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Nutritional and Health Aspects of Native West African Foods is part of an ongoing series that continues to build out Elsevier’s Nutritional and Health Aspects of Traditional and Ethnic Foods series. Written by a gender diverse team of experts, this book explores native and wild West African foods from Cameroon, Ghana, and Nigeria where 60% of West Africa live. Through valorization trials, the book analyzes nutritional components and the processing and safety of native plants and botanicals and shows how indigenous foods such as grains, fruits, tubers, fungi and cheese make a global impact on diet-related health claims and disease.
From handling and processing methods to regulatory issues and sustainable farming, this book presents a framework to discover the influence of historical eating habits on today’s diets.
Über den Autor / die Autorin
Ogugua Charles Aworh is a retired George Coumantaros Distinguished Professor, Department of Food Technology, at the University of Ibadan. From 2020-2022, he was President-Elect of the International Academy of Food Science and Technology, and the Chairman of the Technical Advisory Group of Nigeria’s Tertiary Education Trust Fund. He obtained a B.Sc. with honors from the University of Ibadan, Nigeria; MSc and Ph.D. in Food Science and Technology from Cornell University, USA. He is a recipient of the Lifetime Achievement Award of the Nigerian Institute of Food Science and Technology, and a former Chairman of NIFST Body of Fellows. His areas of research include post-harvest technology, food processing, food safety and biotechnology. He has published extensively, supervised 120 MSc and 17 PhD students and is mentor for African Women in Agricultural Research and Development (AWARD) and International Union of Food Science and Technology (IUFoST) young scientists.
Dr. Patricia Gyaa Owusu-Darko is a Senior Lecturer in Food Technology at the Kumasi Technical University Ghana and adjunct faculty member of Akenten Appiah Menka University of Skills Training and Entrepreneurship Development. She was a member of the committee that drafted the approved syllabus for the Hospitality Programs at the Technical Universities and for the Food Technology program at KsTU . She is also a consultant and resource person for the Ghana Tourism Authority, Department of Social Welfare, Nestle, Root and Tuber Improvement and Marketing Program. She has supervised over two dozen postgraduate and over three hundred undergraduate project works in the Hospitality Departments across the country. She has expertise in food safety and hygiene training, post-production value addition of local staples towards food security and the development of lexicon for specific food products.
