scholarly journals Fermentation of Traditional African Cassava Based Foods: Microorganisms Role in Nutritional and Safety Value

2020 ◽  
pp. 56-65
Author(s):  
Niguse Hotessa Halake ◽  
Bhaskarrao Chinthapalli
Keyword(s):  
Lactic Acid ◽  
Fermentation Process ◽  
Central Africa ◽  
Food Products ◽  
Food Preservation ◽  
Drought Tolerant ◽  
Biochemical Compounds ◽  
West And Central Africa ◽  
East West

Cassava is a drought-tolerant, crop grown in tropical and subtropical areas. For decades the communities of Africa have developed their process to ferment and use cassava. Ikivunde, Inyange, kivunde, Mokopa, Chikwangue, Meduame-M-bong, Cossette, Gari, Attiéké, and Agbelima are the main indigenous fermented cassava based food products from east, west and central Africa respectively. Lactic acid bacteria, yeast, and molds are the main microorganism involve in the fermentation of cassava-based food products and contribute to the production of biochemical compounds such as folates, several organic acids, volatiles organics compound, and others compounds. Role of different microorganisms in food preservation, increase in protein content, aroma, flavor enhancement, decreases in anti-nutrients, and cyanogen reduction as the elevated impact of the fermentation process.

scholarly journals Social accountability in primary health care in West and Central Africa: exploring the role of health facility committees

2017 ◽  
Vol 17 (1) ◽  
Author(s):  
Elsbet Lodenstein ◽  
Eric Mafuta ◽  
Adolphe C. Kpatchavi ◽  
Jean Servais ◽  
Marjolein Dieleman ◽  
...  
Keyword(s):  
Health Care ◽  
Primary Health Care ◽  
Health Facility ◽  
Central Africa ◽  
Social Accountability ◽  
Primary Health ◽  
West And Central Africa

The nutritional role of indigenous foods in mitigating the HIV/AIDS crisis in West and Central Africa

2004 ◽  
Vol 6 (2) ◽  
pp. 149-160 ◽  
Author(s):  
E. Kengni ◽  
C.M.F. Mbofung ◽  
M.F. Tchouanguep ◽  
Z. Tchoundjeu
Keyword(s):  
Central Africa ◽  
Aids Crisis ◽  
West And Central Africa ◽  
Indigenous Foods ◽  
Hiv Aids

The influence of drought stress on growth, yield and yield components of selected maize genotypes

2003 ◽  
Vol 141 (1) ◽  
pp. 43-50 ◽  
Author(s):  
A. Y. KAMARA ◽  
A. MENKIR ◽  
B. BADU-APRAKU ◽  
O. IBIKUNLE
Keyword(s):  
Grain Yield ◽  
Water Deficit ◽  
Yield Components ◽  
Central Africa ◽  
Growth Yield ◽  
Drought Tolerant ◽  
Maize Genotypes ◽  
Yield And Yield Components ◽  
West And Central Africa ◽  
Savannah Zone

The risk of drought is high in the Sudan savannah zone of West and Central Africa because rainfall in this area is unpredictable in quantity and distribution. Thus, improved maize genotypes tolerant to drought could stabilize maize grain yield in this zone, where recurrent drought threatens grain production. Six maize genotypes, two each of hybrids, open-pollinated varieties (OPVs) and landraces, were evaluated for tolerance to terminal water deficit before flowering. Water deficit significantly reduced growth, grain yield and yield components of the maize genotypes. Significant differences were observed among genotypes for all the traits measured. One hybrid, 9011-30, and two improved OPVs, STR-EV-IWD and IYFD-C0, that showed tolerance to water stress recorded higher grain yield, and accumulated and partitioned more assimilates to the grain than the drought-susceptible genotypes. Also the drought-tolerant genotypes, 9011-30, STR-EV-IWD and IYFD-C0 had more ears/plant and greater numbers of kernels/ear. These genotypes could serve as sources of drought tolerance for the development and improvement of new drought-tolerant maize genotypes.

scholarly journals Managing the Unmanageable? Understanding Europe's Response to the Migration ‘Crisis’

2016 ◽  
Vol 9 (2) ◽  
pp. 13-23 ◽  
Author(s):  
Heaven Crawley
Keyword(s):  
Research Evidence ◽  
Central Africa ◽  
The European Union ◽  
Current State ◽  
Common Response ◽  
West And Central Africa ◽  
Migration Crisis ◽  
To Come ◽  
Political Solidarity

More than 1 million people have crossed the Mediterranean and Aegean Seas since January 2015, arriving on the beaches of Southern Europe in dinghies and rickety boats, having paid a smuggler to facilitate their journey. Most are refugees from Syria, Afghanistan, Iraq, Eritrea, and Somalia who are fleeing conflict and violence. Others are migrants from West and Central Africa, seeking a livelihood and a future for themselves and their families. This paper will unpack the evolution of the European policy response, arguing that the migration ‘crisis’ is not a reflection of numbers – which pale into insignificance relative to the number of refugees in other countries outside Europe or to those moving in and out of Europe on tourist, student and work visas – but rather a crisis of political solidarity. After five emergency summits to agree a common response, EU politicians are still struggling to come to terms with the dynamics of migration to Europe, the complexity of motivations driving people forward, the role of different institutions, including governments, international organizations, NGOs and civil society, in facilitating the journey, and the ways in which social media is providing individuals and families with information about the options and possibilities that are, or are not, available to them. I suggest that the unwillingness of politicians and policymakers to engage with research evidence on the dynamics of migration and to harness their combined resources to address the consequences of conflict and underdevelopment elsewhere, speaks more strongly to the current state of the European Union than it does to the realities of contemporary migration.

scholarly journals Role of Lactic Acid Bacteria (LAB) in Food Preservation

2016 ◽  
Vol 5 (8) ◽  
pp. 255-257 ◽  
Author(s):  
J. Hitendra ◽  
B. D. Narotham Prasad ◽  
Guru murthy ◽  
H. Suvarna
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Food Preservation

scholarly journals Review on the Commercial and Therapeutic Implementation of Lactobacillus Species

2021 ◽  
pp. 1-10
Author(s):  
Pratik Chatterjee ◽  
Utpalendu Paul ◽  
Subhadeep Banerjee
Keyword(s):  
Lactic Acid ◽  
Potential Application ◽  
Food Products ◽  
Complex Compounds ◽  
Food Preservation ◽  
Lactobacillus Species ◽  
Gastrointestinal Infections ◽  
Nutrient Quality ◽  
Immunological Responses ◽  
Lactobacillus Spp

Lactic acid (LA) is one of the primary metabolites that is considered to be a natural product derived from microorganisms such as Lactic Acid Bacteria (LAB). The most prominent LA- producing LAB is the genus of Lactobacillus spp. and is found in almost all dairy products along with non-dairy food products. The application of LA can be found in various sectors including food, fermentation, pharmaceuticals, and chemical industries. LAB have lots of perspective in the production of organic acids as well as complex compounds that find potential application in food products such as yoghurt, cheese, buttermilk in addition to therapeutics uses such as probiotics that help in preventing gastrointestinal infections; improve pathogen protection; and alter host immunological responses. Moreover, fermentation with LAB also facilitates efficient nutrient quality and provides an effective method of food preservation. The present study provides an overview of the potential application of LA produced by Lactobacillus spp. in different sectors.

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