The Food Production, Cooking, and Processing Considered from the Nutritional Standpoint in CELSS

Abstract

Nutritional problems on the food production, cooking, and processing in CELSS have been studied. The technology of CELSS is supposed to utilize in space. However, there are differences in the metabolism of nutrients in human body between the earth and space. Foods contained abundantly useful lipids for cardiovascular function, calcium, and vitamin D must be produced in space. To achieve this object, it is especially needed to enrich sea foods in the production. We tried to produce a processed foodstuff of young tilapia (average length: 5cm) which was a freshwater fish and easy to breed. The processed fish showed a good nutritional balance. It may be useful for a long-term staying in CELSS or space.