African Functional Foods and Beverages: A Review

References

• Acham, I. O., Kundam, D. N., & Girgih, A. T. (2018). A review on potential of some Nigerian local food as source of functional food and their health promoting benefits. Asian.Food.Science.Journal, 2(4), 1–15.
   Google Scholar
• Adebesin, A. A., Amusa, N. A., & Fagade, S. O. (2001). Microbiological quality of locally fermented milk (nono) and fermented milk-cereal mixture (fura da nono) drink in Bauchi, a Nigerian city. Journal of Food Technology in Africa, 6(3), 87–89. doi:10.4314/jfta.v6i3.19295
   Google Scholar
• Adebo, O. A., & Medina-Meza, I. G. (2020). impact of fermentation on the phenolic compounds and antioxidant activity of whole cereal grains: a mini review. Molecul, 25(4), 927. doi:10.3390/molecules25040927
   PubMed Web of Science ®Google Scholar
• Adebo, O. A., Njobeh, P. B., Adebiyi, J. A., & Kayitesi, E. (2018). Co-influence of fermentation time and temperature on physicochemical properties, bioactive components and microstructure of ting (a Southern African food) from whole grain sorghum. Food Biological Sciences, 25, 118–127.
   Google Scholar
• Adebo, O. A., Njobeh, P. B., & Kayitesi, E. (2018). Fermentation by LACTOBACILLUS fermentum strains (singly and in combination) enhances the properties of ting from two whole grain sorghum types. Journal of Cereal Science, 82, 49–56. doi:10.1016/j.jcs.2018.05.008
   Web of Science ®Google Scholar
• Adebolu, T. T., Olodun, A. O., & Ihunweze, B. C. (2007). Evaluation of ogi liquor from different grains for antibacterial activities against some common diarrhoeal bacteria in Southwest Nigeria. African Journal of Biotechnology, 6(9).
   Google Scholar
• Adedayo, M., Olasehinde, G., & Ajayi, A. (2010). Nutritional value of some edible mushrooms from Egbe farmland, West Yagba Local Government Area, Kogi State, Nigeria. African Journal of Food Science, 4(4), 1–3.
   Google Scholar
• Adejuyitan, J. (2011). Tigernut processing: Its food uses and health benefits. American Journal of Food Technology, 6(3), 197–201. doi:10.3923/ajft.2011.197.201
   Google Scholar
• Adewara, A. O., & Ogunbanwo, S. T. (2013). Effects of processing variables on the production of “Burukutu,” a Nigerian fermented beverage. Natural Science, 11(1), 16–28.
   Google Scholar
• Adeyeye, S. A. O., Bolaji, O. T., Abegunde, T. A., & Adesina, T. O. (2020). Processing and utilization of snail meat in alleviating protein malnutrition in Africa: A review Nutr. LWT-Food Science Technocial. Nutrition & Food Science. ahead-of-print No. ahead-of-print. doi: 10.1108/NFS-08-2019-0261.
   Google Scholar
• Adeyeye, S. A. O., & Idowu-Adebayo, F. (2019). Genetically modified and biofortified crops and food security in developing countries: A review. Nutrition and Food Science, 49(5), 978–986. doi:10.1108/NFS-12-2018-0335
   Web of Science ®Google Scholar
• Ahmed, A., Khalid, N., Ahmad, A., Abbasi, N. A., Latif, M. S. Z., & Randhawa, M. A. (2014). Phytochemicals and biofunctional properties of buckwheat: A review. The Journal of Agricultural Science, 152(3), 349–369. doi:10.1017/S0021859613000166
   Web of Science ®Google Scholar
• Akpaja, E. O., Isikhuemhen, O. S., & Okhuoya, J. A. (2003). Ethnomycology and usage of edible and medicinal mushrooms among the Igbo people of Nigeria. International Journal of Medicinal Mushrooms, 5, 313–319.
   Google Scholar
• Akpaja, E. O., Okhuoya, J. A., & Eliwer Heferere, B. A. (2005). Ethnomycology and indigenous uses of mushrooms among the Bini-speaking people of Nigeria: A case study of Aihuobabekun community near Benin City, Nigeria. International Journal of Medicinal Mushrooms, 7(3), 373–374. doi:10.1615/IntJMedMushr.v7.i3.270
   Google Scholar
• Alabi, R. O. (1991) Mycology and Nigerian culture: Past, present and future. Proceedings of 1st Conference on African Mycology; Mauritius, June 10–-15, 1990. pp. 43–52.
   Google Scholar
• Alamu, O., Amao, A., Nwokedi, C., Oke, O., & Lawa, I. (2013). Diversity and nutritional status of edible insects in Nigeria: A review. International Journal of Biodiversity and Conservation, 5(4), 215–222.
   Google Scholar
• Aletor, V. A. (1995). Compositional studies on edible tropical species of mushrooms. Food Chemistry, 54(3), 10.1016/0308-8146(95)00044-J, 265–268.
   Web of Science ®Google Scholar
• Aletor, V. A., & Aladetimi, O. O. (1995). Compositional studies on edible tropical species of mushrooms. Food Chemistry, 54(3), 265–268. doi:10.1016/0308-8146(95)00044-J
   Web of Science ®Google Scholar
• Amigo-Benavent, M., Silván, J. M., Moreno, F. J., Villamiel, M., & Del Castillo, M. D. (2008). Protein quality, antigenicity, and antioxidant activity of soy-based foodstuffs. Journal of Agricultural and Food Chemistry, 56(15), 6498–6505. doi:10.1021/jf800697n
   PubMed Web of Science ®Google Scholar
• Ampofo-Asiama, J., Atsrim, E. S., & Asiamah, P. (2019). Effect of storage temperature on the microbial quality of Fura. As. Fd. Sc. J, 1–6.
   Google Scholar
• Anyanwu, N. C. J. (2019). Microbiological and comparative analysis of indigenous and semi-industrial fermented milk drinks (Fura da Nono and Fura da Yoghurt) sold in Nigeria’s capital. International Journal of Bioassays, 8, 5716–5723.
   Google Scholar
• Aregheore, E. M. (2012). Nutritive value and inherent anti-nutritive factors in four indigenous edible leafy vegetables in human nutrition in Nigeria: A review. The Journal of Food Research Science, 1, 1–14.
   Google Scholar
• Arhoghro, E. M., Ekpo, K. E., Anosike, E. O., & Ibeh, G. O. (2009). Effect of aqueous extract of bitter leaf (Vernonia Amygdalina Del) on carbon tetrachloride (CCl4) induced liver damage in albino Wistar rats. European Journal of Scientific Research, 26(1), 12–30.
   Google Scholar
• Arvanitoyannis, I. S., & Van Houwelingen-Koukaliaroglou, M. (2005). Functional foods: A survey of health claims, pros and cons, and current legislation. Critical Reviews in Food Science and Nutrition, 45(5), 385–404. doi:10.1080/10408390590967667
   PubMed Web of Science ®Google Scholar
• Ashaolu, T. J. (2019). A review on selection of fermentative microorganisms for functional foods and beverages: The production and future perspectives. International Journal of Food Science & Technology, 54(8), 2511–2519. doi:10.1111/ijfs.14181
   Web of Science ®Google Scholar
• Ashaolu, T. J. (2020). Immune boosting functional foods and their mechanisms: A critical evaluation of probiotics and prebiotics. Biomedicine & Pharmacotherapy, 130, 110625. doi:10.1016/j.biopha.2020.110625
   PubMed Web of Science ®Google Scholar
• Ashaolu, T. J., Ashaolu, J. O., & Adeyeye, S. A. O. (2020). Fermentation of prebiotics by human colonic microbiota in vitro and short chain fatty acids production: A critical review. Journal of Applied Microbiology. doi:10.1111/jam.14843
   PubMed Web of Science ®Google Scholar
• Ashaolu, T. J., Saibandith, B., Yupanqui, C. T., & Wichienchot, S. (2019). Human colonic microbiota modulation and branched chain fatty acids production affected by soy protein hydrolysate. International Journal of Food Science & Technology, 54(1), 141–148. doi:10.1111/ijfs.13916
   Web of Science ®Google Scholar
• Ashaolu, T. J., Yantiam, N., & Yupanqui, C. T. (2017). Immunomodulatory effects of pepsin-educed soy protein hydrolysate in rats and murine cells. Functional Foods in Health and Disease, 7(11), 889–900.
   Web of Science ®Google Scholar
• Aworh, O. C. (2014). Lesser-known Nigerian fruits and vegetables: Post-harvest handling, utilization and nutritional value. Ibadan University Press.
   Google Scholar
• Aworh, O. C. (2015). Promoting food security and enhancing Nigeria’s small farmers’ income through value-added processing of lesser-known and under-utilized indigenous fruits and vegetables. Food Research International, 76, 986–991. doi:10.1016/j.foodres.2015.06.003
   Web of Science ®Google Scholar
• Ayyash, M., Johnson, S. K., Liu, S. Q., Al-Mheiri, A., & Abushelaibi, A. (2018). Cytotoxicity, antihypertensive, antidiabetic and antioxidant activities of solid-state fermented lupin, quinoa and wheat by Bifidobacterium species: In vitro investigations. LWT-Food Science Technocial, 95, 295–302. doi:10.1016/j.lwt.2018.04.099
   Web of Science ®Google Scholar
• Bajpai, M., Mishra, A., & Prakash, D. (2005). Antioxidant and free radical scavenging activities of some leafy vegetables. International Journal of Food Sciences and Nutrition, 56(7), 473–481. doi:10.1080/09637480500524299
   PubMed Web of Science ®Google Scholar
• Belluco, S., Losasso, C., Maggioletti, M., Alonzi, C. C., Paoletti, M. G., & Ricci, A. (2013). Edible insects in a food safety and nutritional perspective: A critical review. Comprehensive Reviews in Food Science and Food Safety, 12(3), 296–313. doi:10.1111/1541-4337.12014
   Web of Science ®Google Scholar
• Bennett, L. A., Chandrashekar, C. R., & Gureje, O. (1998). Alcoholic beverage consumption in India, Mexico, and Nigeria: A cross-cultural comparison. Alcohol Health and Research World, 22(4), 243.
   PubMed Web of Science ®Google Scholar
• Blench, R. 2006. Archaeology, language, and the African past. Altamira Press.
   Google Scholar
• Butt, M. S., & Sultan, M. T. (2011). Coffee and its consumption: Benefits and risks. Critical Reviews in Food Science and Nutrition, 51(4), 363–373. doi:10.1080/10408390903586412
   PubMed Web of Science ®Google Scholar
• Byaruhanga, Y. B., Bester, B. H., & Watson, T. G. (1999). Growth and survival of Bacillus cereus in mageu, a sour maize beverage. World Journal of Microbiology & Biotechnology, 15(3), 329–333. doi:10.1023/A:1008967117381
   Web of Science ®Google Scholar
• Campbell-Platt, G. (1980). African locust bean (Parkia species) and its West African fermented food product, dawadawa. Ecology of Food and Nutrition, 9(2), 123–132. doi:10.1080/03670244.1980.9990590
   Web of Science ®Google Scholar
• Chang, S. T., & Miles, P. G. (1991). Recent trends in world production of cultivated edible mushrooms. The Mushroom Journal, 503, 15–18.
   Google Scholar
• Charrondière, U. R., Stadlmayr, B., Rittenschober, D., Mouille, B., Nilsson, E., Medhammar, E., & Nowak, V. (2013). FAO/INFOODS food composition database for biodiversity. Food Chemistry, 140(3), 408–412. doi:10.1016/j.foodchem.2012.08.049
   PubMed Web of Science ®Google Scholar
• Chevallier, A. (1996). Encyclopedia of medicinal plants. Dorling Kindersley Pty limited, St Leonards. New South Wales.
   Google Scholar
• Chibuikem, S. 2015. Health benefits of fermented milk. Fura de Nunu (Local Yoghurt). [Internet]. Available: www.thegoldenliving.com/2015/06/fura-de-nunu-local-yoghurt.html?m=I ( Accessed.: ()
   Google Scholar
• Chothani, D. L., & Vaghasiya, H. U. (2011). A review on Balanites aegyptiaca Del (desert date): Phytochemical constituents, traditional uses, and pharmacological activity. Pharmacognosy Reviews, 5(9), 55. doi:10.4103/0973-7847.79100
   PubMedGoogle Scholar
• Cid-Ortega, S., & Guerrero-Beltrán, J. Á. (2014). Roselle calyces particle size effect on the physicochemical and phytochemicals characteristics. Journal Food Research, 3(5), 83.
   Google Scholar
• Cobbinah, J. R., Vink, A., & Onwuka, B. (2008). Agrodok (Vol. 47). Wageningen, the Netherlands: Agromisa Foundation.
   Google Scholar
• Czerny, M., & Schieberle, P. (2002). Important aroma compounds in freshly ground wholemeal and white wheat flouridentification and quantitative changes during sourdough fermentation. Journal of Agricultural and Food Chemistry, 50(23), 6835–6840. doi:10.1021/jf020638p
   PubMed Web of Science ®Google Scholar
• Damiani, E., Carloni, P., Rocchetti, G., Senizza, B., Tiano, L., Joubert, E., … Lucini, L. (2019). Impact of cold versus hot brewing on the phenolic profile and antioxidant capacity of rooibos (Aspalathus linearis) herbal tea. Antioxidants, 8(10), 499. doi:10.3390/antiox8100499
   Web of Science ®Google Scholar
• Das, A. K., Nanda, P. K., Madane, P., Biswas, S., Das, A., Zhang, W., & Lorenzo, J. M. (2020). A comprehensive review on antioxidant dietary fibre enriched meat-based functional foods. Trend Fd Sci & Tech.
   Google Scholar
• De Roos, J., & De Vuyst, L. (2018). Acetic acid bacteria in fermented foods and beverages. Current Opinion in Biotechnology, 49, 115–119. doi:10.1016/j.copbio.2017.08.007
   PubMed Web of Science ®Google Scholar
• Dey, T. B., & Kuhad, R. C. (2014). Enhanced production and extraction of phenolic compounds from wheat by solid-state fermentation with Rhizopus oryzae RCK2012. Biotechnology Reports, 4, 120–127. doi:10.1016/j.btre.2014.09.006
   Google Scholar
• Díaz, L. D., Fernández-Ruiz, V., & Cámara, M. (2020). An international regulatory review of food health-related claims in functional food products labeling. Journal of Functional Foods, 68, 103896. doi:10.1016/j.jff.2020.103896
   Web of Science ®Google Scholar
• Dlamini, N. R., Taylor, J. R. N., & Rooney, L. W. (2007). The effect of sorghum type and processing on the antioxidant properties of African sorghum-based foods. Food Chemistry, 105(4), 1412–1419. doi:10.1016/j.foodchem.2007.05.017
   Web of Science ®Google Scholar
• Dludla, P. V., Gabuza, K. B., Muller, C. J. F., Joubert, E., Louw, J., & Johnson, R. (2018). Aspalathin, a C-glucosyl dihydrochalcone from rooibos improves the hypoglycemic potential of metformin in type 2 diabetic (db/db) mice. Physiological Research, 67(5), 813–818. doi:10.33549/physiolres.933891
   PubMed Web of Science ®Google Scholar
• Duss, R., & Nyberg, L. (2004). Oat soluble fibers (beta-glucans) as a source for healthy snack and breakfast foods. Certificate Food Worldwide, 49(6), 320–325.
   Web of Science ®Google Scholar
• Egbere, O., Anuonye, J., Chollom, P., & Okpara, P. (2007). Effects of some preservation techniques on the quality and storage stability of Zobo Drink (A Nigerian, Non Alcoholic Beverage from Hibiscus sabdariffa). Journal of Food Science and Technology, 5(3), 225–228.
   Google Scholar
• Egwim Evans, A. M., Abubakar, Y., & Mainuna, B. (2013). Nigerian indigenous fermented foods: Processes and prospects. Mycotoxin & Fd Saf. In Developing Countr, 153.
   Google Scholar
• Elemo, B., Elemo, G., Makinde, M., & Erukainure, O. (2011). Chemical evaluation of African Palm Weevil, Rhychophorus phoenicis, Larvae as a Food Source. Journal of Insect Science, 11(146), 1–6. doi:10.1673/031.011.14601
   PubMedGoogle Scholar
• Ene-Obong, H. N., & Carnovale, E. (1992). Nigerian soup condiments: Traditional processing and potential as dietary fibre sources. Food Chemistry, 43(1), 29–34. doi:10.1016/0308-8146(92)90237-V
   Web of Science ®Google Scholar
• Ezeigbo, O., Uhiara, S., Nwodu, J., & Ekaiko, M. (2015). Bacteriological assessment of hawked sorrel drink (zobo drink) in Aba, South-East Nigeria. British Microbiology Research Journal, 5(2), 146. doi:10.9734/BMRJ/2015/13027
   Google Scholar
• Fadahunsi, I. F., & Soremekun, O. O. (2017). Production, nutritional and microbiological evaluation of mahewu a South African traditional fermented porridge. Journal of Advances in Biology & Biotechnology, 14(4), 1–10. doi:10.9734/JABB/2017/33175
   Google Scholar
• Farzana, T., Mohajan, S., Saha, T., Hossain, M., & Haque, M. (2017). Formulation and nutritional evaluation of a healthy vegetable soup powder supplemented with soy flour, mushroom, and moringa leaf. Food Science And Nutrition, 5, 911–920.
   Google Scholar
• Fasidi, I. O., & Kadiri, M. (1995). Toxicological screening of seven Nigerian Mushrooms. Food Chemistry, 52(4), 419–422. doi:10.1016/0308-8146(95)93293-Z
   Web of Science ®Google Scholar
• Filannino, P., Bai, Y., Di Cagno, R., Gobbetti, M., & Gänzle, M. G. (2015). Metabolism of phenolic compounds by lactobacillus spp. during fermentation of cherry juice and broccoli puree. Food Microbiology, 46, 272–279. doi:10.1016/j.fm.2014.08.018
   PubMed Web of Science ®Google Scholar
• Firmin, A. (1995). Proximate analysis and mineral content of two giant African snails consumed in the Ivory Coast. Trop Science.
   Google Scholar
• Gänzle, M. G. (2014). Enzymatic and bacterial conversions during sourdough fermentation. Food Microbiology, 37, 2–10. doi:10.1016/j.fm.2013.04.007
   PubMed Web of Science ®Google Scholar
• GBN (Ghana Business News) (2013). https://www.ghanabusinessnews.com/2013/09/05/fda-trains-burkina-drink-producers-in-accra/. Web accessed October 5, 2020
   Google Scholar
• Gbolagade, J.S., Ajayi, A., Oku, I., and Wankasi, D. 2006. Nutritive value of common wild edible mushrooms from southern Nigeria. Global Journal of Biotechnology and Biochemistry 1(1):16–21.
   Google Scholar
• Gbolagade, J. S., Kigigha, L., & Ohimai, E. (2007). Antagonistic effect of extracts of some Nigerian higher fungi against selected pathogenic microorganisms. American-Eurasian Journal of Agricultural and Environmental, 2(4), 364–368.
   Google Scholar
• Ghasemzadeh, A., & Ghasemzadeh, N. (2011). Flavonoids and phenolic acids: Role and biochemical activity in plants and human. Journal of Medicinal Plant Research, 5, 6697–6703.
   Web of Science ®Google Scholar
• Green, M.Arora, K., & Prakash, S. (2020). Microbial medicine: prebiotic and probiotic functional foods to target obesity and metabolic syndrome. International Journal of Molecular Sciences, 21(8), 2890. doi:10.3390/ijms21082890
   PubMed Web of Science ®Google Scholar
• Guarino, L. (1995). Secondary sources on cultures and indigenous knowledge systems. Collecting Plant Genetic Diversity: Technical Guidelines (pp. 195–228). (V. R. R. Guarino & R. Reid, eds.). Wallingford, UK: CAB Int.
   Google Scholar
• Hole, A. S., Rud, I., Grimmer, S., Sigl, S., Narvhus, J., & Sahlstrøm, S. (2012). Improved bioavailability of dietary phenolic acids in whole grain barley and oat groat following fermentation with probiotic Lactobacillus acidophilus, Lactobacillus johnsonii, and Lactobacillus reuteri. Journal of Agricultural and Food Chemistry, 60(25), 6369–6375. doi:10.1021/jf300410h
   PubMed Web of Science ®Google Scholar
• Hopkins, A. L., Lamm, M. G., Funk, J. L., & Ritenbaugh, C. (2013). Hibiscus sabdariffa L. in the treatment of hypertension and hyperlipidemia: A comprehensive review of animal and human studies. Fitoterapia, 85, 84–94. doi:10.1016/j.fitote.2013.01.003
   PubMed Web of Science ®Google Scholar
• Idowu, O. O., Fadahunsi, I. F., & Onabiyi, O. A. (2016). Production and nutritional evaluation of mahewu: A non-alcoholic fermented beverage of South Africa. International Journal of Research in Pharmacy and Biosciences, 3(6), 27–33.
   Google Scholar
• Idu, M., Osemwegie, O., Timothy, O., & Onyibe, H. I. (2007). A survey of plants used in traditional healthcare by Waja tribe Bauchi State, Nigeria. Plant Arch, 7(2), 535–538.
   Google Scholar
• Ifie, I., & Emeruwa, C. (2011). Nutritional and anti-nutritional characteristics of the larva of Oryctes monoceros. Agriculture and Biology Journal of North America, 2(1), 42–46. doi:10.5251/abjna.2011.2.1.42.46
   Google Scholar
• Igile, G., Oleszek, W., Burda, S., & Jurzysta, M. (1995). Nutritional assessment of Vernonia amygdalina leaves in growing mice. Journal of Agricultural and Food Chemistry, 43(8), 265–266. doi:10.1021/jf00056a038
   Web of Science ®Google Scholar
• Igwe, C., Ujowundu, C., Nwaogu, L., & Okwu, G. (2011). Chemical analysis of an edible African termite Macrotermes nigeriensis, a potential antidote to food security problem. Biochemistry and Analytical Biochemistry, 1(105), 2161–1009.100015.
   Google Scholar
• Ikya, J. K., Gernah, D. I., Ojobo, H. E., & Oni, O. K. (2013). Effect of cooking Temperature on some Quality characteristics of Soy Milk. Advance Journal of Food Science and Technology, 5(5), 543–546. doi:10.19026/ajfst.5.3123
   Google Scholar
• Izah, S. C., Orutugu, L. A., & Kigigha, L. T. (2015). A review of the quality assessment of zobo drink consumed in Nigeria. Journal of Microbiology, Biotechnology Innovations, 1(1), 34–44.
   Google Scholar
• Jacobs, M. S., Izydorczyk, M. S., Preston, K. R., & Dexter, J. E. (2008). Evaluation of baking procedures for incorporation of barley roller milling fractions containing high levels of dietary fibre into bread. Journal of the Science of Food and Agriculture, 88(4), 558–568. doi:10.1002/jsfa.3043
   Web of Science ®Google Scholar
• Jerry, A. A., Hafusatu, M., Emeruwa, H. O., Kant, O. F., & Bright, Q. (2020). Quality Changes during Storage of Burkina (a Millet and Milk-based) Drink. Asian Food Science Journal, 1–5.
   Google Scholar
• Peter JH Jones & Krista A Varady, (2008) Are functional foods redefining nutritional requirements? Applied Physiology Nutrition and Metabolism 33(1):118–23. DOI: 10.1139/H07-134
   PubMed Web of Science ®Google Scholar
• Joseph, J. K., Belewu, M. A., & Omotuyi, O. J. (1998). Acceptability and effect of mixing ratios on the quality attributes of ‘Fura-de-Nono’: A Nigerian milk product. Food Quality and Preference, 9(1–2), 1–4. doi:10.1016/S0950-3293(97)00011-6
   Web of Science ®Google Scholar
• Joubert, E. D. B. D., & de Beer, D. (2011). Rooibos (Aspalathus linearis) beyond the farm gate: From herbal tea to potential phytopharmaceutical. South African Journal of Botany, 77(4), 869–886. doi:10.1016/j.sajb.2011.07.004
   Web of Science ®Google Scholar
• Juurlink, B. H. J., Azouz, H. J., Aldalati, A. M. Z., Al Tinawi, B. M. H., & Ganguly, P. (2014). Hydroxybenzoic acid isomers and the cardiovascular system. Nutrition Journal, 13(1), 63. doi:10.1186/1475-2891-13-63
   PubMedGoogle Scholar
• Kalibbala, H. M., Wahlberg, O., & Hawumba, T. J. (2009). The impact of Moringa oleifera as a coagulant aid on the removal of trihalomethane (THM) precursors and iron from drinking water. Water Supply, 9(6), 707–714. 10.2166/ws.2009.671.
   Google Scholar
• Kalio, G. A., & Etela, I. (2011). Nutritional and sensory profiling of the African giant land snail fed commercial-type and leaf-based diets in a rain-forest ecology. African Journal of Food, Agriculture, Nutrition and Development, 11(5), 5254–5265.
   Google Scholar
• Katina, K., Juvonen, R., Laitila, A., Flander, L., Nordlund, E., Kariluoto, S., … Poutanen, K. (2012). Fermented wheat bran as a functional ingredient in baking. Cereal Chemistry Journal, 89(2), 126–134. doi:10.1094/CCHEM-08-11-0106
   Web of Science ®Google Scholar
• Kayodé, A. P., Mertz, C., Guyot, J.-P., Brat, P., & Mouquet-Rivier, C. (2013). Fate of phytochemicals during malting and fermentation of type III tannin sorghum and impact on product biofunctionality. Journal of Agricultural and Food Chemistry, 61(8), 1935–1942. doi:10.1021/jf304967t
   PubMed Web of Science ®Google Scholar
• Keay, R. W. J. (1989). Trees of Nigeria. A revised version of Nigerian trees (Vol 1 and 2) (pp. 476). (R. W. J. Keay, C. F. A. Onoche, & D. P. Stanfield, eds). Oxford: Clarendon Press.
   Google Scholar
• Kelemu, S., Niassy, S., Torto, B., Fiaboe, K., Affognon, H., & Tonnang, H. (2015). African edible insects for food and feed: Inventory, diversity, commonalities and contribution to food security. Journal of Insects as Food and Feed, 1(2), 103–119. doi:10.3920/JIFF2014.0016
   Web of Science ®Google Scholar
• Khan, A.-U., & Gilani, A. H. (2006). Selective bronchodilatory effect of Rooibos tea (Aspalathus linearis) and its flavonoid, chrysoeriol. European Journal of Nutrition, 45(8), 463 doi:10.1007/s00394-006-0620-0
   PubMed Web of Science ®Google Scholar
• Kingsley, C., Egemba, and Victor E., Etuk, (2007). A Kinetic Study of Burukutu Fermentation. Journal of Engineering and Applied Sciences, 2: 1193–1198
   Google Scholar
• Kozarski, M., Klaus, A., Jakovljevic, D., Todorovic, N., Vunduk, J., Petrović, P., … Van Griensven, L. (2015). Antioxidants of edible mushrooms. Molecules, 20(10), 19489–19525. doi:10.3390/molecules201019489
   PubMed Web of Science ®Google Scholar
• Kuriyan, R., Kumar, D. R., Rajendran, R., & Kurpad, A. V. (2010). An evaluation of the hypolipidemic effect of an extract of Hibiscus Sabdariffa leaves in hyperlipidemic Indians: A double blind, placebo controlled trial. BMC Complementary and Alternative Medicine, 10(1), 27. doi:10.1186/1472-6882-10-27
   PubMedGoogle Scholar
• Kurutas, E. B. (2016). The importance of antioxidants which play the role in cellular response against oxidative/nitrosative stress: Current state. Nutrition Journal, 15(1), 71. doi:10.1186/s12937-016-0186-5
   PubMed Web of Science ®Google Scholar
• Labarere, J., & Menini, G. U. (2000) Collection, Characterization, Conservation and utilization of mushrooms, germplasm resources in Africa. In: The Proceedings of the First International Congress for the Characterization, Conservation, Evaluation and Utilization of Mushroom Genetic Resources for Food and Agriculture. FAO, Bordeaux, France; 9–13, March, 1998.
   Google Scholar
• Lee, L. T., Huang, Y. T., Hwang, J. J., Lee, P. P., Ke, F. C., Nair, M. P., … Lee, M. T. (2002). Blockade of the epidermal growth factor receptor tyrosine kinase activity by quercetin and luteolin leads to growth inhibition and apoptosis of pancreatic tumor cells. Anticancer Research, 22(3), 1615–1627.
   PubMed Web of Science ®Google Scholar
• Lin, H. H., Chen, J. H., & Wang, C. J. (2011). Chemo-preventive properties and molecular mechanisms of the bioactive compounds in Hibiscus sabdariffa Linne. [CDATA[Current Medicinal Chemistry]], 18(8), 1245–1254. doi:10.2174/092986711795029663
   PubMed Web of Science ®Google Scholar
• Liukkonen, K. H., Katina, K., Wilhelmsson, A., Myllymaki, O., Lampi, A. M., Kariluoto, S., … Adlercreutz, H. (2003). Process-induced changes on bioactive compounds in whole grain rye. Proceedings of the Nutrition Society, 62(1), 117–122. doi:10.1079/PNS2002218
   PubMed Web of Science ®Google Scholar
• Manbir, S. Iodine deficiency [Internet]; (2011) Available: h ttp//w ww.manbironline.com/author/singhmabir/page/34. Accessed 22 April 2018.
   Google Scholar
• Manini, F., Casiraghi, M. C., Poutanen, K., Brasca, M., Erba, D., & Plumed-Ferrer, C. (2016). Characterization of lactic acid bacteria isolated from wheat bran sourdough. LWT - Food Science and Technology, 66, 275–283. doi:10.1016/j.lwt.2015.10.045
   Web of Science ®Google Scholar
• Marnewick, J. L., Rautenbach, F., Venter, I., Neethling, H., Blackhurst, D. M., Wolmarans, P., & Macharia, M. (2011). Effects of rooibos (Aspalathus linearis) on oxidative stress and biochemical parameters in adults at risk for cardiovascular disease. Journal of Ethnopharmacology, 133(1), 46–52. doi:10.1016/j.jep.2010.08.061
   PubMed Web of Science ®Google Scholar
• Maroyi, A. (2019). Utilization of Bridelia mollis as herbal medicine, nutraceutical and functional food in Southern Africa: A review. Tropical Journal of Pharmaceutical Research, 18(1), 203–209. doi:10.4314/tjpr.v18i1.30
   Web of Science ®Google Scholar
• Mateos-Aparicio, I., Cuenca, A. R., Villanueva-Suárez, M. J., & Zapata-Revilla, M. A. (2008). Soybean, a promising health source. Nutricion Hospit, 23(4), 305–312.
   PubMed Web of Science ®Google Scholar
• Moore, J., Cheng, Z., Hao, J., Guo, G., Liu, J. G., Lin, C., & Yu, L. L. (2007). Effects of solid state yeast treatment on the antioxidant properties and protein and fiber compositions of common hard wheat bran. Journal of Agricultural and Food Chemistry, 55(25), 10173–10182. doi:10.1021/jf071590o
   PubMed Web of Science ®Google Scholar
• Mouria, M., Gukovskaya, A. S., Jung, Y., Buechler, P., Hines, O. J., Reber, H. A., & Pandol, S. J. (2002). Food‐derived polyphenols inhibit pancreatic cancer growth through mitochondrial cytochrome C release and apoptosis. International Journal of Cancer, 98(5), 761–769. doi:10.1002/ijc.10202
   PubMed Web of Science ®Google Scholar
• Muller, C. J., Malherbe, C. J., Chellan, N., Yagasaki, K., Miura, Y., & Joubert, E. (2018). Potential of rooibos, its major Cglucosyl flavonoids, and Z2-(β-D-glucopyranosyloxy)-3-phenylpropenoic acid in prevention of metabolic syndrome. Critical Reviews in Food Science and Nutrition, 58(2), 227–246. doi:10.1080/10408398.2016.1157568
   PubMed Web of Science ®Google Scholar
• Munonye, J. O., & Moses, P. (2019) Profitability analysis of snail farming in Owerri Agricultural Zone Imo State. Contributed Paper presentation at the 93rd Annual Conference of the Agricultural Economics Society, University of Warwick, England. 15 – 17 April 2019
   Google Scholar
• Nago, M. C., Hounhouigan, J. D., Akissoe, N., Zanou, E., & Mestres, C. (1998). Characterization of the Beninese traditional ogi, a fermented maize slurry: Physicochemical and microbiological aspects. International Journal of Food Science & Technology, 33(3), 307–315. doi:10.1046/j.1365-2621.1998.00169.x
   Web of Science ®Google Scholar
• National Research Council. (2006). Egusi. Lost Crops of Africa: Volume II: Vegetables. National Academies Press, (155–171).158.
   Google Scholar
• Ndulaka, J. C., Obasi, N. E., & Omeire, G. C. (2014). Production and Evaluation of Reconstitutable Kunun-Zaki. Nigerian Food Journal, 32(2), 66–72. doi:10.1016/S0189-7241(15)30119-3
   Google Scholar
• Nebedum, J., & Obiakor, T. (2007). The effects of different preservation methods on the quality of nunu, a locally fermented Nigerian dairy product. African Journal of Biotechnology, 6(4).
   Google Scholar
• Odunfa, S. A. (1985). Microbiological and toxicological aspects of fermentation of castor oil seeds for ogiri production. Journal of Food Science, 50(6), 1758–1759. doi:10.1111/j.1365-2621.1985.tb10587.x
   Web of Science ®Google Scholar
• Odunfa, S. A., & Adeyele, S. (1985). Microbiological changes during the traditional production of ogi-baba, a West African fermented sorghum gruel. Journal of Cereal Science, 3(2), 173–180. doi:10.1016/S0733-5210(85)80027-8
   Web of Science ®Google Scholar
• Offiong, E. E. A., Obioku, O. E., Nya, E. J., Ottoh, A. J., Dokwo, B. E., Etim, N. N., & William, M. E. (2013). Nutritional/chemical constituent of three local species of land snail Archachatina marginata, Achatina achatina and Achatina fulica found in Uyo- Akwa Ibom State. The International Journal of Science & Technology, 1(4).
   Google Scholar
• Ogbonda, G. E., & Kabari, L. G. 2013. Heavy Metal Content in Bitter Leaf (Vernonia amygdalina) Grown Along Heavy Traffic Routes in Port Harcourt, Agricultural Chemistry, Margarita Stoytcheva and Roumen Zlatev, IntechOpen. 10.5772/55604 Available from: Nigeria
   Google Scholar
• Okafor, J., Mordi, J., Ozumba, A., Solomon, H., & Olatunji, O., (2003) Preliminary studies on the characterization of contaminants in tigernut (Yellow variety). Proceedings of 27th annual Nigerian Institute of Food Science and Technology (NIFST) conference.
   Google Scholar
• Okhuoya, J. A., & Akpaja, E. O. (2005). Mycomedicine and Ethnomycology: The Nigerian Experience. International Journal of Medicinal Mushrooms, 7(3), 439–440. doi:10.1615/IntJMedMushr.v7.i3.780
   Google Scholar
• Okhuoya, J. A., Akpaja, E. O., Osemwegie, O. O., Oghenekaro, A. O., & Ihayaere, C. A. (2010). Nigerian Mushrooms: Underutilized Non-Wood Forest Resources. Journal of Applied Sciences & Environmental Management, 14(1), 10.4314/jasem.v14i1.56488 43–54.
   Google Scholar
• Okigbo, R. N., & Nwatu, C. M. (2015). Ethnostudy and usage of edible and medicinal mushrooms in some parts of Anambra state, Nigeria. Natural Resources, 6(1), 79. doi:10.4236/nr.2015.61008
   Google Scholar
• Okmen, B., Sigva, H. O., Mutlu, S., Doganlar, S., Yemenicioglu, A., & Frary, A. (2009). Total antioxidant activity and total phenolic contents in different Turkish eggplant (Solanum melongena L.) cultivars. International Journal of Food Properties, 12(3), 616–624. doi:10.1080/10942910801992942
   Web of Science ®Google Scholar
• Okon, B., Ibom, L., Ina-Ibor, O., & Owai, P. (2016). Nutritional evaluation of Giant African land snail (Archachatina marginata var. Saturalis) fed diet containing full fat rubber as a replacement for soybean.
   Google Scholar
• Okonta, B. (2012). Performance of giant African land snail Archachatina marginata (Swainson) fed with selected diets. Global Journal Biosci & Biotech, 1(2), 182–185.
   Google Scholar
• Oladele, A., & Aina, J. (2007). Chemical composition and functional properties of flour produced from two varieties of tigernut (Cyperus esculentus). African Journal of Biotechnology, 6(21), 2473–2476. doi:10.5897/AJB2007.000-2391
   Google Scholar
• Olaiya, C. O., Soetan, K. O., & Esan, A. M. (2016). The role of nutraceuticals, functional foods and value added food products in the prevention and treatment of chronic diseases. African Journal of Food Science, 10(10), 185–193. doi:10.5897/AJFS2015.1402
   Google Scholar
• Olorunfemi, M. F., Olagbaju, A. R., Umanah, J. T., Oyelakin, M. O., Awoite, T. M., Sanu, F. T., … Odebode, A. C. (2014). Quality assessment of processed and packaged garnished Clarias gariepinus and Archachatina marginata (Swainson) Snacks. International Journal of Advance Agricultural Research, 2, 41–47.
   Google Scholar
• Onwulata, C. I., Thomas, A. E., Cooke, P. H., Phillips, J. G., Carvalho, C. W. P., Ascheri, J. L. R., & Tomasula, P. M. (2010). Glycemic potential of extruded barley, cassava, corn, and quinoa enriched with whey proteins and cashew pulp. International Journal of Food Properties, 13(2), 338–359. doi:10.1080/10942910802398487
   Web of Science ®Google Scholar
• Osemwegie, O. O., Eriyaremu, E. G., & Abdulmalik, J. (2006). A survey of macro-fungi in Edo/Delta region of Nigeria, their morphology and uses. Global Journal of Pure and Applied Sciences, 12(2), 149–157.
   Google Scholar
• Oso, B. A. (1975). Mushrooms and the Yoruba people of Nigeria. Mycologia, 67(2), 311–319. doi:10.2307/3758423
   PubMed Web of Science ®Google Scholar
• Owusu-Kwarteng, J., Tano-Debrah, K., Glover, R. L. K., & Akabanda, F. (2010). Process characteristics and microbiology of fura produced in Ghana. Natural Science, 8(8), 41–51.
   Google Scholar
• Owusu, D., Ellis, W. O., & Oduro, I. (2008). Nutritional potential of two leafy vegetables: Moringa oleifera and Ipomoea batatas leaves.
   Google Scholar
• Panda, S. K., & Ray, R. C. (2016). Fermented foods and beverages from tropical roots and tubers. Trop Tuber Crops: Technology Interview, 23, 225–252.
   Google Scholar
• Pandey, A., Soccol, C. R., & Mitchell, D. (2000). New developments in solid state fermentation: I-bioprocesses and products. Process Biochemistry, 35(10), 1153–1169. doi:10.1016/S0032-9592(00)00152-7
   Web of Science ®Google Scholar
• Persson, I. A., Persson, K., Hägg, S., & Andersson, R. G. (2010). Effects of green tea, black tea and Rooibos tea on angiotensin-converting enzyme and nitric oxide in healthy volunteers. Public Health Nutrition, 13(5), 730–737. doi:10.1017/S1368980010000170
   PubMed Web of Science ®Google Scholar
• Peterhansel, C., Niessen, M., & Kebeish, R. M. (2008). Metabolic engineering towards the enhancement of photosynthesis. Photochemistry and Photobiology, 84(6), 1317–1323. doi:10.1111/j.1751-1097.2008.00427.x
   PubMed Web of Science ®Google Scholar
• Peyer, L. C., Zannini, E., & Arendt, E. K. (2016). Lactic acid bacteria as sensory biomodulators for fermented cereal-based beverages. Trends in Food Science & Technology, 54, 17–25. doi:10.1016/j.tifs.2016.05.009
   Web of Science ®Google Scholar
• Prado, F. C., Parada, J. L., Pandey, A., & Soccol, C. R. (2008). Trends in non-dairy probiotic beverages. Food Research International, 41(2), 111–123. doi:10.1016/j.foodres.2007.10.010
   Web of Science ®Google Scholar
• Qaku, X. W., Adetunji, A., & Dlamini, B. C. (2020). Fermentability and nutritional characteristics of sorghum Mahewu supplemented with Bambara groundnut. Journal of Food Science, 85(6), 1661–1667. doi:10.1111/1750-3841.15154
   PubMed Web of Science ®Google Scholar
• Rachel, C. J., & Massaquoi. (2011). “Groundnut, Egusi, Palm Oil, and Other Soups,” in Foods of Sierra Leone and Other West African Countries: A Cookbook (pp. 36). Author House.
   Google Scholar
• Ray, R. C., & Sivakumar, P. S. (2009). Traditional and novel fermented foods and beverages from tropical root and tuber crops: Review. International Journal of Food Science & Technology, 44(6), 1073–1087. doi:10.1111/j.1365-2621.2009.01933.x
   Web of Science ®Google Scholar
• Ray, R. C., & Ward, O. P. (2006). Post-harvest microbial biotechnology of tropical root and tuber crops. In R. C. Ray & O. P. Ward) (Eds.), Microbial Biotechnology in Horticulture (Vol. 1, pp. 345–396). Enfield, New Hampshire, USA: Science Publishers.
   Google Scholar
• Riaz, M. N. (2006). Processing of soybeans into ingredients. Soy Applications in Food, 40–62.
   Google Scholar
• Riemersma, R. A. (1996). A fat little earner. Lancet, 347, 775–776.
   PubMed Web of Science ®Google Scholar
• Rivera, G., Bocanegra-García, V., & Monge, A. (2010). Traditional plants as source of functional foods: A review Plantas tradicionales como fuente de alimentos funcionales: Una revisión. CyTA - Journal of Food, 8(2), 159–167. doi:10.1080/19476330903322978
   Web of Science ®Google Scholar
• Roberfroid, B. (2000). Defining functional foods. In functional foods: Concept to product. 1 st G. G & C. Williams, Ed Abington England: Woodhead Publishing Limited. Abington Hall.
   Google Scholar
• Rodríguez, H., Curiel, J. A., Landete, J. M., de Las Rivas, B., de Felipe, F. L., Gomez-Cordoves, C., … Munoz, R. (2009). Food phenolics and lactic acid bacteria. International Journal of Food Microbiology, 132(2–3), 79–90. doi:10.1016/j.ijfoodmicro.2009.03.025
   PubMed Web of Science ®Google Scholar
• Roy, F., Boye, J. I., & Simpson, B. K. (2010). Bioactive proteins and peptides in pulse crops: Pea, chickpea and lentil. Food Research International, 43(2), 432–442. doi:10.1016/j.foodres.2009.09.002
   Web of Science ®Google Scholar
• Ruel, M. T., & Garrett, J. L. (2004). Features of urban food and nutrition security and considerations for successful urban programming. Globalization of Food Systems in Developing Countries: Impact on Food Security and Nutrition, 83, 27–53.
   Google Scholar
• Salar, R. K., Certik, M., & Brezova, V. (2012). Modulation of phenolic content and antioxidant activity of maize by solid state fermentation with Thamnidium elegans CCF 1456. Biotechnology and Bioprocess Engineering, 17(1), 109–116. doi:10.1007/s12257-011-0455-2
   Web of Science ®Google Scholar
• Salar, R. K., Purewal, S. S., & Bhatti, M. S. (2016). Optimization of extraction conditions and enhancement of phenolic content and antioxidant activity of pearl millet fermented with Aspergillus awamori MTCC-54. Resource-Efficient Technologies, 2(3), 148–157. doi:10.1016/j.reffit.2016.08.002
   Google Scholar
• Salim-ur-rehman, S. U. R., Ahmad, H. N., Hussain, M. M. A., Murtaza, S. H., & Shahid, A. M. (2007). Physico-chemical and Sensory Evaluation of Ready to Drink Soy-cow Milk Blend. Pakistan Journal of Nutrition, 6(3), 283–285. doi:10.3923/pjn.2007.283.285
   Google Scholar
• Schippers, R., & Budd, L. (eds) (1997) African indigenous vegetables. In: Proceedings of the NRI/IPGRI/CPRO workshop, Limbe, Cameroon. ODA, UK, 13–28 Jan 1997
   Google Scholar
• Schwager, J., Mohajeri, M. H., Fowler, A., & Weber, P. (2008). Challenges in discovering bioactives for the food industry. Current Opinion in Biotechnology, 19(2), 66–72. doi:10.1016/j.copbio.2008.02.016
   PubMed Web of Science ®Google Scholar
• Seiuml, N. B., Kayodé, A. P. P., Dalodé-Vieira, G., Baba-Moussa, L., Kotchoni, S. O., & Hounhouigan, D. J. (2011). Improvement of the traditional technology for the production of gow, a sour and sweet beverage from Benin. African Journal of Food Science, 5(15), 806–813.
   Google Scholar
• Serafini, M., Stanzione, A., & Foddai, S. (2012). Functional foods: Traditional use and European legislation. International Journal of Food Sciences and Nutrition, 63(sup1), 7–9. doi:10.3109/09637486.2011.637488
   PubMed Web of Science ®Google Scholar
• Sevgi, K., Tepe, B., & Sarikurkcu, C. (2015). Antioxidant and DNA damage protection potentials of selected phenolic acids. Food and Chemical Toxicology, 77, 12–21. doi:10.1016/j.fct.2014.12.006
   PubMed Web of Science ®Google Scholar
• Silva, M. A., Albuquerque, T. G., Alves, R. C., Oliveira, M. B. P., & Costa, H. S. (2020). Melon (Cucumis melo L.) by-products: Potential food ingredients for novel functional foods? Trends in Food Science & Technology, 98, 181–189. doi:10.1016/j.tifs.2018.07.005
   Web of Science ®Google Scholar
• Simatende, P., Gadaga, T. H., & Nkambule, J. S. (2015). Methods of preparation of Swazi traditional fermented foods. Journal Ethnic Foods, 3, 1–7.
   Google Scholar
• Singh, R. J., Nelson, R. L., & Chung, G. 2006. Genetic Resources, Chromosome Engineering, and Crop Improvement: Oilseed Crops. Vol. 4. London, Taylor & Francis, 15.
   Google Scholar
• Sini, J., Umar, I., & Inuwa, H. (2011). The beneficial effect of extract of Hibiscus sabdariffa calyces in alloxan-diabetic rats: Hypoglycaemic and hypolipidaemic activities. Journal of Medicinal Plant Research, 5(11), 2182–2186.
   Google Scholar
• Siulapwa, N., Mwambungu, A., Lungu, E., & Sichilima, W. (2012). Nutritional value of four common edible insects in Zambia. International Journal of Science and Research, 3(6), 876–884.
   Google Scholar
• Slavin, J. (2003). Why whole grains are protective: Biological mechanisms. Proceedings of the Nutrition Society, 62(1), 129–134. doi:10.1079/PNS2002221
   PubMed Web of Science ®Google Scholar
• Smith, B. L., Marcotte, M., & Harman, G. (1996). A Comparative Analysis of the Regulatory Framework Affecting Functional Food Development and Commercialization in Canada. Inter. Intersector Alliance Inc. Japan,Ottawa: the European Union and the United States of America.
   Google Scholar
• Sobukola, O. P., & Dairo, O. U. (2007). Modeling drying kinetics of fever leaves (Ocimum viride) in a convective hot air dryer. Nigerian Food Journal, 25(1), 145–153. doi:10.4314/nifoj.v25i1.33663
   Google Scholar
• Stadlmayr, B., Charrondiere, U. R., Eisenwagen, S., Jamnadass, R., & Kehlenbeck, K. (2013). Nutrient composition of selected indigenous fruits from sub-Saharan Africa. Journal of the Science of Food and Agriculture, 93(11), 2627–2636. doi:10.1002/jsfa.6196
   PubMed Web of Science ®Google Scholar
• Starzyńska-Janiszewska, A., Stodolak, B., Socha, R., Mickowska, B., & Wywrocka-Gurgul, A. (2019). Spelt wheat Tempe as a value-added whole-grain food product. LWT-Food Science Technocial, 113, 108250. doi:10.1016/j.lwt.2019.108250
   Web of Science ®Google Scholar
• Sultan, M. T., Butt, M. S., Anjum, F. M., & Jamil, A. (2009). Influence of black cumin fixed and essential oil supplementation on markers of myocardial necrosis in normal and diabetic rats. Pakistan Journal of Nutrition, 8(9), 1450–1455. doi:10.3923/pjn.2009.1450.1455
   Google Scholar
• Svensson, L., Sekwati-Monang, B., Lutz, D. L., Schieber, A., & Ganzle, M. G. (2010). Phenolic acids and flavonoids in nonfermented and fermented red sorghum (Sorghum bicolor (L.) Moench). Journal of Agricultural and Food Chemistry, 58(16), 10.1021/jf101504v, 9214–9220.
   PubMed Web of Science ®Google Scholar
• Svensson, L., Sekwati-Monang, B., Lutz, D. L., Schieber, A., & Gänzle, M. G. (2010). Phenolic acids and flavonoids in nonfermented and fermented red sorghum (Sorghum bicolor (L.) Moench). Journal of Agricultural and Food Chemistry, 58(16), 9214–9220. doi:10.1021/jf101504v
   PubMed Web of Science ®Google Scholar
• Teffo, L. S., Toms, R., & Eloff, J. N. (2007). Preliminary data on the nutritional composition of the edible stink-bug, Encosternum delegorguei Spinola, consumed in Limpopo province, South Africa. South African Journal of Science, 103(11–12), 434–436.
   Web of Science ®Google Scholar
• Ukeyima, M. T., Enujiugha, V. N., & Sanni, T. A. (2010). Current applications of probiotic foods in Africa. African Journal of Biotechnology, 9(4).
   Google Scholar
• Uusitalo, U., Pietinen, P., & Puska, P. (2002). Dietary transition in developing countries: Challenges for chronic disease prevention. Globalization, Diets and Non-communicable Diseases, 1, 25.
   Google Scholar
• Van Huis, A., Van Itterbeeck, J., Klunder, H., Mertens, E., Halloran, A., Muir, G., & Vantomme, P. (2013). Edible insects: Future prospects for food and feed security. Food and Agriculture Organization of the United Nations.
   Google Scholar
• Van Wyk, B. E., & Gorelik, B. (2017). The history and ethnobotany of Cape herbal teas. South African Journal of Botany, 110, 18–38. doi:10.1016/j.sajb.2016.11.011
   Web of Science ®Google Scholar
• Venkatakrishnan, K., Chiu, H. F., & Wang, C. K. (2020). Impact of functional foods and nutraceuticals on high blood pressure with a special focus on meta-analysis: Review from a public health perspective. Fd & Funct.
   Google Scholar
• Venter, C. S. (1999). Health benefits of soy beans and soy products: A review. Journal of Construction Science, 27(2).
   Google Scholar
• Verma, B., Hucl, P., & Chibbar, R. N. (2008). Phenolic content and antioxidant properties of bran in 51 wheat cultivars. Cereal Chemistry Journal, 85(4), 544–549. doi:10.1094/CCHEM-85-4-0544
   Web of Science ®Google Scholar
• Vieira-Dalodé, G., Hounhouigan, J., Jespersen, L., & Jakobsen, M. (2008). Use of starter cultures of lactic acid bacteria and yeasts as inoculum enrichment for the production of gow, a sour beverage from Benin. African Journal of Microbiological Research, 2(7), 179–186.
   Google Scholar
• Wang, X. M., Zhang, J., Wu, L. H., Zhao, Y. L., Li, T., Li, J. Q., … Liu, H. G. (2014). A mini-review of chemical composition and nutritional value of edible wild-grown mushroom from China. Food Chemistry, 151, 279–285. doi:10.1016/j.foodchem.2013.11.062
   PubMed Web of Science ®Google Scholar
• Wattenberg, L. W. (1985). Chemoprevention of cancer. Cancer Research, 45(1), 1–8.
   PubMed Web of Science ®Google Scholar
• Wiehle, M., Prinz, K., Kehlenbeck, K., Goenster, S., Mohamed, S. A., Finkeldey, R., & Gebauer, J. (2014). The African baobab (Adansonia digitata, Malvaceae): Genetic resources in neglected populations of the Nuba Mountains, Sudan. American Journal of Botany, 101(9), 1498–1507. doi:10.3732/ajb.1400198
   PubMed Web of Science ®Google Scholar
• Williams, S., & Akiko, A. (2000). Tofu and Soy Milk production (3 ed.). Lafayette, California: Soy foods Centre.
   Google Scholar
• Ziemer, C. J., & Gibson, G. R. (1998). An Overview of Probiotics, Prebiotics and Synbiotics in the Functional Food Concept: Perspectives and Future Strategies. International Dairy Journal, 8(5–6), 473–479. doi:10.1016/S0958-6946(98)00071-5
   Web of Science ®Google Scholar