A selection of African traditional and emerging foods: processing, composition, nutritional, sensory and nutraceutical aspects

A selection of African traditional and emerging foods: processing, composition, nutritional, sensory and nutraceutical aspects

The manuscript provides an overview of the nutritional, nutraceutical, sensory and quality characteristics of various legumes, cereals, fishes, fruits, and vegetables used in some African countries for the production of both traditional and innovative foods. Moreover, research studies on the applica...

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Main Authors: Matilde Tura, Silvia Tappi, Enrico Valli, Patricia Garcia Salas, Rashid Suleiman, Chokri Thabet, Ismahen Essaidi, John H. Muyonga, Grace Akumu, Wafa Rjiba Bahri, Raouia Ghanem, Jamila Ben Souissi, Michael W. Okoth, Linet Njeri Thuku, Isaac M. Maitha, Majid Mounir, Gebreyohannes Girmay, Lemlem Weldegerima Gebremariam, Zenebe Gebreegziabher, Marco Setti, Tullia Gallina Toschi
Format: Article
Language:English
Published: Elsevier 2025-01-01
Series:Current Research in Food Science
Subjects:
Traditional foods
Africa
Food technology
Food characterization
Nutritional aspects
Online Access:http://www.sciencedirect.com/science/article/pii/S2665927125001431
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