Indigenous Fermented Foods of South Asia

This book covers the foods of South Asia. For each type of food, its microbiology, biochemistry, biotechnology, quality, and nutritional value is covered in depth. The book discusses numerous topics including various types of indigenous fermented foods, the role of fermented foods in health, and aspects related to their quality and safety. Specific chapters are devoted to the preparation of indigenous fermented foods-including cereal-based fermented foods, vinegars, milk products, mushrooms, alcoholic fermented products, and fruit and vegetable products-as well as the indigenous technologies used to produce them. Also covered are issues related to industrialization, socio-economic conditions, and the sustainability of indigenous fermented foods.

Indigenous Fermented Foods of South Asia: An Overview. Diversity of Indigenous Fermented Foods and Beverages of South Asia. Microbiology and Biochemistry of Indigenous Fermented Foods. Traditional Fermented Foods: Composition and Nutritive Value. Quality and Safety of Indigenous Fermented Foods. Health-Related Issues and Indigenous Fermented Products. Cereal-Based Non-Alcoholic Indigenous Fermented Foods. Indigenous Fermented Foods Involving Acid Fermentation. Indigenous Alcoholic Beverages of South Asia. Acetic Acid Fermented Food Products. Indigenous Fermented Foods: Fermented Meat Products, Fish and Fish Products, Alkaline Fermented Foods, Tea, and Other Related Products. Technology of Mushroom Production and Its Postharvest Technology. Biotechnology and Traditional Fermented Foods. Industrialization, Socioeconomic Conditions and Sustainability of Indigenous Fermented Foods.