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About Ijfst Review
This document reviews traditional and novel fermented foods and beverages developed from tropical root crops like cassava, sweet potato, and yams. It discusses how lactic acid bacteria and yeasts are commonly involved in the fermentation of these crops. Some examples of fermented foods from cassava mentioned are gari, fufu, lafun, and attieke in Africa and 'cheese' bread and 'coated peanut' in Latin America. Sweet potatoes can be fermented into soy sauce, vinegar, and lacto-juices. These fermented foods are described as functional foods rich in phytochemicals, dietary fiber, antioxidants, and probiotic microorganisms.
Detailed Information
Author: | ['Rocky Sweg'] |
---|---|
Publication Year: | 2019 |
Pages: | 16 |
Language: | English |
Format: | |
Price: | FREE |
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