| Description |
1 online resource (640 p.) |
| Contents |
Front Cover -- Indigenous Fermented Foods for the Tropics -- Copyright Page -- Contents -- List of contributors -- Foreword -- Preface -- 1 An insight into indigenous fermented foods for the tropics -- 1.1 Introduction -- Acknowledgments -- References -- 1 Overview, production and composition (health and nutritional), microbiota of fermented foods -- 2 African cereal-based fermented products -- 2.1 Introduction -- 2.2 Biochemistry of cereal fermentation -- 2.3 Nutritional composition of African cereal-based fermented products |
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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 -- 3 Asian fermented cereal-based products -- 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 |
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3.4.1 Food safety and shelf-life extension of Asian cereal-based fermented foods -- 3.4.2 Potential Prebiotic from cereal-based fermented foods -- 3.5 Microbiota of Asian fermented cereal-based products -- 3.6 Conclusion and future directions -- References -- Further reading -- 4 South American fermented cereal-based products -- 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 |
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4.5 Microbiota of South American fermented cereal products -- 4.6 Conclusion and future directions -- References -- 5 African legume, pulse, and oilseed-based fermented products -- 5.1 Introduction -- 5.2 Fermented food products from African legumes, pulses, and oil seeds -- 5.2.1 Biochemistry of African legume-, pulse-, and oil seed-based fermented products -- 5.2.2 Nutritional composition of fermented foods from African legumes, pulses, and oilseeds -- 5.2.3 Health-promoting constituents of African legume-, pulse-, and oil seed-based fermented products |
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5.2.4 Microbiota of African legume-, pulse-, and oil seed-based fermented products -- 5.2.4.1 Microbiology of ugba -- 5.2.4.2 Iru or Dawadawa and Ogiri -- 5.2.4.3 Sigda -- 5.2.4.4 Tunganee -- 5.3 Conclusions and future perspective -- References -- Further reading -- 6 Asian fermented legumes, pulses, and oil seed-based products -- 6.1 Introduction -- 6.2 Lactic acid bacteria -- 6.3 Effect of fermentation on legumes and pulse-based fermented foods -- 6.3.1 Nutritional components obtained from the fermentation legumes -- 6.3.1.1 Protein and amino acids -- 6.3.1.2 Carbohydrates and starch fractions |
| Notes |
Description based upon print version of record |
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6.3.1.3 Fats and fatty acids |
| Form |
Electronic book
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| Author |
Chinma, Chiemela Enyinnaya
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Obadina, Adewale Olusegun
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Soares, Antonio Gomes
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Panda, Sandeep Kumar
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Gan, Ren-You
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| ISBN |
9780323985536 |
|
032398553X |
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