About the Book
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.
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 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
About the Author :
Tilahun Seyoum Workneh is currently a Professor at the Agricultural Engineering Discipline, the University of KwaZulu-Natal. He holds a BSc in Agricultural Engineering, from the Department of Agricultural Engineering, Alemaya University (now Haramaya University), and an MEngSc in Agricultural and Food Engineering from the National University of Ireland, University College Dublin. He holds a PhD in Food Science from the Department of Microbial, Biochemical and Food Biotechnology, The University of the Free State, Bloemfontein, South Africa, and a Certificate in Postharvest Technology (Agricultural Research Organisation, Volcani Centre, Rishon LeZion). He has 35 years of experience in teaching, research, and community engagement. His research interests include: food processing and preservation, value addition to foods, heat and mass transfer in indigenous foods, hybrid drying of indigenous foods, postharvest processing of fruit and vegetables, functional ingredient production, food quality and food safety.
Prof. (Eng) Duncan Onyango Mbuge is the Associate Dean, Faculty of Engineering and Associate Professor in the Department of Environmental and Biosystems Engineering, University of Nairobi. He is registered by the Engineers Board of Kenya (EBK) as a professional engineer, a corporate member of the Institution of Engineers of Kenya (IEK) and an Environmental Impact Assessment (EIA) Lead Expert. He is currently conducting research and teaching in food and process engineering, materials science, low-cost machinery development, renewable energy, especially green hydrogen applications, biogas, development and promotion of solar thermal and PV systems for cooking, irrigation and lighting.
Geremew Bultosa holds a PhD in Food Science from the University of Pretoria, Republic of South Africa (2003); an MSc in Chemistry (Applied Science of Materials) from Dar-es-Salaam University, Tanzania (1993); a BSc in Chemistry from Addis Ababa University, Ethiopia (1987); and a certificate in Food Technology (Hebrew University, Jerusalem, 1996). He is currently a Professor of Food Science/Food Chemist at the Department of Food Science and Technology (FST), Botswana University of Agriculture and Natural Resources (BUAN). He has more than 36 years of university experience in teaching, conducting pure and applied research and university services. His research works include indigenous food systems resource assessment and processing description for the sustainability of indigenous knowledge, indigenous foods processing improvement, plant foods nutrient and bioactive compounds utilisation (value addition) for enhanced nutrients and functional foods development to combat malnutrition, effect of ingredients and processing methods variations on grain-based food products development, starches characterisation and complementary weaning foods development. He has published more than 121 peer-reviewed papers, including articles in authoritative reference books. He is a professional member of the Cereals & Grains Association (former AACCI), currently an associate editor of the Journal of Measurement: Food and a former IFS grantee.
