A new volume in the ongoing series Nutritional and Health Aspects of Traditional and Ethnic Foods, Nutritional and Health Aspects of Food in Western Africa explores native and traditional West African foods from Cameroon, Ghana, and Nigeria--from which 60 percent of West Africa's population hail--as important ingredients to help promote health benefits worldwide. The book addresses the origin, history of use, preparation, ingredient composition, nutritional aspects, and the effects on the health of various foods and food products from the perspective of traditional and ethnic foods from each of these countries. Additionally, this book presents a framework for discovering the influence of historical eating habits and cultural factors on today's diets, from handling and processing methods to regulatory issues and sustainable farming. It is an important reference for researchers working across food sciences including nutrition, food safety, food technology, product development, food regulation, and food processing.
