TY - CHAP AU - Nurudeen Ayoade Olasupo AU - Princewill Chimezie Okorie ED - Rosa Lidia Solís-Oviedo ED - Ángel de la Cruz Pech-Canul Y1 - 2019-02-12 PY - 2019 T1 - African Fermented Food Condiments: Microbiology Impacts on Their Nutritional Values N2 - From time immemorial fermented foods have undoubtedly contributed to the progress of modern societies. Historically, ferments have been present in virtually all human cultures worldwide, and nowadays natives from many ancient cultures still conduct a wide variety of food fermentations using deep-rooted recipes and processes. Within the last four centuries, scientific research has started to unravel many aspects of the biological process behind fermentations, which has contributed to the improvement of many industrial processes. During our journey in the research field, we have always been attracted to the development of scientific research around fermentations, especially autochthonous ferments: a natural repository of novel biomolecules and biological processes that will positively impact on many application fields from health, to food, to materials. BT - Frontiers and New Trends in the Science of Fermented Food and Beverages SP - Ch. 5 UR - https://doi.org/10.5772/intechopen.83466 DO - 10.5772/intechopen.83466 SN - 978-1-78985-496-1 PB - IntechOpen CY - Rijeka Y2 - 2024-03-29 ER -