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Food technologies and developing countries: a processing method for making edible the highly toxic cassava roots.

机译:食品技术与发展中国家:一种可食用的剧毒木薯根的加工方法。

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摘要

In addition to be a possible solution to the food crisis becoming a productive\udmodel to follow, the development of a process and/or a technique of food production in a developing country could create advantages from an industrial point of view due to the use of alternative raw materials, which have a potentially high competitiveness. In developing countries, agriculture\udis able to offer a variety of products making up the daily diet and provide\udproducts with potential that could make up for many nutritional deficiencies\udto which resident populations are subject. Food technology applications\udon cereals, tubers, roots, fruits, and by-products from related processes are reported at aiming to obtain finished and semi-finished foods and/or basic ingredients meeting the food safety criteria. In detail, this study aims to generate a processing method for the white bitter roots collected in a rural area of Burundi with a cyanogenic glycoside content >400 mg cyanide equivalent/kg dry weight. A standardised procedure consisting of peeling, grating, and oven drying at 60°C, with or without fermentation with Saccharomyces cerevisiae, was successfully tested.
机译:除了作为解决粮食危机成为可能的生产\ udmodel的可能解决方案以外,发展中国家的粮食生产过程和/或生产技术的发展还可以从工业的角度归因于使用具有潜在高竞争力的替代原料。在发展中国家,农业\业者能够提供构成日常饮食的各种产品,并提供具有潜力的\ ud产品,以弥补居民常住的许多营养不足\ ud。据报道,食品技术应用\乌冬面谷物,块茎,块根,水果和相关工艺的副产品旨在获得符合食品安全标准的成品和半成品和/或基本成分。详细地讲,本研究旨在为在布隆迪农村地区收集的白苦根产生一种加工方法,其生氰苷含量> 400 mg氰化物当量/ kg干重。已成功测试了在60°C下进行剥皮,磨碎和烤箱干燥的标准程序,无论是否使用酿酒酵母进行发酵。

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