1

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

2

PRODUCTION OF FERMENTED

FOODS

3

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

4

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.

5

I. Fermented food from cassava Garri

o 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

6

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.

7

A wide rang of vegetables and fruits are:

II. Fermented Vegetables

CabbagesOlivesCucumberOnionsPeppersGreen tomatoesCarrotsOkraCeleryCauliflower have been preserved

8

II. Fermented Vegetables

oSauerkraut is produced by fermentation of cabbages.

Cucumbers ( pickling )

Sauerkraut

oCucumber is eaten raw as well after fermentation or pickling.

9

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

10

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

11

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 Soybeans

o 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.

12

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.

13

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

14

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.

15

Production of Idli

IV. Fermented foods derived from legumes and oil seeds

Fermented foods from protein-rich oil-seeds

o 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 20-22h

Mixed

16

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

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