AFRICACONSUMPTION (Economics)MARKETINGOLDER womenINCOMEETHNIC groupsETHNIC foodsEDIBLE greensIndigenous foods are the ancestral diet endemic to and consumed by the local people for ages, but there has been a recent discrepancy in their acceptability, growth and development. While some r...
Different ethnic people in the Himalayan regions of India, Nepal, Bhutan and China (Tibet) use indigenous fermented food products to provide basic components of diet with diverse characteristics of nutrition, flavour, palatability and texture. For many centuries, the people of these regions prepared ...
Another game-changing legume of the New World was the peanut, which originated in Brazil and made its way to Africa through the Portuguese slave trade. 3. Squash H. Armstrong Roberts/ClassicStock/Getty Images Indigenous women grinding corn and harvesting squash, Canyon del Muerto, Arizona, c....
"It does monopolise something, and sometimes the monopoly does—and the invention can—relate to traditional knowledge. And that's particularly where we've been working and talking to Indigenous people," he says. Protections against Indigenous knowledge appropriation have increased slowly over the last...
Indigenous fermented foodsmicrobial proteinSCP single-cell proteinsingle-cell proteinedible mushroomsfermented beveragesWorld population reached 5 billion people in 1986 and is expected to rise to 6 particularly severe in parts of Africa, particularly Ethiopia. Hunger and malnutrition accompany the poverty ...
Development of functional bioflavor based on Indonesian indigenous microbial fermentation products R. Haryo Bimo Setiarto Senlie Octaviana Suprapedi Suprapedi Journal of Ethnic Foods(2024) Untargeted metabolomics-based network pharmacology reveals fermented brown rice towards anti-obesity efficacy ...
Jameed is food indigenous to some countries and minority groups in the Middle East. Jameed is a dairy product made from goat’s milk or sheep’s milk. Milk is first kept in cheesecloth to ferment and forms a thick curled-like texture. Then salt is added daily for the next few days; ...
Life was enjoyable, save for the part that involved chasing the chicken to be slaughtered for dinner and food was delicious. In just a couple of years, there has been a decline in the consumption of these foods and the diet has evolved from the healthy indigenous foods to highly processed ...
These products amongst variants such as injera, banku, amasi, fufu, garri, kenkey, uji, and mawe are indigenous to Africa. In Africa, they are typically manufactured in homes under spontaneous conditions with little or no process control [2]. Their production is also dominated by informal ...
Ata rodo– Scotch bonnet pepper – brings the fire to Nigeria’s famous spicy soup. Egusi is made by pounding the seeds from the egusi melon, an indigenous West African fruit that’s related to the watermelon. In addition to being protein-packed, the melon’s seeds serve to thicken and ...