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Institut de Technologie du Cambodge

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.

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Institut de Technologie du Cambodge

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  1. Microbiology Presentation Professor:HUL Seingheng Institut de Technologie du Cambodge • Students Group 9:SOUN Chamrong • SOK Thary • TAING Bunleang • SOK Wichny • TAN Chengho • GénieChimique et Alimentaire • Academic year: 2010-2011

  2. Production of fermented foods

  3. SOMMAIRE: FermentedfoodsfromCassava FermentedVegetables Fermentation for the production of the Stimulant Beverages FermentedfoodsderivedfromLegumes and Oli seeds Conclusion

  4. 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.

  5. Fermented food from cassava • Garri • Garri is a popular food for about 100 million people. • Preparation of Garri: Bagging, Dewatering, Fermentation 24-96 hours Sieving Frying Sieving Palm Addeoil Optional Garri Grating Peeling of cassava roots

  6. Fermented food from cassava • Microbiology of the fermentation of Garri: • Foo-Foo, Chikwuangue, Lafun, Kokonte, Bikedi and Cinguada • The preparation of these foods. Although eaten in different parts of Africa, is similar.

  7. II. Fermented Vegetables • A wide rang of vegetables and fruits are: • Cabbages • Olives • Cucumber • Onions • Peppers • Green tomatoes • Carrots • Okra • Celery • Cauliflower have been preserved

  8. II. Fermented Vegetables • Sauerkraut • Sauerkraut is produced by fermentation of cabbages. • Cucumbers ( pickling ) • Cucumber is eaten raw as well after fermentation or pickling.

  9. III. Fermentation for the production of the stimulant beverages • Tea, coffee and cocoa are produced mainly in the rainforest zones. • Structure of Caffeine and Theobromine

  10. III. Fermentation for the production of the stimulant beverages • Tea production • Tea originated from South-East China. • Coffee Fermentation • Coffee originated from Ethjopia. • There are two methods of processing coffee: Wet method and Dry method • Cocoa Fermentation • Cocoa is a native of south America, but today the major producers are Ghana, Nigeria, Ivory Coast, Cameroon and Malaysia.

  11. IV. Fermented foods derived from legumes and oil seeds • Their seeds are rich in proteins and they are fermented in various parts of the world for flavoring condiments or as major meals. • Fermented foods from Soybeans • Fermented soybean products have been made and consumed in large amounts in countries of the Orient for thousands of years. • The soybean seeds has an unusual composition.

  12. IV. Fermented foods derived from legumes and oil seeds • 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.

  13. IV. Fermented foods derived from legumes and oil seeds • Soy sauce • The manufacture of koikuchi-shoyu can be divided into four section: • The preparation of the ingredients • Koji preparation • Brine fermentation • Refining process • Miso • Miso, a fermented paste of soybean, wheat and salt is the most important of the soy fermented products in Japan. • Manufacture of Miso

  14. IV. Fermented foods derived from legumes and oil seeds • Natto ( Fermented whole soybean ) • There two types of Natto, itohiki-natto and hamma-natto. • Tempeh: Oncom and related foods • Tempeh is a popular Indonesian food made by fermenting soybean. • Fermented foods from Beans: Idli • Idli is a popular fermented breakfast and hospital food which has been eaten in South India for many years.

  15. IV. Fermented foods derived from legumes and oil seeds Fermented batter steamed & served hot • Production of Idli Rice Soaked 5-10h Ground Mixed Fermented 20-22h Decorticated black gram Soaked 5-10h Ground • Fermented foods from protein-rich oil-seeds • Stew condiments made from oil-rich seeds are eaten in parts of West Africa.

  16. IV. Fermented foods derived from legumes and oil seeds • Food condiments made from Fish • The fish is fermented in a solution of salt. • Methods of fish sauce preparation and countries of use

  17. 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

  18. Thank you for your attention Welcome for your question

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