Nutritional and health aspects of food in Western Africa /

Nutritional and Health Aspects of Native West African Foods is part of an ongoing series that continues to build out Elsevier's Nutritional and Health Aspects of Traditional and Ethnic Foods series.

Bibliographic Details
Corporate Author:	ScienceDirect (Online service)
Other Authors:	Aworh, Ogugua Charles
Format:	eBook
Language:	English
Published:	London, United Kingdom ; Cambridge, MA : Academic Press, 2024.
Series:	Elsevier traditional and ethnic food series
Subjects:	Nutrition > Africa, West. Nutrition > Afrique occidentale. Electronic books.
Online Access:	Connect to the full text of this electronic book

Table of Contents:

Front Cover
Nutritional and Health Aspects of Food in Western Africa
Nutritional and Health Aspects of Food in Western Africa
Copyright
Contents
Contributors
1
An overview of West African traditional foods: Processing, safety and health benefits
1.1 Introduction
1.2 Native crops and wild food plants of West Africa
1.3 West African traditional foods and food processing techniques
1.4 The nature of the book
References
2
History of eating customs, food traditions, and dietary taboos across Western Africa: An overview on health imp ...
2.1 Introduction
2.2 History and culture of food in Western Africa
2.3 Health benefits of traditional and ethnic foods of West Africa
2.3.1 Traditional foods and the immune system
2.3.2 Traditional and ethnic foods and heart health
2.3.3 Traditional foods and digestive health
2.3.4 Traditional and ethnic foods and brain health
2.3.5 Traditional foods and weight management
2.3.6 Traditional foods and one health
2.3.7 Traditional foods and chronic diseases
2.4 Value chain addition of traditional foods
2.5 Safety issues of traditional foods
2.5.1 Contamination in the food chain
2.5.1.1 Microbiological contamination
2.5.1.2 Chemical contamination
2.5.1.3 Physical contamination
2.5.1.4 Allergenic contamination
2.5.1.5 Nutrient degradation
2.6 Regulation of traditional foods by government agencies
2.7 Taboo traditional food and health implications
2.7.1 Taboo traditional foods
2.8 Conclusion
References
Further reading
3
Technological and nutraceutical development potentials of some traditional and underutilized plant foods of the ...
3.1 Introduction: Northern savanna of Cameroon, an area of famine and food adaptation
3.2 Plants of technological interest
3.2.1 Hydrocolloid gum plants.
3.2.1.1 Botanical indications, uses, composition and properties of some hydrocolloid gum plants
3.2.1.1.1 Adansonia digitata
3.2.1.1.2 Beilschmiedia sp
3.2.1.1.3 Bridelia thermifolia
3.2.1.1.4 Ceratotheca sesamoides
3.2.1.1.5 Corchorus olitorius
3.2.1.1.6 Irvingia gabonensis
3.2.1.1.7 Triumfetta cordifolia
3.2.1.2 Technological development tests of minor tropical gums in encapsulation and bread-making
3.2.2 Amylase-producing plants
3.3 Plants of nutritional and nutraceutical interest
3.3.1 Botanical indications, uses, composition and properties of plants of nutraceutical interest
3.3.1.1 Moringa oleifera
3.3.1.2 Stathmostelma sp.
3.3.1.3 Ziziphus
3.3.1.4 Mucuna pruriens
3.3.2 Valorization trials of plants of nutraceutical interest for the market
3.4 Limitations, opportunities and prospects for the development of traditional plant resources for markets
References
4
Traditional and ethnic foods of the coastal belt of Ghana
4.1 Overview of the coastal belt of Ghana
4.2 Demography
4.3 Culture, tradition and ethnicity
4.4 Agricultural practices
4.5 Staple foods
4.6 Description of some local cuisines
References
5
Health and nutritional perspectives of foods in the middle belt of Ghana
5.1 Introduction
5.2 Overview of middle belt of Ghana
5.3 Local food commodities
5.3.1 Roots and tubers
5.3.1.1 Cocoyam
5.3.1.2 Cassava
5.3.1.3 Yam
5.3.1.4 Sweet potato
5.3.2 Cereals
5.3.3 Fruits and vegetables
5.3.4 Mushrooms
5.3.5 Fish and meat
5.3.6 Nuts and oil seeds
5.4 Traditional food processing
5.4.1 Some traditionally processed foods in the middle belt of Ghana
5.4.2 Traditionally prepared soups and sauces
5.5 Nutritional perspectives
5.5.1 Indigenous vegetables
5.5.2 Plantain
5.5.3 Mushrooms.
5.5.4 Insects, bushmeat and fish
5.5.5 Oil palm
5.6 Conclusion
References
6
Health and nutritional perspectives of traditional and ethnic foods in the northern belt of Ghana
6.1 Introduction
6.2 Historical overview, food culture and traditions
6.3 Food commodities
6.4 Common dishes prepared in the Northern Belt of Ghana
6.5 Nutrition and health benefits of indigenous crops
6.5.1 Millet
6.5.2 Sorghum (Sorghum bicolor)
6.5.3 Fonio (Digitaria exilis)
6.5.4 Cowpea (Vigna unguiculata)
6.5.5 Bambara groundnut (Vigna subterranea)
6.5.6 Agushie (Cucumeropsis mannii)
6.5.7 Dawadawa (Parkia biglobosa)
6.5.8 Amaranth (Amaranthus spp.)
6.5.9 Okra (Abelmoschus esculentus)
6.5.10 Jute mallow (Corchorus olitorius)
6.5.11 Bitter leaf (Vernonia amygdalina)
6.5.12 Velvet tamarind (Dialium guineense)
6.5.13 Baobab (Adansonia digitata)
6.6 Effects of changing dietary patterns on nutrition and health
References
7
Importance of food and culture in Nigeria with special reference to yam
7.1 Background
7.2 The relationship between food and culture
7.3 Yam
7.3.1 Amala (amala isu)
7.3.2 Yam flour (elubo)
7.3.3 Pounded Yam (iyan)
References
8
Indigenous foods of South Eastern part of Nigeria
8.1 Introduction
8.2 Beniseed/sesame seeds
8.2.1 Nutritional composition
8.2.2 Oil production
8.2.3 Oil meal
8.2.4 Sesame based products
8.3 Palm fruits
8.3.1 Introduction
8.3.2 Production of ofe akwu (banga soup)
8.4 Production of fermented flavourings
8.4.1 Production of ogiri from castor oil seeds
8.4.2 Production of ogiri okpei
8.4.3 Production of ukpaka (ugba)
8.5 Leaf vegetables
8.5.1 Bush fig or cape fig plant (Ficus capensis)
8.5.2 Hedge fig leaf (Ficus spp)
8.5.3 Artar root leaf (Zanthoxylum zanthoxyloides).
8.5.4 Black plum leaf (Vitex doniana)
8.5.5 Wild silk cotton leaf (Bombax buonopozense L.)
8.5.6 Wild spinach (Gnetum africanum)
8.5.7 African coral wood leaf (Pterocarpus soyauxii)
8.5.8 Pterocarpus santalinoides
8.5.9 Bush buck leaf (Gongronema latifolium)
8.6 Leguminous foods of southern parts of Nigeria
8.6.1 Bambara groundnut
8.6.2 African yam bean
8.7 African breadfruit
8.8 Miscellaneous food recipes and uniques ingredients of South-Eastern Nigeria
8.8.1 Mushroom: An ingredient in Nigerian cuisine
8.8.2 Pumpkin, South-Eastern Nigeria vegetable
8.8.3 Additional South-Eastern Nigerian recipes and special ingredients
8.8.3.1 Ogbono
8.8.3.2 Rice ukwu oru
References
9
Traditional and ethnic foods of the middle belt region of Nigeria
9.1 Introduction
9.2 Roots and tubers
9.2.1 Yams
9.2.1.1 Yam flour (omu ibe, ibe, amala)
9.2.1.2 Other food products from yams
9.2.1.2.1 Pounded yam with a variety of soups
9.2.1.2.2 Boiled yam with garden egg paste sauce
9.2.1.2.3 Roasted yam with palm oil
9.2.1.2.4 Water yam akara and moi-moi
9.2.1.2.5 Amala (ona ibe) from yam flour processing
9.2.2 Cassava
9.2.2.1 Fermented cassava flour (omu abacha, omu oila)
9.2.2.2 Grated fermented and roasted granular cassava flour (gari)
9.2.2.3 Fufu
9.2.2.3.1 Processing of fufu
9.2.2.3.2 Nutritional and antinutritional composition of fufu
9.2.2.4 Ikwurikwu
9.2.2.4.1 Processing and preservation
9.2.2.4.2 Nutritional composition and health benefits of ikwurikwu
9.2.3 Cocoyam
9.2.3.1 Cocoyam flour (omu okede)
9.2.4 Sweet potato
9.2.4.1 Sweet potato chips and flours (omu uchu opa)
9.3 Legumes
9.3.1 Cowpea
9.3.1.1 Deep-fat fried bean cakes (akara)
9.3.1.2 Cooked beans paste (alele, olele, moin-moin)
9.3.2 Bambara groundnut.
9.3.2.1 Bambara groundnut flour (omu okpa)
9.3.2.2 Cooked, wrapped Bambara groundnut paste (okpa)
9.3.3 African locust bean
9.3.3.1 Fermented locust beans (ukpehe, ugba, iru, ogiri, dawadawa, nune)
9.4 Oilseeds
9.4.1 Groundnut
9.4.1.1 Groundnut oil (ekpo opa)
9.4.1.2 Groundnut cake (okuli kuli, kulikuli)
9.4.1.2.1 Processing and preservation of kulikuli
9.4.1.3 Leguminous condiments (okpehe and nune)
9.4.1.3.1 Nutritional composition and health benefits of okpehe and nune
9.4.2 Beniseed
9.4.2.1 Meat analogs (abaro, abahi)
9.5 Tree nuts
9.5.1 Palm tree
9.5.1.1 Palm oil (ekpo oje, ano ali)
9.5.1.2 Palm kernel oil (ene)
9.5.1.3 Palm wine (ote ekpe, eje ali)
9.6 Miscellaneous
9.6.1 Okoho soup (Cissus populnea)
References
10
Ogi: A prominent traditional cereal product of South Western Nigeria
10.1 Introduction
10.2 Consumption patterns
10.3 Production processes
10.4 Chemical composition and nutritional information
10.5 Microbiological aspects
10.5.1 Probiotic qualities
10.6 Preservation and storage methods
10.7 Health claims, benefits, and possible adverse effects
10.7.1 Safety evaluation
10.8 Challenges and business opportunities in ogi production
10.8.1 Basic necessities for comercialization
10.8.2 Economic challenges
10.8.3 Standardization and commercial production
10.9 Future trends-packaging and preservation needs
10.9.1 Defects of the traditional processing method
10.9.2 Improved processing methods
10.10 Conclusion
References
11
Selected traditional legume products of South-Western Nigeria
11.1 Introduction
11.2 Moin-moin
11.2.1 Raw materials
11.2.2 Unit operations
11.2.2.1 Cleaning
11.2.2.2 Sorting
11.2.2.3 Soaking
11.2.2.4 Dehulling
11.2.2.5 Milling
11.2.2.6 Seasoning and enrichment.