African legume, pulse, and oilseed-based fermented products

Chiemela Enyinnaya Chinma, Vanessa Chinelo Ezeocha, Olajide Emmanuel Adedeji, Comfort Ufot Inyang, Victor Ndigwe Enujiugha, Oluwafemi Ayodeji Adebo

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

2 Citations (Scopus)

Abstract

There is an increasing global consumer demand for functional foods due to the prevalence of non-communicable and chronic diseases. Such functional foods including fermented food products are of interest due to the presence of beneficial health constituents. In Africa, fermentation is one of the traditional food bioprocessing techniques employed to practically achieve adequate nutrition and food security. This chapter describes notable African fermented products derived from legumes, pulses, and oilseeds. Although numerous products exist, only few have been investigated. As such is the need for more studies into the nutritional, health-promoting, and microbiota of these plethora of fermented food products, as they are vital to the diet of the African populace and of economic importance. The nutritional composition, health-promoting properties, and microbiota of these fermented foods are discussed.

Original languageEnglish
Title of host publicationIndigenous Fermented Foods for the Tropics
PublisherElsevier
Pages73-84
Number of pages12
ISBN (Electronic)9780323983419
ISBN (Print)9780323985536
DOIs
Publication statusPublished - 1 Jan 2023

Keywords

  • Indigenous fermented foods
  • health properties
  • legumes
  • microbiota
  • nutritional composition

ASJC Scopus subject areas

  • General Medicine
  • General Immunology and Microbiology

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