Applications of Biotechnology in Traditional Fermented Foods (1992) / Chapter Skim
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VI. HUMAN HEALTH, SAFETY, AND NUTRITION
VI. HUMAN HEALTH, SAFETY, AND NUTRITION
Pages 151-162
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From page 153... ...
. In SCFs microbial activity occurs at a relatively low biomass concentration in the liquid phase, while in SCFs microbial growth and product formation occur on the surfaces of solid substrates (3,4~.
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The proteolytic activity of bacteria in traditional fermentations degrades complex proteins into simpler proteins, peptides, and amino acids. The bacteria used in natto fermentation cause substantial increases in the level of free amino acids and soluble carbohydrates.
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Changes in Biological Value Since fermentation increases the quantity of soluble proteins in foods, it may improve the amino acid profile, and because it reduces the levels of certain antinutritional factors that interfere with digestion, it would not be unreasonable to suggest that fermented foods will be more efficiently utilized by the human digestive system. Single- as well as mixed-culture fermentations of pearl millet by yeasts improve starch and protein digestibility (15~.
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between production and consumption. In summary, production of foods with high nutritional and sensory values, and free of microbiological health risks, is a key component of any policy aimed at upgrading the social role of traditional fermented foods in less developed countries.
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1990. Fermentation of pearl millet flour with yeasts and lactobacilli: In vitro digestibility and utilization of fermented flour for weaning mixtures.
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158 FERMENTED FOODS 17. Tanaka, N., S
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and 83 percent aflatoxin Go could be observed in ogiri product prepared from Aspergilluspavus-contaminated melon seeds. In Sierra Leone, ogiri is produced by moist solid fermentation of sesame seeds, a process similar to Nigerian ogiri, which is made from fermented melon seeds (Citrullus vulgaris)
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The boiled seeds were divided into three portions. One portion was transferred to a clean dry nylon fiber bag; the other was placed in a clean dry jute bag.
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Plasticwrapped samples had no observable fungi even up to 2 weeks of incubation but were devoid of the pleasant aroma characteristic of the smoked product. DISCUSSION It has been clearly demonstrated in this study that the use of clean dry nylon fiber bags instead of jute bags for the fermentation and early smoke treatment of the fermenting mash contributed significantly to the exclusion of fungi and thereby reduced the risk of mycotoxin contamination during ogiri production.
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From page 162... ...
1983. Chemie Mikrobiologie Technologie Der Lebersmitteln 8:2~28.
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