Indigenous Fermented Foods for the Tropics

Indigenous Fermented Foods for the Tropics is a unique resource of information on fermentation covering a wide range of food and beverage applications, and the technology for enhancing the fermentation process as it is continually evolving. This book provides an insight into fermented foods of the Tropics, particularly Africa, Asia and South America, highlighting the key aspects and potential developments for these food products. Section one provides an overview on the production and composition (nutritional, physicochemical, health beneficial and microbiota) of these indigenous fermented foods in the tropics. Section two is focused on innovative techniques for investigating the composition of these fermented food products and improvement of the fermentation process to yield better nutritional constituents, health beneficial components and sensory qualities. Section three covers safety aspects to be considered in fermented foods. Finally, section four provides insights into packaging and marketing of these food products.This book provides new perspectives and recent information to complement existing texts on indigenous fermented foods serving as a valuable reference text for detailed insights into indigenous fermented foods of the tropics.