Household fermentation of leftover bread to nutritious food
Resource dependency of food production is aggravated when food is wasted. In Sweden, it is estimated that 37% of the total bread waste is generated at the household level. This work aimed to assess whether fermentation using edible filamentous fungi at households can provide a solution to valorize l...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier Ltd
2022
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| Subjects: | |
| Online Access: | https://repository.ugm.ac.id/278866/1/Household%20fermentation%20of%20leftover%20bread%20to%20nutritious%20food.pdf |
| _version_ | 1797037374639702016 |
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| author | Hellwig, Coralie Rousta, Neda Wikandari, Rachma Taherzadeh, Mohammad J. Haggblom-Kronlof, Greta Bolton, Kim Rousta, Kamran |
| author_facet | Hellwig, Coralie Rousta, Neda Wikandari, Rachma Taherzadeh, Mohammad J. Haggblom-Kronlof, Greta Bolton, Kim Rousta, Kamran |
| author_sort | Hellwig, Coralie |
| collection | UGM |
| description | Resource dependency of food production is aggravated when food is wasted. In Sweden, it is estimated that 37% of the total bread waste is generated at the household level. This work aimed to assess whether fermentation using edible filamentous fungi at households can provide a solution to valorize leftover bread in the production of fungi-based food for consumption. Bread was fermented in household and laboratory conditions with Neurospora intermedia and Rhizopus oligosporus. The results show that bread can be successfully and easily fermented at households, without signs of microbial contamination even though the conditions were not sterile. Fermentation at the household resulted in higher protein, fat and fiber content as well as greater starch reduction compared to the samples fermented under laboratory conditions. Household engagement in bread fermentation will likely depend on values that motivate reusing leftover bread. Perceived values that are expected to motivate engagement vary across individuals, but may include improved nutritional benefits, food waste prevention, convenience, responsibilities, and being part of sustainable societies and actions. |
| first_indexed | 2024-03-14T00:02:22Z |
| format | Article |
| id | oai:generic.eprints.org:278866 |
| institution | Universiti Gadjah Mada |
| language | English |
| last_indexed | 2024-03-14T00:02:22Z |
| publishDate | 2022 |
| publisher | Elsevier Ltd |
| record_format | dspace |
| spelling | oai:generic.eprints.org:2788662023-10-17T08:42:39Z https://repository.ugm.ac.id/278866/ Household fermentation of leftover bread to nutritious food Hellwig, Coralie Rousta, Neda Wikandari, Rachma Taherzadeh, Mohammad J. Haggblom-Kronlof, Greta Bolton, Kim Rousta, Kamran Agricultural and Veterinary Sciences not elsewhere classified Resource dependency of food production is aggravated when food is wasted. In Sweden, it is estimated that 37% of the total bread waste is generated at the household level. This work aimed to assess whether fermentation using edible filamentous fungi at households can provide a solution to valorize leftover bread in the production of fungi-based food for consumption. Bread was fermented in household and laboratory conditions with Neurospora intermedia and Rhizopus oligosporus. The results show that bread can be successfully and easily fermented at households, without signs of microbial contamination even though the conditions were not sterile. Fermentation at the household resulted in higher protein, fat and fiber content as well as greater starch reduction compared to the samples fermented under laboratory conditions. Household engagement in bread fermentation will likely depend on values that motivate reusing leftover bread. Perceived values that are expected to motivate engagement vary across individuals, but may include improved nutritional benefits, food waste prevention, convenience, responsibilities, and being part of sustainable societies and actions. Elsevier Ltd 2022-07-02 Article PeerReviewed application/pdf en https://repository.ugm.ac.id/278866/1/Household%20fermentation%20of%20leftover%20bread%20to%20nutritious%20food.pdf Hellwig, Coralie and Rousta, Neda and Wikandari, Rachma and Taherzadeh, Mohammad J. and Haggblom-Kronlof, Greta and Bolton, Kim and Rousta, Kamran (2022) Household fermentation of leftover bread to nutritious food. Waste Management, 150. pp. 39-47. ISSN 0956053X https://www.sciencedirect.com/science/article/pii/S0956053X22003415?via%3Dihub https://doi.org/10.1016/j.wasman.2022.06.038 |
| spellingShingle | Agricultural and Veterinary Sciences not elsewhere classified Hellwig, Coralie Rousta, Neda Wikandari, Rachma Taherzadeh, Mohammad J. Haggblom-Kronlof, Greta Bolton, Kim Rousta, Kamran Household fermentation of leftover bread to nutritious food |
| title | Household fermentation of leftover bread to nutritious food |
| title_full | Household fermentation of leftover bread to nutritious food |
| title_fullStr | Household fermentation of leftover bread to nutritious food |
| title_full_unstemmed | Household fermentation of leftover bread to nutritious food |
| title_short | Household fermentation of leftover bread to nutritious food |
| title_sort | household fermentation of leftover bread to nutritious food |
| topic | Agricultural and Veterinary Sciences not elsewhere classified |
| url | https://repository.ugm.ac.id/278866/1/Household%20fermentation%20of%20leftover%20bread%20to%20nutritious%20food.pdf |
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