No processed food product is complete without the inculcation of Food Additives. With a growing concern over the nature and the amount of additives used in various food products, here is a market survey conducted by me giving a brief idea about the additives used in certain products available in the market. This presentation will give a consumer an overview of the 'not-so-known' ingredients which give our favorite snack that irresistible flavor.
Minerals, essential for our body. In this slide changes of minerals during processing of foods are given. Check that out for gathering information and knowledge. It will be helpful.
This document provides an overview of food additives and preservatives. It discusses how food preservation began with salting and smoking meats and how ancient civilizations used natural colorings and flavorings. The definition of a food additive is provided as any substance added to food during processing that affects the food's characteristics. Various types of additives are described, including colors, flavors, preservatives, thickeners, nutrients, and more. Their functions and examples are explained. Food additives are also classified as either intentional or unintentional.
Food spoilage can be prevented through various methods to control microbial growth and toxin production. Bacterial contamination is particularly dangerous as contaminated food may appear normal even while infected. Prevention methods include controlling temperature, moisture levels, packaging, and chemical preservatives to inhibit microbial growth and prevent foodborne illness from spoiled foods.
This document summarizes various anti-nutritional factors found in plants that can interfere with nutrient absorption and utilization. It discusses different types of anti-nutritional factors like protease inhibitors, phytate, tannins, saponins, oxalates, mycotoxins, lectins, alkaloids, and toxic amino acids. For each type, it provides examples of food sources, describes their effects on animal health and production, and mentions methods of detoxification like heat processing, soaking, or extraction with water. The document emphasizes that while anti-nutritional factors play a defensive role for plants, they can reduce feed intake, nutrient absorption, and growth performance in animals if not properly managed or removed
Food technology is a branch of food science that deals with food production processes. Early food technology focused on food preservation, while modern biotechnology uses genetic techniques to develop desired traits. Food science studies the physical, biological, and chemical properties of food and underlying concepts of processing. Food technology applies these scientific principles to select, preserve, process, package, distribute, and safely use food. Food processing and technology involves physical, chemical, or microbial methods to transform raw ingredients and alter their form.
This document discusses the various applications of different food gums. It provides lists of specific products where various gums like agar, sodium alginate, carrageenan, gum arabic, gum tragacanth, karaya gum, guar gum, locust bean gum, glucomannan, tara gum, gellan gum, and xanthan gum can be used. The gums are used to thicken, stabilize, and gel various foods across industries like bakery, dairy, confectionery, sauces, dressings, beverages and more. Compatibility of the gums with different food products needs to be studied before their application.
No processed food product is complete without the inculcation of Food Additives. With a growing concern over the nature and the amount of additives used in various food products, here is a market survey conducted by me giving a brief idea about the additives used in certain products available in the market. This presentation will give a consumer an overview of the 'not-so-known' ingredients which give our favorite snack that irresistible flavor.
Minerals, essential for our body. In this slide changes of minerals during processing of foods are given. Check that out for gathering information and knowledge. It will be helpful.
This document provides an overview of food additives and preservatives. It discusses how food preservation began with salting and smoking meats and how ancient civilizations used natural colorings and flavorings. The definition of a food additive is provided as any substance added to food during processing that affects the food's characteristics. Various types of additives are described, including colors, flavors, preservatives, thickeners, nutrients, and more. Their functions and examples are explained. Food additives are also classified as either intentional or unintentional.
Food spoilage can be prevented through various methods to control microbial growth and toxin production. Bacterial contamination is particularly dangerous as contaminated food may appear normal even while infected. Prevention methods include controlling temperature, moisture levels, packaging, and chemical preservatives to inhibit microbial growth and prevent foodborne illness from spoiled foods.
This document summarizes various anti-nutritional factors found in plants that can interfere with nutrient absorption and utilization. It discusses different types of anti-nutritional factors like protease inhibitors, phytate, tannins, saponins, oxalates, mycotoxins, lectins, alkaloids, and toxic amino acids. For each type, it provides examples of food sources, describes their effects on animal health and production, and mentions methods of detoxification like heat processing, soaking, or extraction with water. The document emphasizes that while anti-nutritional factors play a defensive role for plants, they can reduce feed intake, nutrient absorption, and growth performance in animals if not properly managed or removed
Food technology is a branch of food science that deals with food production processes. Early food technology focused on food preservation, while modern biotechnology uses genetic techniques to develop desired traits. Food science studies the physical, biological, and chemical properties of food and underlying concepts of processing. Food technology applies these scientific principles to select, preserve, process, package, distribute, and safely use food. Food processing and technology involves physical, chemical, or microbial methods to transform raw ingredients and alter their form.
This document discusses the various applications of different food gums. It provides lists of specific products where various gums like agar, sodium alginate, carrageenan, gum arabic, gum tragacanth, karaya gum, guar gum, locust bean gum, glucomannan, tara gum, gellan gum, and xanthan gum can be used. The gums are used to thicken, stabilize, and gel various foods across industries like bakery, dairy, confectionery, sauces, dressings, beverages and more. Compatibility of the gums with different food products needs to be studied before their application.
This document provides information about various cereals including their definitions, scientific names, common names, images, and key facts. It discusses 7 major cereals - wheat, rice, barley, sorghum, pearl millet, maize, and oats. For each cereal, it lists their scientific name, common name, images of the grains and plant, where they are grown, how they are used as food, and some of their nutritional properties. The document aims to inform the reader about the characteristics of the main cereals cultivated around the world.
Food additives are substances added to food to preserve or enhance qualities like flavor, appearance, and texture. They are used for preservation, nutrition, convenience foods, appealing foods, and to aid processing. Common direct food additives include preservatives, colors, emulsifiers, stabilizers, and sweeteners. Additives are regulated and assigned E numbers in Europe. The Joint FAO/WHO Expert Committee on Food Additives evaluates the safety of additives.
Contamination, Spoilage and preservation of Fruits and VegetablesSuganthiA4
Fruits and vegetables are susceptible to contamination and spoilage from microorganisms during harvesting, processing, and storage. The document discusses sources of contamination like mechanical damage and contact with spoiled produce. It also covers types of spoilage caused by bacteria, molds, and enzymes. Various preservation methods are described like heat treatment, refrigeration, freezing, drying, and use of preservatives to control microbes and extend the shelf life of fruits and vegetables.
Role of nutraceuticals and functional foods in healthy ageingT. Tamilselvan
Explanation and Detailed examples and its uses for nutraceuticals and functional foods with research examples. uses and health benefits are also described in detail
The document discusses various types of food additives including preservatives, flavouring agents, colouring agents, emulsifiers, stabilizers and thickeners, nutrients, and antioxidants. It provides examples of commonly used additives and their purposes. The document also covers harmful effects of food additives and how their use is monitored through research and legislation.
The document summarizes the nutritional quality of various dairy, marine, and poultry products.
Cow's milk contains on average 3.4% protein, 3.6% fat, 4.6% lactose, 0.7% minerals, and supplies 66 kcal per 100 grams. Milk is an excellent source of calcium, phosphorus, vitamins A and D. Fat content varies between different dairy products and influences vitamin content. Microbiological and compositional standards exist to ensure safety and quality of dairy products.
Marine fish are high quality sources of protein and omega-3 fatty acids. They also provide calcium, iodine, and various vitamins depending on the type of fish. Prawns
Bioactive compounds in alcoholic beverages and their role in human healthnikhanjpooja
The presentation focuses on the major bioactive compounds in alcoholic beverages mainly red wines components that aid in human heath with their antiaging, antiinflammatory, anticancer and neuroprotective activities.
Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria under anaerobic conditions.
Or
Any metabolic process that releases energy from a sugar or other organic molecule, does not require oxygen or an electron transport system, and uses an organic molecule as the final electron acceptor
Fermentation usually implies that the action of microorganisms is desired.
The science of fermentation is known as zymology.
in microorganisms, fermentation is the primary means of producing ATP by the degradation of organic nutrients anaerobically
This document provides information on processing of cereals and millets. It discusses various cereals and millets commonly consumed in India including their nutritional composition. It then describes various processing techniques for cereals like milling, flaking and extrusion. Specific processing methods for crops like maize, sorghum, foxtail millet, pearl millet and finger millet are outlined. The document also discusses potential value-added products that can be developed from millets including snacks, baked goods, pastas and beverages. Manufacturing processes for selected millet-based products are described.
This document provides information about tempeh, a fermented soy food product. It defines tempeh as cooked soybeans bound together by the mycelium of Rhizopus mold during a fermentation process. The document outlines the nutritional value of tempeh, noting that it is a complete protein containing all essential amino acids. It also describes the role of Rhizopus oligosporus mold in the fermentation of tempeh and binding the soybeans into a compact cake. The document provides details on the production process and preservation of tempeh.
This document discusses the health benefits of various common Indian spices. It explains that spices add flavor and aroma to foods, increase appetite, and aid digestion. Specific spices like turmeric, cinnamon, cloves, and cardamom are highlighted for their antioxidant, anti-inflammatory, and disease-fighting properties. Conditions like diabetes, infections, coughs, indigestion, and joint pain can benefit from inclusion of these spices in the diet. In conclusion, regular use of spices can help lead healthier lives by providing medicinal value in addition to enhancing flavors in cooking.
Adverse effects and toxicity of nutraceuticalsPreethiRathinam
This document discusses the adverse effects and toxicity of nutraceuticals. It notes that while nutraceuticals may provide health benefits, numerous adverse effects have been reported from their use, including liver damage, allergic reactions, and psychiatric issues. The risks of toxicity increase with higher doses. Combination products and herbal supplements carry the highest risks, while vitamins and minerals generally pose less risk but can still cause issues in excessive amounts like iron overload. Soy protein and fish oil supplements also need to be taken in moderation to avoid potential side effects.
Slides explaining the different methods of food preservation. Informative for students studying AS or A2 Food Technology. A summary of preservative methods and short exam questions at the end.
Non thermal process in preservation of foodGazanfar Abass
The document discusses various non-thermal food processing techniques as alternatives to traditional thermal processing. It provides examples of different non-thermal methods like pulsed electric field, high pressure processing, pulsed light technology, microwave heating, ohmic heating, and irradiation. These methods aim to increase production rates and profits for food industries while maintaining better quality, nutrients, flavor and extending shelf life compared to thermal processing which can result in loss of volatile compounds. The non-thermal methods are particularly suitable for large scale and liquid food production.
The document discusses the functional properties of proteins in foods. It begins by defining functionality as any non-nutritive property that influences an ingredient's usefulness. It then identifies three main groups of functional properties: hydration properties related to protein-water interactions like solubility and viscosity; properties related to protein-protein interactions like gelation and dough formation; and surface properties involved in emulsification and foaming. Specific examples covered include the role of proteins in viscosity, gelation, emulsions, foams, and dough formation. The document concludes by noting how extrusion and enzymatic hydrolysis can alter soy protein properties.
Manufacturing process of yogurt and dahiNajja Tariq
This document provides information about the manufacturing processes of yogurt and dahi. Yogurt is made by fermenting milk with Lactobacillus bulgaricus and Streptococcus thermophilus cultures, giving it a tart flavor. Dahi is similarly made by fermenting milk or cream but uses different starter cultures. Both products are high in protein and beneficial bacteria. The processing involves steps like standardizing, pasteurizing, homogenizing, cooling, inoculating with cultures, incubating, and packaging the fermented milk.
Hazard Analysis Critical Control Point (HACCP) is a systematic approach to identify, evaluate, and control food safety hazards. It has 7 principles including conducting a hazard analysis, determining critical control points, establishing critical limits, monitoring procedures, and establishing corrective actions. HACCP aims to ensure food is safe for consumption by increasing awareness of food handling techniques and understanding how to take corrective action. It was originally developed by NASA to prevent astronauts from getting food poisoning and produce 100% safe food. Proper training and commitment to food safety standards among all food handlers is required for effective HACCP implementation.
This document discusses the health benefits of fermented foods. It begins with an introduction to fermentation and some history of fermented foods. It then discusses the microorganisms involved in fermentation like bacteria and yeast. Some common fermented foods are mentioned like sauerkraut, kimchi, and natto. The document outlines several health benefits of various fermented foods such as improving digestion, providing probiotics, and reducing risks of cancer, diabetes and high blood pressure. It also discusses how fermentation can remove antinutrients from foods and increase their nutritional quality.
This document discusses potential areas for improving traditional fermented food products in Nigeria. It suggests documenting traditional knowledge to prevent its loss, and developing a scientific understanding of microbial processes to refine production techniques. Areas for improvement include better understanding fermentation processes, controlling factors like starter cultures and conditions, and disseminating knowledge gains to support small-scale producers.
This document provides information about various cereals including their definitions, scientific names, common names, images, and key facts. It discusses 7 major cereals - wheat, rice, barley, sorghum, pearl millet, maize, and oats. For each cereal, it lists their scientific name, common name, images of the grains and plant, where they are grown, how they are used as food, and some of their nutritional properties. The document aims to inform the reader about the characteristics of the main cereals cultivated around the world.
Food additives are substances added to food to preserve or enhance qualities like flavor, appearance, and texture. They are used for preservation, nutrition, convenience foods, appealing foods, and to aid processing. Common direct food additives include preservatives, colors, emulsifiers, stabilizers, and sweeteners. Additives are regulated and assigned E numbers in Europe. The Joint FAO/WHO Expert Committee on Food Additives evaluates the safety of additives.
Contamination, Spoilage and preservation of Fruits and VegetablesSuganthiA4
Fruits and vegetables are susceptible to contamination and spoilage from microorganisms during harvesting, processing, and storage. The document discusses sources of contamination like mechanical damage and contact with spoiled produce. It also covers types of spoilage caused by bacteria, molds, and enzymes. Various preservation methods are described like heat treatment, refrigeration, freezing, drying, and use of preservatives to control microbes and extend the shelf life of fruits and vegetables.
Role of nutraceuticals and functional foods in healthy ageingT. Tamilselvan
Explanation and Detailed examples and its uses for nutraceuticals and functional foods with research examples. uses and health benefits are also described in detail
The document discusses various types of food additives including preservatives, flavouring agents, colouring agents, emulsifiers, stabilizers and thickeners, nutrients, and antioxidants. It provides examples of commonly used additives and their purposes. The document also covers harmful effects of food additives and how their use is monitored through research and legislation.
The document summarizes the nutritional quality of various dairy, marine, and poultry products.
Cow's milk contains on average 3.4% protein, 3.6% fat, 4.6% lactose, 0.7% minerals, and supplies 66 kcal per 100 grams. Milk is an excellent source of calcium, phosphorus, vitamins A and D. Fat content varies between different dairy products and influences vitamin content. Microbiological and compositional standards exist to ensure safety and quality of dairy products.
Marine fish are high quality sources of protein and omega-3 fatty acids. They also provide calcium, iodine, and various vitamins depending on the type of fish. Prawns
Bioactive compounds in alcoholic beverages and their role in human healthnikhanjpooja
The presentation focuses on the major bioactive compounds in alcoholic beverages mainly red wines components that aid in human heath with their antiaging, antiinflammatory, anticancer and neuroprotective activities.
Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria under anaerobic conditions.
Or
Any metabolic process that releases energy from a sugar or other organic molecule, does not require oxygen or an electron transport system, and uses an organic molecule as the final electron acceptor
Fermentation usually implies that the action of microorganisms is desired.
The science of fermentation is known as zymology.
in microorganisms, fermentation is the primary means of producing ATP by the degradation of organic nutrients anaerobically
This document provides information on processing of cereals and millets. It discusses various cereals and millets commonly consumed in India including their nutritional composition. It then describes various processing techniques for cereals like milling, flaking and extrusion. Specific processing methods for crops like maize, sorghum, foxtail millet, pearl millet and finger millet are outlined. The document also discusses potential value-added products that can be developed from millets including snacks, baked goods, pastas and beverages. Manufacturing processes for selected millet-based products are described.
This document provides information about tempeh, a fermented soy food product. It defines tempeh as cooked soybeans bound together by the mycelium of Rhizopus mold during a fermentation process. The document outlines the nutritional value of tempeh, noting that it is a complete protein containing all essential amino acids. It also describes the role of Rhizopus oligosporus mold in the fermentation of tempeh and binding the soybeans into a compact cake. The document provides details on the production process and preservation of tempeh.
This document discusses the health benefits of various common Indian spices. It explains that spices add flavor and aroma to foods, increase appetite, and aid digestion. Specific spices like turmeric, cinnamon, cloves, and cardamom are highlighted for their antioxidant, anti-inflammatory, and disease-fighting properties. Conditions like diabetes, infections, coughs, indigestion, and joint pain can benefit from inclusion of these spices in the diet. In conclusion, regular use of spices can help lead healthier lives by providing medicinal value in addition to enhancing flavors in cooking.
Adverse effects and toxicity of nutraceuticalsPreethiRathinam
This document discusses the adverse effects and toxicity of nutraceuticals. It notes that while nutraceuticals may provide health benefits, numerous adverse effects have been reported from their use, including liver damage, allergic reactions, and psychiatric issues. The risks of toxicity increase with higher doses. Combination products and herbal supplements carry the highest risks, while vitamins and minerals generally pose less risk but can still cause issues in excessive amounts like iron overload. Soy protein and fish oil supplements also need to be taken in moderation to avoid potential side effects.
Slides explaining the different methods of food preservation. Informative for students studying AS or A2 Food Technology. A summary of preservative methods and short exam questions at the end.
Non thermal process in preservation of foodGazanfar Abass
The document discusses various non-thermal food processing techniques as alternatives to traditional thermal processing. It provides examples of different non-thermal methods like pulsed electric field, high pressure processing, pulsed light technology, microwave heating, ohmic heating, and irradiation. These methods aim to increase production rates and profits for food industries while maintaining better quality, nutrients, flavor and extending shelf life compared to thermal processing which can result in loss of volatile compounds. The non-thermal methods are particularly suitable for large scale and liquid food production.
The document discusses the functional properties of proteins in foods. It begins by defining functionality as any non-nutritive property that influences an ingredient's usefulness. It then identifies three main groups of functional properties: hydration properties related to protein-water interactions like solubility and viscosity; properties related to protein-protein interactions like gelation and dough formation; and surface properties involved in emulsification and foaming. Specific examples covered include the role of proteins in viscosity, gelation, emulsions, foams, and dough formation. The document concludes by noting how extrusion and enzymatic hydrolysis can alter soy protein properties.
Manufacturing process of yogurt and dahiNajja Tariq
This document provides information about the manufacturing processes of yogurt and dahi. Yogurt is made by fermenting milk with Lactobacillus bulgaricus and Streptococcus thermophilus cultures, giving it a tart flavor. Dahi is similarly made by fermenting milk or cream but uses different starter cultures. Both products are high in protein and beneficial bacteria. The processing involves steps like standardizing, pasteurizing, homogenizing, cooling, inoculating with cultures, incubating, and packaging the fermented milk.
Hazard Analysis Critical Control Point (HACCP) is a systematic approach to identify, evaluate, and control food safety hazards. It has 7 principles including conducting a hazard analysis, determining critical control points, establishing critical limits, monitoring procedures, and establishing corrective actions. HACCP aims to ensure food is safe for consumption by increasing awareness of food handling techniques and understanding how to take corrective action. It was originally developed by NASA to prevent astronauts from getting food poisoning and produce 100% safe food. Proper training and commitment to food safety standards among all food handlers is required for effective HACCP implementation.
This document discusses the health benefits of fermented foods. It begins with an introduction to fermentation and some history of fermented foods. It then discusses the microorganisms involved in fermentation like bacteria and yeast. Some common fermented foods are mentioned like sauerkraut, kimchi, and natto. The document outlines several health benefits of various fermented foods such as improving digestion, providing probiotics, and reducing risks of cancer, diabetes and high blood pressure. It also discusses how fermentation can remove antinutrients from foods and increase their nutritional quality.
This document discusses potential areas for improving traditional fermented food products in Nigeria. It suggests documenting traditional knowledge to prevent its loss, and developing a scientific understanding of microbial processes to refine production techniques. Areas for improvement include better understanding fermentation processes, controlling factors like starter cultures and conditions, and disseminating knowledge gains to support small-scale producers.
Dawadawa is a traditional African fermented food condiment produced from locust beans. It is widely used in West and Central African cuisine to enhance the flavor of dishes. The traditional production process involves several labor-intensive steps like lengthy cooking, dehulling by hand, and sun drying. Researchers have proposed modified techniques to reduce processing time and effort, such as using sodium carbonate to aid faster dehulling. Studies show dawadawa has health benefits like controlling blood sugar and treating hypertension. New methods are also being explored like using soybeans as a substrate instead of locust beans. Overall, dawadawa is an important part of African food culture but traditional production can be optimized for improved efficiency
This document provides an overview of various types of fermented foods from around the world. It begins by introducing fermentation and its roles in food processing such as preservation, enrichment, and detoxification. It then classifies fermented foods into 7 main categories: 1) fermented vegetable proteins, 2) high salt/savory sauces and pastes, 3) lactic acid fermentations, 4) alcoholic fermentations, 5) acetic acid/vinegar fermentations, 6) alkaline fermentations, and 7) leavened and unleavened breads. Examples of traditional fermented foods are provided for each category from different global regions.
This document is a catalogue of orange-fleshed sweetpotato varieties for Sub-Saharan Africa. It provides information on 60 varieties, including their country of origin, growth characteristics, agronomic attributes, root characteristics, and sensory qualities. The catalogue aims to present information on popular orange-fleshed sweetpotato varieties currently grown in Sub-Saharan Africa to combat vitamin A deficiency.
This document summarizes a student's research on the effects of goat manure on the growth and yield of corn in Liberia. The student aims to fulfill requirements for a Bachelor of Science degree. The introduction provides background on corn as a major crop in Liberia and how organic or inorganic fertilizers influence yield. The specific objectives are to determine the rate of goat manure application and its effects on vegetative growth and yield. The significance is that the research will provide farmers guidance on fertilizer use to improve yields. The methodology, results and conclusion will be discussed in subsequent chapters.
Coffea Arabica is the scientific name for coffee. It is native to Ethiopia and originated in the Arabian Peninsula. It has white flowers, green leaves, and red berries. Coffea Arabica is more sensitive than other coffee plants and grows best at altitudes between 3,000 to 6,000 feet with no extreme temperatures. It is an important cash crop worldwide and provides habitat for birds, but climate change threatens its existence in the next 70 years. Conservation efforts aim to promote sustainable coffee production practices.
This document provides an introduction and literature review on the fermentation of melon seeds to produce ogiri, a condiment consumed in Nigeria. It discusses how fermentation is used to preserve foods and modify their quality and safety. It then focuses on ogiri, describing the traditional production process, microbial populations involved, and nutritional composition of melon seeds. The aims are to assess the microbes involved in melon seed fermentation and identify which microorganisms are associated with producing fermented melon seeds (ogiri).
Novel Sources of Saccharomyces Species as Leavening Agent in Bread Makingijtsrd
Mega biodiversity of Nigerians flora and fauna which include microorganism could be conserved and served as alternative source for bakers yeast, the leavening agent in bread making. This study was conducted in attempt to exploit the potential of Saccharomyces cerevisiae strains isolated from two local beverages "burukutu" and "fura" and a tropical fruit shaddock as a leavening agent in bread making. The enrichment was carried out by fermenting the samples burukutu, fura and Shaddock juice in medium containing sterilized grape must at 30°C for 3 days followed by isolation of tentative yeasts at 30°C for 3 days. The samples tested showed the presence of yeasts and thirty 30 isolates from the three samples was selected for identification of S. cerevisiae strains through biochemical and physiological tests. Of the thirty yeast strains identified, 12 strains were chosen as bakers yeast due to their potential to tolerate ethanol concentration of up to 13 v v , grow at temperature of 30 - 45°C and low or no hydrogen sulphide production. They are able to flocculate intensively, grow at high stress levels and even showed better fermentative performance compared to commercial bakers yeast CY . These attributes thus indicate that the local beverages and fruits could be potential sources of indigenous S. cerevisiae strains for leavening agent in bread making and for other confectionary industries. Umeh, S. O | Okpalla, J. | Okafor, J. N. C. "Novel Sources of Saccharomyces Species as Leavening Agent in Bread Making" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-3 | Issue-2 , February 2019, URL: https://www.ijtsrd.com/papers/ijtsrd21526.pdf
Paper URL: https://www.ijtsrd.com/biological-science/microbiology/21526/novel-sources-of-saccharomyces-species-as-leavening-agent-in-bread-making/umeh-s-o
Fermentation is one of the oldest food processing techniques used worldwide. It allows for the preservation of foods through the creation of acids or alcohols via microbial processes. Many traditional fermented foods have been consumed for thousands of years and play an important role in culture. Examples discussed include bread, cheese, wine, yogurt, pickles, soy sauce, and fermented vegetables and fruits from various regions. Fermentation increases shelf life and nutrient content while reducing cooking times and fuel needs. It has health benefits such as providing probiotics, vitamins, and peptides that can lower blood pressure.
Chemical and Functional Properties of Zea mays Semolina Fortified with Vigna ...BRNSS Publication Hub
Analysis was carried out on the sensory, mineral, functional, and proximate properties of maize semolina fortified with bambara groundnut flour using different formulations. The sensory evaluation of maize semolina fortified with bambara nut flours was carried out using the different formulations. Sample MWB which is sample produced between 40% maize, 40% wheat and 20% bambara nut flours. It had 7.60% color, 7.90% flavor, 6.90% taste, 8.50% texture, and 9.00% acceptability, respectively. The calcium, magnesium, iron, zinc, and phosphorus contents were 92.59 mg/kg, 179.46 mg/kg, 300.58 mg/kg, 16.35 mg/kg, and 6.80 mg/kg, respectively. For the functional properties, the oil absorption capacity (g/g) was 6.0, water absorption capacity (g/g) was 7.80, emulsion capacity was 54.00%, gelation capacity was 22.60%, foam capacity was 48.30%, and bulk density was 0.78 g/ml. The moisture content, ash content, crude fat, crude fiber, and the crude protein composition were 12.29%, 1.60%, 5.60%, 3.80%, 17.38%, and 59.33% carbohydrate, respectively. The results showed that the nutritive value of bambara nut flour incorporated into maize semolina flour can be used to supply protein to the human diet.
Key words:
Microbiological and Physicochemical Properties of Wholegrain Millet Sourdough...Premier Publishers
This study enumerates the bacterial and fungal isolates responsible for the fermentation of millet sourdoughs, evaluates the antimicrobial safety of the sourdough starters and the quality of bread produced thereafter. The individual flours were spontaneously fermented in the ratio 1:1 (w/v) for 48 h. At the end of the fermentation, the microbial consortium of the sourdough meals obtained were determined and also screened for antagonistic activity against selected pathogens. All the sourdough starters revealed strong clearance zones against the selected food borne pathogens with values ranging from 5.00 to 16.1 mm. The proximate compositions of the breads were improved by the sourdough fermentation process compared with the raw flour. The moisture content of flour determined ranged from 7.48 to 11.20% while the protein, fat, ash, crude fibre and carbohydrate were 9.53 to 12.4%; 2.13 to 2.78%; 0.82 to 2.87%; 2.10 to 4.67% and 71.83 to 76.33% respectively. The carbohydrate content of the breads reduced with fermentation and ranged from 63.10% to 73.33% while the protein, ash, crude fibre and fat content increased and ranged from 11.57 to 15.31%; 2.39 to 3.08%; 1.76 to 3.62% and 7.15 to 12.32% respectively. The highest value for calcium 48.86 mg/100 g was exhibited by pearl millet bread. Sensory evaluation showed significant difference (P < 0.05) in the appearance, taste, colour, aroma and texture of the bread samples. The findings have suggested that indigenous wholegrain cereals could be employed for bread production, which has the potential to improve the nutritional profile and safety of cereal fermented foods which forms the bulk of the diet of rural dwellers in sub-Saharan Africa.
1) Five yeast species were isolated and identified from coffee waste collected in Ethiopia using morphological characterization and Biolog microstation analysis.
2) The identified species were Hanseiaspora valbyensis, Hyphopichia burtonii A, Rhodotorula hylophila, Rhodotrula aurantiaca A, and Pichia amenthionina var. menthionina.
3) The yeast species were further characterized based on their ability to assimilate and oxidize different carbon sources using Biolog microplate assays.
Nutritional value of locally available African pig feed ingredients: A basis ...ILRI
Presentation by Natalie Carter N, Cornelis de Lange, Delia Grace and Cate Dewey at the First African Regional Conference of the International Association on Ecology and Health (Africa 2013 Ecohealth), Grand-Bassam, Côte d'Ivoire, 1-5 October 2013.
2016. Pamela K. Anderson. ROOTS & TUBERS: Serving People, The Planet, and Pr...FOODCROPS
Roots and tubers like potato, yam, cassava, and sweet potato can help address global challenges of hunger, poverty, and climate change. They are drought resistant and can thrive in difficult environments. With increased production and consumption, roots and tubers can provide more nutrients and calories to the growing global population in a sustainable way. Partnerships across different sectors are needed to improve varieties, boost yields, add value through processing, and create market opportunities to realize the potential of roots and tubers.
This document summarizes the composition, production, and health benefits of kefir, a fermented dairy beverage. Kefir is made by fermenting milk with kefir grains containing bacteria and yeast. During fermentation, kefir grains produce lactic acid, CO2, alcohol, and aromatic compounds. Traditionally, kefir grains are added directly to boiled and cooled milk and left to ferment for 18-24 hours. Kefir is a probiotic containing "live and active cultures" that may help balance digestive microbes, aid digestion, and provide various health benefits including treating intestinal disorders and promoting longevity.
Microwave assited synthesis of african arrowrootObinna Ofoegbu
This document summarizes research on modifying starch from the tuber of African arrowroot into a fat mimetic using monochloroacetic acid as a crosslinker. Key points include:
1) Starch was extracted from African arrowroot tubers harvested in Benue State, Nigeria.
2) The dried starch was characterized prior to being converted into a fat mimetic through chemical crosslinking with monochloroacetic acid.
3) The research aims to develop a high value fat replacer for use in the food and allied industries from this local starch source.
Country Status Reports on Underutilized Crops by Abdul Ghafoor, Pakistanapaari
Country Status Reports on Underutilized Crops by Abdul Ghafoor, Pakistan - Regional Expert Consultation on Underutilized Crops for Food and Nutritional Security in Asia and the Pacific November 13-15, 2017, Bangkok
Presentation during the Bureau of Agricultural Research (BAR) Seminar Series on October 28, 2015 at RDMIC Bldg., Elliptical Rd. cor. Visayas Ave., Diliman, Quezon City
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Fermented food traditions in Africa
1. FERMENTED FOOD TRADITIONS IN AFRICA
BY
PAUL T. ASARE
FOOD MATERIAL SCIENCE LAB
DEPT. OF FOOD SCIENCE AND TECHNOLOGY
CHONBUK NATIONAL UNIVERSITY
2. OUTLINE OF PRESENTATION
a. Africa in brief
b. History of fermented foods in Africa
c. Types of fermented foods in Africa
d. The role of fermented foods in Africa
e. New trends in food fermentation in Africa
f. References
3. AFRICA IN BRIEF
Population: 1074 (million)
Second largest continent after Asia
Countries : 56
Divided into 5 subgroups based on location
a. North Africa
b. South Africa
c. West Africa
d. East Africa
e. Middle/central Africa
4. AFRICA IN BRIEF CONT’
Invaders
a. Greek 800 BC
b. Romans 150BC
c. Middle East 600AD
d. European 1800s
European Influence
a. Trade
b. Slave
c. Language
d. Colonization
Culture in Africa
a. Dress
Mixed with both modern and traditional style. Women tend to be more
traditional
b. Music
Traditional, modern made up of jazz, afrobeats
c. Foods in Africa
Cuisine combines traditional fruits and vegetables, exotic games and
fish form oceans
5. HISTORY OF FERMENTED FOODS IN AFRICA
Sour milk 1352
Alcoholic beverage from millet 1785
-1787
Sour porridge 1800s
Fermented foods have a long
history in Africa
Records not available
Sour milk was documented by Ibn
Batoutah 1352
Souring milk by then was basically
to preserve it
6. HISTORY OF FERMENTED FOODS IN AFRICA
Some advantages that prompted the art of food fermentation in Africa
a. Preservation: some of the fermented foods keep longer because of the
organic acids produced during the fermentation. Eg Ogi
b. Variety of flavor: the acid flavor from fermented cassava and cereals is
different from those cooked unfermented foodstuff.
c. Making inedible foods edible: Example African locust beam and oil beams are
inedible in their in their unfermented state. Also cassava cynaide level
d. Ease transportation of food materials
7. FEATURES OF TRADITIONAL ARTS OF FERMENTATION
a. Currently the production of many of the fermented foods is still a family art
b. Low or no value addition
c. Rudimentary equipment's are used
d. Chance inoculation from the environment
e. Conditions are not optimized beyond the levels of the original art of
production.
f. Women are the major stakeholders
g. Focus on conventional foods like rice, maize, millet, sorghum etc
11. TYPES OF FERMENTED FOODS IN AFRICA
Fermented starchy roots and tuber
Fermented cereals
Alcoholic beverages
Fermented vegetable proteins
Fermented animal proteins
12. FERMENTED NON ALCOHOLIC STARCHY FOODS
Name Area of Production Substrate Microorganism
involved
reference
Gari West Africa Cassava Streptococcus lactis
Geotrichum candidum
Collard & Levi 1959
Okafor 1977
Banku West Africa Cassava/Maize Lactic acid bacteria Abioye 1981
Cingwada East and Central
Africa
Cassava Unknown
Kocho Ethiopia Ensette Lactic acid bacteria Gashe 1987
Abolo Ghana Maize Yeast Personal
16. FERMENTED NON-ALCOHOLIC CEREAL-BASED FOODS
Product name Area of
production
Substrate Microorganisms
involved
Reference
Ogi Nigeria, Benin Maize, sorghum or
millet
Lactobacillus sp
and yeast
Akinrele 1970
Koko and kenkey Ghana Maize, sorghum or
millet
Lactobacillus sp
and yeast
Christian 1970
Mahewu South Africa Maize, sorghum or
millet
L. delbrueckii and
L. bulgaris
Hesseltine 1979
Uji East Africa Maize, sorghum or
millet
Lactobacillus sp Mbugua 1981
Kisra Sudan Sorghum Unknown Perten 1976
Enjara Ethiopia Sorghum Candida
guilliermondii
Stewrt 1976
18. FERMENTED ANIMAL PROTEINS
Product name Area of
production
Sunstrate Microorganims
involved
Reference
Maziwa lala East Africa Milk Streptococcus
lactis
Nout 1981
Nono (milk curd) West Africa Milk Various Eka and Ohaba
1977
Guedj Senegal Fish Not known Toury et al., 1970
Bonome (stink fisk) Ghana Fish Not known
Leban (sour milk) Morocco Milk Lactic streptococci Tantaoui-Elaraki et
al. 1983
22. PROBLEMS FACING FOOD FERMENTATION IN AFRICA
1. Lack of quality assurance
2. It is mostly trial and error basis
3. It is done at the household level hence difficult to produce in high quantities
4. Methods of preparation varies from household to household and also not
documented.
5. Research into fermented foods is minimal
23. CONCLUSION
The fermentation of food has the following advantages: longer keeping quality,
variety in flavor, making inedible foods edible. In addition fermentation have
enhanced nutritional values and decreased toxicity
Unfortunately, the production of these foods in most African countries is
largely unsophisticated and does not allow for increased production in most
increasing demand
To improve the production of fermented foods in Africa, there should be
scientific investigation into the microbial culture involved in the fermentation,
the processing equipment's and methods of optimizing the fermentation
conditions.
24. REFERENCES
AKINRELE, I.A. (1964) Fermentation of cassava. Journal of Science of Food and Agriculture 9,584-589.
CHRISTIAN, W.F. (1970) Lactic acid bacteria in fermenting maize dough. Ghana Journal of Science 10,
22-28.
DIRAR, H.A. (1978) A microbiological study of Sudanese merissa brewing. Journal of Food Science 43,
1683-1686.
HESSELTINE, C.W. (1979) Some important fermented foods in mid-Asia, the Middle East and Africa.
Journal of American Oil Chemists' Society 56, 367-374.
MBU6UA, S.K. (1981) Microbiological and Biochemical Aspects of uji (an East African Sour Cereal
Porridge) Fermentation and its Enhancement through Applications of Lactic Acid Bacteria. PhD Thesis,
Cornell University, Ithaca.
NOUT, M.J.R. (1979) The manufacture and composition of Chang'aa (Nubian gin). Lebensmittel und
Wissenchafien Technologie 12, 212-216.
OVELLIE, L. (1968) Kaffir beer brewing, ancient art and modern industry. Wallerstein Laboratory
Communications 31, 17-29.
25. REFERENCES
ODUNFA, S.A. (1981a) Microorganisms associated with fermentation of African locust bean during iru
preparation. Journal of Plant Foods 25, 245-250.
ODUNFA, S.A. (1985a) African fermented foods. In Microbiology of Fermented Foods. Vol. 2, ed. Wood,
B.J.B., pp. 155-191. London & New York: Elsevier Applied Science Publishers.
ODUNFA, S.A. (1988) African fermented foods: from art to science. M1RCEN Journal, 1988, 4, 259-273
PERTEN, H. (1976) UNDP/FAO sorghum processing project in the Sudan. In Tropical Products Institute
Conference Papers, pp. 53-55. Tropical Products Institute: Vienna.
STEWART, B.R. & GETACHEW, A. (1962) Investigations of the nature of injera. Economic Botany 16,
127-130.
TOURY, J., WARE, A., GIORGI, R. & GlOS, J. (1970) Fish in the diet in Senegal: Quantitative and
qualitative aspects, methods of preservation. Food and Nutrition in Africa 8, 6-13.