The Cereal Market and the Role of Fermentation in Cereal-Based Food Production in Africa

Risultato della ricerca: Article

11 Citazioni (Scopus)

Abstract

Cereals represent the main crop in Africa (45% of arable land) and make an important contribution to the human diet in this continent. Cereals for humans are not consumed raw. Fermentation technology is widely used in Africa to transform cereals into edible products as well as to preserve and enhance the nutritional and safety aspects of cereals. In general, in Africa, this process is not controlled and is devoid of good manufacturing practices (GMPs). Spoilage and/or pathogenic microorganisms may compromise the final quality when the fermentation is not controlled. This article focuses on the role that the fermentation process could play in creating safe food conditions in Africa. Taking into account the increasing demand for cereals, in particular maize and rice, which contain undesired microorganisms, fermentation can play an important role in creating food security and safety. Here, the authors report a detailed analysis of the cereal market, the main transformation processes used to obtain a variety of products from cereals, the most current information on the microbial ecology of the most important traditional fermented cereals, and the safety aspects of and the technological parameters for the selection of the strains to be used as starters for African cereal-based fermented products.
Lingua originaleEnglish
pagine (da-a)317-337
Numero di pagine21
RivistaFood Reviews International
Volume30
Stato di pubblicazionePublished - 2014

Fingerprint

food production
Fermentation
fermentation
markets
Food
Microorganisms
Spoilage
Starters
Ecology
Nutrition
Crops
microorganisms
good manufacturing practices
Safety
Edible Grain
Food Supply
Food Safety
microbial ecology
arable soils
spoilage

All Science Journal Classification (ASJC) codes

  • Food Science
  • Chemical Engineering(all)

Cita questo

@article{376a50de5c694eecab27e343b2ad7b41,
title = "The Cereal Market and the Role of Fermentation in Cereal-Based Food Production in Africa",
abstract = "Cereals represent the main crop in Africa (45{\%} of arable land) and make an important contribution to the human diet in this continent. Cereals for humans are not consumed raw. Fermentation technology is widely used in Africa to transform cereals into edible products as well as to preserve and enhance the nutritional and safety aspects of cereals. In general, in Africa, this process is not controlled and is devoid of good manufacturing practices (GMPs). Spoilage and/or pathogenic microorganisms may compromise the final quality when the fermentation is not controlled. This article focuses on the role that the fermentation process could play in creating safe food conditions in Africa. Taking into account the increasing demand for cereals, in particular maize and rice, which contain undesired microorganisms, fermentation can play an important role in creating food security and safety. Here, the authors report a detailed analysis of the cereal market, the main transformation processes used to obtain a variety of products from cereals, the most current information on the microbial ecology of the most important traditional fermented cereals, and the safety aspects of and the technological parameters for the selection of the strains to be used as starters for African cereal-based fermented products.",
author = "Luca Settanni and Giancarlo Moschetti and Antonino Galati and Maria Crescimanno and Oguntoyinbo, {Folarin Anthony}",
year = "2014",
language = "English",
volume = "30",
pages = "317--337",
journal = "Food Reviews International",
issn = "8755-9129",
publisher = "Taylor and Francis Ltd.",

}

TY - JOUR

T1 - The Cereal Market and the Role of Fermentation in Cereal-Based Food Production in Africa

AU - Settanni, Luca

AU - Moschetti, Giancarlo

AU - Galati, Antonino

AU - Crescimanno, Maria

AU - Oguntoyinbo, Folarin Anthony

PY - 2014

Y1 - 2014

N2 - Cereals represent the main crop in Africa (45% of arable land) and make an important contribution to the human diet in this continent. Cereals for humans are not consumed raw. Fermentation technology is widely used in Africa to transform cereals into edible products as well as to preserve and enhance the nutritional and safety aspects of cereals. In general, in Africa, this process is not controlled and is devoid of good manufacturing practices (GMPs). Spoilage and/or pathogenic microorganisms may compromise the final quality when the fermentation is not controlled. This article focuses on the role that the fermentation process could play in creating safe food conditions in Africa. Taking into account the increasing demand for cereals, in particular maize and rice, which contain undesired microorganisms, fermentation can play an important role in creating food security and safety. Here, the authors report a detailed analysis of the cereal market, the main transformation processes used to obtain a variety of products from cereals, the most current information on the microbial ecology of the most important traditional fermented cereals, and the safety aspects of and the technological parameters for the selection of the strains to be used as starters for African cereal-based fermented products.

AB - Cereals represent the main crop in Africa (45% of arable land) and make an important contribution to the human diet in this continent. Cereals for humans are not consumed raw. Fermentation technology is widely used in Africa to transform cereals into edible products as well as to preserve and enhance the nutritional and safety aspects of cereals. In general, in Africa, this process is not controlled and is devoid of good manufacturing practices (GMPs). Spoilage and/or pathogenic microorganisms may compromise the final quality when the fermentation is not controlled. This article focuses on the role that the fermentation process could play in creating safe food conditions in Africa. Taking into account the increasing demand for cereals, in particular maize and rice, which contain undesired microorganisms, fermentation can play an important role in creating food security and safety. Here, the authors report a detailed analysis of the cereal market, the main transformation processes used to obtain a variety of products from cereals, the most current information on the microbial ecology of the most important traditional fermented cereals, and the safety aspects of and the technological parameters for the selection of the strains to be used as starters for African cereal-based fermented products.

UR - http://hdl.handle.net/10447/97074

M3 - Article

VL - 30

SP - 317

EP - 337

JO - Food Reviews International

JF - Food Reviews International

SN - 8755-9129

ER -