Indigenous Fermented Foods for the Tropics

Indigenous Fermented Foods for the Tropics

1st Edition - January 21, 2023

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  • Editors: Oluwafemi Adebo, Chiemela Chinma, Adewale Obadina, Antonio Soares, Sandeep Panda, Ren-You Gan
  • Paperback ISBN: 9780323983419
  • eBook ISBN: 9780323985536

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Description

Indigenous Fermented Foods for the Tropics provides insights on fermented foods of the Tropics, particularly Africa, Asia and South America, highlighting key aspects and potential developments for these food products. Sections provide an overview on the production and composition (nutritional, physicochemical, health beneficial and microbiota) of these indigenous fermented foods in the tropics,  innovative techniques for investigating the composition of these fermented food products and improvement of the fermentation process to yield better nutritional constituents, health beneficial components and sensory qualities, and safety aspects to be considered in fermented foods. Other sections provide insights into the packaging and marketing of these food products as well as future prospects of fermented foods in the tropics. This book provides new perspectives and recent information to complement existing texts on indigenous fermented foods serving as a valuable reference text for detailed insights into indigenous fermented foods of the tropics.    

Key Features

    • Discusses fermented foods from the Africa, Asia, and South America based on the raw materials used
    • Offers innovative techniques for improving these indigenous products and investigating their composition as well as upgrading traditional technologies used in the production of fermented products
    • Covers the role of technology and innovations in the quest for enhancing quality, and safety of fermented

    foods as demand for fermented food and beverage products is increased

Readership

R&D Food/Bev; Food Safety and Quality Managers; Food Scientists and Technologists; Anyone in industries involved in the production of foods and beverages with a fermented element; Government agencies and regulators

Table of Contents

  • Section 1: Overview, Production and Composition (Health and Nutritional), Microbiota of Fermented Foods

    1 An insight into indigenous fermented foods for the tropics
    2 African Cereal-Based Fermented Products
    3 Asian Cereal-Based Fermented Products
    4 South American Cereal-Based Fermented Products
    5 African Legume, Pulse and Oil Seeds-Based Fermented Products
    6 Asian Fermented Legume, Pulse and Oil Seeds-Based Products
    7 South American Fermented Legume, Pulse and Oil Seeds-Based Products
    8 African Fermented Fish and Meat-Based Products
    9 Asian Fermented Fish and Meat-Based Products
    10 South American Fermented Fish and Meat-Based Products
    11 African Fermented Dairy-Based Products
    12 Asian Fermented Dairy-Based Products
    13 South American Fermented Dairy-Based Products
    14 African Fermented Vegetable and Fruit-Based Products
    15 South American Fermented Fruit-Based Products
    16 African Fermented Root and Tuber-Based Products
    17 Asian Fermented Root and Tuber-Based Products
    18 South American Fermented Root and Tuber-Based Products
    19 Fermented Foods and Gut Microbiome: A Focus on African Indigenous Fermented Foods
    20 Fermented Foods and Immunological Effects in Human and Animal Models

    Section 2: Innovative Approaches for Studying and Improving the Composition of Fermented Foods
    21 Metagenomics for the Identification and Characterization of Microorganisms in Fermented Foods
    22 Metabolomics and its Application in Fermented Foods
    23 Proteomics and Transcriptomics and their Application in Fermented Foods
    24 Data-driven Innovation and 4th Industrial Revolution Concepts for Development and Improvement of Fermented Foods
    25 Starter Cultures: An Insight into Specific Application in Flavoring and Health Promotion
    26 Bioactive Constituents and Potential Health Benefits of Fermented Seed Products
    27 Equipment and Machinery for Improving the Fermentation Process of Indigenous Foods
    28 Novel Food Processing Techniques and Application for Fermented Foods
    29 Sensory Perspectives into Indigenous Fermented Foods in the Tropics: Challenges and Opportunities

    Section 3: Safety and Quality of Fermented Foods
    30 Occurrence of Mycotoxins in Fermented Tropical Foods
    31 Presence of Pathogenic Microorganisms in Fermented Foods
    32 Occurrence of Biogenic Amines in Fermented Foods
    33 Contamination of Fermented Foods with Heavy Metals

    Section 4: Packaging and Marketing of Indigenous Fermented Foods
    34 Packaging and Packaging Technology for Indigenous Fermented Foods in the Tropics: Challenges and Opportunities
    35 Marketing Practices to Promote Indigenous Fermented Alcoholic Beverages in the Tropics

    Section 5: Future Prospects

    36 Future Prospects for Indigenous Fermented Foods from the Tropics

Product details

  • No. of pages: 638
  • Language: English
  • Copyright: © Academic Press 2023
  • Published: January 21, 2023
  • Imprint: Academic Press
  • Paperback ISBN: 9780323983419
  • eBook ISBN: 9780323985536

About the Editors

Oluwafemi Adebo

Prof. Oluwafemi Adebo is with the Department of Biotechnology and Food Technology at the University of Johannesburg (UJ), South Africa. He leads the Food Innovation Research Group and involved with research geared towards the improvement of various traditional food processes, enhancing food health promoting constituents, food product development and value addition to underutilized food sources using conventional, novel and innovative approaches. He has contributed to over 100 journal articles and book chapters, several invited talks and keynote presentations and has a provisionally approved patent. He has received different grants and won prestigious awards including the 2019 Institute of Food Technologists Emerging Leader Award, 2021 National Research Foundation Emerging Researcher of the Year, 2021 UJ’s Vice Chancellor’s Distinguished Award as an Outstanding Young Researcher and UJ's Faculty of Science Top Research Award (Lecturer/Senior Lecturer Category) twice. He is a Young Affiliate of The World Academy of Sciences and a regular volunteer for activities that promote food science and technology.

Affiliations and Expertise

Food Innovation Research Group, Department of Biotechnology and Food Technology, University of Johannesburg, Johannesburg, South Africa

Chiemela Chinma

Chiemela Enyinnaya Chinma is a Professor of Food Science and Technology at the Federal University of Technology Minna (FUT Minna), Nigeria, and a Visiting Professor at the Department of Biotechnology and Food Technology, University of Johannesburg, South Africa. He was a Postdoctoral Research Fellow at UPM-BERNAS Research Laboratory, Faculty of Food Science and Technology, Universiti Putra Malaysia. He has served as the Deputy Director of Research, Innovation and Development, Deputy Director of Academic Planning and the Academic Coordinator of the World Bank facilitated Africa Centre of Excellence for Mycotoxin and Food Safety, FUT Minna, Nigeria. He is the Head of Department, Food Science and Technology and the Chairman, University Policies and Manuals Advisory Committee, FUT Minna, Nigeria. He leads the Food Product Development Research Group at FUT Minna, Nigeria with research interest in improving the functionality of underutilized grains using conventional and innovative food processing methods. He has won several research grants and received academic awards.

Affiliations and Expertise

Department of Food Science and Technology, Federal University of Technology Minna, Nigeria. Department of Biotechnology and Food Technology, University of Johannesburg, South Africa.

Adewale Obadina

Adewale Olusegun Obadina is a Professor of Food Safety and Biotechnology at the Federal University of Agriculture, Abeokuta, Nigeria, and a Visiting Professor, Department of Biotechnology and Food Technology, University of Johannesburg, South Africa. He has served as the Director of Biotechnology Centre and Head of Department, Food Science and Technology, Federal University of Agriculture, Abeokuta. He is member of Board of Director; International Union of Food Science and Technology (IUFoST); African Continental Association of Food Protection (ACAFP) and member of AU-IBAR Expert on Food Hygiene. He was a grantee and Research Associateship Fellow of The World Academy of Sciences (TWAS) with research interest in improving the quality and safety of processed foods. He is an active member of: Food Science Advisory Council, Human Health Organization (HHO); Safety Enhancement of Edible Products, Legislation, Analysis and Management (SELAMAT); Mytox-South; Global Harmonization Initiative (GHI) and member of the Nigeria National Antimicrobial Resistance – Technical Working Group (AMR-TWG). He has played an integral role in various collaborative projects sponsored by DFID, EU, World Bank, Africa-Brazil Innovative Marketplace, M-BoSs, The World Academy of Science and USAID.

Affiliations and Expertise

Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Nigeria. Department of Biotechnology and Food Technology, University of Johannesburg, South Africa

Antonio Soares

Dr. Antonio Gomes Soares has a background in Food Science and Technology and Postharvest Technology research. He is currently a scientific researcher at Brazilian Agricultural Research Corporation – EMBRAPA Food Technology in Rio de Janeiro, Brazil. He is also a Scientific Responsible Researcher for the Postharvest Technology Scientific Area. He was a member of 25 research projects between 1985 and 2020, which coordinated 13 of them. His main research activities are associated with Food Chemistry, Food Science, Food Quality Control, Postharvest Technology, Edible Coatings, Innovative Packaging Materials for fruit and vegetables (Mango, papaya, strawberry, heart of palm, persimmon, minimally processed vegetables, cassava, tomatoes, ginger, green coconut).

Affiliations and Expertise

Laboratorio de Pos-Colheita de Frutas e Hortalicas, Embrapa Agroindústria de Alimentos, Empresa Brasileira de Pesquisa Agropecuária (Embrapa), Rio de Janeiro/RJ, Brazil

Sandeep Panda

Sandeep Kumar Panda is an Assistant Professor in the School of Biotechnology, Kalinga Institute of Industrial Technology (KIIT) Deemed to be University, Bhubaneswar, India. He holds an M.Sc degree in Applied Microbiology and a PhD in Microbiology from Utkal University in India. He has pursued his Postdoctoral research work as a Global Excellence Stature Fellow at the University of Johannesburg in South Africa. His main research focus is on the development of novel probiotic formulations, functional foods, food safety, food microbiology and food fortification. Dr. Panda is the recipient of 'Young Scientist Award in Life Sciences-2018' by Odisha Bigyan Academy, Government of Odisha, India and ‘AMI-Young Scientist Award’ in the category of Dairy and Food Microbiology by Association of Microbiologists of India.

Affiliations and Expertise

School of Biotechnology, Kalinga Institute of Industrial Technology (KIIT) Deemed to be University, Bhubaneswar, India

Ren-You Gan

Dr. Ren-You Gan is a Chief Scientist in the Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, China. He received his PhD degree from The University of Hong Kong, and was previously a tenure-track Assistant Professor at Shanghai Jiao Tong University, China. His main research interest is functional plants/foods and human health, such as the health benefits of traditionally fermented foods in China. He has published more than 100 SCIE-indexed papers, including 70 first/corresponding-author papers and 12 ESI highly-cited papers, with total citations more than 4800 times and H-index of 32 based on Google Scholar statistics.

Affiliations and Expertise

Chief Scientist, Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, China

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