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- W3003669173 abstract "Traditional fermented foods represent a valuable cultural heritage in Nigeria and many regions of African countries. They are produced on small-scale and household basis, which is mainly carried out using simple fermentation technology and equipment. These fermented foods encompass diverse beneficial microorganisms present naturally as microflora or added as starter culture during a controlled fermentation process. The traditional processes of these foods form an important aspect of food preservation. Since ancient times, the art of food production and preservation is passed on from one generation to another. In Nigeria, many nutrient-rich crops derived from tubers, grains, legumes, fruits, seeds, vegetables, palm sap, and animal sources are fermented, and they are used as weaning foods, staple diets, condiments, snacks, and beverages." @default.
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- W3003669173 date "2019-12-06" @default.
- W3003669173 modified "2023-09-23" @default.
- W3003669173 title "Traditional Fermented Foods of Nigeria" @default.
- W3003669173 cites W2172002991 @default.
- W3003669173 doi "https://doi.org/10.1201/9780429274787-2" @default.
- W3003669173 hasPublicationYear "2019" @default.
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