African fermented vegetable and fruit-based products

Sefater Gbashi, Siphosanele Mafa Moyo, Bunmi Olopade, Yusuf Kewuyemi, Oluwaseun Mary Areo, Oluranti Mopelola Lawal, Clement Owoicho Momoh, Mercy Doofan Igbashio, Patrick Berka Njobeh

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

Abstract

Fermentation is one of the popular food processing techniques used in the development of functional foods and beverages around the world. Fermentation is also used to preserve foods and improve their nutritional aspects. Fresh fruits and vegetables generally have short shelf-lives due to high water activity, and rapid microbial and enzymatic spoilage. Thus, to preserve and diversify their usage, fermentation is often employed, as a low cost, and efficacious processing method. This process has more significance in tropical and subtropical climatic conditions such as prevail in many African countries and favors the proliferation of microorganisms, both desirable and undesirable. Moreover, fruits and vegetables have long been fermented in Africa to produce various fermented food products, beers, beverages, and substitute meals. It has as well contributed to improving the nutrition, food safety, and well-being of the populace, in addition to their social and cultural significance. In the literature, much has been published on different fermented cereals, legumes, and other agricultural commodities, however, there is limited information on fermented fruits and vegetables, particularly in Africa. This chapter consolidates knowledge on some important African fermented fruits and vegetables and highlights their significance as a potential source for nutrition, food security, and functional/nutraceutical qualities. Such knowledge is important in improving the fermentation process and exploiting the potential of the numerous African fruits and vegetables in the face of eminent food security and nutrition challenges on the continent.

Original languageEnglish
Title of host publicationIndigenous Fermented Foods for the Tropics
PublisherElsevier
Pages227-244
Number of pages18
ISBN (Electronic)9780323983419
ISBN (Print)9780323985536
DOIs
Publication statusPublished - 1 Jan 2023

Keywords

  • African fruits
  • African vegetables
  • Fermentation
  • indigenous foods
  • tropical fruits
  • tropical vegetables

ASJC Scopus subject areas

  • General Medicine
  • General Immunology and Microbiology

Fingerprint

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

Cite this