Scientific journal

46 2007

Journal of Food and Nutrition Research
Summary No. 2 / 2007

Fermentation of cereals for specific purpose
Journal of Food and Nutrition Research, 46, 2007, No. 2, s. 51-57

Zlatica Kohajdová, Institute of Biochemical and Food Technology, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, SK - 812 37 Bratislava, Slovakia. E-mail:

Summary: Cereal grains are considered to be one of the most important sources of dietary proteins, carbohydrates, vitamins, minerals and fibre for people all over the world. Fermentation can be defined as a desirable process of biochemical modification of primary food matrix brought about by microorganisms and their enzymes. Fermentation of cereals leads to a general improvement in the shelf life, texture, taste and aroma, nutritional value and digestibility and significantly lowers the content of antinutrients of cereal products. Lactic acid fermentation of cereals is a long-established processing method and is being used in Asia, Africa and other countries for the production of foods in various forms such as beverages (boza, bouza) gruels (togwa) porridge (ogi, yosa) and mixtures (tarhana, balao balao).

Keywords: fermentation; cereals; microorganisms; fermented food

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