This comprehensive book documents African plants used for functional and medicinal foods. It contains more than 60 detailed monographs of African foods, describing foods with various characteristics such as prebiotic, probiotic, satiety, immune modulation, stress-reduction, sports performance, mental acuity, sleep-supporting, metabolic syndrome, antioxidant, and unsaturated fats. Plant description, botanical names and synonyms, plant part used, habitat and distribution, folk use, nutritional content, and chemistry are all fully detailed. The book highlights indigenous African food processing technologies up to the modern era.

part |2 pages

Section I Introduction to African Functional Foods

part |2 pages

Section II Functional Foods in the Management of Certain Diseases

part |2 pages

Section III Monographs

chapter 10|204 pages

Monographs of Major African Functional Foods