Africa & Middle East Features
-
FeaturesEnhancing Nigerian fermented foods for nutrition, health and sustainability
Fermented foods are integral to Nigerian cuisine and culture, providing sustenance, health benefits, and cultural heritage. These foods owe their unique flavours, textures, and health benefits to fermentation, a process driven by a diverse community of microorganisms, including bacteria, yeasts, and moulds.
-
FeaturesWhat is eating my rocks? A possible novel biological niche inside limestone
“It seems something biological has once lived inside rocks in Namibia.” Read the story of this unusual discovery…
-
FeaturesThe threat of porcine circovirus in Nigerian pig farms
AMI New Lecturer Research Grant recipient explores the need for surveillance and mitigation of PCV2 in agricultural settings.
-
FeaturesEthiopian fermented beverages as sources of probiotics
Sub-Saharan African societies have a wealth of knowledge on cereal fermentation as a means of food processing and preservation.