• Y. J. Owusu-Ansah


Enzymes are inherently associated with biological materials such as food. They have, therefore, remained an important element in food processing. Various processes, dating back to antiquity have only been successful through the use of enzymes. To some extent one might not consider enzyme applications as science especially if one considers that some of the applications are being carried out successfully by non-scientists. For example in Ghana, West Africa, the local ‘pito’ is brewed by mostly illiterate brewers using enzymes inherent in sprouted sorghum. The pito brewer does not know that enzymes are responsible for the product and that he or she is applying science. To the trained scientist, the biochemistry of the process becomes apparent once the details are explained. The importance and the duration of use of enzymes in food applications probably explain why various books and book chapters (Reed and Underkofler, 1966; Whitaker, 1974; Ory and Angelo, 1977; Birch et al., 1981; Dupuy, 1982; Swaisgood, 1985; Bigelis and Lasure, 1987; Leiva and Gekas, 1988) and review articles (Ghildyal et al., 1979; Taylor and Richardson, 1979; Olsen, 1984; Sheppard, 1986; Ardeshir, 1987; Alder-Nissen, 1987; Olsen and Christensen, 1987; Klacik, 1988) have been written on enzymes in food processing. Inherent biochemical processes such as fermentation, milk clotting and tenderization of meat are due to the action of these biocatalysts previously, and erroneously thought to be solely proteinacious.


Aspergillus Niger Food Processing Cocoa Butter Bacillus Licheniformis Aspergillus Oryzae 
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© Springer Science+Business Media New York 1991

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  • Y. J. Owusu-Ansah

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