Fermented food beverages in nutrition

563 Pages·1979·12.822 MB·English

by  Clifford Felix Gastineau, William J Darby, Thomas Bourne Turner

Plate xii from “Etudes sur la Biere”
depicting yeast grown on wort but identified as
responsible for spontaneous fermentation of wine
Inca Period (a.d. 1300-1532) gold beaker in the form of human head. Such beakers were
used for serving maize beer. From the lea Valley, south coast of Peru. Photo courtesy of the
Art Institute of Chicago.

FERMENTED
FOOD BEVERAGES
IN NUTRITION
THE NUTRITION FOUNDATION
A Monograph Series
Horace L. Sipple and Kristen W. McNutt, eds. : Sugars in Nutrition, 1974
Robert E. Olson, ed.: Protein-Calorie Malnutrition, 1975
Ananda S. Prasad, ed.: Trace Elements in Human Health and Disease,
Volume I, Zinc and Copper, 1976; Volume II, Essential and Toxic Elements,
1976
Morley R. Kare and Owen Maller, eds. : The Chemical Senses and Nutri­
tion, 1977
John N. Hathcock and Julius Coon, eds.: Nutrition and Drug Inter­
relations, 1978
Clifford F. Gastineau, William J. Darby and Thomas B. Turner, eds.:
Fermented Food Beverages in Nutrition, 1979
In Preparation
Morley R. Kare, Melvin J. Fregly and Rudy A. Bernard, eds. : Biolog­
ical and Behavioral Aspects of Salt Intake
Fermented Food
Beverages
3n Rutriiion
EDITED BY
CLIFFORD F. GASTINEAU
Endocrinology, Nutrition, and Internal Medicine
The Mayo Clinic
Rochester, Minnesota
william j. darby
The Nutrition Foundation, Inc.
New York, New York
THOMAS B. TURNER
The Johns Hopkins University
Baltimore, Maryland
ACADEMIC PRESS
New York San Francisco London 1979
A Subsidiary of Harcourt Brace Jovanovich, Publishers
Copyright © 1979, by Academic Press, Inc.
ALL RIGHTS RESERVED.
NO PART OF THIS PUBLICATION MAY BE REPRODUCED OR
TRANSMITTED IN ANY FORM OR BY ANY MEANS, ELECTRONIC
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ACADEMIC PRESS, INC.
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United Kingdom Edition published by
ACADEMIC PRESS, INC. (LONDON) LTD.
24/28 Oval Road, London NW1 7DX
Library of Congress Cataloging in Publication Data
Main entry under title:
Fermented food beverages in nutrition.
(The Nutrition Foundation series)
Based in part on edited and revised papers prepared
for the International Symposium on Fermented Food
Beverages in Nutrition held in Rochester, Minnesota,
June 15-17, 1977.
Includes bibliographies and index.
1. Alcohol— Physiological effect— Congresses.
2. Alcoholic beverages— Therapeutic use— Congresses.
3. Nutrition— Congresses. 4. Beer— Physiological
effect— Congresses. 5. Wine— Physiological effect—
Congresses. 6. Alcoholism— Congresses. 7. Fermen­
tation— Congresses. 8. Drinking habits— Congresses.
I. Gastineau, Clifford Felix, Date II. Darby,
William Jefferson, Date III. Turner, Thomas
Bourne. IV. Series: Nutrition Foundation. [DNLM:
1. Alcoholic beverages— Congresses. 2. Alcoholism—
Congresses. WB444 S989f 1977]
QP801.A3F47 613.8Ί 78-22526
ISBN 0-12-277050-1
PRINTED IN THE UNITED STATES OF AMERICA
79 80 81 82 9 8 7 6 5 4 3 2 1
CONTENTS
LIST OF CONTRIBUTORS xv
PREFACE xix
I HISTORICAL OVERVIEW
1 FERMENTED BEVERAGES IN ANTIQUITY
P. Ghalioungui
I. The Beginnings 4
II. Early Egypt 5
III. Recognition of Excess 12
IV. Pre-lslamic Near East 13
V. Changing Attitudes with Islam 14
References 18
2 MAIZE BEER IN THE ECONOMICS, POLITICS, AND RELIGION
OF THE INCA EMPIRE
C. Morris
I. Native American Fermented Food Beverages 21
II. The Preparation of Maize Beer 22
III. Exchange in the Andes: Reciprocity and Redistribution 25
IV. Maize Beer (Chicha) in Pre-Spanish Times 26
V. State Management of the Brewing 27
VI. Social and Cultural Importance of Fermented Beverages 32
References 34
3 NUTRITIONALLY SIGNIFICANT INDIGENOUS FOODS
INVOLVING AN ALCOHOLIC FERMENTATION
Keith H. Steinkraus
I. Introduction 36
II. Alcoholic Foods in Which Sugars Are the Major Fermentable
Substrate 37
III. Alcoholic Foods in Which Saliva Is the Amylolytic Agent 41
IV. Alcoholic Food Fermentations Involving an Amylolytic
Mold and Yeast 43
v
vi Contents
V. Alcoholic Foods in Which Starch Hydrolysis Involves a
Malting (Germination) Step 46
VI. Alcoholic Fermentations Involving Use of a Koji for Starch Hydrolysis 52
VII. Alcoholic Milk Beverages 54
VIII. Significance of Indigenous Alcoholic Foods in Human Nutrition 55
IX. Summary 56
References 57
4 THE NUTRIENT CONTRIBUTIONS OF FERMENTED
BEVERAGES
W. J. Darby
I. Nature of Nutritional Contribution of Beverages 61
II. Time-Honored Precepts of Use 62
III. Excesses and Nutritional Deficiencies 66
IV. Direct Nutrient Contributions of Fermented Beverages 67
V. Clarification, Filtration, and Distillation 69
VI. Trace Elements 71
VII. Organic Compounds in Fermented Beverages 71
VIII. Summary 72
References 73
Editorial Comment 75
II FERMENTATION
5 A HISTORICAL PERSPECTIVE ON FERMENTATION
BIOCHEMISTRY AND NUTRITION
E. Neige Todhunter
I. Introduction 83
II. Early Fermented Beverages 85
III. Health Value of Fermented Beverages 86
IV. Early Chemistry of Fermentation 90
V. Yeast: A Living Organism 91
VI. Discovery of Zymase 93
VII. Chemistry of Yeast-Juice Action 94
VIII. Yeast: Its Nutritional Aspects 94
References 96
Editorial Comment 98
6 BIOCHEMISTRY OF FERMENTATION
L. Krampitz
I. Introduction 99
II. The Alcoholic Fermentation: A Look into the Future 101
III. Glycerol Fermentation 103
IV. The Citric Acid Fermentation 104
Reference 106