By V.K. Joshi
Indigenous Fermented meals of South Asia covers the meals of India, Pakistan, Bangladesh, Sri Lanka, Nepal, Bhutan, Maldives, and Afghanistan. for every form of meals, its microbiology, biochemistry, biotechnology, caliber, and dietary worth is roofed in depth.
The ebook discusses quite a few subject matters together with numerous different types of fermented meals, their beginning, heritage and ethnicity, the position of fermented meals in overall healthiness, and the microbiology and biochemistry of indigenous fermented meals. The composition and nutritive worth of fermented meals also are addressed besides different facets regarding caliber and safeguard, together with the toxicity of indigenous fermented foods.
Specific chapters are dedicated to the guidance of indigenous fermented foods—including cereal-based fermented meals, vinegars, milk items, mushrooms, alcoholic fermented items, and fruit and vegetable products—as good because the indigenous applied sciences used to provide them.
The biotechnological facets of indigenous fermented items and molecular ideas hired are defined besides concerns concerning industrialization, socio-economic stipulations, and the sustainability of indigenous fermented meals. Drawing upon the services from leaders within the box, the publication consolidates an important quantity of recent information on South Asian meals, making this a worthy source for all these attracted to fermented meals.
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Additional resources for Indigenous fermented foods of South Asia
2016 by Taylor & Francis Group, LLC Reduction of anti-nutritional factors 20 In d i g en o us F erm en t ed F o o d s o f S o u t h A sia free amino acids, along with mineral content, increase in fermented soybean foods (Tamang and Nikkuri, 1998, Tamang, 1999, 2010). The microorganisms involved in fermentation synthesize vitamins, proteins, and amino acids. , 2010). Toxicological problems, in addition to spoilage and contamination, are important considerations (Chaval and Brabet, 2013). Two major food problems exist in the world, namely, starvation in under developed or developing countries and obesity in developed countries.
It is apparent from writings and drawings dating back to 6000 bc from the Sumerians of Mesopotamia, that dairying was highly developed. A sculptured relic dating back to 2900–2460 bc, found at Teil Ubaid in the Middle East in the territory of ancient Babylonia, shows the development of a system for processing milk. A great many of today’s fermented milk products were originally developed by nomadic Asian cattle breeders. , 2002; Fox and McSweeney, 2004). Since the dawn of civilization, methods for the fermentation of milks, meats and vegetables have been described, with earliest records dating back to 6000 bc and the civilizations of the Fertile Crescent in the Middle East (Fox, 1993; Caplice and Fitzerald, 1999).
1989; Caplice and Fitzerald, 1999). , 2010). Due to antimicrobial activity, the potential use of lactic acid bacteria, namely, Lactobacillus delbrueckii sp. bulgaricus CFR 2028 and Lb. delbrueckii sp. lactis CFR 2023 and a nonantagonistic strain of Lactococcus lactis sp. , 1997). The antimicrobial properties of alcoholic beverages like wine against some pathogenic microorganisms and microbes of public health relevance have also been observed (Joshi and John, 2002). Such antimicrobial properties of fermented foods are useful in traditional food fermentations, making such foods safe to eat (Dewan, 2002; Thapa, 2002; Tamang, 2010).