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...
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Published in | Microorganisms and Fermentation of Traditional Foods Vol. 1; pp. 248 - 282 |
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Main Authors | , |
Format | Book Chapter |
Language | English |
Published |
United Kingdom
CRC Press
2015
Taylor & Francis Group |
Edition | 1 |
Subjects | |
Online Access | Get full text |
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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). |
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ISBN: | 1482223082 9781482223088 |
DOI: | 10.1201/b17307-8 |