Legume Based Fermented Foods

Description

"This book provides a comprehensive review of published data on the production of various legume-based fermented foods and critically examines their nutritional quality. The book consists of 14 chapters where the preparation, composition, nutritional quality, and food safety of individual legume-based fermented foods are discussed in detail. This treatise on legume-based fermented foods will be helpful to food scientists and nutritionists in improving the nutritional quality, organoleptic quality, and safety of these foods. It will also serve as an important reference book for scientists and technologists involved in fermented foods research."--Provided by publisher. Read more... Abstract: "This book provides a comprehensive review of published data on the production of various legume-based fermented foods and critically examines their nutritional quality. The book consists of 14 chapters where the preparation, composition, nutritional quality, and food safety of individual legume-based fermented foods are discussed in detail. This treatise on legume-based fermented foods will be helpful to food scientists and nutritionists in improving the nutritional quality, organoleptic quality, and safety of these foods. It will also serve as an important reference book for scientists and technologists involved in fermented foods research."--Provided by publisher Content: Cover Title Page Copyright Page Contents Preface THE EDITORS Contributors 1 Introduction 2 Soy Sauce 3 Miso 4 Sufu 5 NATTO 6 Tempe 7 Fermented Soybean Milk And Other Fermented Legume Milk Products 8 Oncom (Fermented Peanut Press Cake.) 9 Idli 10 Dhokla And Khaman 11 Dawadawa 12 The Two-Body Problem 13 Other Legume-Based Fermented Foods 14 Future Of Legume-Based Fermented Foods Index.