African Fermented Foods and Beverages: Traditional Processes and Modern Technologies
Purchasing Options
Features
- Covers cereal, legumes, roots, tubers, fish, and drinks
- Explains the evolution from traditional fermenting procedures to modern industrial processes
- Emphasizes the products with emerging commercial market potential
- Includes illustrations and tables
Summary
The first single book to catalog the diversity of fermented foods and beverages from all Africa, this reference covers all aspects related to the various fermented products. It covers the technologies, microbiology, nutritional aspects, safety concerns, and sensory aspects related to the fermented foods, and describes the evolution from traditional fermenting procedures to modern industrial methods. Fermented foods discussed in the book include fish, vegetables, cereals, roots and tubers, legumes, dairy, and beverages. The book also discusses the potential for these fermented foods within the emerging commercial market. Many illustrations, including photographs and drawings, as well as tables, are included.
Table of Contents
CEREAL PRODUCTS
Porridges and granules
Paste
Beverages
ROOT AND TUBER PRODUCTS
Cassava products
FERMENTED FOODS AND BEVERAGES FROM FRUITS
Baobab fruit/ seeds products
Tropical fruit wine and banana & Plantain beer "Agadagidi"
Date, honey beverage
Cacao products
FERMENTED FOODS AND BEVERAGES FROM VEGETABLES/LEGUMES
Iru afitin, sonru, ogiri, ogiri-saro, ogiri-igboo, ugba, netetu, soumbala/dawadawa
Sesame beverage and Baobab seed products
FERMENTED FOODS AND BEVERAGES FROM LEAVES AND OTHER PLANTS PARTS
Cassava leaves from East Africa
Sodabi/ogogoro, Nubian gin
FERMENTED FOODS AND BEVERAGES FROM FISH, MEAT, AND DAIRY PRODUCTS
Fish and meat products
Dairy products
Author Bio(s)
Joseph Hounhouigan is a professor at Universite d’Abomey-Calavi in Cotonou Benin.
