Background Fermented foods have been an important part of the human diet for millenaries
all over the world. Regarding fermented vegetables, they belong to traditionally consumed …

Fermented foods refer to beverages or foods made by carefully regulated microbial growth
and the enzymatic conversion of dietary components. Fermented foods have recently …

This chapter aims to discuss the phytomedicinal value of turkey berry (Solanum torvum Sw.).
The shrub or small tree, turkey berry, is native to tropical and subtropical regions of Africa …

In order to find out the effect of salt concentration on fermented rape stalks, the
physicochemical quality and volatile components was investigated using high performance …

Traditional preparation of African indigenous vegetables (AIVs) such as African black
nightshade (Solanum nigrum) and African spiderplant (Cleome gynandra) involves either …

African indigenous vegetables (AIVSs) play crucial roles in promoting a healthy diet and
providing commercial opportunities for smallholder farmers. Despite their nutrient-rich …

African indigenous leafy vegetables (AILVs) are plants that have been part of the food
systems in Sub-Saharan Africa (SSA) for a long time and their leaves, young shoots, flowers …

Africa is home to some of the world's fermented foods including cereal-and vegetable-based
fermented products. The fermentation of cereals (eg, maize, millet, teff, wheat, sorghum, etc.) …

Traditional African vegetables (TAVs) are an important component of an ecologically
sustainable approach to addressing food and nutrition security in Africa. This review aims to …

African black nightshade is a leafy vegetable consumed in many parts of Africa. African
spider plant is also a very important indigenous leafy vegetable consumed all around Africa …