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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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Request a sales quoteIndigenous 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.
- 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
- 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
- No. of pages: 638
- Language: English
- Edition: 1
- Published: January 21, 2023
- Imprint: Academic Press
- Paperback ISBN: 9780323983419
- eBook ISBN: 9780323985536
OA
Oluwafemi Ayodeji Adebo
CC
Chiemela Enyinnaya Chinma
AO
Adewale Olusegun Obadina
AS
Antonio Gomes Soares
SP
Sandeep K. Panda
RG