Fermented grain legumes, seeds & nuts, a global perspective (fao agricultural services bulletin n. 1

• Date de parution : 03/01/1970
• Editeur : Fao
• EAN : 9789251044445
• Série : (-)
• Support : Papier

• Nombre de pages : (-)
• Collection : (-)
• Genre : Sciences appliquées
• Thème : Sciences appliquées
• Prix littéraire(s) : (-)

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... Voir plus

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.