Processing, Nutrition and Value Addition Principles of Underutilized African Foods

Tilahun Seyoum Workneh · Duncan Onyango Mbuge · Geremew Bultosa

2026年1月 · Academic Press

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300

页

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关于此电子书

Africa's agroclimatic conditions are conducive to a diverse array of indigenous foods, from vegetables, fruits, and spices to fungi, insects, and roots. However, scientific documentation of traditional preservation, processing and value addition of these species and their potential to heal and nourish, is not well known to the global population. "Processing, Nutrition and Value Addition Principles of Underutilized African Foods," introduces traditional methods of processing and preserving indigenous foods from Africa while reporting on the commercial potential, and nutritional constituents that contribute to a more healthful society and a sustainable planet. Written by a collaboration of authors from different parts of Africa and around the world, "Processing, Nutrition and Value Addition Principles of Underutilized African Foods" explores the neglected and underutilized agricultural and botanical diversity of Africa. Authors show how certain species such as African nightshades, sourplum, monkey oranges, ancient grains, edible insects and more, can have health, nutrition and functional benefits while contributing to a sustainable global food system and potentially helping combat food insecurity. The taxonomy of each neglected species will be discussed along with distribution, planting area, yield and loss, and waste. The book also provides a comprehensive view of the societal attitudes towards these foods and delves into the reasons behind their neglect and underutilization, despite their inherent health benefits.• Explores traditional neglected and underutilized agricultural and botanical diversity of Africa• Highlights foods' health, nutrition and functional benefits and contribution to a sustainable global food system• Addresses preparation, preservation, processing and value addition of indigenous foods• Emphasizes global potential of indigenous foods for wider applications such as food insecurity• Offers cultural and societal perceptions surrounding traditional African foods that are often sidelined in modern diets

作者简介

Tilahun Seyoum Workneh is an Associate Professor at the Agricultural Engineering Discipline. He has graduated with B.Sc. Degree in Agricultural Engineering, Department of Agricultural Engineering, Alemaya University, Ethiopia and holds a PhD, Food Science, Department of Microbial, Biochemical and Food Biotechnology, The University of the Free State, Bloemfontein, South Africa. He has a diverse range of research interests such as: Heat and Mass Transfer, Hybrid Drying Technology and Food Quality and Food Safety.

Duncan Onyango Mbuge holds a Ph.D. Environmental and Bio-systems Engineering, University of Nairobi. He is Chairman of the Department of Environmental and Biosystems Engineering. He is also a Senior Lecturer, Department of Environmental and Biosystems Engineering (March 2012 – Present) - Lecturing and Research in Power and Machinery, Process and Food Engineering, Materials Science, Environmental management and conservation in construction, Renewable Energy, Infrastructure Engineering including greenhouse design, Construction materials and workshop techniques.

Geremew Bultosa earned a PhD degree in Food Science from the University of Pretoria, Republic of South Africa (2003); MSc in Chemistry (Applied Science of Materials) from Dar-es-Salaam University, Tanzania (1993); BSc in Chemistry from Addis Ababa University, Ethiopia (1987) and certificate in Food Technology (Hebrew University, Jerusalem, 1996). He is currently a Professor of Food Science/Food Chemist at the Department of Food Science and Technology (FST), Botswana University of Agriculture and Natural Resources (BUAN). He has over 35 years of university experience in teaching, conducting pure and applied research and University services. His research works include indigenous foods system resource assessment and processing description for the sustainability of indigenous knowledge, indigenous foods processing improvement, plant foods nutrient and bioactive compounds utilization (value addition) for enhanced nutrients and functional foods development, effect of ingredients and processing methods variations on grain-based food products development, starches characterization and complementary weaning foods development.