ENGLISH

Applications of Biotechnology in Traditional Fermented Foods

By coll.

Book information

Publisher
National Academies Press
Year
1992
ISBN
0309046858, 9780309046855
Language
english
Format
PDF
Filesize
3 MB (3560476 bytes)
Pages
208\208
Time added
2018-02-18 12:06:50
Fitness & Dieting;IndustrialManufacturing & Operational Systems;Economics;ErgoNutrition;Antioxidants & Phytochemicals;Caffeine;COperation & Management;Project Management;Quality

Description

In developing countries, traditional fermentation serves many purposes. It can improve the taste of an otherwise bland food, enhance the digestibility of a food that is difficult to assimilate, preserve food from degradation by noxious organisms, and increase nutritional value through the synthesis of essential amino acids and vitamins. Although "fermented food" has a vaguely distasteful ring, bread, wine, cheese, and yogurt are all familiar fermented foods. Less familiar are gari, ogi, idli, ugba, and other relatively unstudied but important foods in some African and Asian countries. This book reports on current research to improve the safety and nutrition of these foods through an elucidation of the microorganisms and mechanisms involved in their production. Also included are recommendations for needed research.

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