Indigenous Fermented Foods of South Asia

This book covers the foods of South Asia. For each type of food, its microbiology, biochemistry, biotechnology, quality, and nutritional value is covered in depth. The book discusses numerous topics including various types of indigenous fermented foods, the role of fermented foods in health, and aspects related to their quality and safety. Specific chapters are devoted to the preparation of indigenous fermented foods-including cereal-based fermented foods, vinegars, milk products, mushrooms, alcoholic fermented products, and fruit and vegetable products-as well as the indigenous technologies used to produce them. Also covered are issues related to industrialization, socio-economic conditions, and the sustainability of indigenous fermented foods.