ABSTRACT
Food fermentation constitutes one of the oldest forms of food preparation and preservation technologies which not only prevents spoilage but also improves the physicochemical characteristics and nutritional quality, leading to favorable sensory qualities of foods. Indeed, fermentation to produce the indigenous fermented foods is a part of ethno-knowledge (Dirar, 1993) and is now receiving far greater attention than ever to produce functional foods with therapeutic values. A great upsurge in investigating methods of production and quality evaluation, especially the role in well being of man, has been made in various parts of the world.
