The University of Nairobi is proud to announce a major contribution to global food science with the release of the new book, Processing, Nutrition and Value Addition Principles of Neglected and Underutilized African Foods, published by ScienceDirect (Elsevier).
This high-impact volume features significant contributions from our faculty in the Department of Environmental and Biosystems Engineering – Faculty of Engineering and the Department of Food Science, Nutrition and Technology- Faculty of Agriculture, who have collaborated with researchers from South Africa, Botswana, Germany, and the International Potato Center (CIP).
Solving the Continent’s Food Challenges Co-edited by UoN’s Prof. Eng. Duncan Onyango Mbuge from the Faculty of Engineering alongside international colleagues, this book addresses the critical need to commercialize and preserve "Neglected and Underutilized Species" (NUS). These indigenous crops; such as cassava, sweet potato, and traditional leafy vegetables; are vital for climate resilience and nutrition but require modern engineering solutions to reach their full economic potential.
Featured Chapters & Authors We congratulate our scholars for their rigorously peer-reviewed work featured in the following chapters:
University of Nairobi Authors and Contributions
Prof. Duncan Onyango Mbuge (Dept. of Environmental and Biosystems Engineering) has made extensive contributions to this volume. He co-authored the chapter "Loss and waste of neglected and underutilized foods in Africa" (pp. 53–74) alongside international colleagues Jelili Babatunde Hussein, Tilahun Seyoum Workneh, and Geremew Bultosa. Additionally, he collaborated on "Advances in preservation and transformation of starchy African tubers: Current status, challenges, and opportunities" (pp. 127–145) with fellow UoN scholars and Barbara Sturm. His third contribution, "Aflatoxin formation in African leafy vegetables" (pp. 237–246), was co-authored with Gibson Peter Mutuli and Prof. Eng. Ayub N. Gitau.
Prof. Ayub N. Gitau (Dept. of Environmental and Biosystems Engineering) is a key contributor to two chapters. He co-authored "Advances in preservation and transformation of starchy African tubers: Current status, challenges, and opportunities" (pp. 127–145) with John Ndisya, Prof. Duncan Onyango Mbuge, and Barbara Sturm. He also co-authored "Aflatoxin formation in African leafy vegetables" (pp. 237–246) alongside Gibson Peter Mutuli and Prof. Duncan Onyango Mbuge.
Prof. George Abong' (Dept. of Food Science, Nutrition and Technology) co-authored the chapter "Nutritional properties, health benefits and impact of drying on quality of different sweet potato varieties" (pp. 505–511) with Michael Okoth, Tawanda Muzhingi, and Sita R. Ghimire. He also contributed to the chapter "Sustainable food packaging innovations for securing the traditional food systems in Africa" (pp. 555–572) alongside Chaoqun Chen, Sebastian Hartwig, and Gudrun B. Keding.
Prof. Michael Okoth (Dept. of Food Science, Nutrition and Technology) co-authored the chapter "Nutritional properties, health benefits and impact of drying on quality of different sweet potato varieties" (pp. 505–511) alongside Prof. George Abong', Tawanda Muzhingi, and Sita R. Ghimire.
Mr. John Ndisya (Dept. of Environmental and Biosystems Engineering) co-authored the chapter "Advances in preservation and transformation of starchy African tubers: Current status, challenges, and opportunities" (pp. 127–145) with Prof. Eng. Duncan Onyango Mbuge, Prof. Eng. Ayub N. Gitau, and Barbara Sturm.
Mr. Gibson Peter Mutuli (Dept. of Environmental and Biosystems Engineering) co-authored the chapter "Aflatoxin formation in African leafy vegetables" (pp. 237–246) with Prof. Eng. Duncan Onyango Mbuge and Prof. Eng. Ayub N. Gitau.
Read the Book: Faculty and students can access the full text via the University Library’s subscription to ScienceDirect.
Solving the Continent’s Food Challenges Co-edited by UoN’s Prof. Eng. Duncan Onyango Mbuge from the Faculty of Engineering alongside international colleagues, this book addresses the critical need to commercialize and preserve "Neglected and Underutilized Species" (NUS). These indigenous crops; such as cassava, sweet potato, and traditional leafy vegetables; are vital for climate resilience and nutrition but require modern engineering solutions to reach their full economic potential.
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