Acta Scientific Nutritional Health (ASNH)(ISSN: 2582-1423)

Editorial Volume 6 Issue 1

African Eggplant as a Functional Food Ingredient

Tolulope Adebile*

Department of Food Science and Technology, Bowen University, Iwo, Osun State, Nigeria

*Corresponding Author: Tolulope Adebile, Department of Food Science and Technology, Bowen University, Iwo, Osun State, Nigeria.

Received: August 25, 2021; Published: December 01, 2021

This article is a mini-review that reveals the potential benefits of African Eggplants (Solanum macrocarpon L. and Solanum aethiopicum L.) as functional ingredients in the food industry. Recent developments show a change in consumer food choices: unlike in the past, consumers are now more interested in eating healthy and nutritious foods. Hence, the shift towards functional foods by the food industry and professionals.


  1. “Introduction to functional foods and ingredients”. PIRSA (2021).
  2. Mbondo N., et al. “Effect of drying methods on the retention of bioactive compounds in African eggplant.” Food Science and Nutrition4 (2018): 814-823.
  3. Eletta OAA., et al. “Evaluation of proximate and antioxidant activities of Ethiopian eggplant (Solanum aethiopicum L) and Gboma Eggplant (Solanum macrocarpon L).” Journal of Applied Sciences and Environmental Management5 (2017): 967-972.
  4. Edeke A., et al. “Nutritional and Pharmacological Potentials of Solanum melongena and Solanum aethiopicum Fruits”. The Journal of Phytopharmacology1 (2021): 61-67.
  5. Rodriguez-Jimenez JR., et al. “Physicochemical, functional, and nutraceutical properties of eggplant flours obtained by different drying methods”. Molecules12 (2018): 3210.


Citation: Tolulope Adebile. “African Eggplant as a Functional Food Ingredient". Acta Scientific Nutritional Health 6.1 (2022): 01-02.


Copyright: © 2022 Tolulope Adebile. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.


Acceptance rate30%
Acceptance to publication20-30 days
Impact Factor1.316

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