In developing countries, traditional fermentation serves many purposes. It can improve the taste of an otherwise bland food, enhance the digestibility of a food that is difficult to assimilate, preserve food from degradation by noxious organisms, and increase nutritional value through the synthesis of essential amino acids and vitamins. Although "fermented food" has a vaguely distasteful ring, bread, wine, cheese, and yogurt are all familiar fermented foods. Less familiar are gari, ogi, idli, ugba, and other relatively unstudied but important foods in some African and Asian countries. This book reports on current research to improve the safety and nutrition of these foods through an elucidation of the microorganisms and mechanisms involved in their production. Also included are recommendations for needed research.

Making your own homemade lotions is a relatively simply process. Once you make your first batch, you will wonder why you ever spent your hard-earned money on mass produced lotions! Table of Contents Introduction Chapter 1 – Easier than you Think: The Basics of Making Homemade Lotion - Gather the Ingredients - Collect the Tools - The Debate about Preservatives Chapter 2 – Lotion Recipes - For the Beginner: Simple Homemade Lotion Recipes to Get You Started - Pumpkins and Falling Leaves: Fall Inspired Lotion Recipes - Rockin’ Around the Christmas Tree: Lotion Recipes Perfect for the Holiday Season - Beards and Bottles: Lotions for Men - Buttons and Bows: Lotions for Women - For the Little Ones: Lotions Perfect for Babies and Toddlers - Improving Life, Body and Well Being: Lotions that Promote Health and Wellness - Only the Essentials: Lotions for Everyday Life Chapter 3 – Spread the Love: Homemade Lotions make the Perfect Gift Chapter 4 – Business Minded: Start Selling your Homemade Lotions Chapter 5 – Tips and Tricks to Make your Homemade Lotions a Success Conclusion