Indigenous Fermented Foods for the Tropics

1st Edition - January 21, 2023
Editors: Oluwafemi Ayodeji Adebo, Chiemela Enyinnaya Chinma, Adewale Olusegun Obadina, Antonio Gomes Soares, Sandeep K. Panda, Ren-You Gan
Language: English
Paperback ISBN:
9 7 8 - 0 - 3 2 3 - 9 8 3 4 1 - 9
eBook ISBN:
9 7 8 - 0 - 3 2 3 - 9 8 5 5 3 - 6

Indigenous Fermented Foods for the Tropics provides insights on fermented foods of the Tropics, particularly Africa, Asia and South America, highlighting key aspects and po… Read more

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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.

Cover image
Title page
Table of Contents
Copyright
List of contributors
Foreword
Preface
Chapter 1. An insight into indigenous fermented foods for the tropics
Abstract
1.1 Introduction
Acknowledgments
References
Section 1: Overview, production and composition (health and nutritional), microbiota of fermented foods
Chapter 2. African cereal-based fermented products
Abstract
2.1 Introduction
2.2 Biochemistry of cereal fermentation
2.3 Nutritional composition of African cereal-based fermented products
2.4 Health-promoting constituents of African-based cereal fermented products
2.5 Microbiota of African-based cereal fermented products
2.6 Conclusion and future directions
Acknowledgments
References
Further reading
Chapter 3. Asian fermented cereal-based products
Abstract
3.1 Introduction
3.2 Biochemistry of Asian fermented cereal-based products
3.3 Nutritional composition and functionality of Asian fermented cereal-based products
3.4 Health-promoting constituents of Asian fermented cereal-based products
3.5 Microbiota of Asian fermented cereal-based products
3.6 Conclusion and future directions
References
Further reading
Chapter 4. South American fermented cereal-based products
Abstract
4.1 Introduction
4.2 Biochemistry of cereal fermentation
4.3 Nutritional composition of South American fermented cereal products
4.4 Health-promoting constituents of South American fermented cereal products
4.5 Microbiota of South American fermented cereal products
4.6 Conclusion and future directions
References
Chapter 5. African legume, pulse, and oilseed-based fermented products
Abstract
5.1 Introduction
5.2 Fermented food products from African legumes, pulses, and oil seeds
5.3 Conclusions and future perspective
References
Further reading
Chapter 6. Asian fermented legumes, pulses, and oil seed-based products
Abstract
6.1 Introduction
6.2 Lactic acid bacteria
6.3 Effect of fermentation on legumes and pulse-based fermented foods
6.4 Conclusion and future prospective
References
Chapter 7. South American fermented legume, pulse, and oil seeds-based products
Abstract
7.1 Introduction
7.2 Biochemistry of South American fermented legume, pulse, and oil seeds-based products
7.3 Nutritional composition of South American fermented legume, pulse, and oil seeds-based products
7.4 Health-promoting constituents of South American fermented legume, pulse, and oil seeds-based products
7.5 Microbiota of South American fermented legume, pulse, and oil seeds-based products
7.6 Conclusions and future directions
Acknowledgments
References
Chapter 8. African fermented fish and meat-based products
Abstract
8.1 Introduction
8.2 Microorganisms involved in fermentation
8.3 Meat fermentation
8.4 Fish fermentation in Africa
8.5 Factors affecting fermentation in meat and fish
8.6 Conclusion
References
Chapter 9. Asian fermented fish and meat-based products
Abstract
9.1 Introduction
9.2 Production of Asian fermented fish- and meat-based products
9.3 Biochemistry of meat and fish fermentation
9.4 Nutritional composition of Asian fish- and meat-based fermented products
9.5 Biological functions
9.6 Microbiota of Asian fish- and meat-based fermented products
9.7 Conclusion and future directions
Acknowledgments
References
Chapter 10. South American fermented fish and meat-based products
Abstract
10.1 Introduction
10.2 Fish-based fermented products
10.3 Meat-based products
10.4 Future trends
References
Chapter 11. African fermented dairy-based products
Abstract
11.1 Introduction
11.2 Biochemistry of dairy product fermentation
11.3 Nutritional composition of some African based fermented-dairy-products
11.4 Health-promoting constituents of African based fermented products
11.5 Microbiota of African dairy-based fermented products
11.6 Conclusion and future directions
References
Chapter 12. Asian fermented dairy-based products
Abstract
12.1 Introduction
12.2 An overview of fermented dairy products and their health benefits
12.3 Asian fermented dairy-based products
12.4 Dahi
12.5 Misti dahi
12.6 Chhu (Sheden)
12.7 Chhurpi
12.8 Lassi
12.9 Commercialization and internationalization of Asian fermented dairy products
12.10 Conclusion
References
Chapter 13. South American fermented dairy-based products
Abstract
13.1 Introduction—overview and background
13.2 Microbiota and biomolecular constituents of fermented dairy products
13.3 Technological processes and nutritional composition of Brazilian Artisanal cheeses
13.4 Health promoting constituents of fermented dairy products
13.5 Microbiota of fermented dairy products: artisanal cheeses
13.6 Conclusion and future directions
References
Further reading
Chapter 14. African fermented vegetable and fruit-based products
Abstract
14.1 Introduction
14.2 Different fermented African fruits and vegetables
14.3 Bio−chemistry of fruit and vegetable fermentation
14.4 Nutritional composition of African fermented fruits and vegetable
14.5 Health-promoting constituents of African fruit and vegetable fermented products
14.6 Microorganisms involved in fermentation
14.7 Conclusion and future trends
Acknowledgment
References
Chapter 15. South American fermented fruit-based products
Abstract
15.1 Introduction
15.2 Biochemistry of fruit fermentation
15.3 Nutritional composition of fermented fruit-based products
15.4 Composition of kombuchas
15.5 Health-promoting constituents of fermented fruit-based products
15.6 Microbiota of fermented fruit-based products
15.7 Conclusion and future directions
References
Chapter 16. African fermented root and tuber-based products
Abstract
16.1 Introduction
16.2 Biochemistry of African fermented root- and tuber-based products
16.3 Nutritional composition of African fermented Root- and Tuber-based products
16.4 Health-promoting constituents of African fermented root and tuber based products
16.5 Microbiota of African fermented root- and tuber-based products
16.6 Conclusion and future directions
References
Chapter 17. Asian fermented root and tuber-based products
Abstract
17.1 Introduction
17.2 Traditional tubers and root crop-based Asian foods/beverages
17.3 Biochemistry of tuber fermentation
17.4 Prebiotic potential of fermented tubers and root crops
17.5 Health benefits of fermenting microflora—strains used for fermentation
17.6 Value-added fermented products from tubers and root crops
17.7 Safety aspects of fermented root and tuber based products
17.8 Conclusion and future direction
References
Chapter 18. South American fermented root and tuber-based products
Abstract
18.1 Introduction
18.2 Biochemistry of fermentation of South American fermented root and tuber-based products
18.3 Nutritional composition of South American fermented root and tuber-based products
18.4 Health-promoting constituents of South American fermented root and tuber-based products
18.5 Microbiota of South American fermented root and tuber-based products
18.6 Conclusions and future directions
Acknowledgments
References
Chapter 19. Fermented foods and gut microbiome: a focus on African Indigenous fermented foods
Abstract
19.1 Introduction
19.2 Indigenous African fermented foods and gut microbiome
19.3 African fermented foods in relation to the gut microbiome and health
19.4 Postbiotics in African indigenous fermented foods and their health implication
19.5 Conclusion and future directions
Acknowledgment
References
Chapter 20. Fermented foods and immunological effects in humans and animal models
Abstract
20.1 Introduction
20.2 Purpose and benefits of fermented foods
20.3 Lactic acid bacteria in plant substrate fermentations
20.4 Lactic acid bacteria in animal substrate fermentations
20.5 Postbiotics
20.6 Types of fermented edible plant products produced
20.7 Immunological effects of lactic acid bacteria
20.8 Immunostimulatory effects of lactic acid bacteria fermentates
20.9 Immunomodulation by prebiotics
20.10 Immunomodulation by probiotic bacteria
20.11 Fermented foods modulate the immune system
20.12 Fermented foods as immunoregulatory agents
20.13 Recommendations for future work
References
Section 2: Innovative approaches for studying and improving the composition of fermented foods
Chapter 21. Metagenomics for the identification and characterization of microorganisms in fermented foods
Abstract
21.1 Introduction
21.2 Genomics and metagenomics
21.3 Metagenomics analytical workflow
21.4 Different metagenomic approaches: sequence and function-based metagenomics
21.5 Applications of metagenomics in food fermentation
21.6 Conclusion
Acknowledgment
References
Chapter 22. Metabolomics and its application in fermented foods
Abstract
22.1 Introduction
22.2 Overview and process of food metabolomics
22.3 Metabolomics of fermented foods
22.4 Conclusion and future perspectives
References
Further reading
Chapter 23. Proteomics and transcriptomics and their application in fermented foods
Abstract
23.1 Introduction
23.2 An overview and need for transcriptomics and proteomics in fermented foods
23.3 (Meta)-transcriptomic and (meta)-proteomic investigations in fermented foods
23.4 Conclusion and future perspectives
References
Further reading
Chapter 24. Data-driven innovation and 4th industrial revolution concepts for the development and improvement of fermented foods
Abstract
24.1 Introduction
24.2 Previous industrial revolutions and the progress in fermented food production
24.3 Fourth industrial revolution-related technology for the development and improvement of fermented foods
24.4 Future of technology in development and improvement of fermented foods
24.5 Conclusion
References
Chapter 25. Starter cultures: an insight into specific applications in flavoring and health promotion
Abstract
25.1 Introduction
25.2 Traditional and modern starter cultures
25.3 Flavor-specific starter cultures
25.4 Starter cultures for health promotion
25.5 Conclusion
References
Chapter 26. Bioactive constituents and potential health benefits of fermented seed products
Abstract
26.1 Introduction
26.2 Influences of fermentation on bioactive components
26.3 Bioactivities of fermented seeds and edible seeds
26.4 Conclusion and future directions
Funding
Disclosure statement
References
Chapter 27. Equipment and machinery for improving the fermentation process of indigenous foods
Abstract
27.1 Introduction
27.2 Improving the fermentation process of gari—the role of better process and machinery
27.3 Locust bean (dawadawa) processing
27.4 Masa agria—a South American fermented food
27.5 Improving the fermentation process of Chikawngue—a fermented food from Congo
27.6 Production of Idli—an Asian fermented foods
27.7 Production of Tempeh—Asian fermented food
27.8 Conclusion
27.9 Recommendation and future direction
References
Further reading
Chapter 28. Novel food processing techniques and application for fermented foods
Abstract
28.1 Introduction
28.2 Novel nonthermal processing technologies: principles, applications, and uses for fermented foods
28.3 Novel thermal processing methods: principles, applications and uses for fermented foods
28.4 Conclusion and future directions
Acknowledgments
References
Chapter 29. Sensory perspectives into indigenous fermented foods in the tropics: challenges and opportunities
Abstract
29.1 Introduction
29.2 Conventional sensory methods for indigenous fermented foods
29.3 Sensory quality of selected indigenous fermented foods in Tropic
29.4 Fermented milk
29.5 Different approaches to evaluate the sensory quality of indigenous fermented foods in the tropic other than Africa
29.6 Opportunities and challenges for sensory evaluation in the tropics
29.7 Conclusion
References
Further reading
Section 3: Safety and quality of fermented foods
Chapter 30. Occurrence of mycotoxins in fermented tropical foods
Abstract
30.1 Introduction
30.2 Common types of tropical fermented food products
30.3 Commonly encountered mycotoxins
30.4 Mycotoxin removal in fermented foods
30.5 Effect of fermentation on mycotoxin levels
30.6 Conclusion
References
Chapter 31. Presence of pathogenic microorganisms in fermented foods
Abstract
31.1 Introduction
31.2 Presence of pathogenic microorganisms in fermented cereals, roots, and tuber-based fermented foods
31.3 Pathogenic bacteria associated with fermented dairy products
31.4 Spoilage microorganisms associated with fermented dairy products
31.5 Pathogenic and spoilage microorganisms in vegetables and fruits-based fermented foods
31.6 Spoilage and pathogenic microorganisms of legumes, pulses, and oilseeds-based fermented foods
31.7 Conclusion
References
Chapter 32. Occurrence of biogenic amines in fermented foods
Abstract
32.1 Introduction
32.2 Conclusion
References
Further reading
Chapter 33. Contamination of fermented foods with heavy metals
Abstract
33.1 Introduction
33.2 An overview of metalloids and their adverse effects on human well-being
33.3 Heavy metals investigation in fermented foods
33.4 Conclusions and future perspectives
References
Section 4: Packaging and marketing of indigenous fermented foods
Chapter 34. Packaging and packaging technology for indigenous fermented foods in the tropics: challenges and opportunities
Abstract
34.1 Introduction
34.2 Fermented foods packaging and packaging technology
34.3 Packaging techniques of major indigenous fermented foods in the tropics
34.4 Food safety and nutritional quality aspects
34.5 Nanotechnology in food packaging
34.6 Conclusion and future prospects
References
Chapter 35. Marketing practices to promote indigenous fermented alcoholic beverages in the tropics
Abstract
35.1 Introduction
35.2 Consumer behavior toward alcoholic beverages, product marketing, and consumption
35.3 The marketing of indigenous fermented alcoholic beverages in the African tropics
35.4 The marketing of indigenous fermented alcoholic beverages in the Asian tropics
35.5 The marketing of indigenous fermented alcoholic beverages in the American tropics
35.6 Challenges and drawbacks
35.7 Opportunities and future developments
35.8 Conclusion
Acknowledgments
References
section 5: Future prospects
Chapter 36. Future prospects for indigenous fermented foods from the tropics
Abstract
References
Index

Oluwafemi Ayodeji 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 Enyinnaya 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 Olusegun 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 Gomes 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 K. Panda

Dr. Sandeep Kumar Panda has been trained in ICAR, CSIR, and IIT laboratories and the University of Johannesburg during his Doctoral and Post-Doctoral research career. His current research focuses on microbial technology for underutilized fruits and vegetables for the development of functional foods and beverages. Dr. Panda’s research work is directed towards food security challenges and poverty amongst communities of Southeast Asia and Africa. His team works in interlinking social engineering to fermentation technology so that the knowledge and technology can be harnessed at the community level for the preservation and bioprocessing of perishable fruits and vegetables. Effective planning and training on fermentation technology at the community level for generating revenue in different tribal pockets of India as well as the globe, has been one of Dr. Panda’s important research agendas.

Affiliations and expertise

KIIT -School of Biotechnology-Campus 11, 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