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Additional info for Applications of Biotechnology to Traditional Fermented Foods: Report of an Ad Hoc Panel of the Board on Science and Technology for International Deve
Emejuaiwe, O. Ogunbi, and S. O. , London: Academic Press. 23. Dietz, H. M. 1984. Fermented dried vegetables and their role in nutrition in Nepal. ) 17:208-213. 24. Matsuo, M. 1989. Morphological and physicochemical properties and composition of Okara fermented with Rhizopus oligosporus. Journal of the Japanese Society of Nutrition and Food Science 42(2): 173-178. 25. , V. V. Garcia, and D. M. Flores. Microbiological studies on fermented rice cake, 'puto' and the application of puto making using cassava flour.
Please use the print version of this publication as the authoritative version for attribution. html LESSER-KNOWN FERMENTED PLANT FOODS 39 Masato (masata) Masato, or cassava beer, is an alcoholic beverage produced from cassava in the Amazon. It has an alcohol content of 6 to 12 percent by volume and is offered to guests as a sign of hospitality. It is considered an offense to refuse a drink (15). In Brazil it is called kaschiri and in Mozambique masata. Preparation of masato is similar to that of chica by the Andean Indians.
The whole thing may then be cooked by burying it in hot ashes and embers. Fresh bones may be fermented in a number of ways. The large bones, with pieces of attached meat and tendons, may simply be thrown on a thatched roof to ferment slowly for weeks or even months to give the product called adum (bone). The meshy ball bone endings of the ball and socket joints may be pounded fresh and fermented into a paste called dodery. The vertebrae of the backbone may be chopped into smaller pieces that are sun dried, pounded with stones, mixed with a little water and salt, molded into a ball, and allowed to ferment and dry to give kaidu-digla (bone ball).