African Fermented Food Products- New Trends

Fermented foods play a major role in human nutrition and health, given the addition of flavor, improvement of texture, preservation against spoilage, and ease of digestion due to the fermentation process.

This book provides information about the chemistry and bioactive compounds of African fermented food products, including their nutritional value and minor constituents. Chapters cover a wide range of topics, from the microorganisms involved in spontaneous fermentation to food safety considerations and quality assessment. The text can be used as a practical manual to better understand the nutritional and medicinal uses of various African fermented foods, as well as prepare recipes and product labels.

Provides information about the chemistry and bioactive compounds of African fermented food products Discusses the nutritional value and minor constituents of African fermented food products Designed to help end users prepare and package high-quality fermented food products

Autorentext

Prof. Dr. Abdel Moneim Elhadi Sulieman is a Professor and researcher in the Department of Biology at University of Hail in Saudi Arabia as well as the Department of Food Engineering and Technology, College of Engineering, University of Gezira, Sudan .

Prof. Dr. Abdalbasit Adam Mariod is a researcher at the Indigenous Knowledge and Heritage Centre at Ghibaish College of Science & Technology in Sudan.

Inhalt

1 Introduction: Origin, history and diversity of African fermented foods. Abdel Moneim Elhadi Sulieman.- 2 Starter Cultures: nature, types, characteristics, preparation and maintenance Abdel Moneim Elhadi Sulieman.- 3 Properties and advantages of food fermentation Abdalbasit Mariod, Fatima, A. A. Massad.- 4 Significance of African Fermented Foods in Nutrition and Food Science Suzy Munir Salama, Abdalbasit Mariod.- 5 Microorganisms Involved in Spontaneous Fermentation and their health risk. Abdel Moneim Elhadi Sulieman.- 6 Probiotic Fermented Foods and Health Promotion Syed Amir Ashraf, Abd Elmoneim O. Elkhalifa, Md Faruque Ahmad, Mitesh Patel, Mohd Adnan and Abdel Moneim E. Sulieman.- 7 Molecular Techniques for Microbial Community Profiling of Fermented Foods. Nawaf Alshammari.- 8 Enzymes in food fermentations Arif Jamal Siddiqui, Ritu Singh, Sadaf Jahan, Mousa Alreshidi, Walid Sabri Hamadou, Andleeb Khan, Abrar Ahmad, Mitesh Patel, Abdelmusin Abdelgadir Abdelmuhsin, Abdel Moneim E.Sulieman, Mohd Adnan.- 9 Bioactive Components of Fermented Food Products Suzy Munir Salama and Abdalbasit Mariod.- 10 Transcriptome based characterization of interaction between fermenting microorganisms during production of bakery products Mitesh Patel, Malvi Surti, Arif Jamal Siddiqui, Mousa Alreshidi, Syed Amir Ashraf, Mohd Adnan.- 11 Quality evaluation of Semi-indigeous proceesed cheese (Gibna-beida) in Sudan Walied Abdelrahman Mustafa, Onaheid Ahmed Osman and Abdel Moneim Elhadi Sulieman.- 12 Nutritional, Antimicrobial and Bioactive components of Gariss, a fermented Camel milk product Abdel Moneim Elhadi Sulieman and Abdalla Ali Alayan.- 13 Production and Quality Assessment of Camel Milk Cheese. Salma Mahgoub and Abdel Moneim Elhadi Sulieman.- 14 Selected Fermented Fish Products of the Sudan Onaheid Ahmed Osman, Walied Abdelrahman Mustafa, and Abdel Moneim Elhadi Sulieman.- 15 Factors Influence the Quality and Safety of Fermented Sausages. Osman Ahmed Osman and Abdel Moneim Elhadi Sulieman.- 16 Technology of fermented mango juice production Coulibaly Wahauwouélé Hermann, Camara Fatoumata, Mian Tano Marie-Ange Sakia, Beugre Avit Grah Maxwell, Djè Koffi Marcellin.- 17 Fermented fish products in sub-Saharan Africa AYELOJA, Ayodeji Ahmed1 and JIMOH, Wasiu Adeyemi2.- 18 African Fermented Vegetable Products Gustav Komla Mahunu and Abdalbasit Adam Mariod.- 19 Production and Evaluation of Vinegar Using Nabag as a Raw Material Abdel Moneim Elhadi Sulieman and Hiba Bokhari Yousif.- 20 Selected Fermented Cereal products of Sudan Abdel Moneim Elhadi Sulieman, Walied Abdelrahman Mustafa and Onaheid Ahmed Osman.- 21 Production and Quality Assessment of Hulu-mur Fermented Beverage. Abdel Moneim Elhadi Sulieman.- 22 Nutrient Composition and Bioactive Components of Non-Alcoholic Sorghum Malt Beverage Coulibaly Wahauwouélé Hermann, Camara Fatoumata, Mian Tano Marie-Ange Sakia, Beugre Avit Grah Maxwell, Djè Koffi Marcellin.- 23 Preparation of Soy milk Zabady and Assessment of its Quality Abdel Moneim Elhadi Sulieman, Areej Mohamed Ali and Elamin Abdullah Elkhalifa.- 24 Nutrient Composition and Bioactive Components of Kejeik Zahra Mohamed Hassan Kush Kush, and Abdel Moneim Elhadi Sulieman.- 25 Nutrient Composition and Bioactive Components of Non-Alcoholic Sorghum Malt Beverage. Ahmed Gaafar Elgorashi and Abdel moneim E. Sulieman.- 26 Production and Quality Assessment of Kissra, a Sudanese fermented Sorghum Product Abdel Moneim Elhadi Sulieman and Eitimad Ali.- 27 Utilization of Gum Arabic as a thickener and Stabilizer in Production of the fermented milk Zabady Abdel Moneim E. Sulieman, Nawaf I. Alshammari, Nasir A Ibrahim and Sulaiman Alsalamah.- 28 Bioactive Components of Fermented Food Products: Phytochemicals, Phytosterol and vitamins Haroon Elrasheid Tahir, Zou Xiaobo, Mahunu Gustav Komla, Abdalbasit Mariod.- 29 Fermented Millet for Porridge Production: A Model for Improved Gastrointestinal Health Afoakwah A. Newlove, Gustav Komla Mahunu , Haroon Elrasheid Tahir.- 30 Fermented African Cereal Products Maurice Tibiru Apaliya, Richard Osae, Emmanuel Kwaw, Gustav Komla Mahunu, Mildred Osei-Kwarteng and Joseph Kwabena Ahima.- 31 Fermentation of Cocoa Bean.- Gustav Komla Mahunu , Newlove Akowuah Afoakwah , Abdalbasit Adam Mariod, Abdul Rashid Hudu and Haroon Elrasheid Tahir.- 32 Fermentation of Parkia biglobosa seeds: Effect of temperature conditions on Bioactive, Nutritive and Antioxidant Parameters Quansah Lydia, Gustav Komla Mahunu , Haroon Elrasheid Tahir.- 33 Improvement of Indigenous fermentation Technologies for Certain Ghanaian Fermented Foods Gustav Komla Mahunu, Newlove Akowuah Afoakwah, Abdul Rashid Hudu, Maurice Tibiru Apaliya.- 34 The quality aspect and safety of some traditional fermented product from sorghum and millet Newlove A. Afoakwah, Gustav Komla Mahunu and Mariod Adam Abdalbasit.- 35 Utilization of Jerusalem artichoke (Helianthus tuberosus L.) tuber as a prebiotic and a symbiotic Newlove Akowuah Afoakwah and Gustav Komla Mahunu.- 36 The nutritional and therapeutic benefits of some Nigerian fermented food products Fasogbon Beatrice Mofoluwaso, Ademuyiwa Oluwaseun Hannah and Bamidele Oluwaseun Peter.- 37 Omics in traditioanl foods and beverages Maurice Tibiru Apaliya, Richard Osae, Emmanuel Kwaw, Gustav Komla Mahunu, Mildred Osei-Kwarteng, Issah Mohammed Hardi.