African cereal-based fermented products

Edwin Hlangwani; Patrick Berka Njobeh; Chiemela Enyinnaya Chinma; Ajibola Bamikole Oyedeji; Beatrice Mofoluwaso Fasogbon; Samson Adeoye Oyeyinka; Sunday Samuel Sobowale; Olayemi Eyituoyo Dudu; Tumisi Beiri Jeremiah Molelekoa; Hema Kesa; Jonathan D. Wilkin; Oluwafemi Ayodeji Adebo

doi:10.1016/B978-0-323-98341-9.00031-1

African cereal-based fermented products

Edwin Hlangwani, Patrick Berka Njobeh, Chiemela Enyinnaya Chinma, Ajibola Bamikole Oyedeji, Beatrice Mofoluwaso Fasogbon, Samson Adeoye Oyeyinka, Sunday Samuel Sobowale, Olayemi Eyituoyo Dudu, Tumisi Beiri Jeremiah Molelekoa, Hema Kesa, Jonathan D. Wilkin, Oluwafemi Ayodeji Adebo

Research output: Chapter in Book/Report/Conference proceeding › Chapter (peer-reviewed) › peer-review

5 Citations (Scopus)

Abstract

The dominance of cereals as staple foods in Africa may partly be linked to the availability of numerous cereal-based fermented food products in the continent. This chapter provides an overview of cereal-based fermented food products, particularly their biochemistry (including modifications that occur during cereal fermentation), nutritional composition, health-beneficial components, as well as microbiota involved during fermentation. African cereal-based fermented foods contain substantial levels of nutrients, and their consumption is associated with numerous health benefits. While a plethora of these fermented products is available on the continent, most of them are still not fully commercialized. The composition of these vital food products is still not fully understood, thus necessitating further research.

Original language	English
Title of host publication	Indigenous fermented foods for the tropics
Editors	Oluwafemi Ayodeji Adebo, Chiemela Enyinnaya Chinma, Adewale Olusegun Obadina, Antonio Gomes Soares, Sandeep Kumar Panda, Ren-You Gan
Place of Publication	London
Publisher	Academic Press
Chapter	2
Pages	15-36
Number of pages	22
ISBN (Electronic)	9780323985536
ISBN (Print)	9780323983419
DOIs	https://doi.org/10.1016/B978-0-323-98341-9.00031-1
Publication status	Published - 21 Jan 2023

Keywords

Fermentation
Beverages
Porridges
Gruel
Cereal fermentation

Access to Document

10.1016/B978-0-323-98341-9.00031-1

Cite this

Hlangwani, E., Njobeh, P. B., Chinma, C. E., Oyedeji, A. B., Fasogbon, B. M., Oyeyinka, S. A., Sobowale, S. S., Dudu, O. E., Molelekoa, T. B. J., Kesa, H., Wilkin, J. D., & Adebo, O. A. (2023). African cereal-based fermented products. In O. A. Adebo, C. E. Chinma, A. O. Obadina, A. G. Soares, S. K. Panda, & R.-Y. Gan (Eds.), Indigenous fermented foods for the tropics (pp. 15-36). Academic Press. https://doi.org/10.1016/B978-0-323-98341-9.00031-1

@inbook{17c97b6e3221477b99ad1f4ad9710fb9,

title = "African cereal-based fermented products",

abstract = "The dominance of cereals as staple foods in Africa may partly be linked to the availability of numerous cereal-based fermented food products in the continent. This chapter provides an overview of cereal-based fermented food products, particularly their biochemistry (including modifications that occur during cereal fermentation), nutritional composition, health-beneficial components, as well as microbiota involved during fermentation. African cereal-based fermented foods contain substantial levels of nutrients, and their consumption is associated with numerous health benefits. While a plethora of these fermented products is available on the continent, most of them are still not fully commercialized. The composition of these vital food products is still not fully understood, thus necessitating further research.",

author = "Edwin Hlangwani and Njobeh, {Patrick Berka} and Chinma, {Chiemela Enyinnaya} and Oyedeji, {Ajibola Bamikole} and Fasogbon, {Beatrice Mofoluwaso} and Oyeyinka, {Samson Adeoye} and Sobowale, {Sunday Samuel} and Dudu, {Olayemi Eyituoyo} and Molelekoa, {Tumisi Beiri Jeremiah} and Hema Kesa and Wilkin, {Jonathan D.} and Adebo, {Oluwafemi Ayodeji}",

year = "2023",

month = jan,

day = "21",

doi = "10.1016/B978-0-323-98341-9.00031-1",

language = "English",

isbn = "9780323983419",

pages = "15--36",

editor = "Adebo, {Oluwafemi Ayodeji} and Chinma, {Chiemela Enyinnaya} and Obadina, {Adewale Olusegun} and Soares, {Antonio Gomes} and Panda, {Sandeep Kumar} and Ren-You Gan",

booktitle = "Indigenous fermented foods for the tropics",

publisher = "Academic Press",

address = "United Kingdom",

}

Hlangwani, E, Njobeh, PB, Chinma, CE, Oyedeji, AB, Fasogbon, BM, Oyeyinka, SA, Sobowale, SS, Dudu, OE, Molelekoa, TBJ, Kesa, H, Wilkin, JD & Adebo, OA 2023, African cereal-based fermented products. in OA Adebo, CE Chinma, AO Obadina, AG Soares, SK Panda & R-Y Gan (eds), Indigenous fermented foods for the tropics. Academic Press, London, pp. 15-36. https://doi.org/10.1016/B978-0-323-98341-9.00031-1

African cereal-based fermented products. / Hlangwani, Edwin; Njobeh, Patrick Berka; Chinma, Chiemela Enyinnaya et al.
Indigenous fermented foods for the tropics. ed. / Oluwafemi Ayodeji Adebo; Chiemela Enyinnaya Chinma; Adewale Olusegun Obadina; Antonio Gomes Soares; Sandeep Kumar Panda; Ren-You Gan. London: Academic Press, 2023. p. 15-36.

Research output: Chapter in Book/Report/Conference proceeding › Chapter (peer-reviewed) › peer-review

TY - CHAP

T1 - African cereal-based fermented products

AU - Hlangwani, Edwin

AU - Njobeh, Patrick Berka

AU - Chinma, Chiemela Enyinnaya

AU - Oyedeji, Ajibola Bamikole

AU - Fasogbon, Beatrice Mofoluwaso

AU - Oyeyinka, Samson Adeoye

AU - Sobowale, Sunday Samuel

AU - Dudu, Olayemi Eyituoyo

AU - Molelekoa, Tumisi Beiri Jeremiah

AU - Kesa, Hema

AU - Wilkin, Jonathan D.

AU - Adebo, Oluwafemi Ayodeji

PY - 2023/1/21

Y1 - 2023/1/21

N2 - The dominance of cereals as staple foods in Africa may partly be linked to the availability of numerous cereal-based fermented food products in the continent. This chapter provides an overview of cereal-based fermented food products, particularly their biochemistry (including modifications that occur during cereal fermentation), nutritional composition, health-beneficial components, as well as microbiota involved during fermentation. African cereal-based fermented foods contain substantial levels of nutrients, and their consumption is associated with numerous health benefits. While a plethora of these fermented products is available on the continent, most of them are still not fully commercialized. The composition of these vital food products is still not fully understood, thus necessitating further research.

AB - The dominance of cereals as staple foods in Africa may partly be linked to the availability of numerous cereal-based fermented food products in the continent. This chapter provides an overview of cereal-based fermented food products, particularly their biochemistry (including modifications that occur during cereal fermentation), nutritional composition, health-beneficial components, as well as microbiota involved during fermentation. African cereal-based fermented foods contain substantial levels of nutrients, and their consumption is associated with numerous health benefits. While a plethora of these fermented products is available on the continent, most of them are still not fully commercialized. The composition of these vital food products is still not fully understood, thus necessitating further research.

U2 - 10.1016/B978-0-323-98341-9.00031-1

DO - 10.1016/B978-0-323-98341-9.00031-1

M3 - Chapter (peer-reviewed)

SN - 9780323983419

SP - 15

EP - 36

BT - Indigenous fermented foods for the tropics

A2 - Adebo, Oluwafemi Ayodeji

A2 - Chinma, Chiemela Enyinnaya

A2 - Obadina, Adewale Olusegun

A2 - Soares, Antonio Gomes

A2 - Panda, Sandeep Kumar

A2 - Gan, Ren-You

PB - Academic Press

CY - London

ER -

African cereal-based fermented products

Abstract

Keywords

Access to Document

Fingerprint

Cite this