Many neglected and underutilized vegetable species such as indigenous African leafy
vegetables have been incorporated in human diets since time immemorial, especially in sub …

Micronutrient deficiency is a form of malnutrition responsible for different metabolic diseases,
widely shared among developing low-and middle-income African countries. While …

Indigenous fermented foods and beverages are important sources of nutrients for the
population, mainly in developing countries. These foods are made from various substrates …

Given the environmental, ethical, and food security challenges posed by conventional
agriculture and animal husbandry, the transition towards sustainable food systems is …

This review summarizes current studies on fermented vegetables, analyzing the changes in
nutritional components during pickling, the health benefits of fermented vegetables, and …

Pumpkin has high nutritional value essential for food security. Despite many benefits, it still
considered an orphan crop in Africa. Very little information is available on the potential and …

Fermented fruits and vegetables are rich in phenolic compounds, minerals, and vitamins,
which have potential health benefits for the prevention of many diseases such as …

Food security is still a significant challenge in developing and emerging countries, and
sustainable foods are currently in demand. Considering the significance of future smart and …

Iron and zinc deficiencies remain prevalent in developing countries, often due to
monotonous starchy diets that are low in bioavailable minerals. This review addresses the …

Brassica campestris (syn. Brassica rapa) is often known as mustard and is grown worldwide
owing to its health-promoting characteristics associated with the presence of nutrients and …