Monday, February 11, 2008

THE GREEN ALGAE

Chlorella is a microscopic freshwater single-cell green algae. It contain 60% protein, 18 amino acids including essential amino acids. It is particularly rich in lysine wich is often lacking in high wheat diet. Chlorella is phytonutrient and has the highest a mount of chlorophyll of any known plant. It is one of the highest natural sources of nucleic acids, provides more than 20 different vitamins and minerals has an abundance of naturally occuring Beta Carotene (Pro vitamin A). Chlorella contain a variety of natural minerals including iron, iodine and zinc. A part from its nutritional content and its energising properties, chlorella contains aphanizomenon flos-aquae, one of the most potent detoxifiers of all foods. Other chlorella brands are not as nutritionally available because the indigestible tough cell wall is not broken down to release the important cell contents. The patented process of breaking down the cell wall is exclusive technology preserves the nutrients in chlorella while breaking up the highly indigestible chlorella cell wall without the use of heat and chemicals. Sun chlorella is processed through the unique heat-free Dyno-Mill process to break the though cell wall fibre and release the beneficial cell nucleus with all its food nutrients.

Friday, January 25, 2008

RAGI


Ragi is common name for the starter which is used in the preparation of Indonesion fermented foods. There are two kinds of ragi can be distinguished in Indonesia.
The first, “ragi tempe”. In many villages this starter is known as “laru” or laru tempe” or “biang tempe” and can be used for the manufacture of any kind of the tempe (soybeans, tofu wastes, edible legumes). The preparation of the starter : cooked cotyledons of soybeans are wrapped as thin layer in leaves of Hibiscus similis for 24 – 48 hours. The heavily sporulating bean mass is sun dried and pounded in to powder. The mould isolated are Rhyzopus oryzae, Rhyzopus arrhizus and Rhyzopus oligosporus is the real tempe mould. All these starters contains microorganisms wich can produce enzyme necessarry to de grade the substrate to produce that desired flavour and aroma of the fermented products. Ragi tempe contains coulds wich produce protease, lipases and amylases.
The second, “Ragi tape”. This starter is similar to Chinese peh-chu wich is used for the fermentation of cassava tubers or glutinous rice. Ragi tape is contains Amylomyces rouxii, Rhyzopus oryzae and Saccharomyces fibuligera. Ragi tape contain amylolytic moulds. ( Indonesian Food and Nutrition Progress ).