Nutritional value

Research output: A Conference proceeding or a Chapter in BookChapter

1 Citation (Scopus)

Abstract

Alkaline-fermented foods (AFFs) comprise a diverse group of region-specific food products that, although widely consumed in parts of Asia and Africa, are not generally recognized outside of their regions of traditional production and consumption. This apparent obscurity should not, however, undermine the significant role these foods play in the nutritional intakes of communities in these regions. The fermentation process transforms somewhat mundane, unpalatable, potentially toxic, and difficult to digest plant foods into culinary diverse and desirable foods that deliver essential nutrients (particularly protein, amino acids, and minerals) within otherwise marginal diets. Further, foods such as African locust bean (Parkia biglobosa Benth.) dawadawa are made during the dry season in parts of Africa (Wang and Fung, 1996), maintaining some level of protein intake during periods of potential food insecurity. Consequently, AFFs play an important role in achieving dietary sufficiency in a range of traditional settings. From a dietary intake perspective, this fermentation process has a range of distinct advantages common to all forms of fermentation: preservation against microbiological spoilage, enhanced depth and diversity of flavor, enhanced dietary versatility and palatability, altered nutritional value, and decreased toxicity (Wang and Fung, 1996), all of which have dietary significance.


Original languageEnglish
Title of host publicationHandbook of Indigenous Foods Involving Alkaline Fermentation
EditorsPrabir K. Sarkar, M.J. Robert Nout
Place of PublicationBoca Raton, FL, USA
PublisherCRC Press
Chapter5.2
Pages321-334
Number of pages14
Edition1
ISBN (Electronic)9781466565302
ISBN (Print)9781466565296
DOIs
Publication statusPublished - 2014
Externally publishedYes

Publication series

NameFermented Foods and Beverages
PublisherCRC Press
Volume2

Fingerprint

Nutritive Value
Parkia biglobosa
fermented foods
nutritive value
fermentation
Food
Fermentation
palatability
food plants
protein intake
spoilage
food security
food intake
dry season
foods
flavor
toxicity
minerals
amino acids
nutrients

Cite this

Somerset, S. M. (2014). Nutritional value. In P. K. Sarkar, & M. J. R. Nout (Eds.), Handbook of Indigenous Foods Involving Alkaline Fermentation (1 ed., pp. 321-334). (Fermented Foods and Beverages; Vol. 2). Boca Raton, FL, USA: CRC Press. https://doi.org/10.1201/b17195
Somerset, Shawn Mark. / Nutritional value. Handbook of Indigenous Foods Involving Alkaline Fermentation. editor / Prabir K. Sarkar ; M.J. Robert Nout. 1. ed. Boca Raton, FL, USA : CRC Press, 2014. pp. 321-334 (Fermented Foods and Beverages).
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Somerset, SM 2014, Nutritional value. in PK Sarkar & MJR Nout (eds), Handbook of Indigenous Foods Involving Alkaline Fermentation. 1 edn, Fermented Foods and Beverages, vol. 2, CRC Press, Boca Raton, FL, USA, pp. 321-334. https://doi.org/10.1201/b17195

Nutritional value. / Somerset, Shawn Mark.

Handbook of Indigenous Foods Involving Alkaline Fermentation. ed. / Prabir K. Sarkar; M.J. Robert Nout. 1. ed. Boca Raton, FL, USA : CRC Press, 2014. p. 321-334 (Fermented Foods and Beverages; Vol. 2).

Research output: A Conference proceeding or a Chapter in BookChapter

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Somerset SM. Nutritional value. In Sarkar PK, Nout MJR, editors, Handbook of Indigenous Foods Involving Alkaline Fermentation. 1 ed. Boca Raton, FL, USA: CRC Press. 2014. p. 321-334. (Fermented Foods and Beverages). https://doi.org/10.1201/b17195