Applications of Biotechnology in Traditional Fermented Foods

Front Cover

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.

 

What people are saying - Write a review

We haven't found any reviews in the usual places.

Contents

Research Priorities
Overview
Milk Derivatives
Moroccan Traditional Fermented Dairy Products by Abed Hamama 75
Plant Derivatives
Cassava Processing in Africa by Olusola B Oyewole 89
Leaf and Seed Fermentations of Western Sudan by David B Harper and M A Collins 105
Using Mixed Starter Cultures for Thai Nham by Pairote Wiriyacharee 121
Nutrition and Safety Considerations by O Paredes López 153
COMMERCIALIZATION
Copyright

Other editions - View all

Common terms and phrases

Bibliographic information