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    77 views13 pages

    Fermented Rice - Tapai

    Uploaded by

    NURUL SHAEERA BINTI SULAIMAN -

    Copyright:

    © All Rights Reserved
    Download as PDF or read online from Scribd
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    Fermented Rice - Tapa ‘Hajah Junaidah Haji Abu Bakar Department of Biology Introduction Fermentation is a method of preserving food in various forms known worldwide ftom ancient time, ‘Generally fermentation is of carbohydrates, some however primarily involve proteins Fermentation can be defined as the metabolic process in which substrate such as carbohydrates ‘and related compounds are oxidised with the release of energy inthe absence of any external electron acceptors or simply asa process in which chemieal changes are brought about in an organic subsirate through the action of enzymes elaborated by microorganisms, This resulted in the alteration of the chemical composition and other characteristics ofthe final products. Tanner (1944) was sceptical about whether the flavour ofa fermented food is improved with the change produced. However, itis worth ‘mentioning that the likes, and dislikes and prejudices about foods ae very much a matter of opinion and ‘what one is used to (Plat, 19558) In theory, fermented foods can never be considered completely safe when they are not prepared Under carefully controlled conditions. Nevertheless, more of less natural processes have evolved with relatively few documented cases of food induced disease (Stanton, 1985), This view is supported by Sillker era, (1980), who compared them to frozen and prepared packed foods which have been known {to cause serious outbreaks of food poisoning. Whitaker (1978) cited “The Occidental culture has a deep seated prejudice against mouldy product". Indeed many people in the West associate spoilage, poisoning and the associated unpleasent ‘consequences with the combination of “food’ and ‘mould’. However itis somewhat confusing to discover that the Westem phobia of moulds in food runs hand in hand withthe geet appetite for mouldy cheese, such as Roguefort and Camembert whieh are generally consumed without any additional prepartion, completely fresh and with growing and living fungus, This apparent contradictory behaviour is pally explained by Wood(1977):"...n the Wester world, uses of fungi asa food are bounded by a mixture of legend and taboos which often impinge only peripherally upon reality I is automatically assumed that filamentous miero-fungi are necessarily harmful.” A factor which cannot be overestimated is the monotonous diet of much of the world where protein inthe form of meat and dairy products are easily available, In South East Asia, where the rie ‘he staple diet but lacking in flavour, fermentation of food is very much involved in improving and ‘adding some variety inthe diet of the population. The diversity of food products produced by fermentation involving microorgansims is considerable. One ofthe popular traditionally fermented food in South East Asia is sacharified rice or popularly known as Tapai in Brunei darusslam, which is consumed without further processing

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