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Showing posts from June, 2020

What Is Food Fermentation? (Definition And Processes Of Fermentation)

Fermented foods may be defined as those foods, which have been subjected to the actions of microorganisms or enzymes so that desirable biochemical changes cause significant modification to the food.
By fermentation, food may be made more digestible, nutritious and safer or have better flavour.
The class of fermented food produced in different regions of the world reflect the diet of that region and also the available raw material.

What are the reasons for fermenting foods?(1) Improvement of digestibility: Digestibility, which is measured through different parameters, is generally improved through fermentation.
The enzymes of the fermenting microorganism hydrolyze the complex constituents of the starting material.
(2) Fermentation almost invariably adds flavour to the food: In some cases, the flavour of a partial product is improved directly.
In some other cases, they can be used to make tasty food from different plant product.
(3) To improve the appearance of food: food like Angkak (oriented…

Microorganisms And Its Importance In Food

Food consists of chemical compounds, which heterotrophic living things consume in order to carry out metabolic processes. They are also substances which when introduced into the digestive system under normal circumstance contribute to growth, repair and production of energy.



The human and animal foods consist largely of materials of animal and plant origin, which are usually biochemical complexes consisting of basic nutrients such as carbohydrates, proteins and fats as well as those that affect colour such as chlorophyll and carotenoids.

Components of food, which affect taste, include organic acids, tannins and other bitter substances. Vitamins, enzymes, growth factors from assessory food substances with water and mineral salts forming the major part.

The need for these food components are not exclusive to man and animals as microorganisms also need them for their survival and growth.

In recent times, increase in population has necessitated the need for man to find ways of providing a res…

Food Spoilage (Definition And Sources Of Contamination)

Food can be said to be spoilt if they have suffered decay or decomposition of undesirable nature.


Spoilage of food may be due to one or more of the following factors:The growth and activity of microorganismsInfestation of insectsThe action of food enzymesChemical reactions other than those mediated by food enzymesPhysical changes taking place during food treatments.
All foods are protected from the attack of microorganisms by some sort of coverings and as soon as these protective coverings are removed, damaged or bruised, microorganisms set in for their activity.

However, not all microorganisms commence growth on all foods. Fruits are mainly attacked by fungi while milk and meat are vulnerable to bacterial attack.

The microorganisms such as Yeats, moulds, bacteria breakdown the complex organic substances of the food into simpler ones. In doing so, they liberate chemical substances some of which may have an off flavour or may be toxic.


Meat and It's ProductsThe susceptibility of raw mea…

Best Ways To Preserve Food, Fruits And Vegetables

Most kinds of foods are lost every year due to spoilage necessitated by deteriorative factors such as microbial activities, physical and chemical changes as well as pest attacks.
This makes food shortage apparent and the need to adopt preservative measures obvious.
Food preservation therefore, is a process by which foods are treated to retard decay or spoilage as well as making the food wholesome.

Principles of food preservation Various methods are used to preserve foods form both plant and animal origin.
In accomplishing the preservation of foods by those methods, the following principles are involved:
(1) Microbial decomposition or decay of foods can be prevented by prohibiting the entry of microorganisms into food by maintaining aseptic procedures, physical removal of microorganisms through filtration, use of low temperature, drying or chemical treatment of the food.
(2) Self destruction of the food (autolysis) can be prevented or delayed by the destruction or inactivation of food enzyme…

A Perfect Diet Plan From Monday To Sunday

Majority of foods consumed by man are cooked especially tubers, grain, cereals, vegetables, meat, fish and some fruits. Majority of fruits are consumed fresh when riped, examples of such fruits are pawpaw, pineapple, cashew, guava, apple, orange, mango, banana etc.



 Reasons Why You Should Cook Your Food
To detoxicate toxic substances present in our food.To make our food palatable and soft for consumption.To increase the quality of flavour and aroma of the food.To kill micro organisms and other bacterias that can cause us illnesses and diseases.To make our food easily digestible.


Methods Of Food Preparation and Cooking

BoilingSteamingGrillingBakingFryingRoastingHeat Temperature


Kitchen Equipments and Utensils
Mortar and pestleGraterCooking potSpoonsForksSauce pansMeasuring JugChopping board Food processorRoasting pinBaking sheetMeasuring cupMeasuring spoonBowlsWhite pressing cloth or muslinSieveFrying panFoil paperBaking panKnifeCan openerKitchen scalesHand whiskVegetable peelerRolling pi…