Fermented Grain Legumes, Seeds and Nuts: A Global PerspectiveFood and Agriculture Organization of the United Nations, 2000 - 109 من الصفحات 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. |
المحتوى
Rationale for Fermentation | 1 |
2 | 2 |
Grain legumes oilseeds and nuts commonly used | 4 |
حقوق النشر | |
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طبعات أخرى - عرض جميع المقتطفات
عبارات ومصطلحات مألوفة
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