Technological aspects of preparing affordable fermented complementary foods

Nout, M.J.R.; Ngoddy, P.O.

doi:10.1016/s0956-7135(97)00001-7

Cited by 63 publications

(38 citation statements)

References 24 publications

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“…(Table 5). Nout and Ngoddy (1997) reported that the lactic acid fermentation enhances protein solubility and the availability of limiting amino acids in some cases by as much as 50%. The micronutrient availability is also enhanced because of significant reductions in phytates.…”

Section: Effect Of Fermentation On Acidity Of Vegetablesmentioning

confidence: 99%

Studies on Effect of Fermentation on Physicochemical Properties of Vegetables and Preparation of Sauce

Thorat¹,

Sadawarte²,

Sawate³

et al. 2017

Int.J.Curr.Microbiol.App.Sci

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Section: Effect Of Fermentation On Acidity Of Vegetablesmentioning

confidence: 99%

Studies on Effect of Fermentation on Physicochemical Properties of Vegetables and Preparation of Sauce

Thorat¹,

Sadawarte²,

Sawate³

et al. 2017

Int.J.Curr.Microbiol.App.Sci

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Section: Nutritional Aspects Of Lactic Acid Fermentationmentioning

confidence: 99%

“…The micronutrient availability is also enhanced because of significant reductions in phytates. Tannins are reduced by as much as 50% and oligosaccharides by as much as 90% (NOUT, NGODDY 1997).The nutritional impact of fermented foods on nutritional diseases can be direct or indirect. Food fermentations that increase the protein content or improve the balance of essential amino acids or their availability will have a direct curative effect.…”

mentioning

confidence: 99%

Lactic acid fermented vegetable juices

Karovičová¹,

Kohajdová²

2003

Hortic. Sci.

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Vegetable juices processed by lactic acid fermentation bring about a change in the beverage assortment for their high nutritive value, high content of vitamins and minerals. Starter cultures of the genus Lactobacillus are added into juices to achieve their desirable properties. This review describes the manufacture of lactic acid fermented vegetable juices and beneficial effects of the lactic acid bacteria (mainly antimicrobial and anticancer effects). A separate part of research is devoted to nutrition aspects of lactic acid fermentation and to the occurrence of biogenic amines in lactic acid fermented vegetables and vegetable juices. mainly from cabbage, red beet, carrot, celery and tomato (KAROVIČOVÁ et al. 2002).Lactic acid fermented vegetable juices can be produced by two procedures: the vegetable is fermented in a usual way and then it is processed by pressing the juice (manufacture from sauerkraut) or the vegetable is processed to mash or raw juice at first and it is consecutively fermented. There are 3 types of fermentation of vegetable juices: spontaneous fermentation by natural microflora, fermentation by starter cultures that are added into raw materials and fermentation of heat-treated materials by starter cultures (HAMMES 1990).At the manufacture of lactic acid fermented vegetable juices, the pressed juice can be pasteurised at first and consecutively it is inoculated by a culture of selected lactic acid bacteria (KOPEC 2000) at a concentration from 5 × 10 6 to 1 × 10 7 cfu/ml (ŠULC 1984). For fermentation of juices, of the highest importance are commercially supplied strains such as Lactobacillus plantarum, Lb. bavaricus, Lb. xylosus, Lb. bifidus, Lb. brevis (ŠULC 1984). The desirable properties of fermented vegetable juices can be achieved by choosing Lactobacillus strains suitable for the lactic acid fermentation of individual raw materials. The criteria used for finding out suitability of a strain are as follows: the rate and total production of acids, change in pH, loss of nutritionally important substances, decrease in nitrate concentration and production of biogenic amines (KAROVIČOVÁ et al. , 1999, ability of substrate to accept a starter culture, type of metabolism and ability of culture to create desirable sensory properties of fermented products (HOLZAPFEL 2002). Bacteriocinproducing starter cultures were suggested as a mean to obtain more controlled and reproducible vegetable fermentations (AUKRUST et al. 1994;AUSCO et al. 1998).Enzyme mash treatment is a well-known modern process to gain more juice from vegetable (DEMIR et al. 2001). The enzyme decomposition is applied before the lactic acid fermentation of products to achieve a concentration of compounds that commonly remain in the pomace. It refers especially to some mineral compounds, including calcium, phosphorus and magnesium (KOPEC 2000).Fermentation takes place at the temperature of about 20-30°C (ADAMS, NICOLAIDES 1997). For an optimal course of lactic acid fermentation, the content of sugars in raw materials must be ...

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“…It contains still undiscovered substances that cannot be reproduced artificially and its overall nutrient composition is superior to any alternative, including infant formula. Breast feeding is considered best for infants from nutritional and immunological points of view as well as for protection against Campylobacterassociated diarrhoea (Nout and Ngoddy, 1997). In developing countries, most infants show satisfactory growth for the first four to six months when breast milk solely meets the nutritional needs but after this period, it may become increasing inadequate as the nutritional demands of the infant increases (Nkama et al, 2001).…”

Section: Introductionmentioning

confidence: 99%