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.

chapter 1|4 pages

Introduction

chapter 2|42 pages

Soy Sauce

chapter 3|22 pages

Miso

chapter 4|15 pages

Sufu

chapter 5|10 pages

NATTO

chapter 6|-54 pages

Tempe

chapter 8|10 pages

Oncom (Fermented Peanut Press Cake.)

chapter 9|16 pages

Idli

chapter 10|12 pages

Dhokla And Khaman

chapter 11|18 pages

Dawadawa

chapter 12|28 pages

The Two-Body Problem

chapter 13|6 pages

Other Legume-Based Fermented Foods

chapter 14|3 pages

Future Of Legume-Based Fermented Foods