Last edited by Negal
Friday, July 31, 2020 | History

4 edition of indigenous fermented foods of the Sudan found in the catalog.

indigenous fermented foods of the Sudan

a study in African food and nutrition

by Hamid A. Dirar

  • 383 Want to read
  • 33 Currently reading

Published by CAB International in Wallingford, Oxon .
Written in English

    Places:
  • Sudan.
    • Subjects:
    • Fermented foods -- Sudan.

    • Edition Notes

      Includes bibliographical references (p. 494-537) and index.

      StatementHamid A. Dirar.
      Classifications
      LC ClassificationsTP371.44 .D57 1993
      The Physical Object
      Paginationxvii, 552 p. :
      Number of Pages552
      ID Numbers
      Open LibraryOL1141717M
      ISBN 10085198858X
      LC Control Number94111474
      OCLC/WorldCa30075171

      This is a list of fermented foods, which are foods produced or preserved by the action of this context, fermentation typically refers to the fermentation of sugar to alcohol using yeast, but other fermentation processes involve the use of bacteria such as lactobacillus, including the making of foods such as yogurt and science of fermentation is .   Indigenous Fermented Foods of Southeast Asia examines some indigenous fermented foods of Thailand, Vietnam, Indonesia, Malaysia, and the Philippines, focusing on the chemical, microbiological, and technological factors associated with their manufacture, quality, and safety. This text establishes a need for an adequate understanding of the Format: Hardcover.

      A variety of fermented foods can be found widespread over the world. Some of them are described in this chapter, mainly to illustrate the complexity of biochemical, nutritional, and sensorial changes that result from an array of microbial activities in a range of raw materials. Recently, experiments with oncom-miso made from soybeans and oncom demonstrated . Dirar, A.H. The Indigenous Fermented Foods of the Sudan: A Study in African Food and Nutrition. Wallinford, UK: CAB International. European Environment Information and Observation Network (EIONET). "Indigenous Technology." General Multilingual Environmental Thesaurus (GMET). European Food Information Council (EUFIC). "It's A.

      Hamid A. Dirar is the author of The Indigenous Fermented Food of the Sudan ( avg rating, 7 ratings, 1 review, published )4/5(1). Fermented foods are those foods that have been subjected to the action of microorganisms or enzymes so that desirable biochemical changes cause significant modification to the food (Chacko et al., ).Filamentous moulds, yeasts, and bacteria constitute the microbiota in indigenous fermented foods and beverages, which are present in or on the ingredients, .


Share this book
You might also like
Software engineering environments

Software engineering environments

Enhancing Albertas adult learning system through technology

Enhancing Albertas adult learning system through technology

1992 elections and US foreign policy

1992 elections and US foreign policy

Sādulā 2000 =

Sādulā 2000 =

The remnants of colonialism must be destroyed

The remnants of colonialism must be destroyed

Conflict, loyalty, and violence

Conflict, loyalty, and violence

Bacteriology and infection.

Bacteriology and infection.

Abstracts of Gloucestershire inquisitiones post mortem returned into the Court of Chancery in the reign of King Charles the First

Abstracts of Gloucestershire inquisitiones post mortem returned into the Court of Chancery in the reign of King Charles the First

memorial exhibition of the work of Robert Loftin Newman

memorial exhibition of the work of Robert Loftin Newman

Finite Mathematics 7e Chapters 1-4

Finite Mathematics 7e Chapters 1-4

Animals.

Animals.

Firecrest

Firecrest

Seventh Meeting of Indo-US Joint Business Council, New Delhi, February 2nd & 3rd, 1982

Seventh Meeting of Indo-US Joint Business Council, New Delhi, February 2nd & 3rd, 1982

Tantra

Tantra

Dawn and dusk

Dawn and dusk

Indigenous fermented foods of the Sudan by Hamid A. Dirar Download PDF EPUB FB2

The Indigenous Fermented Food of the Sudan book. Read reviews from world’s largest community for readers. Recent decades have witnessed increased interes 4/5.

Get this from a library. The indigenous fermented foods of the Sudan: a study in African food and nutrition. [Hamid A Dirar] -- Recent decades have witnessed increased interest in the foods of Africa, spurred on by the recurrent famines that have plagued the continent.

It is now recognized that helping people to use their own. The indigenous fermented foods of the Sudan: a study in African food and nutrition. [Hamid A Dirar] "Keith Steinkraus, in his foreword, stresses the need to collect the type of information presented in the book before it is lost forever in the advance of 'civilization.

The Indigenous Fermented Foods of the Sudan by Hamid A. Dirar,CAB International edition, in EnglishCited by: Book: The indigenous fermented foods of the Sudan: a study in African food and nutrition. + pp. ref pp of Abstract: The book is concerned with fermented foods fermented foods Subject Category: Commodities and ProductsCited by: Merissa Sudan Sorghum LAB, yeasts SSF-SmF, N Thick, sour alcoholic drink.

T able Some important indigenous fermented foods (Continued) (Continued) Indigenous Fermented Foods Dirar, H.A, The Indigenous Fermented Foods of the Sudan: A Study in African Food and Nutrition. CAB International, Wallingford, Oxon, UK. has been cited by the following article. lished on the subject of indigenous fermented foods.

A book describing applications of bio- technology to traditional fermented foods was published by the U.S. National Research Council (RUSKIN, ). A dictionary and guide to fermented foods of the world (CAMPBELL-PLATT, ) and a glossary of.

Steinkraus (RIP) was a world class expert on fermented foods. The original edition is a selection of papers from an international symposium on fermented foods. It is an excellent cross cultural study of indigenous fermented foods, considering European, SE Asian and Asian fermented products including mushroom s: 3.

Fermented Foods. The Sudanese seem to bring just about anything edible or barely edible to the forge of the microbe, to the extent that one could confidently say: food in Sudan is fermented.

The raw materials to be fermented include the better-known products such as sorghum, millet, milk, fish, and meat. : The Indigenous Fermented Food of the Sudan: A Study of African Food and Nutrition () by Dirar, Hamid A. and a great selection of similar New, Used and Collectible Books available now at great prices.4/5(7).

The book is a major contribution to this literature, of interest to all concerned with food science, human nutrition and rural development.

xvii, p.: ill. ; 24 cm. Fermented foods -- Sudan. Food Preservation Sudan. This work offers comprehensive, authoritative coverage of current information on indigenous fermented foods of the world, classifying fermentation according to type.

This edition provides both new and expanded data on the antiquity and role of fermented foods in human life, fermentations involving an alkaline reaction, tempe and meat substitutes, amazake and /5(2).

Due to the indigenous knowledge of pre-Colombian indigenous tribes and the new methods introduced by the immigrants arriving from Europe and other continents, a wide variety of fermented foods are produced in Latin America. In this book, we have collected information about the Latin American experience in the production of dairy, meat and wine.

Book Description. Industrialization of Indigenous Fermented Foods, Second Edition presents the most recent innovations in the processing of a wide range of indigenous fermented foods ranging from soy sauce to African mageu.

It serves as the only comprehensive review of indigenous fermented food manufacture from ancient production methods to. Corpus ID: The indigenous fermented foods of the Sudan: a study in African food and nutrition @inproceedings{DirarTheIF, title={The indigenous fermented foods of the Sudan: a study in African food and nutrition}, author={Hamid A.

Dirar}, year={} }. "This book is a unique compilation of both the general literature on Africa's fermented foods and beverages and of original research conducted by the author in Sudan. Information was gathered from elderly rural women who traditionally hand down such knowledge from generation to.

Brings Together Current Knowledge and State-of-the-Art Information on Indigenous Fermented Foods Fermented foods and beverages span a range of root crops, cereals, pulses, vegetables, nuts, fruits, and animal products.

Southeast Asia has a long history of utilizing fermentation in the production and preservation of foods, and is widely recognized for its prominent use. Indigenous Fermented. Industrialization of Indigenous Fermented Foods, Second Edition presents the most recent innovations in the processing of a wide range of indigenous fermented foods ranging from soy sauce to African mageu.

It serves as the only comprehensive review of indigenous fermented food manufacture from ancient production methods to industrialized 5/5(2).

Dirar, H., (), The Indigenous Fermented Foods of the Sudan: A study in African Food and Nutrition, CAB International, UK.

Steinkraus K H, (). Handbook of Indigenous Fermented Foods. Marcel Decker Inc, New York. Anon, (), Food for Consumers, Food and Agriculture Organisation, Rome, Italy.

Fermented foods and beverages span a range of root crops, cereals, pulses, vegetables, nuts, fruits, and animal products. Southeast Asia has a long history of utilizing fermentation in the production and preservation of foods, and is widely recognized for its prominent use.Indigenous fermented foods of the Sudan are numerous and varied.

The raw materials from which these foods are prepared include sorghum, pearl millet, dates, honey, milk, fish, meat, wild plants, marginal food crops and even skins, hooves, bones, caterpillars, locusts, frogs and cow urine. Most of the foods are preserved by the double method of fermentation and sun‐drying.Nigerian Indigenous Fermented Foods: Processes and Prospects Detoxification Detoxification of anti-nutrients through food fermentation processes.

The renewal of anti-nutrient from the Nigerian fermented food is an important step in ensuring that the fermented food is safe to eat. Many fermentation foods contain naturally accruing toxins.