Fermentation is a traditional method utilized for vegetable preservation, with microorganisms
playing a crucial role in the process. Nowadays, traditional spontaneous fermentation …

Achieving zero hunger in sub‐Saharan Africa (SSA) without minimizing postharvest losses
of agricultural products is impossible. Therefore, a holistic approach is vital to end hunger …

Fermented food has unique properties and high nutritional value, and thus, should constitute
a basic element of a balanced and health-promoting diet. However, it can accumulate …

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

Fermented fruits and vegetables play an important role in safeguarding food security world-
wide. Recently, robust sequencing-based microbial community analysis platforms have …

African nightshade (ANS) is among many underexploited and neglected indigenous
vegetables. This study assessed the effect of lactic acid fermentation (LAF) on nutritional and …

Underutilized crops with enhanced nutrition and health value could be reintroduced to the
diet as a promising intervention to meet global food and nutrition challenges. Considering …

Abstract In sub-Saharan Africa, malnutrition occurs in various forms going from micronutrient
deficiency (MND) to severe malnutrition. In this scenario, African indigenous leafy …

Fermented vegetables are nutritionally beneficial and promote good health. China
possesses abundant raw vegetable materials and has a longstanding history of fermented …

Traditional preparation of African indigenous vegetables (AIVs) such as African black
nightshade (Solanum nigrum) and African spiderplant (Cleome gynandra) involves either …