ABSTRACT
Fermentation has a wide range of applications in various food substrates, and protein-rich fermented food products exhibit biological activities, which positively influence specific functions in the human body. The protein-rich traditional fermented foods have not yet been explored in developing countries. Owing to the extensive research progress in the area of fermented functional foods, there is now considerable consumer awareness on the consumption of such foods in relation to health promotion and disease prevention. Though traditional fermented foods are popular throughout the world, their production is limited to household level in many countries, thus in many countries they are used by local consumers only. This local demand of fermented soybean food supplements can be attributed to its affordability and high-digested plant protein content with various health-promoting properties. Thus, the present chapter focuses on the various fermented soybean food products that have been reported to be consumed in various parts of the world. The advances in the area of fermented foods coupled with the advances in biotechnology may create revolution in the future of fermented food products as functional foods and nutraceuticals for the prevention and treatment of various diseases.
