Processing, Nutrition and Value Addition Principles of Neglected and Underutilized African Foods

著者名：Workneh PhD, Tilahun Seyoum (EDT)/Mbuge PhD, Duncan Onyango (EDT)/Bultosa PhD, Geremew (EDT)

Academic Press（2026/02/01発売）

• 言語：ENG
• ISBN：9780443334337
• eISBN：9780443334344

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.- 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

Table of 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 Africa2. African Leafy Vegetable3. African fruits4. Tubers, roots and bulbs5. Cereals, grains and pulses6. Fish, Meat and Milk7. Edible ants, worms, crickets, slugs, and others8. Fungi and Medicinal crops9. Nutrition and Health Benefits10. Perception and Awareness of Communities