Indigenous Fermented Foods for the Tropics

Indigenous Fermented Foods for the Tropics

1st Edition - January 1, 2023

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

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Indigenous Fermented Foods for the Tropics is a unique resource of information on fermentation covering a wide range of food and beverage applications, and the technology for enhancing the fermentation process as it is continually evolving. This book provides an insight into fermented foods of the Tropics, particularly Africa, Asia and South America, highlighting the key aspects and potential developments for these food products. Section one provides an overview on the production and composition (nutritional, physicochemical, health beneficial and microbiota) of these indigenous fermented foods in the tropics. Section two is focused on 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. Section three covers safety aspects to be considered in fermented foods. Finally, section four provides insights into packaging and marketing of these food products.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 hot topics such as Metagenomics for the identification and characterization of microorganisms in fermented foods
  • 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
  • Presents the role of technology and innovations in the quest for improving the production, quality and safety of fermented foods as demand for fermented food and beverage products is increased


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

  • 1 An insight into indigenous fermented foods in the tropics

    Section 1: Overview, Production and Composition (Health and Nutritional), Microbiota of Fermented Foods
    Cereal-Based Products
    2 African Fermented Cereal-Based Products
    3 Asian Fermented Cereal-Based Products
    4 South American Fermented Cereal-Based Products
    Legume, Pulse and Oil Seed-Based Products
    5 African Fermented Legume, Pulse and Oil Seeds-Based Products
    6 Asian Fermented Legume, Pulse and Oil Seeds-Based Products
    7 South American Fermented Legume, Pulse and Oil Seeds-Based Products
    Fish and Meat-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
    Dairy-Based Products
    11 African Fermented Dairy-Based Products
    12 Asian Fermented Dairy-Based Products
    13 South American Fermented Dairy-Based Products
    Vegetable and Fruit-Based Products
    14 African Fermented Vegetable and Fruit-Based Products
    15 Asian Fermented Vegetable and Fruit-Based Products
    16 South American Fermented Vegetable and Fruit-Based Products
    Root and Tuber-Based Products
    17 African Fermented Root and Tuber-Based Products
    18 Asian Fermented Root and Tuber-Based Products
    19 South American Fermented Root and Tuber-Based Products
    20 Indigenous Fermented Foods and Gut Microbiome
    21 Fermented Foods and Immunological Effects in Human and Animal Models

    Section 2: Innovative Approaches for Studying and Improving the Composition of Fermented Foods
    22 Metagenomics for the Identification and Characterization of Microorganisms in Fermented Foods
    23 Metabolomics and its Application in Fermented Foods
    24 Proteomics and Transcriptomics and their Application in Fermented Foods
    25 Machine Learning and 4th Industrial Revolution Concepts for Development and Improvement of Fermented Foods
    26 Application of Starter Cultures in Fermented Foods
    27 Enhancing the Bioactive Constituents and Potential Health Benefits of Fermented Food Products
    28 Equipment and Machinery for Improving the Fermentation Process
    29 Novel Food Processing Techniques and Application for Fermented Foods
    30 Sensory Perspectives into Fermented Foods: Challenges and Opportunities

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

    Section 4: Packaging and Marketing of Indigenous Fermented Foods
    35 Packaging and Packaging Technology for Indigenous Fermented Foods in the Tropics: Challenges and Opportunities
    36 Marketing of Indigenous Fermented Foods in the Tropics
    37 Industrialization and Sustainability of Indigenous Fermented Foods

Product details

  • No. of pages: 540
  • Language: English
  • Copyright: © Academic Press 2023
  • Published: January 1, 2023
  • Imprint: Academic Press
  • Paperback ISBN: 9780323983419

About the Editors

Oluwafemi Adebo

Dr. Oluwafemi Adebo PhD is a Senior Lecturer and Researcher in the Food Technology/Food Science dept. at the University of Johannesburg (UJ), South Africa. Dr. Adebo has over 10 years of experience is passionate about the science of food, particularly related to the improvement of traditional processes to address hunger, malnutrition and finding solutions to the challenges of food insecurity. He is the research leader of the Food Fermentation Research Group at the Department of Biotechnology and Food Technology in UJ and has published over 60 high impact journals and book chapters. Dr. Adebo has attracted over ZAR 6 million in grants and continuously involved with Masters, Doctoral and Post-Doctoral research supervision.

Affiliations and Expertise

Department of Biotechnology and Food Technology, University of Johannesburg, Johannesburg, South Africa

Chiemela Chinma

Prof. Chiemela Enyinnaya Chinma serves as Deputy Director of Research, Innovation and Development, Federal University of Technology Minna and is the Academic Coordinator of World Bank facilitated Africa Centre of Excellence for Mycotoxin and Food Safety. Prof. Chinma is the Chairman, University Policies and Manuals Advisory Committee at the university. He is in the Editorial Board of the Nigerian Food Journal, the Managing Editor of Journal of Agriculture and Agricultural Technology (JAAT) and Regional Editor of American Journal of Food Technology. Prof. Chinma has presented at several international conferences, has won research grants for the production and characterization of modified tuber starches, plant protein concentrate and complementary foods among others. He has served as a Deputy Coordinator (North Central, Nigeria) of the African Network of Food Data Systems (AFROFOODS), a Regional Data Centre of Food and Agriculture Organization (FAO)/International Network of Food Data Systems (INFOODS).

Affiliations and Expertise

Department of Food Science and Technology, Federal University of Technology Minna, Nigeria

Adewale Obadina

OBADINA Adewale Olusegun, PhD is the Head of Department, Food Science and Technology and immediate past Director of Biotechnology Centre, Federal University of Agriculture, Abeokuta, Nigeria. He is a grantee and Research Associateship Fellow of The World Academy of Sciences with research experience in Food Safety, Quality, and fermentation technology. He is a member of Board of Directors, International Union of Food Science and Technology (IUFoST); African Continental Association of Food Protection (ACAFP). He is also an active member of: Food Science Advisory Council, Human Health Organization (HHO); IUFoST Food Safety Committee; IUFoST Mycotoxin Working Group; 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, Nigeria

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. He holds an MSc in applied microbiology and a PhD in microbiology from Utkal University in India. He completed his postdoctoral studies as a Global Excellence Stature Fellow at the University of Johannesburg in South Africa. His main research focus is on the development of probiotic functional foods by fermentation and is the recipient of 'Young Scientist Award in Life Sciences-2018' by Odisha Bigyan Academy, Government of Odisha, India.

Affiliations and Expertise

School of Biotechnology, 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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