Fermentation as a tool for increasing food security and nutritional quality of indigenous African leafy vegetables: the case of Cucurbita sp

Chiara Misci; Eren Taskin; Margherita Dall'Asta; Maria Chiara Fontanella; Francesca Bandini; Samuel Imathiu; Daniel Sila; Terenzio Bertuzzi; Pier Sandro Cocconcelli; Edoardo Puglisi

doi:10.1016/j.fm.2021.103820

Fermentation as a tool for increasing food security and nutritional quality of indigenous African leafy vegetables: the case of Cucurbita sp

Chiara Misci, Eren Taskin, Margherita Dall'Asta, Maria Chiara Fontanella, Francesca Bandini, Samuel Imathiu, Daniel Sila, Terenzio Bertuzzi, Pier Sandro Cocconcelli, Edoardo Puglisi

Jomo Kenyatta University of Agriculture and Technology

Research output: Contribution to journal › Article

Abstract

Pumpkin leaves (Cucurbita sp.) were spontaneously fermented using the submerged method with 3% NaCl and 3% sucrose. Negative controls were set up, consisting of leaves with no additions.

Original language	English
Pages (from-to)	103820-103820
Number of pages	1
Journal	Food Microbiology
Volume	99
DOIs	https://doi.org/10.1016/j.fm.2021.103820
Publication status	Published - 2021

Keywords

Fermentation
Food safety
Indigenous leafy vegetables

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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10.1016/j.fm.2021.103820

Cite this

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title = "Fermentation as a tool for increasing food security and nutritional quality of indigenous African leafy vegetables: the case of Cucurbita sp",

abstract = "Pumpkin leaves (Cucurbita sp.) were spontaneously fermented using the submerged method with 3% NaCl and 3% sucrose. Negative controls were set up, consisting of leaves with no additions.",

keywords = "Fermentation, Food safety, Indigenous leafy vegetables, Fermentation, Food safety, Indigenous leafy vegetables",

author = "Chiara Misci and Eren Taskin and Margherita Dall'Asta and Fontanella, {Maria Chiara} and Francesca Bandini and Samuel Imathiu and Daniel Sila and Terenzio Bertuzzi and Cocconcelli, {Pier Sandro} and Edoardo Puglisi",

year = "2021",

doi = "10.1016/j.fm.2021.103820",

language = "English",

volume = "99",

pages = "103820--103820",

journal = "Food Microbiology",

issn = "0740-0020",

publisher = "Academic Press",

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TY - JOUR

T1 - Fermentation as a tool for increasing food security and nutritional quality of indigenous African leafy vegetables: the case of Cucurbita sp

AU - Misci, Chiara

AU - Taskin, Eren

AU - Dall'Asta, Margherita

AU - Fontanella, Maria Chiara

AU - Bandini, Francesca

AU - Imathiu, Samuel

AU - Sila, Daniel

AU - Bertuzzi, Terenzio

AU - Cocconcelli, Pier Sandro

AU - Puglisi, Edoardo

PY - 2021

Y1 - 2021

N2 - Pumpkin leaves (Cucurbita sp.) were spontaneously fermented using the submerged method with 3% NaCl and 3% sucrose. Negative controls were set up, consisting of leaves with no additions.

AB - Pumpkin leaves (Cucurbita sp.) were spontaneously fermented using the submerged method with 3% NaCl and 3% sucrose. Negative controls were set up, consisting of leaves with no additions.

KW - Fermentation

KW - Food safety

KW - Indigenous leafy vegetables

KW - Fermentation

KW - Food safety

KW - Indigenous leafy vegetables

UR - http://hdl.handle.net/10807/260997

U2 - 10.1016/j.fm.2021.103820

DO - 10.1016/j.fm.2021.103820

M3 - Article

SN - 0740-0020

VL - 99

SP - 103820

EP - 103820

JO - Food Microbiology

JF - Food Microbiology

ER -

Fermentation as a tool for increasing food security and nutritional quality of indigenous African leafy vegetables: the case of Cucurbita sp

Abstract

Keywords

UN SDGs

Access to Document

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