Introduction

Fermentation is one of the oldest and most economical methods of producing and preserving food. Various types of fermentation have been used by nearly every civilization since prehistoric times. Foods are fermented for many reasons including enhancement of nutritive value and improvement in sensory characteristics like flavor and taste. Fermentation is one of the oldest and most economical methods of producing and preserving food. Various types of fermentation have been used by nearly every civilization since prehistoric times. Foods are fermented for many reasons including enhancement of nutritive value and improvement in sensory characteristics like flavor and taste. Many of the food fermentations are natural and/or mixed culture fermentations consisting of different species and genera of yeasts, fungi, and/or bacteria. Food legumes represent a diverse group of plants. The organoleptic characteristics make fermented legumes more attractive to the consumer than the raw beans or legumes.