Grains: Fermented Cereals

By pjain      Published July 11, 2019, 12:06 a.m. in blog Health   

[TOC] Fermented Cereals

Fermented Grain Products

Impact on Agriculture

Nout, M. R. (2009). Rich nutrition from the poorest – Cereal fermentations in Africa and Asia. Food Microbiology, 26, 685–692.

Wheat

Bhatia, A., & Khetarpaul, N. (2012). “Doli ki Roti” – An indigenously fermented Indian bread: Cumulative effect of germination and fermentation on bioavailability of minerals. Indian Journal of Traditional Knowledge, 11, 109–113.

Khaman is one of the nutritious traditional fermented food of Pakistan

Rice

Dosa

Idli

Maize

Fermented foods of Japan

Fermented foods of Korea

Fermented foods of China


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