Traditional foods play an important role in mitigating hunger in the developing world. Those of Sudan are distinguished by their unique taste and nutritional content, with some nutritional influences that enrich them. They have been around for thousands of years, and have a strong effect on local and regional food security and poverty alleviation. To date, there has not been a reference work focusing on the full scope of traditional Sudanese foods, from their sources and composition to their preparation and nutritional and therapeutic aspects. This book fills this gap, expansively covering the importance of traditional Sudanese foods worldwide. Over 43 traditional Sudanese foods are reported here, with individual chapters focusing on each food source. This book will be of interest to food scientists, nutritionists, chemists, pharmacists, academics, undergraduate and graduate students, and professionals working with foods and human nutrition.
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