Fermented Grain Legumes, Seeds and Nuts: A Global Perspective - FAO Agricultural Services Bulletin No. 142 (Paperback)S. S. Deshpande (author), etc. (author), Food and Agriculture Organization of the United Nations (author)
Paperback 114 Pages / Published: 30/07/2010
- Publisher out of stock
This bulletin reviews the production of meat substitutes, condiments and bread-like products in various regions of the world, through the fermentation of grain legumes, seeds and nuts. Such traditional fermentation technologies, which are rapidly being lost, improve the nutritional quality and palatability of these protein-rich foods, while reducing levels of their toxic constituents and fuel requirement for their preparation. It is hoped that this document will generate wider interest in, and contribute to, the development and improvement of small-scale food fermentations in the developing world.
Publisher: Food & Agriculture Organization of the United Nations (FAO)
Number of pages: 114
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