1. Abstract, Food Science & Nutrition, 2018 March Ogi is consumed by adults and children as breakfast meals, and it also serves as a weaning diet (Ashaye, Fasoyiro, & Kehinde,2000; Amusa etal.,2005). After 5–6months, breast‐feeding is no longer sufficient to satisfy the nutritional...
  2. 1995-11-14 In feeding themselves with perishable-prone supplies, rural societies have resorted to fermenting corn, rice, and milk to produce foods of nutritional value for local consumption. For example, in Zhengzhou, China, microbial fermentation of bean curd, by concentrating the protein conten of the...
  3. 2011-01-20 Keith O. Mikkelson, executive director of an orphanage and children’s home called Aloha House in the Philippines, shares some of the ways EM is used on their farm in his book A Natural Farming System for Sustainable Agriculture in the Tropics. On his farm, EM is used in the form of bokashi...
  4. 2011-01-20 Indigenous microorganisms (IMO) are harvested and produced in various ways for natural farming. Out of five types of NF IMOs, IMO 1 refers to the group of indigenous microorganisms that are produced from microbes collected from forest settings, from around the stubble of harvested rice and...
  5. 2017-03-21 This book reviews the use of fermentation to develop healthy and functional foods and beverages, and the commercialization of some of the fermented food products through the use of biotechnology The first two sections cover the health and functional benefits of fermented foods and the latter two...
  6. 2015-12-22 Traditional fermented foods are not only the staple food for most of developing countries but also the key healthy food for developed countries. As the healthy functions of these foods are gradually discovered, more high throughput biotechnologies are being used to promote the fermented food...
  7. Food preservation has become a part and parcel of the life of a common man. Food preservation is inevitable owing to many reasons. Some foods such as fruits and vegetables are available in specific seasons and not in others, while other foods are more abundantly available in some season than in...
  8. The range of traditional lactic-acid-fermented foods in tropical countries is briefly reviewed. Recent studies on the lactic acid fermentation of fish and cassava products are described. Lacticacid-fermented fish products may offer considerable scope for the development of new food products and...
  9. Food preservation has become a part and parcel of the life of a common man. Food preservation is inevitable owing to many reasons. Some foods such as fruits and vegetables are available in specific seasons and not in others, while other foods are more abundantly available in some season than in...
  10. Abstract,Comprehensive Reviews in Food Science and Food Safety, 2013 North African countries have a rich tradition in food technology, and many traditional foods of animal or plant origin are still widely consumed and highly appreciated. In fact, these foods play an important role in the economy...