African fermented foods: overview, emerging benefits, and novel approaches to microbiome profiling
Traditional fermented foods are of major importance with respect to the socio-economic
growth, food security, nutrition, and health of African consumers. In several African countries …
growth, food security, nutrition, and health of African consumers. In several African countries …
[HTML][HTML] Microbial-based biofortification to mitigate African micronutrients deficiency: A focus on plant-based fermentation as source of B-group vitamins
Micronutrient deficiency is a form of malnutrition responsible for different metabolic diseases,
widely shared among developing low-and middle-income African countries. While …
widely shared among developing low-and middle-income African countries. While …
Non-Alcoholic Fermentation of Maize (Zea mays) in Sub-Saharan Africa
ME Mashau, LL Maliwichi, AIO Jideani - Fermentation, 2021 - mdpi.com
Maize, together with its fermented products, is fundamental for human nutrition and animal
feed globally. Non-alcoholic fermentation of maize using lactic acid bacteria (LAB) is one of …
feed globally. Non-alcoholic fermentation of maize using lactic acid bacteria (LAB) is one of …
[HTML][HTML] Improving phenolic bioactive-linked functional qualities of traditional cereal-based fermented food (Ogi) of Nigeria using compatible food synergies with …
Traditional fermented foods with unique nutritional profiles are affordable and accessible
dietary sources that support basic nutritional needs of many communities around the world …
dietary sources that support basic nutritional needs of many communities around the world …
Microbial diversity in African foods and beverages: A systematic assessment
This article provides a comprehensive and in-depth examination of the microbial diversity
inherent in African food and beverages, with a particular emphasis on fermented products. It …
inherent in African food and beverages, with a particular emphasis on fermented products. It …
[PDF][PDF] Effect of Processing Treatments on the Nutritional, Anti-Nutritional, and Bioactive Composition of Blue Maize (Zea Mays L.).
Maize is considered as an important annual cereal crop cultivated widely throughout the
world. Blue Maize (Zea mays L.) is a blue-colored variety of maize containing high content of …
world. Blue Maize (Zea mays L.) is a blue-colored variety of maize containing high content of …
[HTML][HTML] Selection, use and the influence of starter cultures in the nutrition and processing improvement of ogi
OD Teniola, WH Holzapfel… - Journal of Food Science …, 2023 - fortuneonline.org
The selection criteria of starter cultures (SCS) used for ogi production were reported. These
SCS were used with the aim of improving processing technique, and lysine and methionine …
SCS were used with the aim of improving processing technique, and lysine and methionine …
[HTML][HTML] Nexus of local context and technology in child complementary feeding
Food and nutrition insecurity in low-income populations is common among children aged 6–
24 months when complementary foods are introduced. Traditional complementary foods …
24 months when complementary foods are introduced. Traditional complementary foods …
Nutritional Properties of Ogi Powder and Sensory Perception of Ogi Porridge Made From Synthetic Provitamin: A Maize Genotype
OT Akinsola, EO Alamu, BO Otegbayo, A Menkir… - Frontiers in …, 2021 - frontiersin.org
Provitamin-A maize (PVA) with increased carotenoid content obtained through conventional
breeding techniques has been largely successful in sub-Saharan Africa. This resulted in a …
breeding techniques has been largely successful in sub-Saharan Africa. This resulted in a …
Quality evaluation of Akamu powder incorporated with fermented sweet orange pulp flour
Akamu was prepared from maize grains and oven dried at 50 C to constant weight. Flour
was prepared from sweet orange fruits, fermented naturally for 5 days, oven-dried at 50 C …
was prepared from sweet orange fruits, fermented naturally for 5 days, oven-dried at 50 C …