Microbiology of African Fermented Foods [Hardcover]

This book provides a broad yet succinct overview of the microbiological complexity of African fermented foods, showcasing different regional fermentation practices and products. It is a valuable resource for students, technologists, and policymakers interested in the discourse on indigenous fermentation science and African food innovation.

Fermented food products play a unique and critical role in the daily lives of inhabitants of the African continent, serving as a primary source of diet, providing nutrients and supplying health-promoting benefits, with some having cultural and spiritual connotations. Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. This book provides a broad yet succinct insight into the role of microorganisms in African food products and systems, with chapters dedicated to wider classifications of these fermented foods. It offers new perspectives and covers recent developments regarding the microbiological complexity of these food products. This book would be a valuable resource for students, food technologists, microbiologists, scholars and policymakers highlighting the contribution to the discourse on indigenous fermentation science and African food innovation.

1. Introduction and Overview  2. Microbiology of African Fermented Cereals  3. Microbiology of African Legumes, Pulses and Oil Seeds  4. Microbiology of African Fermented Dairy  5. Microbiology of African Fermented Roots and Tubers  6. Microbiology of African Fermented Fish and Meat-Based Products  7. Microbiology of African Fermented Vegetable and Fruit-Based Products  8. Molecular Techniques for Elucidating the Microbiology of African Fermented Products  9. Emerging Omics for Use in African Fermented Foods  10. Conclusion and Future Perspectives