institut de technologie du cambodge
DESCRIPTION
Microbiology Presentation. Professor: HUL Seingheng. Institut de Technologie du Cambodge. Students Group 9: SOUN Chamrong SOK Thary TAING Bunleang SOK Wichny TAN Chengho. Génie Chimique et Alimentaire. Academic year: 2010-2011. Production of fermented foods. - PowerPoint PPT PresentationTRANSCRIPT
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Institut de Technologie du Cambodge
Génie Chimique et Alimentaire
Microbiology PresentationProfessor: HUL Seingheng
Students Group 9: SOUN Chamrong
SOK Thary TAING Bunleang SOK Wichny TAN Chengho
Academic year: 2010-2011
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PRODUCTION OF FERMENTED
FOODS
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SOMMAIRE:I. Fermented foods from CassavaII. Fermented Vegetables III. Fermentation for the production
of the Stimulant BeveragesIV. Fermented foods derived from
Legumes and Oli seedsV. Conclusion
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I. Fermented food from cassava
Cassava is an important source of food all over the tropical world.
Starch granules in cells in the starchy inner flesh
The foods that fermented from Cassava are Garri, Foo-Foo, Chikwuange, Koknte, Bikedi and Cinguada.
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I. Fermented food from cassava
Garrio Garri is a popular food for about 100 million people.
Grating
Palm Addeoil Optional
Peeling of
cassava roots
Bagging, Dewatering
, Fermentatio
n 24-96 hours
Sieving Frying Sieving
Preparation of Garri:
Garri
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I. Fermented food from cassava
Microbiology of the fermentation of Garri:
Foo-Foo, Chikwuangue, Lafun, Kokonte, Bikedi and Cinguada
o The preparation of these foods. Although eaten in different parts of Africa, is similar.
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A wide rang of vegetables and fruits are:
II. Fermented Vegetables
CabbagesOlivesCucumberOnionsPeppersGreen tomatoesCarrotsOkraCeleryCauliflower have been preserved
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II. Fermented Vegetables
oSauerkraut is produced by fermentation of cabbages.
Cucumbers ( pickling )
Sauerkraut
oCucumber is eaten raw as well after fermentation or pickling.
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Tea, coffee and cocoa are produced mainly in the rainforest zones.
III. Fermentation for the production of the stimulant
beverages
• Structure of Caffeine and Theobromine
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III. Fermentation for the production of the stimulant
beveragesTea productiono Tea originated from South-East China.
Coffee Fermentationo Coffee originated from Ethjopia.
Cocoa Fermentationo Cocoa is a native of south America, but today the major producers are Ghana, Nigeria, Ivory Coast, Cameroon and
Malaysia.
o There are two methods of processing coffee: Wet method and Dry method
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Their seeds are rich in proteins and they are fermented in various parts of the world for flavoring condiments or as
major meals.
IV. Fermented foods derived from legumes and oil seeds
Fermented foods from Soybeanso Fermented soybean products have been made and consumed
in large amounts in countries of the Orient for thousands of years.
o The soybean seeds has an unusual composition.
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IV. Fermented foods derived from legumes and oil seeds
o Soybeans contain compounds which make the legume unattractive.
• First, they contain carbohydrates.
• second, soybeans have a bitter and “beany” taste when crushed.
• Third, soybeans contain anti-nutritional factors.
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IV. Fermented foods derived from legumes and oil seeds
o The manufacture of koikuchi-shoyu can be divided into four section:
Miso
Soy sauce
o Miso, a fermented paste of soybean, wheat and salt is the most important of the soy fermented products in Japan.
Manufacture of Miso
The preparation of the ingredients Koji preparation Brine fermentation Refining process
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IV. Fermented foods derived from legumes and oil seeds
Natto ( Fermented whole soybean )o There two types of Natto, itohiki-natto and hamma-natto.
Tempeh: Oncom and related foodso Tempeh is a popular Indonesian food made by fermenting
soybean.
Fermented foods from Beans: Idlio Idli is a popular fermented breakfast and hospital food which
has been eaten in South India for many years.
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Production of Idli
IV. Fermented foods derived from legumes and oil seeds
Fermented foods from protein-rich oil-seedso Stew condiments made from oil-rich seeds are eaten in parts of
West Africa.
Rice
Decorticated black gram
Soaked 5-10h
Soaked 5-10h
Fermented batter steamed
& served hot
Ground
Ground
Fermented 20-22hMixed
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IV. Fermented foods derived from legumes and oil seeds
Food condiments made from Fisho The fish is fermented in a solution of
salt.• Methods of fish sauce preparation and countries of use
S/No
Country Fish used Method
123456
FranceIndonesiaJapanMalaysiaThe PhilippinesThailand
Gobius sppClupea sppClupeapilchardusStelophorus sppStelophorus sppStelophorus spp
2-8 weeks in 4:1 salt solution6 months in 6:1 salt solution5-6 months in 5:1 salt to rice4-12 months in 5:1 salt to sugar3-12 months in 4:1 salt solution6-12 months in 4:1 salt solution
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V. Conclusion We can know about:
Fermented foods from Cassava Fermented Vegetables Fermentations for the production of the Stimulant Beverages Fermented foods derived from Legumes and Oil Seeds
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Thank you for your attention
Welcome for your question