The Journal of Traditional and Indigenous Food is a peer-reviewed journal that publishes research papers, reviews, and notes related to traditional and indigenous food systems. The journal aims to promote understanding and appreciation of traditional food resources while also contributing to their conservation and sustainable use. The journal covers a wide range of topics, including food production, processing, preservation, nutritional quality, safety, and cultural significance.

The journal seeks to encourage interdisciplinary research collaborations and knowledge exchange among scientists, policymakers, and indigenous communities. It is published two times per year by Universitas Lancang Kuning and will be indexed in major academic databases such as Scopus and Web of Science. The journal is of interest to scholars, researchers, policymakers, and practitioners interested in traditional and indigenous food systems and their implications for food security, health, and cultural diversity.

Vol. 1 No. 1 (2023): Journal of Traditional and Indigenous Food

Published: 2023-08-19

Effect of Drying Method on the Production of Dehydrated Sourdough Starter from Fermented Papaya (Carica papaya L)

Anisa Mutamima, Ahmad Fadli, Indra Purnama, Yelmida Azis, Cory Dian Alfarisi, Natasya Putri Rahayu, Ega Januhandika


Bush Meat Marketing Practices and Opportunities in Abeokuta, Ogun State, Nigeria: A Case Study within the Context of Traditional and Indigenous Food Systems

Abiodun Olusesi Oso, Babalola Folaranmi Dapo, Salami Waheed Akanni, Philip Elizabeth, Kolapo Musifat Abosede, Adewale Rilwan Oluyinka


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