Institut de Technologie du Cambodge Génie Chimique et Alimentaire Microbiology Presentation Professor: HUL Seingheng Students Group 9: SOUN Chamrong SOK Thary TAING Bunleang SOK Wichny TAN Chengho Academic year:

2

I.Fermented foods from Cassava II.Fermented Vegetables III.Fermentation for the production of the Stimulant Beverages IV.Fermented foods derived from Legumes and Oli seeds V.Conclusion 3

 Cassava is an important source of food all over the tropical world. 4 Starch granules in cells in the starchy inner flesh  The foods that fermented from Cassava are Garri, Foo-Foo, Chikwuange, Koknte, Bikedi and Cinguada.

 Garri o Garri is a popular food for about 100 million people. Grating Palm Addeoil Optional Peeling of cassava roots Bagging, Dewatering, Fermentation hours Sieving Frying Sieving  Preparation of Garri: Garri 5

 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. 6

 A wide rang of vegetables and fruits are:  Cabbages  Olives  Cucumber  Onions  Peppers  Green tomatoes  Carrots  Okra  Celery  Cauliflower have been preserved 7

o Sauerkraut is produced by fermentation of cabbages.  Cucumbers ( pickling )  Sauerkraut o Cucumber is eaten raw as well after fermentation or pickling. 8

 Tea, coffee and cocoa are produced mainly in the rainforest zones. Structure of Caffeine and Theobromine 9

 Tea production o Tea originated from South-East China.  Coffee Fermentation o Coffee originated from Ethjopia.  Cocoa Fermentation o Cocoa is a native of south America, but today the major producers are Ghana, Nigeria, Ivory Coast, Cameroon and Malaysia. 10 o There are two methods of processing coffee: Wet method and Dry method

 Their seeds are rich in proteins and they are fermented in various parts of the world for flavoring condiments or as major meals.  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. 11

12 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.

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 13

 Natto ( Fermented whole soybean ) o There two types of Natto, itohiki-natto and hamma-natto.  Tempeh: Oncom and related foods o Tempeh is a popular Indonesian food made by fermenting soybean.  Fermented foods from Beans: Idli o Idli is a popular fermented breakfast and hospital food which has been eaten in South India for many years. 14

 Production of Idli  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 Fermented batter steamed & served hot Ground Fermented 20-22h Mixed 15

 Food condiments made from Fish o The fish is fermented in a solution of salt. Methods of fish sauce preparation and countries of use S/NoCountryFish usedMethod France Indonesia Japan Malaysia The Philippines Thailand Gobius spp Clupea spp Clupeapilchardus Stelophorus spp 2-8 weeks in 4:1 salt solution 6 months in 6:1 salt solution 5-6 months in 5:1 salt to rice 4-12 months in 5:1 salt to sugar 3-12 months in 4:1 salt solution 6-12 months in 4:1 salt solution 16

 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 17

18