Handbook of Indigenous Fermented Foods (Food Science and Technology)

Cover Page
 Halftitle Page
 Title Page
 Copyright Page
 Dedication
 Contents
 Foreword
 Preface to the Second Edition
 Preface to the First Edition
 Introduction to Indigenous Fermented Foods
 1 Indonesian Tempe and Related Fermentations: Protein-Rich Vegetarian Meat Substitutes
 Meat Analogues (Substitutes)
 Mycoprotein
 Historical Perspectives
 Tempe (Tempeh) Kedele
 Outline of Preparation 16
 Tempe Manufacture
 Microbiology of the Tempe Fermentation
 Biochemical Changes Occurring in Soybean Substrate During Fermentation
 Proteolytic Enzymes Produced by R. oligosporus. Nutritive Changes Occurring in Soybean Substrate During FermentationAntioxidants
 Production of Antibiotic by R. oligosporus NRRL 2710
 Phytate and Phytase in Tempe
 Tempe as a Nutritional Supplement for Infants and Children with Diarrheal Disease
 Economics of Tempe Production in Indonesia
 Economics of Tempe Production in Malaysia
 Tempe Production in Other Parts of the World
 Production of Tempe Inoculum
 Tempe Starters
 Yields of Tempe by a Laboratory Procedure at Various Stages of Processing
 Small-Factory Production of Tempe
 Versatility of Tempe Fermentation. Fermentation of Winged Bean Seeds (Tempe Kecipir)Tempe Gembus
 Tempe Benguk
 Tempe Production from Lupinus angustifolius L.
 Yellow Pea Tempe
 Flatulence of Tempe Products
 Tempe from the Solid Waste of a Mung Bean Starch (Hunkwe) Factory
 Wheat Tempe
 Tempelike Foods Produced from Broad Beans (Vicia faba), Cowpeas (Vigna sinensis), Barley (Hordeum vulgare), Wheat (Triticum aestivum), or from Mixtures Thereof
 Soybean Flour Tempe
 Tempe Bongkrek
 Tempe Mata Kedele
 Tempe Prepared from Germinated Soybeans
 Oncom (Ontjom)
 Engineering Studies of Tempe Fermentation. General Conclusions Regarding Tempe FermentationReferences
 2 Indigenous Fermented Foods Involving an Acid Fermentation: Preserving and Enhancing Organoleptic and Nutritional Qualities of Fresh Foods
 Acid-Fermented Vegetables
 Acid-Fermented Leavened Bread and Pancakes
 Acid-Fermented Cereal Gruels
 Acid-Fermented Seafood/Rice and Meat Mixtures
 Acid-Fermented Milk and Milk/ Cereal Foods
 Pit Fermentations
 Lactic Acid Fermented Foods for Feeding Infants
 References
 3 Indigenous Fermented Foods Involving an Alkaline Fermentation
 Introduction
 Japanese Natto
 Thai Thua-Nao. Indian Kenima/KinemaAfrican Alkaline Fermented Foods from Locust Beans and Other Seeds
 Nutritional Implications
 Bacillus Fermentations at a Neutral pH
 Indonesian Cabuk
 Indonesian Semayi
 Vegetarian Meat Substitutes
 Summary
 References
 4 Indigenous Fermented Foods in Which Ethanol Is a Major Product: Type and Nutritional Significance of Primitive Wines and Beers and Related Alcoholic Foods
 Introduction
 Alcoholic Foods and Beverages in Which Sugars Are the Principal Fermentable Carbohydrates
 Alcoholic Foods and Beverages in Which Saliva Is the Amylolytic Agent.