01685naa a2200289 a 450000100080000000500110000800800410001902400600006010000170012024500870013726000090022452007380023365000140097165000200098565000200100565300180102565300160104365300210105965300250108065300250110570000180113070000190114870000180116770000170118570000150120277301780121721536932024-01-23       2023    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1016/B978-0-323-98341-9.00003-72DOI1 aADEBO, O. A.  aAn insight into indigenous fermented foods for the tropics.h[electronic resource]  c2023  aFermentation is the oldest form of biotechnology process borne out of the need to extend the keeping quality of food materials. These subsequently derived fermented food products are consumed daily, and the three major continents of the tropics (Africa, Asia, and South America) have the richest diversity of these food products in the globe. These fermented foods are vital to the survival of inhabitants of these regions, providing staples, used as adjuncts, part of diets, and also represent part of the culture and heritage of tropical nations. This chapter briefly provides an insight into these food products available in Africa, Asia, and South America, with a description of the contents of the different sections in the book  aBeverages  aFermented foods  aFood technology  aAfrican foods  aAsian foods  aIndigenous foods  aSouth American foods  aTropics fermentation1 aCHINMA, C. E.1 aOBADINA, A. O.1 aSOARES, A. G.1 aPANDA, S. K.1 aGAN, R-.Y.  tIn: ADEBO, O. A.; CHINMA, C. E.; OBADINA. A; O.; GOMES, A. S.; PANDA, S. K.; GAN, R.-,Y. (Ed.). Indigenous fermented Food for tropics. Academic Press, 2023. cap. 1, p. 1-12.