FERMENTED
CEREALS.
A GLOBAL PERSPECTIVE
by | Norman F. Haard Dep. of Food Science and Tech. University of California, Davis, USA |
S.A. Odunfa Federal Institute of Ind. Research Oshodi, Ikeje Lagos, Nigeria |
Cherl-Ho Lee Graduate School of Biotechnology Korea University Seoul, Republic of Korea |
Dr. R. Quintero-Ramírez Dr. Argelia Lorence-Quiñones Dr. Carmen Wacher-Radarte Universidad Nacional Autonoma de México Morelos, México |
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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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 6th 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