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Full Description
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.
Contents
1. Introduction/Overview of Neglected and Underutilized African Foods Definition/descriptions of species of neglected and underutilized foods in Africa Taxonomy of species of neglected and underutilized foods in Africa Distribution of species of neglected and underutilized foods in Africa Planting area of species of neglected and underutilized foods in Africa Yield of species of neglected and underutilized foods in Africa Loss and waste of neglected and underutilized foods in Africa
2. African Leafy Vegetable
3. African fruits
4. Tubers, roots and bulbs
5. Cereals, grains and pulses
6. Fish, Meat and Milk
7. Edible ants, worms, crickets, slugs, and others
8. Fungi and Medicinal crops
9. Nutrition and Health Benefits
10. Perception and Awareness of Communities
