Summary
The manuscript provides an overview of the nutritional, nutraceutical, sensory and quality characteristics of various legumes, cereals, fishes, fruits, and vegetables used in some African countries for the production of both traditional and innovative foods. Moreover, research studies on the application of diverse technological processes, such as milling, extrusion, baking, smoking, and solar drying, have been compiled and analyzed, shedding light on both conventional and emerging food technologies applied or potentially applicable in the same African regions. This review shows that various ingredients and/or final products present opportunities to be explored, offering potential strategies for their countries of origin. It emphasizes the importance of developing mechanisms to protect thes
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