English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Fermented food flavoring condiments are products usually derived from the fermentative activities of microorganisms on vegetable proteins of legumes or oil seeds. Africa is a continent that is endowed with many fermented food condiments. These condiments, apart from their flavoring properties, serve as a cheap source of plant protein to the populace, especially the rural dweller whose staple foods are mainly carbohydrate based. The production dynamics of these condiments vary from country to country. However, the microbial interplay during their production and their nutritional qualities appear to be same. This chapter seeks to evaluate the range of substrates employed in the production of fermented condiments of African origin, the microbial interplay in their production and their nutritional values.

African Fermented Food Condiments: Microbiology Impacts on Their Nutritional Values