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.
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.