African Fermented Foods: Historical Roots and Real Benefits

Traditional fermented foods are an important part of the diet in Africa. Although these have been in existence for centuries, scientific knowledge about them was available only in the latter part of the twentieth century. These foods were as important centuries ago as they are today. Some of the wel...

Full description

Saved in:
Bibliographic Details
Published inMicroorganisms and Fermentation of Traditional Foods Vol. 1; pp. 248 - 282
Main Authors Sheikha, Aly F. El, Montet, Didier
Format Book Chapter
LanguageEnglish
Published United Kingdom CRC Press 2015
Taylor & Francis Group
Edition1
Subjects
Brewing technology
Food & beverage technology
Fermented Products
High Ace Inhibitor Activity
Retail Containers
Delbrueckii Subsp
Bifi Dobacterium
Lactic Acid
Ultrafi Ltration
Bulk Temperature Measurement
Lactic Acid Bacteria
Probiotic Bacteria
Yogurt Manufacture
De Vuyst
Milk Fermentation
Fructose-6 Phosphate Phosphoketolase
Acidophilus Milk
Lactis Subsp
Fi Ll
Starter Cultures
Lactic Acid Fermentation
Fermentation Time
Set Type Products
Fermented Milks
Online AccessGet full text

Cover

More Information
Summary:Traditional fermented foods are an important part of the diet in Africa. Although these have been in existence for centuries, scientific knowledge about them was available only in the latter part of the twentieth century. These foods were as important centuries ago as they are today. Some of the well-known ones include gari, a cassava-based product; ogi, a corn-based product from Nigeria; and mahewu, another corn-based product from South Africa. Much of the developments have been concentrated on the processing technology including the machinery for producing these foods (Olasupo et al. 2010).
ISBN:1482223082
9781482223088
DOI:10.1201/b17307-8