Dacryodes edulis: Composition and Physico-chemical Properties

Onuegbu, N. C.

doi:10.1007/978-3-030-31885-7_20

Search citation statements

Order By: Relevance

Paper Sections

Select...

African Pear (D Edulis)1

Citation Types

Supporting

Mentioning

Contrasting

Year Published

2022

2024

Publication Types

Select...

Article2

Relationship

Self Cite0

Independent2

Authors

Journals

Cited by 2 publications

(1 citation statement)

References 24 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…It matures into a pink olive-like fruit and turns dark purple upon ripening. It is called ube in Nigeria, atanga in Gabon, and safou in Cameroon (67). D. edulis is a highly underutilized tropical crop.…”

Section: African Pear (D Edulis)mentioning

confidence: 99%

Classification of African Native Plant Foods Based on Their Processing Levels

Jideani¹,

Onipe

Ramashia

2022

Front. Nutr.

View full text Add to dashboard Cite

With increasing advocacy for plant food consumption, the sub-Saharan Africa landscape is home to diverse plant-based food commodities. The need to leverage the advantages of unprocessed/minimally processed foods (PFs) over ultra-processed foods (UPFs) is a system that requires exploitation. Most of the crops produced in the continent are either classified as traditionally or moderately PFs. However, the rise in industrialization and formalization of markets is impacting and marginalizing traditional food processing (FP). Current FP classification frameworks are briefly discussed. The level of processing of cereals, grains, fruits, vegetables, roots, and tuber crops in the continent requires intervention from nutritionists, food scientists, and scientific and governmental bodies to gain a holistic view and tackle the issue of food insecurity in Africa. This study reviews the levels of processing of African foods, challenges, and future directions.

show abstract

Section: African Pear (D Edulis)mentioning

confidence: 99%