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Rehm and G. ) Weinheim: Verlag Chemie . 8. Wood, B. J. B. 1985. Microbiology of fermented foods. London: Elsevier Applied Science Publishers. Vols. 1 and 2. 9. Campbell-Platt, G. 1987. Fermented Foods of the World: A Dictionary and Guide. London: Butterworths. 10. Berghofer, E. 1987. Use of non-European fermented foods in Austrian market. Ernahrung 11 (1):14-22. 11. Hesseltine, C. W. 1979. Some important fermented foods of mid-Asia, the Middle East and Africa. Journal of the American Oil Chemists Society 56:367-374.

S. O. 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.

Are found in western Sudan in the Kordofan and Darfur regions, the traditional famine areas. Second, most of the foods are preserved by both fermentation and drying, which means that they are intended for long storage and that food shortages or even famine are anticipated. In other words, the inventors of such foods have the experience of repeated famines. Further, practically all fermented sauce ingredients are produced during the late months of the rainy season, which shows that, unless a person secures all of his or her food requirements from this short season, he or she will probably suffer greatly in the remaining 9 months of the year.

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