By Office of International Affairs National Research Council
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Extra resources for Applications of Biotechnology to Traditional Fermented Foods: Report of an Ad Hoc Panel of the Board on Science and Technology for International Deve
Ernahrung 11 (1):14-22. 11. Hesseltine, C. W. 1979. Some important fermented foods of mid-Asia, the Middle East and Africa. Journal of the American Oil Chemists Society 56:367-374. 12. FAO. 1991. Food and Agriculture Organization Quarterly Bulletin of Statistics 4(1). 13. Whitby, P. 1968. Foods of Ghana. Food Research Institute Report 1:1-31. 14. Moss, M. , S. F. Mpuchane, and O. M. Murphy, 1984. Ting— a fermented maize meal product of southern Africa. Proceedings of the Institute of Food Science and Technology 17:139-148.
The processes involved in the production of farinha puba and gari are similar, but unlike gari very little information has been published on the methods of production and on the microbiology, nutritional values, and toxicological problems of farinha puba. It has been reported that cassava fermentation as practiced in Africa, Asia, and Latin America (16) is an unreliable detoxification method, and the process further reduces the already low protein content. Other studies have shown that cassava fermentation for gari production does not totally eliminate the cyanide content but reduces it by at least 65 percent (17,18).
Lupins (Lupinus mutabilis), which are native to the Andes, contain bitter alkaloids and can cause toxicity problems. Lupin seeds are Copyright © National Academy of Sciences. All rights reserved. About this PDF file: This new digital representation of the original work has been recomposed from XML files created from the original paper book, not from the original typesetting files. Page breaks are true to the original; line lengths, word breaks, heading styles, and other typesetting-specific formatting, however, cannot be retained, and some typographic errors may have been accidentally inserted.