African Fermented Food Products- New Trends

Fermented foods are essential for human nutrition and health due to their flavor, texture, preservation, and digestion. This book covers the chemistry and bioactive compounds of African fermented food products, including their nutritional value and minor constituents, and can be used as a practical manual to better understand their uses.

Format: Paperback / softback
Length: 584 pages
Publication date: 02 February 2023
Publisher: Springer Nature Switzerland AG

Fermented foods hold immense significance in human nutrition and well-being, owing to their delightful flavor enhancement, improved texture, extended shelf life, and facilitation of digestion through the fermentation process. This comprehensive book delves into the intricate chemistry and bioactive compounds of African fermented food products, shedding light on their nutritional worth and the presence of minor constituents. Spanning a diverse range of topics, from the microorganisms responsible for spontaneous fermentation to crucial considerations for food safety and quality assessment, the chapters in this text serve as a valuable resource for individuals seeking to comprehend the nutritional and therapeutic benefits of diverse African fermented foods. Whether you are an enthusiast of culinary exploration, a health-conscious individual, or a professional seeking to develop recipes and product labels that harness the power of these unique culinary creations, this text will be your indispensable guide.

Weight: 914g
Dimension: 235 x 155 (mm)
ISBN-13: 9783030829049
Edition number: 1st ed. 2022