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.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iv 6. Contributors - p. xix 7. Preface - p. xxiii 8. Chapter 1.1. Neglected and underutilized crops of Africa: Diversity and distribution - p. 1 9. Chapter 1.2. Neglected and underutilized crops of Africa: Challenges and opportunities - p. 27 10. Chapter 1.3. Good agricultural practices of water yam production - p. 43 11. Chapter 1.4. Loss and waste of neglected and underutilized foods in Africa - p. 53 12. Chapter 2.1. Amaranth leaves and seeds nutrients and bioactive compounds potential for nutrition and health - p. 75 13. Chapter 2.2. Nutritional potential and commercial viability of a traditional Nigerian snack Kumbam produced from maize (Zea mays) and groundnut (Arachis hypogea) blends - p. 95 14. Chapter 2.3. Exploring the commercialization of nutrient-dense Moimoi and Akara made from cowpea (Vigna unguiculata) and Moringa oleifera seed flour blends - p. 111 15. Chapter 2.4. Advances in preservation and transformation of starchy African tubers: Current status, challenges, and opportunities - p. 127 16. Chapter 2.5. Nutritional quality and health benefits of okra (Abelmoschus esculentus L.): Ethiopian indigenous vegetable - p. 147 17. Chapter 2.6. Determination of phytochemicals in sweet potatoes from the PNG University of Technology farm and selected varieties from the Lae main market - p. 161 18. Chapter 2.7. Processing, nutrition, and value-addition principles of African Black Nightshade (Solanum nigrum) leafy vegetables - p. 171 19. Chapter 2.8. Africa Girgir (Eruca sativa): Nutritional composition and bioactive compounds - p. 179 20. Chapter 2.9. Samma (Urtica simensis) leaves nutrient composition and its potential health benefits - p. 189 21. Chapter 2.10. Nutritional content, phytochemicals, and biological activity in leafy vegetables - p. 197 22. Chapter 2.11. Food and nonfood applications of the African moringa plant (Moringa stenopetala) - p. 209 23. Chapter 2.12. Nutritional and cultural significance of green gold pumpkin leaves and seeds in Africa - p. 227 24. Chapter 2.13. Aflatoxin formation in African leafy vegetables - p. 237 25. Chapter 3.1. Citron watermelon (Citrullus lanatus var. citroides) physicochemical properties and its use in the indigenous food products - p. 247 26. Chapter 3.2. The orphan crop, Kei apple (Dovyalis caffra) is native and growing in the Kei river of Eastern Cape, South Africa - p. 263 27. Chapter 3.3. Direct and indirect contribution of fig (Ficus sur Cv. Forssk) fruits to food security in Ethiopia - p. 273 28. Chapter 3.4. Drying and utilization of pumpkin (Cucurbita maxima and C. pepo) flesh flour for cookie production - p. 283 29. Chapter 3.5. Distribution of African wild cucumbers and their potential use in the food and pharmaceutical industries - p. 297 30. Chapter 4.1. Industrial potential of Anchote (Coccinia abyssinica), an endemic tuber to Ethiopia: Nutritional antinutritional profiles and product development - p. 315 31. Chapter 4.2. Nutrition, processing, value addition, and health benefit of taro (Colocasia esculenta L.) - p. 325 32. Chapter 4.3. Edible freshwater macrophyte (Nymphaea lotus) of Africa: Potential and prospect as food source - p. 347 33. Chapter 4.4. Africa figl (Raphanus sativus) nutritional composition and bioactive compounds - p. 357 34. Chapter 4.5. Water yam processing, nutritional composition, and quality - p. 369 35. Chapter 5.1. Teff (Eragrostis tef) and composite flour injera-potential toward mainstream global baked product - p. 379 36. Chapter 5.2. Impact of grain fermentation and malting time on proximate composition and mineral content of flour from Aksum finger millet (Eleusine coracana) that used for Ethiopian Injera making - p. 397 37. Chapter 5.3. Functional properties of roasted bishoftu fenugreek seed (Trigonella foenum graecum L.) varieties grown in Oromia Regional State, Ethiopia - p. 409 38. Chapter 5.4. Unlocking the potential of local oats composition, indigenous processing, and functional properties - p. 421 39. Chapter 6.1. Karkade (Hibiscus sabdariffa) nutritional composition and bioactive compounds - p. 435 40. Chapter 6.2. Bambara groundnut (vigna subterranean) nutrition, processing, health benefits, and value addition - p. 443 41. Chapter 6.3. Mongongo/manketti (Schinziophyton rautanenii (schinz) fruits and seeds nutrients and bioactive compounds, indigenous use and value addition - p. 455 42. Chapter 7.1. Consumption of fish in tropical Africa and its role in sustainable agrifood system - p. 465 43. Chapter 8.1. Harvesting, processing, nutrition and utilization of Shea nut tree caterpillars (Cirina buytrosperm) - p. 479 44. Chapter 9.1. Utilization of wild fungi as food and medicine in Africa - p. 485 45. Chapter 10.1. Nutritional properties, health benefits and impact of drying on quality of different sweet potato varieties - p. 505 46. Chapter 11.1. Empowering communities: The importance of underutilized, nutrient-rich indigenous crops in Sub-Saharan Africa - p. 513 47. Chapter 11.2. Cocoyam for food security in Kenya: Insights into production, postharvest practices and consumption - p. 537 48. Chapter 12.1. Sustainable food packaging innovations for securing the traditional food systems in Africa - p. 555 49. Chapter 12.2. Nutritional, functional and sustainability of shiro: An Ethiopian pulse-based culinary and its global potential - p. 573 50. Index - p. 585
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.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iv 6. Contributors - p. xix 7. Preface - p. xxiii 8. Chapter 1.1. Neglected and underutilized crops of Africa: Diversity and distribution - p. 1 9. Chapter 1.2. Neglected and underutilized crops of Africa: Challenges and opportunities - p. 27 10. Chapter 1.3. Good agricultural practices of water yam production - p. 43 11. Chapter 1.4. Loss and waste of neglected and underutilized foods in Africa - p. 53 12. Chapter 2.1. Amaranth leaves and seeds nutrients and bioactive compounds potential for nutrition and health - p. 75 13. Chapter 2.2. Nutritional potential and commercial viability of a traditional Nigerian snack Kumbam produced from maize (Zea mays) and groundnut (Arachis hypogea) blends - p. 95 14. Chapter 2.3. Exploring the commercialization of nutrient-dense Moimoi and Akara made from cowpea (Vigna unguiculata) and Moringa oleifera seed flour blends - p. 111 15. Chapter 2.4. Advances in preservation and transformation of starchy African tubers: Current status, challenges, and opportunities - p. 127 16. Chapter 2.5. Nutritional quality and health benefits of okra (Abelmoschus esculentus L.): Ethiopian indigenous vegetable - p. 147 17. Chapter 2.6. Determination of phytochemicals in sweet potatoes from the PNG University of Technology farm and selected varieties from the Lae main market - p. 161 18. Chapter 2.7. Processing, nutrition, and value-addition principles of African Black Nightshade (Solanum nigrum) leafy vegetables - p. 171 19. Chapter 2.8. Africa Girgir (Eruca sativa): Nutritional composition and bioactive compounds - p. 179 20. Chapter 2.9. Samma (Urtica simensis) leaves nutrient composition and its potential health benefits - p. 189 21. Chapter 2.10. Nutritional content, phytochemicals, and biological activity in leafy vegetables - p. 197 22. Chapter 2.11. Food and nonfood applications of the African moringa plant (Moringa stenopetala) - p. 209 23. Chapter 2.12. Nutritional and cultural significance of green gold pumpkin leaves and seeds in Africa - p. 227 24. Chapter 2.13. Aflatoxin formation in African leafy vegetables - p. 237 25. Chapter 3.1. Citron watermelon (Citrullus lanatus var. citroides) physicochemical properties and its use in the indigenous food products - p. 247 26. Chapter 3.2. The orphan crop, Kei apple (Dovyalis caffra) is native and growing in the Kei river of Eastern Cape, South Africa - p. 263 27. Chapter 3.3. Direct and indirect contribution of fig (Ficus sur Cv. Forssk) fruits to food security in Ethiopia - p. 273 28. Chapter 3.4. Drying and utilization of pumpkin (Cucurbita maxima and C. pepo) flesh flour for cookie production - p. 283 29. Chapter 3.5. Distribution of African wild cucumbers and their potential use in the food and pharmaceutical industries - p. 297 30. Chapter 4.1. Industrial potential of Anchote (Coccinia abyssinica), an endemic tuber to Ethiopia: Nutritional antinutritional profiles and product development - p. 315 31. Chapter 4.2. Nutrition, processing, value addition, and health benefit of taro (Colocasia esculenta L.) - p. 325 32. Chapter 4.3. Edible freshwater macrophyte (Nymphaea lotus) of Africa: Potential and prospect as food source - p. 347 33. Chapter 4.4. Africa figl (Raphanus sativus) nutritional composition and bioactive compounds - p. 357 34. Chapter 4.5. Water yam processing, nutritional composition, and quality - p. 369 35. Chapter 5.1. Teff (Eragrostis tef) and composite flour injera-potential toward mainstream global baked product - p. 379 36. Chapter 5.2. Impact of grain fermentation and malting time on proximate composition and mineral content of flour from Aksum finger millet (Eleusine coracana) that used for Ethiopian Injera making - p. 397 37. Chapter 5.3. Functional properties of roasted bishoftu fenugreek seed (Trigonella foenum graecum L.) varieties grown in Oromia Regional State, Ethiopia - p. 409 38. Chapter 5.4. Unlocking the potential of local oats composition, indigenous processing, and functional properties - p. 421 39. Chapter 6.1. Karkade (Hibiscus sabdariffa) nutritional composition and bioactive compounds - p. 435 40. Chapter 6.2. Bambara groundnut (vigna subterranean) nutrition, processing, health benefits, and value addition - p. 443 41. Chapter 6.3. Mongongo/manketti (Schinziophyton rautanenii (schinz) fruits and seeds nutrients and bioactive compounds, indigenous use and value addition - p. 455 42. Chapter 7.1. Consumption of fish in tropical Africa and its role in sustainable agrifood system - p. 465 43. Chapter 8.1. Harvesting, processing, nutrition and utilization of Shea nut tree caterpillars (Cirina buytrosperm) - p. 479 44. Chapter 9.1. Utilization of wild fungi as food and medicine in Africa - p. 485 45. Chapter 10.1. Nutritional properties, health benefits and impact of drying on quality of different sweet potato varieties - p. 505 46. Chapter 11.1. Empowering communities: The importance of underutilized, nutrient-rich indigenous crops in Sub-Saharan Africa - p. 513 47. Chapter 11.2. Cocoyam for food security in Kenya: Insights into production, postharvest practices and consumption - p. 537 48. Chapter 12.1. Sustainable food packaging innovations for securing the traditional food systems in Africa - p. 555 49. Chapter 12.2. Nutritional, functional and sustainability of shiro: An Ethiopian pulse-based culinary and its global potential - p. 573 50. Index - p. 585
