An insight into indigenous fermented foods for the tropics

Oluwafemi Ayodeji Adebo, Chiemela Enyinnaya Chinma, Adewale Olusegun Obadina, Antonio Gomes Soares, Sandeep Kumar Panda, Ren You Gan

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


Fermentation is the oldest form of biotechnology process borne out of the need to extend the keeping quality of food materials. These subsequently derived fermented food products are consumed daily, and the three major continents of the tropics (Africa, Asia, and South America) have the richest diversity of these food products in the globe. These fermented foods are vital to the survival of inhabitants of these regions, providing staples, used as adjuncts, part of diets, and also represent part of the culture and heritage of tropical nations. This chapter briefly provides an insight into these food products available in Africa, Asia, and South America, with a description of the contents of the different sections in the book.

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


  • African foods
  • Asian foods
  • Indigenous foods
  • South American foods
  • fermentation
  • fermented foods and beverages
  • tropics

ASJC Scopus subject areas

  • General Medicine
  • General Immunology and Microbiology


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