African Fermented Food Products- New Trends

1 Introduction: Origin, history and diversity of African fermented foods. Abdel Moneim Elhadi Sulieman.- 2 Starter Cultures: nature, types, characteristics, preparation and maintenance Abdel Moneim Elhadi Sulieman.- 3 Properties and advantages of food fermentation Abdalbasit Mariod, Fatima, A. A. Massad.- 4 Significance of African Fermented Foods in Nutrition and Food Science Suzy Munir Salama, Abdalbasit Mariod.- 5 Microorganisms Involved in Spontaneous Fermentation and their health risk. Abdel Moneim Elhadi Sulieman.- 6 Probiotic Fermented Foods and Health Promotion Syed Amir Ashraf, Abd Elmoneim O. Elkhalifa, Md Faruque Ahmad, Mitesh Patel, Mohd Adnan and Abdel Moneim E. Sulieman.- 7 Molecular Techniques for Microbial Community Profiling of Fermented Foods. Nawaf Alshammari.- 8 Enzymes in food fermentations Arif Jamal Siddiqui, Ritu Singh, Sadaf Jahan, Mousa Alreshidi, Walid Sabri Hamadou, Andleeb Khan, Abrar Ahmad, Mitesh Patel, Abdelmusin Abdelgadir Abdelmuhsin, Abdel Moneim E.Sulieman, Mohd Adnan.- 9 Bioactive Components of Fermented Food Products Suzy Munir Salama and Abdalbasit Mariod.- 10 Transcriptome based characterization of interaction between fermenting microorganisms during production of bakery products Mitesh Patel, Malvi Surti, Arif Jamal Siddiqui, Mousa Alreshidi, Syed Amir Ashraf, Mohd Adnan.- 11 Quality evaluation of Semi-indigeous proceesed cheese (Gibna-beida) in Sudan Walied Abdelrahman Mustafa, Onaheid Ahmed Osman and Abdel Moneim Elhadi Sulieman.- 12 Nutritional, Antimicrobial and Bioactive components of Gariss, a fermented Camel milk product Abdel Moneim Elhadi Sulieman and Abdalla Ali Alayan.- 13 Production and Quality Assessment of Camel Milk Cheese. Salma Mahgoub and Abdel Moneim Elhadi Sulieman.- 14 Selected Fermented Fish Products of the Sudan Onaheid Ahmed Osman, Walied Abdelrahman Mustafa, and Abdel Moneim Elhadi Sulieman.- 15 Factors Influence the Quality and Safety of Fermented Sausages. Osman Ahmed Osman and Abdel Moneim Elhadi Sulieman.- 16 Technology of fermented mango juice production Coulibaly Wahauwouélé Hermann, Camara Fatoumata, Mian Tano Marie-Ange Sakia, Beugre Avit Grah Maxwell, Djè Koffi Marcellin.- 17 Fermented fish products in sub-Saharan Africa AYELOJA, Ayodeji Ahmed1 and *JIMOH, Wasiu Adeyemi2.- 18 African Fermented Vegetable Products Gustav Komla Mahunu and Abdalbasit Adam Mariod.- 19 Production and Evaluation of Vinegar Using Nabag as a Raw Material Abdel Moneim Elhadi Sulieman and Hiba Bokhari Yousif.- 20 Selected Fermented Cereal products of Sudan Abdel Moneim Elhadi Sulieman, Walied Abdelrahman Mustafa and Onaheid Ahmed Osman.- 21 Production and Quality Assessment of Hulu-mur Fermented Beverage. Abdel Moneim Elhadi Sulieman.- 22 Nutrient Composition and Bioactive Components of Non-Alcoholic Sorghum Malt Beverage Coulibaly Wahauwouélé Hermann, Camara Fatoumata, Mian Tano Marie-Ange Sakia, Beugre Avit Grah Maxwell, Djè Koffi Marcellin.- 23 Preparation of Soy milk Zabady and Assessment of its Quality Abdel Moneim Elhadi Sulieman*, Areej Mohamed Ali and Elamin Abdullah Elkhalifa.- 24 Nutrient Composition and Bioactive Components of Kejeik Zahra Mohamed Hassan Kush Kush, and Abdel Moneim Elhadi Sulieman.- 25 Nutrient Composition and Bioactive Components of Non-Alcoholic Sorghum Malt Beverage. Ahmed Gaafar Elgorashi and Abdel moneim E. Sulieman.- 26 Production and Quality Assessment of Kissra, a Sudanese fermented Sorghum Product Abdel Moneim Elhadi Sulieman and Eitimad Ali.- 27 Utilization of Gum Arabic as a thickener and Stabilizer in Production of the fermented milk Zabady Abdel Moneim E. Sulieman, Nawaf I. Alshammari, Nasir A Ibrahim and Sulaiman Alsalamah.- 28 Bioactive Components of Fermented Food Products: Phytochemicals, Phytosterol and vitamins Haroon Elrasheid Tahir, Zou Xiaobo, Mahunu Gustav Komla, Abdalbasit Mariod.- 29 Fermented Millet for Porridge Production: A Model for Improved Gastrointestinal Health Afoakwah A. Newlove, Gustav Komla Mahunu , Haroon Elrasheid Tahir.- 30 Fermented African Cereal Products Maurice Tibiru Apaliya, Richard Osae, Emmanuel Kwaw, Gustav Komla Mahunu, Mildred Osei-Kwarteng and Joseph Kwabena Ahima.- 31 Fermentation of Cocoa Bean.- Gustav Komla Mahunu , Newlove Akowuah Afoakwah , Abdalbasit Adam Mariod, Abdul Rashid Hudu and Haroon Elrasheid Tahir.- 32 Fermentation of Parkia biglobosa seeds: Effect of temperature conditions on Bioactive, Nutritive and Antioxidant Parameters Quansah Lydia, Gustav Komla Mahunu , Haroon Elrasheid Tahir.- 33 Improvement of Indigenous fermentation Technologies for Certain Ghanaian Fermented Foods Gustav Komla Mahunu, Newlove Akowuah Afoakwah, Abdul Rashid Hudu, Maurice Tibiru Apaliya.- 34 The quality aspect and safety of some traditional fermented product from sorghum and millet Newlove A. Afoakwah, Gustav Komla Mahunu and Mariod Adam Abdalbasit.- 35 Utilization of Jerusalem artichoke (Helianthus tuberosus L.) tuber as a prebiotic and a symbiotic Newlove Akowuah Afoakwah and Gustav Komla Mahunu.- 36 The nutritional and therapeutic benefits of some Nigerian fermented food products Fasogbon Beatrice Mofoluwaso, Ademuyiwa Oluwaseun Hannah and Bamidele Oluwaseun Peter.- 37 Omics in traditioanl foods and beverages Maurice Tibiru Apaliya, Richard Osae, Emmanuel Kwaw, Gustav Komla Mahunu, Mildred Osei-Kwarteng, Issah Mohammed Hardi.