Abstract
Historically, indigenous people of Africa depend mainly on naural products from plant and animal sources. They consume these products either raw, cooked or fermented due to their high nutritive value, improved digestibility and biotic activities. African people practiced fermentation long time back and still conducting such technology till date in the rural and urban parts of Africa mainly through bacterial fermentation or by using yeast fungus. Traditionally, there is diversity of African fermented food products and beaverges. This chapter displays four of the most important African fermented food products and beaverges, cereal-based, insect-based, milk-based and meat-based fermented food products, and their significance for consumers and food science as well.
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Salama, S.M., Mariod, A.A. (2022). Significance of African Fermented Foods in Nutrition and Food Science. In: Elhadi Sulieman, A.M., Adam Mariod, A. (eds) African Fermented Food Products- New Trends. Springer, Cham. https://doi.org/10.1007/978-3-030-82902-5_4
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DOI: https://doi.org/10.1007/978-3-030-82902-5_4
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