ABSTRACT
Fermented cereals Consumption of rice and its fermented products is increasing in the developing countries due to its high caloric value, appealing quality characteristics, and high acceptability by consumers (Steinkraus 1994). Rice has long been a staple food in Asia, and this history has led to a wide variety of traditional cereal fermentations with molds and yeasts (Haard et al. 1999). Varieties of traditional nonalcoholic cereal-based fermented foods are mostly prepared and consumed in Africa as staple foods (Nout 2001; Blandino et al. 2003). Fermented cereal-based gruels are generally used as naturally fortied weaning foods for young children in Africa (Tou et al. 2007). Cereals are fermented either to produce alcoholic beverages and drink or to prepare varieties of bakery or staple nonalcoholic foods worldwide. Alcoholic food beverages from cereals such as rice, nger millets, barley, maize, etc., are prepared by using dry mixed cultures in Asian countries (discussed in Chapter 8). Ethnic nonalcoholic fermented cereal foods are mostly prepared and consumed as staple foods in the form of breads, loafs, confectionery, and gruels worldwide (Oyewole 1997) as well as complementary foods for infants and young children in Africa (Nout 1991; Euvwevwere and Akona 1995; Tou et al. 2006).
