Microbial Processes Promising Technologies for Developing Countries (1979) / Chapter Skim
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2 Food and Animal Feed
2 Food and Animal Feed
Pages 18-46
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From page 18... ...
Most cultures have traditionally used some form of microbial process to preserve foods that would otherwise spoil. Some of these processes have also contributed to increasing the nutritive value of the final product through the increased production of essential nutrients or the synthesis of nutrients not present in the original food.
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From page 19... ...
There is less need for extended storage in tropical areas where vegetables can be grown on a year-round basis, but these methods may be valuable for taking advantage of periodic surplus production and providing variety to the diet. Korean kimchi, a staple in that country, consists of mixed vegetables fermented by lactic acid bacteria.
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From page 20... ...
The fish sauces (nuloc mam in Vietnam, patis in Indonesia and the Philippines, and nampla in Thailand) are salty condiments adding some essential amino acids and vitamins (mainly B-complex)
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From page 21... ...
Its acidity makes it quite resistant to food spoilage and certain disease-producing organisms. In preparing idli, polished rice and dehulled black gram (Phaseolus mango, mung bean, a legume similar to split pea)
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From page 22... ...
Lower salt contents, along with sufficient acid (pH 4.5) , offer a satisfactory preservative action while permitting more consumption, thus contributing to better nutrition.
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From page 23... ...
Research Needs Research on the improvement and popularizing of fermented foods should be centered on: · Studying acidic fermentations for their realiability in areas where the are not traditionally used; and · Undertaking socioeconomic research to determine if consumers will accept the new products and, if not, how to encourage them to do so.
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From page 24... ...
Most of the indigenous products provide essential nutrition to consumers in the form of vitamins, protein, amino acids, and calories. In addition to the food value in the basic ingredients, the microorganisms synthesize from these ingredients essential amino acids, protein, and vitamins that are consumed with the product.
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From page 25... ...
Daily consumption of 3 liters of kaffir beer, made from approximately 0.5 kg of grain, is not unusual for a workingman. The improvement in the vitamin content of a diet that includes beer compared with a diet in which the knifer corn is consumed directly is shown in Table 2.1.
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From page 26... ...
Pellagra, which is relatively common in people subsisting on maize, is never noted in those consuming usual amounts of kaiser beer. An example of the second process is Indonesian tape ketan, which is closely related to indigenous rice wine.
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From page 27... ...
Also, it probably contributes to destruction of disease-producing and food-spoiling organisms that might be present in the fermentation water. Through the loss of total solids resulting from utilization of the starch, the protein content of tape ketan is increased to as much as 16 percent (dry basis)
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From page 28... ...
Shoyu manufacture differs from miso in that wheat that has been cleaned, roasted, and crushed is used in place of rice to make the koji. Whereas miso requires the use of whole soybeans, modern shoyu manufacture utilizes defatted soybean flakes, which are moistened and blended in a ratio of 55 percent soybean flakes to 45 percent crushed wheat.
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From page 29... ...
The nitrogen compounds consist of about 40-50 percent amino acids, 40-50 percent peptides, and less than 1 percent protein. In the Chinese soy sauce process more soybeans are added and less wheat.
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From page 30... ...
· Evaluating the potential of miso as a meat-flavoring agent in the local preparation of foods; · Shortening fermentation time to reduce salt content to a minimum level; · Evaluating the potential of other legumes and cereals such as sorghum, millet, and corn to replace soybeans, rice, and wheat (research indicates that corn might be used to make miso koji) ; and · Replacing the salt with another bacteriostat to make the products palatable for children, or using dehydration, boiling, and canning.
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From page 31... ...
Thus, the process requires trained personnel to ensure quality control in a nontraditional production process.
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From page 32... ...
Indonesian Tempeh Tempeh, a vegetarian meat analogue and source of vitamin B-12 (generally lacking in vegetarian diets) , is a product made in the East Indies by fermenting soaked, partially cooked, dehulled soybeans (Figure 2.4~.
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From page 33... ...
Tempeh has been made using various cereals such as wheat, sometimes in combination with soybeans, to make a product that tastes like bread or popcorn. Tempeh, as well as some other fermented foods, has been shown to contain antibiotic substances active against certain types of bacteria.
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From page 34... ...
Feeding studies using rats indicate that the protein efficiency ratio (PER) values are similar to those of soybeans.
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From page 35... ...
FOOD AND ANIMAL FEED 35 FIGURE 2.6 1. Tempeh mold inoculum grown on leaf.
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From page 36... ...
Dehull by hand or by passing through machine to loosen hulls Remove hulls by flotation on water Boil cotyledons for 60 minutes Drain and cool and allow surface moisture to evaporate Inoculate with tempeh mold + Ferment small packets of inoculated soybeans wrapped in banana leaves or in clean shallow covered pans t Incubate at a temperature of 30 - 35 C until soybeans are completely covered with mold mycelium (generally 24 to 36 hours) Tempeh~cakes can be sold on the market or used in home by slicing thin strips and deep frying or cutting into chunks and cooking in soups Research Needs Research requirements include: · Establishing a small company or laboratory with microbiological knowhow to produce a dry, pure tempeh culture inoculum in small packages for distribution at low cost.
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From page 37... ...
(The microbiological utilization of cellulose is discussed in Chapter 8 of this report.) Advantages claimed for bacteria over yeasts for production of SCP include more rapid generation and a higher content of crude protein and certain essential amino acids, particularly methionine.
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From page 38... ...
Spirulina is a particularly TAB Ll 2.2 Raw Materials Used in Growing ~ ungi Commercially Raw Materials Fungal Species Cane and beet molasses Maize syrups, denture (Glucose) , cheese whey, and canning wastes Coffee-processing wastes Maize wet-milling waste Maize and pea-canning wastes Agaricus campestris Morchella esculenta, M
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From page 39... ...
A portion of the crude molasses produced from sugar cane operations could be diverted to SCP production (yeasts) , if a source of nitrogen were added to provide a source of protein and vitamins for animal feeds, particularly poultry rations.
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From page 40... ...
Water requirements for SCP production are considerable for both processing and cooling. The growth of microorganisms produces heat, which must be removed to maintain the growth temperature within the preferred range of 30°-35°C.
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From page 41... ...
, temperature over the range 28° to 34°C and pH tolerance between 3.5 and 5.0; · Institute animal feeding studies using dried SCP as a component of poultry and swine rations; · Investigate a wider range of thermotolerant organisms, particularly yeasts, for their utility In producing SCP from coffee-processing wastes; · Evaluate nutritional and safety factors for animal feed applications of certain thermotolerant fungi including Sporotrichum thermophile and Paecilomyces species that grow on cassava; arid · Develop thermotolerant strains of microorganisms to reduce the requirement for cooling water in semitropical and tropical regions. References and Suggested Reading Food Preservation Akinrele, I
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From page 42... ...
Journal of Food Science 32:339-341. Improving Nutritional Value Cronk, T
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From page 43... ...
1972. Synopsis on the Japanese traditional fermented foodstuffs.
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From page 44... ...
Sources of Cultures Food Preservation American Type Culture Collection, 12301 Parklawn Drive, Rockville, Maryland 20852 U.S.A. Improving Nutritional Value American Type Culture Collection, 12301 Parklawn Drive, Rockville, Maryland 20852 U.S.A.
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From page 45... ...
Steinkraus, Department of Food Science and Technology, New York State Agricultural Experiment Station, Geneva, New York 14456, U.S.A. Production of Meat-Like Flavors Hideo Ebine, National Food Research Institute, Ministry of Agriculture and Forestry, Yatabe-machi Ibaraki-ken, 300-31, Japan.
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From page 46... ...
Steinkraus, Department of Food Science and Technology, New York State Agricultural Experiment Station, Geneva, New York 14456, U.S.A.
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