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Indigenous Fermented Foods for the Tropics (1st Edition)

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Indigenous Fermented Foods for the Tropics
Indigenous Fermented
Foods for the Tropics

Edited by
Oluwafemi Ayodeji Adebo
Food Innovation Research Group, Department of Biotechnology and Food Technology,
Faculty of Science, University of Johannesburg, Gauteng, South Africa

Chiemela Enyinnaya Chinma

Department of Food Science and Technology, Federal University of Technology, Minna, Nigeria;
Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg,
Gauteng, South Africa

Adewale Olusegun Obadina

Department of Food Science and Technology, College of Food Sciences and Human Ecology,
Federal University of Agriculture, Abeokuta, Nigeria; Department of Biotechnology and
Food Technology, Faculty of Science, University of Johannesburg, Gauteng, South Africa

Antonio Gomes Soares

Research Area on Postharvest of Fruits and Vegetables - Embrapa Food Technology, Rio de Janeiro,
RJ, Brazil

Sandeep Kumar Panda

School of Biotechnology, Kalinga Institute of Industrial Technology (KIIT) Deemed to be University,
Bhubaneswar, Odisha, India

Ren-You Gan
Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, P.R. China
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Contents

List of contributors xvii References 29

Foreword xxiii Further reading 35
Preface xxv

1. An insight into indigenous fermented 3. Asian fermented cereal-based

foods for the tropics 1 products 37
Oluwafemi Ayodeji Adebo, Chiemela Enyinnaya Folasade O. Adeboyejo, Sogo J. Olatunde,
Chinma, Adewale Olusegun Obadina, Antonio Ginalyn Anora Rustria, Ava Nicole B. Azotea,
Gomes Soares, Sandeep Kumar Panda and Jeffrey M. Ostonal, Ma. Janesa A. Reyes and
Ren-You Gan Samson Adeoye Oyeyinka
1.1 Introduction 1 3.1 Introduction 37
Acknowledgments 11 3.2 Biochemistry of Asian fermented
References 11 cereal-based products 38
3.3 Nutritional composition and functionality
of Asian fermented cereal-based products 42
3.4 Health-promoting constituents of Asian
Section 1 fermented cereal-based products 44
3.4.1 Food safety and shelf-life extension
Overview, production and of Asian cereal-based fermented
composition (health and nutritional), foods 47
microbiota of fermented foods 3.4.2 Potential Prebiotic from
cereal-based fermented foods 47
2. African cereal-based fermented 3.5 Microbiota of Asian fermented
products 15 cereal-based products 48
3.6 Conclusion and future directions 51
Edwin Hlangwani, Patrick Berka Njobeh, References 52
Chiemela Enyinnaya Chinma, Ajibola Bamikole Further reading 56
Oyedeji, Beatrice Mofoluwaso Fasogbon,
Samson Adeoye Oyeyinka, Sunday Samuel Sobowale,
4. South American fermented
Olayemi Eyituoyo Dudu, Tumisi Beiri Jeremiah
Molelekoa, Hema Kesa, Jonathan D. Wilkin and
cereal-based products 57
Oluwafemi Ayodeji Adebo Leda Maria Fortes Gottschalk,
Erika Fraga de Souza, Agnelli Holanda Oliveira,
2.1 Introduction 15
Otniel Freitas-Silva and Antonio Gomes Soares
2.2 Biochemistry of cereal fermentation 16
2.3 Nutritional composition of African 4.1 Introduction 57
cereal-based fermented products 21 4.2 Biochemistry of cereal fermentation 59
2.4 Health-promoting constituents of 4.3 Nutritional composition of South
African-based cereal fermented products 23 American fermented cereal products 62
2.5 Microbiota of African-based cereal 4.4 Health-promoting constituents of South
fermented products 26 American fermented cereal products 63
2.6 Conclusion and future directions 29 4.5 Microbiota of South American fermented
Acknowledgments 29 cereal products 67

v
vi Contents

4.6 Conclusion and future directions 69 7.1.3 Chicha of morete 102

References 69 7.1.4 Peanut Chicha 103
7.1.5 Aloja—paraguay 104
5. African legume, pulse, and 7.1.6 Fermented cocoa 105
oilseed-based fermented products 73 7.2 Biochemistry of South American
fermented legume, pulse, and
Chiemela Enyinnaya Chinma, Vanessa Chinelo oil seeds-based products 106
Ezeocha, Olajide Emmanuel Adedeji, 7.3 Nutritional composition of South
Comfort Ufot Inyang, Victor Ndigwe Enujiugha American fermented legume, pulse,
and Oluwafemi Ayodeji Adebo and oil seeds-based products 107
5.1 Introduction 73 7.4 Health-promoting constituents of
5.2 Fermented food products from African South American fermented legume,
legumes, pulses, and oil seeds 74 pulse, and oil seeds-based products 109
5.2.1 Biochemistry of African legume-, 7.5 Microbiota of South American
pulse-, and oil seed-based fermented fermented legume, pulse, and
products 74 oil seeds-based products 110
5.2.2 Nutritional composition of 7.6 Conclusions and future directions 111
fermented foods from African Acknowledgments 112
legumes, pulses, and oilseeds 75 References 112
5.2.3 Health-promoting constituents of
African legume-, pulse-, and oil 8. African fermented fish and
seed-based fermented products 76 meat-based products 117
5.2.4 Microbiota of African legume-,
Oluwaseun P. Bamidele, Adeyemi A. Adeyanju,
pulse-, and oil seed-based
Obiro C. Wokadala and Victor Mlambo
fermented products 78
5.3 Conclusions and future perspective 81 8.1 Introduction 117
References 81 8.1.1 Fermentation mechanism and its
Further reading 84 biochemistry 117
8.2 Microorganisms involved in fermentation 120
8.2.1 Microorganism in African
6. Asian fermented legumes, pulses,
fermented meat 120
and oil seed-based products 85 8.2.2 Microorganisms in fish fermentation 121
Subhrakantra Jena and Smita Hasini Panda 8.3 Meat fermentation 122
8.3.1 Fermented meat products in Africa 122
6.1 Introduction 85
8.4 Fish fermentation in Africa 125
6.2 Lactic acid bacteria 86
8.4.1 Fermented fish products in Africa 125
6.3 Effect of fermentation on legumes and
8.5 Factors affecting fermentation in
pulse-based fermented foods 86
meat and fish 127
6.3.1 Nutritional components obtained
8.5.1 Intrinsic factors 127
from the fermentation legumes 86
8.5.2 Extrinsic factors 128
6.3.2 Functional components in
8.6 Conclusion 128
fermented pulse-based foods 89
References 128
6.4 Conclusion and future prospective 91
References 92 9. Asian fermented fish and
meat-based products 133
7. South American fermented legume,
Oladipupo Odunayo Olatunde, Nandika Bandara,
pulse, and oil seeds-based products 97
Oladapo Oluwaseye Olukomaiya, Gbemisola Jamiu
Gustavo Sandoval-Cañas, Francisco Casa-López, Fadimu, Atinuke Motunrayo Olajide, Iyiola
Juliana Criollo-Feijoó, Edgar Fernando Oluwakemi Owolabi, Oluwafemi Jeremiah Coker,
Landines-Vera and Roberto Ordoñez-Araque Feyisola Fisayo Ajayi, Bisola Omawumi Akinmosin,
Abiodun Olajumoke Kupoluyi, Oluwatoyin Motunrayo
7.1 Introduction 97
Ademola and Awanwee Petchkongkaew
7.1.1 Cauim 98
7.1.2 Chicha of chontaduro (sweet chicha) 99 9.1 Introduction 133
 Contents vii

9.2 Production of Asian fermented fish- and 11.3 Nutritional composition of some African
meat-based products 134 based fermented-dairy-products 174
9.3 Biochemistry of meat and fish 11.3.1 Fermented milk 174
fermentation 137 11.3.2 Amasi 174
9.4 Nutritional composition of Asian 11.3.3 Ergo 174
fish- and meat-based fermented products 138 11.3.4 Fulani traditional fermented
9.5 Biological functions 141 milk 177
9.5.1 Probiotics in Asian fermented 11.3.5 Gariss 177
fish- and meat-based products 141 11.3.6 Ititu 177
9.5.2 Bioactive peptides in Asian fermented 11.3.7 Kindirimo 177
fish- and meat-based products 141 11.3.8 Leben/Lben 177
9.5.3 Lipid in Asian fermented fish- and 11.3.9 Nono/Nunu 177
meat-based products 141 11.3.10 Mabisi 178
9.6 Microbiota of Asian fish- and 11.3.11 Omashikwa 178
meat-based fermented products 142 11.4 Health-promoting constituents of
9.7 Conclusion and future directions 143 African based fermented products 178
Acknowledgments 144 11.4.1 Mitigation of lactose intolerance 178
References 144 11.4.2 Antioxidant activity 179
11.4.3 Immunostimulatory effects 179
10. South American fermented fish 11.4.4 Antihypertensive effect 180
and meat-based products 149 11.4.5 Anticarcinogenic,
antitumorigenic and
Fabı́ola Helena dos Santos Fogaça,
antimutagenic effects 180
Geodriane Zatta Cassol, Jonatã Henrique
11.4.6 Probiotic effect 180
Rezende-de-Souza, José Guilherme Prado Martin
11.4.7 Anti-diabetic effects 180
and Luciana Kimie Savay-da-Silva
11.4.8 Allergy, asthma and
10.1 Introduction 149 hypocholesterolemic effects 181
10.2 Fish-based fermented products 150 11.5 Microbiota of African dairy-based
10.2.1 Fermentation biochemistry and fermented products 181
microorganisms involved in the 11.6 Conclusion and future directions 184
process 150 References 185
10.2.2 Nutritional composition and
sensorial characteristics 151
10.2.3 Fermented fish for animal 12. Asian fermented dairy-based
consumption and other uses 153 products 189
10.3 Meat-based products 157
Nasim Khorshidian, Mojtaba Yousefi and
10.3.1 Salami 157
Amir M. Mortazavian
10.3.2 Pepperoni 160
10.3.3 Charqui (Carne seca) 161 12.1 Introduction 189
10.3.4 Socol 162 12.2 An overview of fermented dairy
10.3.5 Colonial sausage 163 products and their health benefits 189
10.3.6 Copa 163 12.3 Asian fermented dairy-based
10.3.7 Dry aged meat 164 products 191
10.4 Future trends 164 12.4 Dahi 192
References 164 12.5 Misti dahi 197
12.6 Chhu (Sheden) 197
11. African fermented dairy-based 12.7 Chhurpi 198
products 169 12.8 Lassi 198
12.8.1 Philu 199
Adewumi T. Oyeyinka, Rhulani Makhuvele,
12.8.2 Shrikhand 199
Kazeem K. Olatoye and Samson Adeoye Oyeyinka
12.8.3 Dadih 199
11.1 Introduction 169 12.8.4 Ayran 200
11.2 Biochemistry of dairy product 12.8.5 Kefir 202
fermentation 170 12.8.6 Koumiss 204
viii Contents

12.8.7 Doogh 205 14.7 Conclusion and future trends 240

12.8.8 Kashk 206 Acknowledgment 241
12.9 Commercialization and References 241
internationalization of Asian
fermented dairy products 207
12.10 Conclusion 207 15. South American fermented
References 207 fruit-based products 245
Janine Passos Lima, André Gonçalves Dias,
Flávia dos Santos Gomes and
13. South American fermented
Edmar das Mercês Penha
dairy-based products 215
15.1 Introduction 245
Karina Maria dos Santos, Ana Carolina Chaves,
15.1.1 Fermented and nonalcoholic
Maria Gabriela Bello Koblitz, Antonio Silvio do
apple-based beverage 245
Egito and Maria Elieidy Oliveira
15.1.2 Kombucha 249
13.1 Introduction—overview and background 215 15.2 Biochemistry of fruit fermentation 251
13.2 Microbiota and biomolecular constituents 15.3 Nutritional composition of
of fermented dairy products 215 fermented fruit-based products 251
13.3 Technological processes and nutritional 15.3.1 Fermented and nonalcoholic
composition of Brazilian Artisanal apple-based beverage 251
cheeses 217 15.3.2 Kombucha 253
13.4 Health promoting constituents of 15.4 Composition of kombuchas 257
fermented dairy products 222 15.5 Health-promoting constituents of
13.5 Microbiota of fermented dairy fermented fruit-based products 257
products: artisanal cheeses 223 15.5.1 Health benefits of the fermented
13.6 Conclusion and future directions 224 and nonalcoholic apple-based
References 224 beverage 257
Further reading 225 15.5.2 Kombucha’s health benefits 258
15.6 Microbiota of fermented fruit-based
products 259
14. African fermented vegetable and 15.6.1 Lactobacillus acidophilus 259
fruit-based products 227 15.6.2 Saccharomyces boulardii 259
15.6.3 Kombucha microbiota 260
Sefater Gbashi, Siphosanele Mafa Moyo, 15.7 Conclusion and future directions 260
Bunmi Olopade, Yusuf Kewuyemi, Oluwaseun 15.7.1 Saccharomyces boulardii 260
Mary Areo, Oluranti Mopelola Lawal, 15.7.2 Future research opportunities of
Clement Owoicho Momoh, Mercy Doofan kombucha 260
Igbashio and Patrick Berka Njobeh References 261
14.1 Introduction 227
14.2 Different fermented African fruits and
vegetables 228 16. African fermented root and
14.3 Bio 2 chemistry of fruit and tuber-based products 265
vegetable fermentation 231
Olaide Akinwunmi Akintayo, Olayemi Eyituoyo Dudu,
14.3.1 Modification and occurrences
Wasiu Awoyale, Abe Shegro Gerrano,
occurring during the fermentation
Tunji Victor Odunlade, Patrick Berka Njobeh and
process 231
Samson Adeoye Oyeyinka
14.4 Nutritional composition of African
fermented fruits and vegetable 234 16.1 Introduction 265
14.5 Health-promoting constituents of 16.2 Biochemistry of African fermented
African fruit and vegetable fermented root- and tuber-based products 266
products 238 16.3 Nutritional composition of African
14.6 Microorganisms involved in fermented Root- and Tuber-based
fermentation 238 products 271
 Contents ix

16.4 Health-promoting constituents of 18.3.2 Chicha/Masato 306

African fermented root and tuber 18.3.3 Cassava Flour (Farinha) 306
based products 274 18.3.4 Parakari 306
16.5 Microbiota of African fermented 18.3.5 Sour starch (Polvilho azedo) 306
root- and tuber-based products 276 18.3.6 Tarubá 306
16.6 Conclusion and future directions 278 18.3.7 Tiquira 307
References 278 18.3.8 Yakupa 307
18.4 Health-promoting constituents of
South American fermented root and
17. Asian fermented root and tuber-based products 308
tuber-based products 285 18.5 Microbiota of South American
fermented root and tuber-based
Aastha Bhardwaj, Soumya Purohit and products 309
Vasudha Sharma 18.6 Conclusions and future directions 310
17.1 Introduction 285 Acknowledgments 311
17.2 Traditional tubers and root References 311
crop-based Asian foods/beverages 286
17.3 Biochemistry of tuber fermentation 286
17.4 Prebiotic potential of fermented
tubers and root crops 290 19. Fermented foods and gut
17.5 Health benefits of fermenting microbiome: a focus on African
microflora—strains used for Indigenous fermented foods 315
fermentation 290 Beatrice Mofoluwaso Fasogbon,
17.6 Value-added fermented products from Oluwaseun Hannah Ademuyiwa and
tubers and root crops 291 Oluwafemi Ayodeji Adebo
17.7 Safety aspects of fermented root and
tuber based products 291 19.1 Introduction 315
17.8 Conclusion and future direction 293 19.2 Indigenous African fermented
References 293 foods and gut microbiome 316
19.2.1 Indigenous African fermented
dairy products and effect on gut
18. South American fermented root microbiome 316
and tuber-based products 297 19.2.2 Indigenous African fermented
cereal products and effect on gut
Gustavo Sandoval-Cañas, Gabriela Alejandra
microbiome 318
Chacón Mayorga, Gabriela Beatriz Arias Palma
19.2.3 Indigenous African fermented
and Roberto Ordoñez-Araque
legumes and effect on gut
18.1 Introduction 297 microbiome 320
18.1.1 Caxiri 298 19.3 African fermented foods in relation to
18.1.2 Chicha 299 the gut microbiome and health 321
18.1.3 Cassava flour (farinha) 300 19.3.1 African fermented foods and
18.1.4 Parakari 300 immune function as modulated
18.1.5 Sour starch (polvilho azedo) 301 by gut microbiome 321
18.1.6 Tarubá 302 19.3.2 African fermented foods and
18.1.7 Tiquira 302 brain health as modulated by
18.1.8 Yakupa 303 gut microbiome 322
18.2 Biochemistry of fermentation of South 19.3.3 African fermented foods and their
American fermented root and anticancer effect as modulated
tuber-based products 303 by gut microbiome 323
18.3 Nutritional composition of South 19.3.4 African fermented foods and
American fermented root and effect against cardiovascular
tuber-based products 305 diseases as modulated by gut
18.3.1 Caxiri 305 microbiome 324
x Contents

19.4 Postbiotics in African indigenous Section 2

fermented foods and their health
implication 325
Innovative approaches for studying
19.5 Conclusion and future directions 326 and improving the composition
Acknowledgment 326 of fermented foods
References 326
21. Metagenomics for the identification
and characterization of
microorganisms in fermented
20. Fermented foods and immunological foods 347
effects in humans and animal
Sefater Gbashi, Shandry Mmasetshaba Tebele
models 333
and Patrick Berka Njobeh
Henrietta Ayodele Oboh and
21.1 Introduction 347
Tumisi Beiri Jeremiah Molelekoa
21.2 Genomics and metagenomics 348
20.1 Introduction 333 21.3 Metagenomics analytical workflow 348
20.2 Purpose and benefits of fermented 21.4 Different metagenomic approaches:
foods 334 sequence and function-based
20.3 Lactic acid bacteria in plant substrate metagenomics 350
fermentations 334 21.4.1 Sequence-based approach 350
20.4 Lactic acid bacteria in animal 21.4.2 Function-based metagenomic
substrate fermentations 334 approach 351
20.4.1 Microorganisms and their 21.5 Applications of metagenomics in food
growth sequence in fermentation 353
fermentation 335 21.5.1 Metagenomics and
20.4.2 Types of functional metabolites characterization of fermenting
(primary and secondary) microbiota 353
produced 337 21.5.2 Metagenomics for the
20.5 Postbiotics 338 characterization of pathogenic
20.6 Types of fermented edible plant microorganisms in food safety 354
products produced 338 21.5.3 Applications of metagenomics in
20.6.1 Physiological effects food fraud and authentication 355
(in-vitro/in-vivo) of lactic acid 21.5.4 Application of metagenomics in
bacteria and mechanisms of starter culture selection and
action for possible amelioration profiling 355
of health challenges 338 21.5.5 Application of metagenomics in
20.7 Immunological effects of lactic acid genomic evolution and
bacteria 338 succession analysis 356
20.7.1 The microbiome 338 21.6 Conclusion 356
20.8 Immunostimulatory effects of lactic Acknowledgment 357
acid bacteria fermentates 339 References 357
20.8.1 Lactic acid bacteria boost the
immune system and reduce
inflammation 339 22. Metabolomics and its application
20.9 Immunomodulation by prebiotics 339 in fermented foods 361
20.10 Immunomodulation by probiotic
Janet Adeyinka Adebo, Chiemela Enyinnaya
bacteria 339
Chinma, Adetola Olubanke Omoyajowo and
20.11 Fermented foods modulate the
Patrick Berka Njobeh
immune system 340
20.12 Fermented foods as 22.1 Introduction 361
immunoregulatory agents 340 22.2 Overview and process of food
20.13 Recommendations for future work 341 metabolomics 362
References 341 22.2.1 Study design 362
 Contents xi

22.2.2 Experiment, sample collection, 24.2 Previous industrial revolutions and the
preparation, and extraction of progress in fermented food production 394
metabolites 362 24.2.1 Technological progress in
22.2.3 Data acquisition, treatment, and fermented food production in the
analysis 364 first, second, and third industrial
22.3 Metabolomics of fermented foods 364 revolution 394
22.3.1 LC-MS-based metabolomics of 24.2.2 Technological progress in
fermented foods 365 fermented food production in
22.3.2 GC-MS-based metabolomics of the fourth industrial revolution 394
fermented foods 365 24.2.3 Evolution of fermented food
22.3.3 Nuclear magnetic resonance production in the fourth
-based metabolomics of industrial revolution 395
fermented foods 371 24.3 Fourth industrial revolution-related
22.3.4 Other forms of metabolomic technology for the development and
analytical techniques 372 improvement of fermented foods 395
22.4 Conclusion and future perspectives 372 24.3.1 Sensing and computing 395
References 372 24.3.2 Advances in omics 396
Further reading 376 24.3.3 The Internet of things in
monitoring fermented food
processes 397
23. Proteomics and transcriptomics 24.3.4 Data-driven innovation 397
and their application in fermented 24.4 Future of technology in development
foods 377 and improvement of fermented foods 398
24.5 Conclusion 399
Adrian Mark Abrahams References 399
23.1 Introduction 377
23.2 An overview and need for 25. Starter cultures: an insight into
transcriptomics and proteomics in specific applications in flavoring
fermented foods 378
and health promotion 409
23.3 (Meta)-transcriptomic and (meta)
-proteomic investigations in Sradhanjali Sahu, Tithi Parija and
fermented foods 378 Sandeep Kumar Panda
23.3.1 Maize products 378
25.1 Introduction 409
23.3.2 Cassava-based fermented foods 379
25.2 Traditional and modern starter cultures 410
23.3.3 Rice-based fermented foods 383
25.2.1 Bacteria as starter culture 410
23.3.4 Soybean-based fermented foods 384
25.2.2 Fungi as starter culture 410
23.3.5 Fermented vegetable
25.3 Flavor-specific starter cultures 411
foods—case studies on Kimchi 384
25.3.1 Application in dairy industry 412
23.3.6 Fermented dairy-based products 385
25.3.2 Application in wineries and
23.3.7 Fermented beverages 386
breweries 412
23.4 Conclusion and future perspectives 387
25.3.3 Application in
References 388
vegetable fermentation 413
Further reading 391
25.4 Starter cultures for health promotion 413
25.4.1 Starter cultures for gut health 413
25.4.2 Cholesterol-lowering potential
24. Data-driven innovation and 4th of starter cultures 413
industrial revolution concepts for 25.4.3 Vitamin supplementation by
the development and improvement starter cultures 414
of fermented foods 393 25.4.4 Probiotic starter cultures and
cancer 414
Edwin Hlangwani and Wesley Doorsamy
25.5 Conclusion 415
24.1 Introduction 393 References 416
xii Contents

26. Bioactive constituents and potential 27.2.5 Sieving machine 438

health benefits of fermented seed 27.2.6 Frying machine 438
products 419 27.2.7 Garifying of gari (cassava mash) 439
27.2.8 Storage techniques 440
Gopalsamy Rajiv Gandhi, Hang Li, 27.3 Locust bean (dawadawa) processing 440
Alan Bruno Silva Vasconcelos, Monalisa Martins 27.3.1 Local production process of
Montalvão, Mariana Nobre Farias de Franca, locust bean 440
Xiao-Qin He, Pei-Xiu Rong, Hua-Bin Li and 27.3.2 Improving the fermentation of
Ren-You Gan locust bean the role of better
26.1 Introduction 419 process and machinery 443
26.2 Influences of fermentation on 27.3.3 Improvement on cubing and
bioactive components 420 packaging of locust bean
26.2.1 Alkaloids 420 condiment 444
26.2.2 Bioactive peptides 420 27.4 Masa agria—a South American
26.2.3 Gamma-aminobutyric acid 423 fermented food 444
26.2.4 Phenolic compounds 423 27.4.1 Local production process for
26.2.5 Polysaccharides 423 Masa agria 444
26.2.6 Soyasaponins 423 27.4.2 Improving the fermentation
26.2.7 Terpenes 424 process of Masa agria—the role
26.3 Bioactivities of fermented seeds and of better process and machinery 447
edible seeds 424 27.5 Improving the fermentation process of
26.3.1 Antioxidant effect 425 Chikawngue—a fermented food from
26.3.2 Antiinflammatory effect 425 Congo 447
26.3.3 Analgesic effect 425 27.6 Production of Idli—an Asian fermented
26.3.4 Antiobesity effect 426 foods 448
26.3.5 Anticancer effect 426 27.6.1 Local processing of idli 448
26.3.6 Antiosteoclastogenic and 27.6.2 Improving the fermentation
antiosteoporotic effect 426 process of idli—the role of
26.3.7 Enzyme modulatory effect 427 better process and machinery 449
26.4 Conclusion and future directions 427 27.7 Production of Tempeh—Asian
Funding 427 fermented food 452
Disclosure statement 427 27.7.1 Local processing of Tempeh 454
References 427 27.7.2 Improving the fermentation
process of Tempeh—the role
of better process and machinery 456
27.8 Conclusion 459
27. Equipment and machinery for
27.9 Recommendation and future direction 459
improving the fermentation References 461
process of indigenous foods 433 Further reading 464
Sunday Samuel Sobowale,
Olawale Paul Olatidoye, Mary Omolola Omosebi
and Joy Ikedichi Agbawodike
28. Novel food processing techniques
27.1 Introduction 433 and application for fermented foods 467
27.1.1 Processing of cassava tuber 434
Oladipupo Odunayo Olatunde, Nandika Bandara,
27.1.2 Gari processing 434
Oluwafemi Jeremiah Coker, Feyisola Fisayo Ajayi,
27.1.3 Local production of gari 435
Oluwatoyin Motunrayo Ademola,
27.2 Improving the fermentation process
Bisola Omawumi Akinmosin, Abiodun Olajumoke
of gari—the role of better process and
Kupoluyi, Atinuke Motunrayo Olajide,
machinery 435
Iyiola Oluwakemi Owolabi, Awanwee
27.2.1 Peeling and washing machine 435
Petchkongkaew, Oladapo Oluwaseye Olukomaiya
27.2.2 Grating machine 435
and Gbemisola Jamiu Fadimu
27.2.3 Fermentation process 437
27.2.4 Dewatering machine 438 28.1 Introduction 467
 Contents xiii

28.2 Novel nonthermal processing technologies: Section 3

principles, applications, and uses for
fermented foods 468
Safety and quality of fermented
28.2.1 High hydrostatic pressure 468 foods
28.2.2 Irradiation 469
28.2.3 Cold plasma technology 470 30. Occurrence of mycotoxins in
28.2.4 Ultrasound technology 472 fermented tropical foods 505
28.2.5 Pulse electric field 473
Amina Ahmed El-Imam
28.3 Novel thermal processing methods:
principles, applications and uses for 30.1 Introduction 505
fermented foods 474 30.2 Common types of tropical
28.3.1 Ohmic treatment 474 fermented food products 506
28.3.2 Radiofrequency 475 30.2.1 Foods 506
28.3.3 Microwave 476 30.2.2 Beverages 507
28.4 Conclusion and future directions 476 30.2.3 Condiments 508
Acknowledgments 477 30.3 Commonly encountered mycotoxins 508
References 477 30.3.1 Aflatoxins 509
30.3.2 Fumonisins 510
30.3.3 Trichothecenes 510
29. Sensory perspectives into indigenous 30.3.4 Zearalenone 511
fermented foods in the tropics: 30.3.5 Ochratoxin A 511
challenges and opportunities 483 30.3.6 Patulin 511
30.3.7 Ergot alkaloids 512
Oluwaseun P. Bamidele, 30.3.8 Alternaria mycotoxins 512
Olalekan J. Adewole and Xi Feng 30.4 Mycotoxin removal in fermented foods 512
29.1 Introduction 483 30.5 Effect of fermentation on mycotoxin
29.2 Conventional sensory methods for levels 512
indigenous fermented foods 484 30.6 Conclusion 513
29.2.1 Analytical and modern sensory References 514
methods 484
29.2.2 Affective method 485 31. Presence of pathogenic
29.2.3 Modern sensory methods 485 microorganisms in fermented foods 519
29.3 Sensory quality of selected indigenous
Ajibola Bamikole Oyedeji, Ezekiel Green,
fermented foods in Tropic 487
Yemisi A. Jeff-Agboola, Afolake A. Olanbiwoninu,
29.3.1 Alcoholic and non-alcoholic
Esther Areo, Itohan E. Martins, Amina M.A. El-Imam
beverages 487
and Oluwafemi Ayodeji Adebo
29.3.2 Some indigenous fermented
condiments in the Tropics 488 31.1 Introduction 519
29.4 Fermented milk 489 31.2 Presence of pathogenic microorganisms
29.4.1 Qymyz 490 in fermented cereals, roots, and
29.4.2 Fermented products from tuber-based fermented foods 520
roots/tubers 490 31.3 Pathogenic bacteria associated with
29.4.3 Garri 491 fermented dairy products 522
29.4.4 Sinki 491 31.4 Spoilage microorganisms associated
29.5 Different approaches to evaluate the with fermented dairy products 524
sensory quality of indigenous 31.5 Pathogenic and spoilage microorganisms
fermented foods in the tropic other in vegetables and fruits-based fermented
than Africa 491 foods 525
29.6 Opportunities and challenges for 31.6 Spoilage and pathogenic microorganisms
sensory evaluation in the tropics 493 of legumes, pulses, and oilseeds-based
29.7 Conclusion 498 fermented foods 526
References 498 31.7 Conclusion 531
Further reading 501 References 531
xiv Contents

32. Occurrence of biogenic amines in 33.3.3 Fermented milk products 553

fermented foods 539 33.3.4 Fermented maize products 554
33.3.5 Fermented beverages 554
Adebukola Tolulope Omidiran and 33.4 Conclusions and future perspectives 555
Mary Damilola Jenfa References 555
32.1 Introduction 539
32.1.1 Formation of biogenic amines 540
32.1.2 Toxicity and health risks of Section 4
biogenic amines 540 Packaging and marketing of
32.1.3 Analysis of biogenic amines in
foods 540
indigenous fermented foods
32.1.4 Development and functions of
biogenic amines 540 34. Packaging and packaging technology
32.1.5 Toxic activity of biogenic for indigenous fermented foods in
amines 542 the tropics: challenges and
32.1.6 Some fermented food products opportunities 563
that contain biogenic amines 542 Iyiola Oluwakemi Owolabi, Bisola Omawumi
32.1.7 Dairy products (cheese and milk) 542 Akinmosin, Abiodun Olajumoke Kupoluyi,
32.1.8 Seafood and its products 543 Oladipupo Odunayo Olatunde, Awanwee
32.1.9 Meat and meat products 543 Petchkongkaew, Oluwafemi Jeremiah Coker,
32.1.10 Chocolate and coffee 543 Oluwatoyin Motunrayo Ademola, Feyisola Fisayo
32.1.11 Soybean products 544 Ajayi, Oladapo Oluwaseye Olukomaiya, Gbemisola
32.1.12 Toxicological effects 544 Jamiu Fadimu and Atinuke Motunrayo Olajide
32.1.13 Rules governing biogenic
amines 544 34.1 Introduction 563
32.1.14 Antimicrobial substances 544 34.2 Fermented foods packaging and
32.1.15 Risk associated with the packaging technology 564
consumption of biogenic 34.2.1 Background of food packaging
amines 544 and standard requirements 564
32.1.16 Environmental factors affecting 34.2.2 Traditional packaging techniques
biogenic amine formation 545 used in fermented foods 564
32.1.17 pH 546 34.3 Packaging techniques of major indigenous
32.2 Conclusion 546 fermented foods in the tropics 565
References 546 34.3.1 Current trends in advanced
Further reading 548 packaging innovations in
indigenous fermented foods in
the tropics 565
33. Contamination of fermented 34.3.2 Packaging of dairy-based
foods with heavy metals 549 fermented products 565
34.3.3 Packaging of fish- and
Yetunde M. Feruke-Bello
meat-based products 568
33.1 Introduction 549 34.3.4 Packaging of roots- and
33.2 An overview of metalloids and their tubers-based fermented products 568
adverse effects on human well-being 550 34.3.5 Packaging of legume, pulse,
33.2.1 Arsenic (As) 550 and oil seeds-based fermented
33.2.2 Cadmium (Cd) 551 products 569
33.2.3 Lead (Pb) 551 34.3.6 Packaging of fruits and
33.2.4 Nickel (Ni) 552 vegetables-based fermented
33.2.5 Mercury (Hg) 552 products 569
33.3 Heavy metals investigation in 34.3.7 Packaging of cereal-based
fermented foods 552 fermented products 569
33.3.1 Soybeans products 552 34.3.8 Packaging of other fermented
33.3.2 Fermented cassava products 553 products 570
 Contents xv

34.4 Food safety and nutritional quality 35.4.2 The promotion of commercialized
aspects 570 indigenous fermented alcoholic
34.5 Nanotechnology in food packaging 571 beverages 582
34.6 Conclusion and future prospects 572 35.5 The marketing of indigenous fermented
References 572 alcoholic beverages in the American
tropics 582
35.5.1 The promotion of artisanal
35. Marketing practices to promote indigenous fermented alcoholic
indigenous fermented alcoholic beverages by individual and
beverages in the tropics 577 small-scale brewers 582
35.5.2 The promotion of commercialized
Edwin Hlangwani, Wesley Doorsamy and indigenous fermented alcoholic
Oluwafemi Ayodeji Adebo beverages 583
35.1 Introduction 577 35.6 Challenges and drawbacks 583
35.2 Consumer behavior toward alcoholic 35.7 Opportunities and future developments 585
beverages, product marketing, and 35.8 Conclusion 586
consumption 577 Acknowledgments 586
35.3 The marketing of indigenous fermented References 586
alcoholic beverages in the African
tropics 578
35.3.1 The promotion of artisanal
indigenous fermented alcoholic Section 5
beverages by individual and Future prospects
small-scale brewers 579
35.3.2 The promotion of commercialized 36. Future prospects for indigenous
indigenous fermented alcoholic fermented foods from the tropics 597
beverages 580
35.4 The marketing of indigenous fermented Oluwafemi Ayodeji Adebo
alcoholic beverages in the Asian tropics 581 References 598
35.4.1 The promotion of artisanal
indigenous fermented alcoholic Index 599
beverages by individual and
small-scale brewers 581
List of contributors
Adrian Mark Abrahams Department of Biotechnology
and Food Technology, University of Johannesburg,
Doornfontein, Gauteng, South Africa
Janet Adeyinka Adebo Food Evolution Research
Laboratory, School of Hospitality and Tourism,
College of Business and Economics, University of
Johannesburg, Johannesburg, South Africa
Oluwafemi Ayodeji Adebo Food Innovation Research
Group, Department of Biotechnology and Food
Technology, Faculty of Science, University of
Johannesburg, Gauteng, South Africa
Folasade O. Adeboyejo Department of Food
Technology, University of Ibadan, Ibadan, Nigeria
Olajide Emmanuel Adedeji Department of Food
Science and Technology, Federal University Wukari,
Wukari, Nigeria; School of Food Science and
Biotechnology, Kyungpook National University,
Daegu, South Korea
Oluwatoyin Motunrayo Ademola African Centre of
Excellence for Mycotoxins and Food Safety, Federal
University of Technology, Minna, Nigeria
Oluwaseun Hannah Ademuyiwa Department of Food
Technology, Federal Institute of Industrial Research,
Oshodi, Lagos, Nigeria
Olalekan J. Adewole Department of Food Technology,
Federal Polytechnic Ilaro, Ogun State, Nigeria
Adeyemi A. Adeyanju Department of Food Science and
Nutrition, Landmark University, Omu-Aran, Kwara
State, Nigeria
Joy Ikedichi Agbawodike Department of Food
Technology, Moshood Abiola Polytechnic, Abeokuta,
Ogun State, Nigeria
Amina Ahmed El-Imam Plant and Microbial Biology,
North Carolina State University, Raleigh, NC, United
States; Microbiology Department, Faculty of Life
Sciences, University of Ilorin, Ilorin, Kwara,
Nigeria
Feyisola Fisayo Ajayi Department of Home Science and
Management, Federal University Gashua, Gashua,
Yobe State, Nigeria
Bisola Omawumi Akinmosin Food Science and
Technology, College of Food Science and Human
Ecology, Federal University of Agriculture Abeokuta,
Abeokuta, Ogun State, Nigeria
Olaide Akinwunmi Akintayo Department of Home
Economics and Food Science, University of Ilorin,
Ilorin, Nigeria; School of Agriculture, Food and Wine,
The University of Adelaide, Urrbae, SA, Australia
Esther Areo Deparment of Food Science and Technology,
College of Food Sciences and Human Ecology, Federal
University of Agriculture, Abeokuta, Nigeria
Oluwaseun Mary Areo Department of Biotechnology
and Food Technology, Faculty of Science, University
of Johannesburg, Doornfontein Campus,
Johannesburg, Gauteng, South Africa
Gabriela Beatriz Arias Palma Agroindustry Career,
Faculty of Agricultural Sciences and Natural
Resources, Technical University of Cotopaxi—UTC,
Latacunga, Cotopaxi, Ecuador
Wasiu Awoyale Department of Food Science and
Technology, Kwara State University, Malete, Nigeria
Ava Nicole B. Azotea Department of Food Technology,
College of Industrial Technology, Bicol University,
Legazpi City, Albay, Philippines
Oluwaseun P. Bamidele Department of Food Science
and Technology, University of Venda, Thohoyandou,
Limpopo Province, South Africa; School of
Agricultural Sciences, Faculty of Agriculture and
Natural Sciences, University of Mpumalanga,
Nelspruit, South Africa
Nandika Bandara Department of Food and Human
Nutritional Sciences, Faculty of Agricultural and Food
Sciences, University of Manitoba, Winnipeg, MB,
Canada; Richardson Centre for Food Technology and
Research, University of Manitoba, Winnipeg, MB, Canada
Aastha Bhardwaj Department of Food Technology,
Jamia Hamdard, Hamdard Nagar, New Delhi, India
Francisco Casa-López Food Engineering Career, Faculty
of Chemical and Health Sciences, Technical University of
Machala-UTMACH, Machala, El Oro, Ecuador
xvii
xviii List of contributors
Geodriane Zatta Cassol Food Biochemistry Laboratory,
Department of Food Science and Nutrition, Food
Engineering College, State University of Campinas,
Campinas, São Paulo, Brazil
Gabriela Alejandra Chacón Mayorga Ministry of
Agriculture—MAG, Quito, Pichincha, Ecuador
Ana Carolina Chaves Embrapa P&D, Embrapa, Rio de
Janeiro, Brazil
Chiemela Enyinnaya Chinma Department of
Biotechnology and Food Technology, Faculty of
Science, University of Johannesburg, Gauteng,
South Africa; Department of Food Science and
Technology, Federal University of Technology,
Minna, Nigeria
Oluwafemi Jeremiah Coker Department of Food &
Bioproduct Sciences, College of Agriculture and
Bioresources, University of Saskatchewan, Saskatoon,
SK, Canada
Juliana Criollo-Feijoó Food Engineering Career, Faculty
of Chemical and Health Sciences, Technical University of
Machala-UTMACH, Machala, El Oro, Ecuador
Edmar das Mercês Penha Food Biotechnology,
Embrapa Food Technology, Rio de Janeiro, Brazil
Mariana Nobre Farias de Franca Postgraduate
Program of Health Sciences (PPGCS), Federal
University of Sergipe, Campus Aracaju, Aracaju,
Sergipe, Brazil
Erika Fraga de Souza Food and Nutrition Graduate
Program—Federal University of State of Rio de
Janeiro, Rio de Janeiro, Brazil
André Gonçalves Dias Beverage Technology,
Independent Consultant, Rio de Janeiro, Brazil
Antonio Silvio do Egito Embrapa Goats and Sheep,
Brazilian Agricultural Research Corporation, Sobral,
Brazil
Wesley Doorsamy Institute for Intelligent Systems,
University of Johannesburg, Gauteng, South Africa
Karina Maria dos Santos Embrapa Food Technology,
Brazilian Agricultural Research Corporation, Rio de
Janeiro, Brazil
Flávia dos Santos Gomes Food Quality, Embrapa Food
Technology, Rio de Janeiro, Brazil
Olayemi Eyituoyo Dudu Department of Chemical and
Food Sciences, Bells University of Technology, Ota,
Ogun State, Nigeria
Amina M.A. El-Imam Food and Industrial Microbiology
Unit, Department of Microbiology, Faculty of Life
Sciences, University of Ilorin, Ilorin, Nigeria
Victor Ndigwe Enujiugha Department of Food Science
and Technology, Federal University of Technology
Akure, Akure, Nigeria
Vanessa Chinelo Ezeocha Department of Food Science
and Technology, Michael Okpara University of
Agriculture, Umudike, Abia State, Nigeria
Gbemisola Jamiu Fadimu School of Science, RMIT
University, Bundoora, Melbourne, VIC, Australia
Janine Passos Lima Food Safety, Embrapa Food
Technology, Rio de Janeiro, Brazil
Beatrice Mofoluwaso Fasogbon Food Innovation
Research Group, Department of Biotechnology and
Food Technology, Faculty of Science, University of
Johannesburg, Gauteng, South Africa
Xi Feng Department of Nutrition, Food Science and
Packaging, San Jose State University, San Jose, CA,
United States
Yetunde M. Feruke-Bello Department of Microbiology,
Faculty of Natural and Applied Science, Hallmark
University, Ijebu-Itele, Ogun State, Nigeria
Fabı́ola Helena dos Santos Fogaça Bioaccessibility
Laboratory, Embrapa Agroindústria de Alimentos, Rio
de Janeiro, Brazil
Otniel Freitas-Silva Embrapa Food Agroindustry,
Brazilian Agricultural Research Corporation, Rio de
Janeiro, Brazil
Ren-You Gan Institute of Urban Agriculture, Chinese
Academy of Agricultural Sciences, Chengdu, P.R.
China
Gopalsamy Rajiv Gandhi Research Center for Plants
and Human Health, Institute of Urban Agriculture,
Chinese Academy of Agricultural Sciences, Chengdu,
P.R. China; Postgraduate Program of Health Sciences
(PPGCS), Federal University of Sergipe, Campus
Aracaju, Aracaju, Sergipe, Brazil
Sefater Gbashi Department of Biotechnology and Food
Technology, Faculty of Science, University of
Johannesburg, Doornfontein Campus, Johannesburg,
Gauteng, South Africa
Abe Shegro Gerrano Agricultural Research Council–
Vegetables, Industrial and Medicinal Plants, Pretoria,
South Africa
Leda Maria Fortes Gottschalk Embrapa Food
Agroindustry, Brazilian Agricultural Research
Corporation, Rio de Janeiro, Brazil
Ezekiel Green Department of Biotechnology and Food
Technology, Faculty of Science, University of
Johannesburg, Gauteng, South Africa

Xiao-Qin He Research Center for Plants and Human
Health, Institute of Urban Agriculture, Chinese Academy
of Agricultural Sciences, Chengdu, P.R. China
Edwin Hlangwani Food Innovation Research Group,
Department of Biotechnology and Food Technology,
Faculty of Science, University of Johannesburg,
Gauteng, South Africa; University of Johannesburg,
Gauteng, South Africa
Mercy Doofan Igbashio Department of Science
Laboratory Technology, Faculty of Life Sciences,
University of Benin, Benin, Edo State, Nigeria
Comfort Ufot Inyang Department of Microbiology,
University of Uyo, Uyo, Nigeria
Yemisi A. Jeff-Agboola Department of Biological
Sciences, University of Medical Sciences, Ondo, Nigeria
Subhrakantra Jena P.G. Department of Zoology,
Maharaja Sriram Chandra Bhanja Deo University,
Baripada, Odisha, India
Mary Damilola Jenfa Federal University of Agriculture,
Abeokuta and Federal Polytechnic, Ilaro, Nigeria
Hema Kesa School of Tourism and Hospitality,
University of Johannesburg, Gauteng, South Africa
Yusuf Kewuyemi Department of Biotechnology and
Food Technology, Faculty of Science, University of
Johannesburg, Doornfontein Campus, Johannesburg,
Gauteng, South Africa
Nasim Khorshidian Department of Food Technology
Research, National Nutrition and Food Technology
Research Institute, Shahid Beheshti University of
Medical Sciences, Tehran, Iran
Maria Gabriela Bello Koblitz DCA, UNIRIO, Rio de
Janeiro, Brazil
Abiodun Olajumoke Kupoluyi Food Science and
Technology, College of Food Science and Human
Ecology, Federal University of Agriculture Abeokuta,
Abeokuta, Ogun State, Nigeria
Edgar Fernando Landines-Vera Bachelor’s Degree in
Gastronomy, Faculty of Chemical Engineering,
University of Guayaquil, Guayaquil, Guayas, Ecuador
Oluranti Mopelola Lawal Wageningen University and
Research, Wageningen, Gelderland, The Netherlands
Hang Li Research Center for Plants and Human Health,
Institute of Urban Agriculture, Chinese Academy of
Agricultural Sciences, Chengdu, P.R. China
Hua-Bin Li Guangdong Provincial Key Laboratory of
Food, Nutrition and Health, Guangdong Engineering
Technology Research Center of Nutrition Translation,
Department of Nutrition, School of Public Health, Sun
Yat-sen University, Guangzhou, P.R. China
List of contributors xix
Rhulani Makhuvele Biotechnology and Food
Technology, University of Johannesburg, Johannesburg,
South Africa
José Guilherme Prado Martin Microbiology
Laboratory of Fermented Products (FERMICRO),
Microbiology Department, Federal University of
Viçosa, Viçosa, Minas Gerais, Brazil
Itohan E. Martins Deparment of Food Science and
Technology, College of Food Sciences and Human
Ecology, Federal University of Agriculture, Abeokuta,
Nigeria
Victor Mlambo School of Agricultural Sciences, Faculty
of Agriculture and Natural Sciences, University of
Mpumalanga, Nelspruit, South Africa
Tumisi Beiri Jeremiah Molelekoa Biotechnology and
Food Technology, University of Johannesburg,
Gauteng, South Africa
Clement Owoicho Momoh Department of Food Science
and Technology, College of Food Technology &
Human Ecology, University of Agriculture, Makurdi,
Benue State, Nigeria
Monalisa Martins Montalvão Postgraduate Program of
Health Sciences (PPGCS), Federal University of
Sergipe, Campus Aracaju, Aracaju, Sergipe, Brazil
Amir M. Mortazavian Department of Food Technology,
Faculty of Nutrition Sciences and Food Technology,
National Nutrition and Food Technology Research
Institute, Shahid Beheshti University of Medical
Sciences, Tehran, Iran
Siphosanele Mafa Moyo Department of Consumer and
Food Sciences, University of Pretoria, Pretoria,
Gauteng, South Africa
Patrick Berka Njobeh Department of Biotechnology
and Food Technology, Faculty of Science, University
of Johannesburg, Doornfontein Campus,
Johannesburg, Gauteng, South Africa
Adewale Olusegun Obadina Department of
Biotechnology and Food Technology, Faculty of Science,
University of Johannesburg, Gauteng, South Africa;
Department of Food Science and Technology, College of
Food Sciences and Human Ecology, Federal University of
Agriculture, Abeokuta, Nigeria
Henrietta Ayodele Oboh Department of Medical
Biochemistry, University of Benin, Benin City, Edo
State, Nigeria
Tunji Victor Odunlade Department of Food Science and
Technology, Osun State, Polytechnic, Iree, Nigeria
Atinuke Motunrayo Olajide Canadian Research
Institute for Food Safety, Department of Food
Science, University of Guelph, ON, Canada
xx List of contributors
Afolake A. Olanbiwoninu Department of Biological
Sciences, Faculty of Natural Sciences, Ajayi Crowther
University, Oyo Town, Nigeria
Olawale Paul Olatidoye Department of Food
Technology, Yaba College of Technology, Yaba,
Lagos, Nigeria
Kazeem K. Olatoye Food Science and Technology,
Kwara State University, Ilorin, Nigeria
Oladipupo Odunayo Olatunde Richardson Centre for
Food Technology and Research, University of
Manitoba, Winnipeg, MB, Canada; Department
of Food and Human Nutritional Sciences, Faculty of
Agricultural and Food Sciences, University of
Manitoba, Winnipeg, MB, Canada
Sogo J. Olatunde Department of Food Science, Ladoke
Akintola University of Technology, Ogbomoso, Nigeria
Agnelli Holanda Oliveira Embrapa Food Agroindustry,
Brazilian Agricultural Research Corporation, Rio de
Janeiro, Brazil
Maria Elieidy Oliveira Department of Nutrition, Health
Sciences Center, Federal University of Paraı́ba, João
Pessoa, Brazil
Bunmi Olopade Department of Biological Sciences,
Covenant University, Ota, Ogun State, Nigeria
Oladapo Oluwaseye Olukomaiya ARC Industrial
Transformation Training Centre for Uniquely
Australian Foods, Centre for Nutrition and Food
Sciences, Queensland Alliance for Agriculture and
Food Innovation (QAAFI), The University of
Queensland, Indooroopilly, QLD, Australia
Adebukola Tolulope Omidiran Federal University of
Agriculture, Abeokuta and Federal Polytechnic, Ilaro,
Nigeria
Mary Omolola Omosebi Department of Food Science
and Technology, College of Basic and Applied
Sciences, Mountain Top University, Ibafo, Ogun
State, Nigeria
Adetola Olubanke Omoyajowo Department of Food
Science and Technology, Federal University of
Agriculture, Abeokuta, Nigeria
Roberto Ordoñez-Araque School of Nutrition and
Dietetics, Faculty of Health and Welfare,
Iberoamerican University of Ecuador (UNIB.E),
Quito, Pichincha, Ecuador; School of Gastronomy,
University of the Americas (UDLA), Quito, Pichincha,
Ecuador
Jeffrey M. Ostonal Department of Food Technology,
College of Industrial Technology, Bicol University,
Legazpi City, Albay, Philippines
Iyiola Oluwakemi Owolabi School of Food Science and
Technology, Faculty of Science and Technology,
Thammasat University, Khong Luang, Pathum Thani,
Thailand; International Joint Research Centre on Food
Security (IJC-FOODSEC), Khong Luang, Pathum
Thani, Thailand
Ajibola Bamikole Oyedeji Food Innovation Research
Group, Department of Biotechnology and Food
Technology, Faculty of Science, University of
Johannesburg, Gauteng, South Africa
Adewumi T. Oyeyinka School of Tourism and Hospitality,
College of Business and Economics, University of
Johannesburg, Johannesburg, South Africa
Samson Adeoye Oyeyinka Department of
Biotechnology and Food Technology, University of
Johannesburg, Doornfontein, Johannesburg, South
Africa; Centre of Excellence in Agri-Food
Technologies, National Centre for Food
Manufacturing, University of Lincoln, Holbeach,
United Kingdom; Department of Food Technology,
College of Industrial Technology, Bicol University,
Legazpi City, Albay, Philippines; Department of
Nutritional Sciences, Faculty of Health and Medical
Sciences, University of Surrey, Guildford, United
Kingdom
Sandeep Kumar Panda School of Biotechnology,
Kalinga Institute of Industrial Technology (KIIT)
Deemed to be University, Bhubaneswar, Odisha,
India
Smita Hasini Panda P.G. Department of Zoology,
Maharaja Sriram Chandra Bhanja Deo University,
Baripada, Odisha, India
Tithi Parija School of Biotechnology, Kalinga Institute
of Industrial Technology (KIIT) Deemed to be
University, Bhubaneswar, Odisha, India
Awanwee Petchkongkaew School of Food Science and
Technology, Faculty of Science and Technology,
Thammasat University, Khong Luang, Pathum Thani,
Thailand; International Joint Research Centre on Food
Security (IJC-FOODSEC), Khong Luang, Pathum
Thani, Thailand
Soumya Purohit Department of Food Engineering &
Technology, Tezpur University, Tezpur, Assam, India
Ma. Janesa A. Reyes Department of Food Technology,
College of Industrial Technology, Bicol University,
Legazpi City, Albay, Philippines
Jonatã Henrique Rezende-de-Souza Meat Laboratory,
Department of Engineering and Food Technology,
Food Engineering College, State University of
Campinas, Campinas, São Paulo, Brazil

Pei-Xiu Rong School of Food and Biological
Engineering, Chengdu University, Chengdu, P.R.
China
Ginalyn Anora Rustria Department of Food
Technology, College of Industrial Technology, Bicol
University, Legazpi City, Albay, Philippines
Sradhanjali Sahu School of Biotechnology, Kalinga
Institute of Industrial Technology (KIIT) Deemed to be
University, Bhubaneswar, Odisha, India; Department of
Zoology, N.C. College, Jajpur, Odisha, India
Gustavo Sandoval-Cañas Agroindustry Career, Faculty
of Agricultural Sciences and Natural Resources,
Technical University of Cotopaxi—UTC, Latacunga,
Cotopaxi, Ecuador; School of Nutrition and Dietetics,
Faculty of Health and Welfare, Iberoamerican
University of Ecuador (UNIB.E), Quito, Pichincha,
Ecuador
Luciana Kimie Savay-da-Silva Meat, Fisheries and
Derivatives Technology Laboratory, Food and
Nutrition Department, Nutrition College, Federal
University of Mato Grosso, Cuiabá, Mato Grosso,
Brazil
Vasudha Sharma Department of Food Technology,
Jamia Hamdard, Hamdard Nagar, New Delhi, India
List of contributors xxi
Antonio Gomes Soares Research Area on Postharvest of
Fruits and Vegetables - Embrapa Food Technology,
Rio de Janeiro, RJ, Brazil
Sunday Samuel Sobowale Department of Food Science
and Technology, College of Basic and Applied Sciences,
Mountain Top University, Ibafo, Ogun State, Nigeria
Shandry Mmasetshaba Tebele Department of
Biotechnology and Food Technology, Faculty of
Science, University of Johannesburg, Doornfontein
Campus, Johannesburg, Gauteng, South Africa;
Department of Molecular and Cell Biology, University
of Cape Town, Cape Town, South Africa
Alan Bruno Silva Vasconcelos Postgraduate Program of
Physiological Sciences (PROCFIS), Federal
University of Sergipe (UFS), Campus São Cristóvão,
São Cristóvão, Sergipe, Brazil
Jonathan D. Wilkin Division of Engineering and Food
Science, School of Applied Sciences, Abertay
University, Dundee, United Kingdom
Obiro C. Wokadala School of Agricultural Sciences,
Faculty of Agriculture and Natural Sciences,
University of Mpumalanga, Nelspruit, South Africa
Mojtaba Yousefi Food Safety Research Center (Salt),
Semnan University of Medical Sciences, Semnan, Iran
Foreword

The history of traditional, indigenous, and ethnic foods is spread over thousands of years in many continents. These are
well documented in the food culture and is the way of life itself in most of the countries. Thus, the sustainability of tra-
ditional foods is important in the context of modern science, which further helps in understanding these foods with a
firm footing of its transition from generation to generation, covering the various traditional practices of preparation and
preservation of these foods.
One of the most important processes in the fermentation of foods and its relevance in the context of indigenous
foods is its sustainability over several thousands of years. This brings me to this book entitled Indigenous Fermented
Foods from the Tropics. When the Volume Editors requested me to write the foreword, I was wondering that this sub-
ject is so vast and how will they cover the subjects and comprehend the enormous knowledge in the vastness of fermen-
ted foods and its relevance especially in the tropics where the temperatures are not only being high but also many a
times the extremes of humidity and the mixed cultures make it difficult and is indeed a challenge to reproduce results.
This book addresses this area of fermented foods from the perspective of Africa, Asia, and South America and various
categories based on the raw materials that are in use. These include cereals, legumes, pulses and oilseeds, fish and meat
products, dairy-based products, fruits and vegetables, as well as roots and tubers. The role of fermented food products
in the gut microbiome spread and even immunological impact in humans and animals are addressed and are very impor-
tant. It is noteworthy that the fermentation process not only improves the nutritional composition and bioavailability of
the food but also contributes to the sensorial profile of resultant food in a composite approach.
Regarding the composition, innovative methods of traditional practices, and even the equipment and containers used
for fermentation, it all goes to show how the process optimization has taken place over several generations. The role of
today’s biotechnological tools has empowered us to understand the microorganisms and their complex functional
aspects in utilizing raw materials to ultimately produce the right flavor and taste, bioactive molecules are utilized, and
new ones produced in the process are identified in the book. The engineering aspects of the indigenous foods and the
novel processing technologies have resulted in more authentic fermented foods, which can be scaled up and also both
semi-automated and complete automation is possible such that the well standardized products are produced by the
industry for market reach and complying to regulatory requirements.
This brings in the role of food safety, which is very important and the volume editors have also focused on it in
Section 3 and is specifically dedicated to it. Hygienic food processing is very important. Hygienic engineering design
of equipment also plays a major role in the food chain, which ensures food safety through appropriate food packaging.
This will ensure building confidence of the consumer with the right kind of sensorial profile that a particular fermented
food is known for its taste and association with the backward integration to the agricultural practices, the soil and the
climate, as well as the forward integration of marketing and regulation as well as the consumer demand. These are
addressed in Sections 3 and 4. It is also a scientific challenge to understand the history of indigenous traditional fermen-
ted foods and its cross ventilation across the globe and how human migration has evolved newer and modified pro-
cesses adapting to the local variables of climate and raw materials.
The final section addresses the aspects of future prospects of fermented foods well branded for the region histori-
cally and the sustainability of indigenous fermented foods in food preservation and value addition on one hand and its
nutrition, functional, and health aspects on the other hand. The wisdom in this area still needs to be explored, and mod-
ern science has just begun to understand the food culture and tradition and the sustainable consumption. The affordabil-
ity of such foods using simple local solutions for global problems is a great contribution to sustainable food
consumption pattern emerging across the world. Thus, the heritage of foods especially fermented ethnic foods, its huge
impact in a sustainable kitchen among the poor opens up the need for scientific intervention in these processes not to
change it but to sustain the culture, tradition, and wisdom for the future generations. The benefits of one region of the
world of these fermented foods to another region of the world by networking the architectural symphony of food culture
spreading from local to global with information processing and big data crunching are the new ways to see it in future.

xxiii
xxiv Foreword

I compliment the authors, volume editors, and the publisher for bringing this volume, which also fills in the gap in
this area for the readers to address and understand the issues holistically and from an integrated approach.

Vish Prakash
President of International Union of Food Science and Technology (IUFoST), Vice President of International
Union of Nutritional Sciences (IUNS), Former Director of Central Food Technological Research Institute (CFTRI),
Mysore, Karnataka, India and Distinguished Scientist of Council of Scientific and Industrial Research (CSIR),
Bengaluru, Karnataka, India

7th July 2022,

Mysore, India
 Preface

Fermentation is a microbial-driven food processing technique that can be considered as being traditional with its history
dated back to over 10,000 years ago or more. It remains an affordable and vital processing technique in developing
countries and the tropical regions of the world, leading to numerous available food and beverage products.
Technologies for improving the process, crafting new products and/or ingredients from fermentation are continually
evolving. Concerted efforts documented in the available literature are acknowledged, but there is still the need to pro-
vide an updated text on fermented food products in the tropics. This book titled “Indigenous Fermented Foods for the
Tropics” provides a fresh perspective on fermented food products in three tropical regions of the world (Africa, Asia,
and South America). As a single text, the book provides a comprehensive overview of the indigenous fermented pro-
ducts of these three tropical continents, innovative techniques for improving these indigenous products, and investigat-
ing their composition as well as safety concerns and challenges associated with these indigenous fermented foods.
Marketing and packaging of these products are also discussed in the latter part of the text, with a chapter providing a
future outlook for these indigenous fermented food products.
This book provides recent information and complement the existing books on indigenous fermented foods, espe-
cially those from Africa, Asia, and South America. This book will thus serve as a valuable reference material for both
undergraduate and postgraduate students on knowledge about traditional food processing, particularly fermentation. The
book will also benefit fermentation scientists, food microbiologists, public health scientists, biochemical engineers,
nutritionists, and food scientists in various industries, catering, research institutes, and universities. It will also serve as
a useful reference for individuals with an interest in indigenous foods as well as scientists and professionals involved in
the research and development of fermented foods and beverages.
This book would not have been possible without the admirable effort of internationally renowned authors that con-
tributed and reviewers who through their suggestions significantly improved the quality of the chapters in this book.
We would like to express our gratitude for their expertise and time. We also acknowledge the Elsevier editorial team
for their prompt response, assistance, and advice. We hope you enjoy reading this book and continue to contribute to
knowledge for the benefit of mankind.

Oluwafemi Ayodeji Adebo

Chiemela Enyinnaya Chinma
Adewale Olusegun Obadina
Antonio Gomes Soares
Sandeep Kumar Panda
Ren-You Gan

xxv

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