The growing awareness of the relevance of food composition for human health has
increased the interest of the inclusion of high proportions of fruits and vegetables in diets. To …

Malnutrition, poor health, hunger, and even starvation are still the world's greatest
challenges. Malnutrition is defined as deficiency of nutrition due to not ingesting the proper …

Sub-Saharan region is often characterized by food and nutrition insecurity especially
“hidden hunger” which results from inadequate micronutrients in diets. African indigenous …

The interest in the consumption of African indigenous leafy vegetables increased in African
countries, eg Kenya, within the last years. One example of African indigenous leafy …

A rich variety of indigenous fruits and vegetables grow in Africa, which contribute to the
nutrition and health of Africa's populations. Fruits and vegetables have high moisture and …

This study aimed to establish the effects of lactic fermentation on the levels of β-carotene in
selected orange fleshed sweet potato (OFSP) varieties from Kenya. Furthermore, it sought to …

Vegetables produced in Africa are sources of much needed micronutrients and fermentation
is one way to enhance the shelf life of these perishable products. To prevent post-harvest …

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

Lactic acid fermentation has been practiced for thousands of years mainly to preserve
surplus and perishable foodstuff and also to enhance them organoleptically. Lactic acid …

African indigenous vegetables are an excellent low cost source of nutrients in diets. Their
availability is constrained by seasonality hence peaks and lows. The objective of this study …