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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.
Contents
- Panel on the Applications of Biotechnology to Traditional Fermented Foods
- PREFACE
- I. RESEARCH PRIORITIES
- II. OVERVIEW
- III. MILK DERIVATIVES
- IV. PLANT DERIVATIVES
- V. ANIMAL DERIVATIVES
- VI. HUMAN HEALTH, SAFETY, AND NUTRITION
- VII. COMMERCIALIZATION
- Board On Science And Technology For International Development
- Bostid Publication Distributors
This report has been prepared by an ad hoc advisory panel of the Advisory Committee on Technology Innovation, Board on Science and Technology for International Development, Office of International Affairs, National Research Council. Staff support was funded by the Office of the Science Advisor, Agency for International Development, under Grant No. DAN-5538-G-00-1023-00, Amendments 27 and 29.
NOTICE: The project that is the subject of this report was approved by the Governing Board of the National Research Council, whose members are drawn from the councils of the National Academy of Sciences, the National Academy of Engineering, and the Institute of Medicine. The members of the committee responsible for the report were chosen for their special competence and with regard for appropriate balance.
This report has been reviewed by a group other than the authors according to procedures approved by a Report Review Committee consisting of members of the National Academy of Sciences, the National Academy of Engineering, and the Institute of Medicine.
The National Academy of Sciences is a private, nonprofit, self-perpetuating society of distinguished scholars engaged in scientific and engineering research, dedicated to the furtherance of science and technology and to their use for the general welfare. Upon the authority of the charter granted to it by the Congress in 1863, the Academy has a mandate that requires it to advise the federal government on scientific and technical matters. Dr. Frank Press is president of the National Academy of Sciences.
The National Academy of Engineering was established in 1964, under the charter of the National Academy of Sciences, as a parallel organization of outstanding engineers. It is autonomous in its administration and in the selection of its members, sharing with the National Academy of Sciences the responsibility for advising the federal government. The National Academy of Engineering also sponsors engineering programs aimed at meeting national needs, encourages education and research, and recognizes the superior achievements of engineers. Dr. Robert M. White is president of the National Academy of Engineering.
The Institute of Medicine was established in 1970 by the National Academy of Sciences to secure the services of eminent members of appropriate professions in the examination of policy matters pertaining to the health of the public. The Institute acts under the responsibility given to the National Academy of Sciences by its congressional charter to be an adviser to the federal government and, upon its own initiative, to identify issues of medical care, research, and education. Dr. Stuart Bonderant is acting president of the Institute of Medicine.
The National Research Council was organized by the National Academy of Sciences in 1916 to associate the broad community of science and technology with the Academy's purposes of furthering knowledge and advising the federal government. Functioning in accordance with general policies determined by the Academy, the Council has become the principal operating agency of both the National Academy of Sciences and the National Academy of Engineering in providing services to the government, the public, and the scientific and engineering communities. The Council is administered jointly by both Academies and the Institute of Medicine. Dr. Frank Press and Dr. Robert M. White are chairman and vice chairman, respectively, of the National Research Council.
- NLM CatalogRelated NLM Catalog Entries
- Review Occurrence and function of yeasts in Asian indigenous fermented foods.[FEMS Yeast Res. 2006]Review Occurrence and function of yeasts in Asian indigenous fermented foods.Aidoo KE, Nout MJ, Sarkar PK. FEMS Yeast Res. 2006 Jan; 6(1):30-9.
- Review Alkaline-fermented foods: a review with emphasis on pidan fermentation.[Crit Rev Microbiol. 1996]Review Alkaline-fermented foods: a review with emphasis on pidan fermentation.Wang J, Fung DY. Crit Rev Microbiol. 1996; 22(2):101-38.
- Use of the backslopping method for accelerated and nutritionally enriched idli fermentation.[J Sci Food Agric. 2015]Use of the backslopping method for accelerated and nutritionally enriched idli fermentation.Shrivastava N, Ananthanarayan L. J Sci Food Agric. 2015 Aug 15; 95(10):2081-7. Epub 2014 Oct 16.
- Review The Biotechnology of Ugba, a Nigerian Traditional Fermented Food Condiment.[Front Microbiol. 2016]Review The Biotechnology of Ugba, a Nigerian Traditional Fermented Food Condiment.Olasupo NA, Okorie CP, Oguntoyinbo FA. Front Microbiol. 2016; 7:1153. Epub 2016 Aug 3.
- Nutritional and healthful aspects of cultured and culture-containing dairy foods.[J Dairy Sci. 1979]Nutritional and healthful aspects of cultured and culture-containing dairy foods.Shahani KM, Chandan RC. J Dairy Sci. 1979 Oct; 62(10):1685-94.
- Applications of Biotechnology to Fermented FoodsApplications of Biotechnology to Fermented Foods
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