FERMENTED CEREALS.
A GLOBAL PERSPECTIVE

Table of Contents

FAO AGRICULTURAL SERVICES BULLETIN No. 138

Food and Agriculture Organization of the United Nations Rome 1999

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M-17
ISBN 92-5-104296-9

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Contents

FOREWORD

CONTRIBUTORS                                                                                                                                                         

CHAPTER 1 – CEREALS: RATIONALE FOR FERMENTATION
Introduction
History  
Cereals
Botanical structure of cereals
Major chemical components of cereal grains
Nutritional quality of cereals
Antinutrients and toxic components in cereals
Fermented cereals
Conclusions
References

CHAPTER 2 – CEREAL FERMENTATIONS IN AFRICAN COUNTRIES
Introduction
Classification of fermented cereals
Pre-fermentation processing of cereals
Fermented cereal-based foods
Scope for improvement of fermented foods
References

CHAPTER 3 – CEREAL FERMENTATIONS IN COUNTRIES OF THE ASIA-PACIFIC REGION
Introduction
The history of cereal fermentation technology in Asia
Fermentation starters
Classification of fermented cereal foods in the Asia-Pacific region
Recent developments
References

CHAPTER 4 – FERMENTATIONS IN LATIN AMERICAN COUNTRIES
Introduction
Fermented beverages and porridges
Conclusions
References

LIST OF TABLES

Chapter 1

Table 1    Estimates of origin and early cultivation of cereals
Table 2    Proximate composition of cereal grains
Table 3    Distribution of major components of wheat grain
Table 4    Distribution of proteins in Osborne Solubility classes
Table 5    Partial amino acid composition (mole per cent) of Osborne fractions from different cereals
Table 6    Bread loaf volume with various cereal starches
Table 7    Crude lipid contents of rice and wheat milling fractions
Table 8    Principal fatty acids (%) of some cereal oils
Table 9    Comparative nutritive value of cereal grains
Table 10  Annual global yield of essential amino acids from major Cereals and global human requirements
Table 11   Influence of milling on the trace mineral content of wheat

Chapter 2

Table 1    Production of cereals in Sub-Saharan Africa
Table 2    Fermented non-alcoholic cereal-based foods in Africa
Table 3    Alcoholic beverages produced from cereals in Africa
Table 4    Chemical characteristics of Mawe
Table 5    Nutritional composition of Injera (per 100g) prepared from different cereals
Table 6    Essential amino acid profiles for flour, fermented dough and kisra produced from three sorghum cultivars

Chapter 3

Table 1    Contribution of cereals to the energy supply of people in the Asia-Pacific Region
Table 2    Fermentation starters used in different countries
Table 3    Main enzyme activities in koji and nuruk
Table 4    Classification of traditional Korean alcoholic beverages
Table 5    Examples of cereal alcoholic beverages prepared in the Asia-Pacific Region
Table 6    Approximate chemical composition of Takju
Table 7    Proximate chemical composition of rice-wine filter cake
Table 8    Examples of acid-leavened bread and noodles used in the Asia-Pacific Region
Table 9     Examples of acid-fermented seafood, cereal and meat  mixtures

Chapter 4

Table 1    Fermented cereal products consumed in Latin America

LIST OF FIGURES

Chapter 1

Figure 1    Global cereal production from 1961-1996
Figure 2    Global production of major cereal crops from 1961-1996
Figure 3    Diagrammatic illustrations of cereal grain (caryopis fruit)
Figure 4    Influence of natural fermentation of cereals on available Lysine
Figure 5    Influence of natural fermentation of cereals on the thiamine content

Chapter 2

Figure 1    Flow diagram for the preparation of ogi
Figure 2    Flow diagram for the preparation of banku
Figure 3    Flow chart for the traditional preparation of kenkey <
Figure 4    Industrial preparation of mahewu
Figure 5    Main dishes prepared from mawe
Figure 6    Flow diagram of the home process of mawe production
Figure 7    Flow diagram for the commercial production of mawe
Figure 8    Flow diagram for the preparation of injera
Figure 9    Flow diagram for the preparation of kisra
Figure 10  Flow diagram for the preparation of kishk
Figure 11  Flow diagram for the preparation of bogobe from sorghum
Figure 12  Flow chart for the traditional preparation of kunu-zaki

Chapter 3

Figure 1    Classification of fermentation starters described in Chi-Min-Yao-Shu
Figure 2    Flow charts for the solid fermentation of Chu preparation in Chu-Min-Yao-Shu written in the 6^th Century
Figure 3    Flow charts for the preparation of solid-fermented starters in different countries of the Asia-Pacific Region
Figure 4    Flow chart for the preparation of solid-state fermented starters used in soysauce processing
Figure 5    Flow chart for the production of rice-wines in China and Korea
Figure 6    Flow chart for the Japanese Sake brewing process
Figure 7    Flow chart for the processing of Takju and Tapuy
Figure 8    Changes in alcohol (%), pH and total acidity (%) during Takju fermentation
Figure 9    Flow chart for the manufacture of Indonesian Tape Ketan and Indian Bhattejaanr
Figure 10   Biochemical changes occurring in Tape Ketan fermentation
Figure 11   Flow chart for the processing of rice-wine filter cake vinegar
Figure 12   Chart for traditional Indian Idli production
Figure 13   Flow chart for preparation of Korean Kichudok and Philippine Puto
Figure 14   Flow chart for preparation of Indonesian Brem
Figure 15   Flow chart for preparation of Korean Sikhae and Philippine Balao-balao
Figure 16   Microbial and biochemical changes during the fermentation of a lactic fermented fish product
Figure 17   Pasteurized and aseptically packaged Korean Takju and Chongju

Chapter 4

Figure 1    Flow chart for the preparation of pozol
Figure 2    Flow chart for the preparation of tesgüïno