Keywords

ASJC Scopus subject areas

Access to Document

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Cite this