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Authors
Affiliations
1 Department of Foods and Nutrition, Sardar Patel University, Vallabh Vidyanagar-388 120, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 16, No 8 (1979), Pagination: 316-319
Abstract
Fermentation of food for preservation, enhancement of nutritive value and improvement of flavour has been practised since prehistoric limes. Fermented preparations from legumes such as soyabean, black gram and Bengal gram are commonly consumed in several countries such as India, Africa, China, Japan and Indonesia. Idli and dosa in South India and dhokla and khaman in Gujarat are some of the fermented foods conventionally used in this country.
