Applications of Biotechnology in Traditional Fermented Foods

Front Cover
National Academies Press, Jan 15, 1992 - Medical - 193 pages
0 Reviews
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

II OVERVIEW
9
III MILK DERIVATIVES
59
IV PLANT DERIVATIVES
87
V ANIMAL DERIVATIVES
119
VI HUMAN HEALTH SAFETY AND NUTRITION
151
VII COMMERCIALIZATION
163
Board On Science And Technology For International Development
189
BOSTID Publication Distributors
196
Copyright

Other editions - View all

Common terms and phrases

Bibliographic information