National Academies Press: OpenBook

Applications of Biotechnology in Traditional Fermented Foods (1992)


Suggested Citation:"BOARD ON SCIENCE AND TECHNOLOGY FOR INTERNATIONAL DEVELOPMENT (BOSTID)." National Research Council. 1992. Applications of Biotechnology in Traditional Fermented Foods. Washington, DC: The National Academies Press. doi: 10.17226/1939.
Page 189

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189 Board on Science and Technology for International Development ALEXANDER SHAKOW, Director, External Affairs, The World Bank, Washington, D.C., Chairman Members PATRICIA BARNEs-McCoNNEEE, Director, Bean/Cowpea CRSP, Mich- igan State University, East Lansing, Michigan JORDAN J. BARUCH, President, Jordan Baruch Associates, Washington, D.C. BARRY Broom, Professor, Department of Microbiology, Albert Ein- stein College of Medicine, Bronx, New York JANE BoRTN~cK, Assistant Chief, Congressional Research Service, Library of Congress, Washington, D.C. GEORGE T. CUREIN, National Institutes of Allergy and Infectious Diseases, National Institutes of Health, Bethesda, Maryland DIRK FRANKENBERG, Director, Marine Science Program, University of North Carolina at Chapel Hill, Chapel Hill, North Carolina RALPH HARDY, President, Boyce-Thompson Institute for Plant Re- search, Inc., Ithaca, New York FREDER~cK HORNE, Dean, College of Sciences, Oregon State Univer- sity, Corvallis, Oregon ELLEN MESSER, Allan Shaw Feinstein World Hunger Program, Brown University, Providence, Rhode Island CHARLES C. MUSCOPLAT, Executive Vice President, MCI Pharma, Inc., Minneapolis, Minnesota JAMES Quinn, Amos Tuck School of Business, Dartmouth College, Hanover, New Hampshire VERNON RUTTAN, Regents Professor, Department of Agriculture and Applied Economics, University of Minnesota, Saint Paul, Minnesota ANTHONY SAN P~ETRo, Professor of Plant Biochemistry, Department of Biology, Indiana University, Bloomington, Indiana ERNEST SMERDON, College of Engineering and Mines, University of Arizona, Tucson, Arizona GERALD P. DINEEN, Foreign Secretary, National Academy of Engi- neering, Washington, D.C., ex officio JAMES WYNGAARDEN, Chairman, Office of International Affairs, Na- tional Academy of Sciences, National Research Council, Washing- ton, D.C., ex officio

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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.

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