Document Detail


Legume-based fermented foods: their preparation and nutritional quality.
MedLine Citation:
PMID:  6759047     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Legume-based fermented foods are very popular in the Southeast Asia, the Near East, and parts of Africa. They form an appreciable part of daily diet of people as a main source of protein, calories, and certain vitamins. Preparation of legume-based fermented foods has remained to some extent an art, and their nutritional quality has been of interest to both professionals and layman. The fermentation process helps not only in improving the organoleptic quality of legumes but also enhances nutritional quality. This review examines the production of various legume-based fermented foods and critically assesses their nutritional quality.
Authors:
N R Reddy; M D Pierson; S K Sathe; D K Salunkhe
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Publication Detail:
Type:  Journal Article; Review    
Journal Detail:
Title:  Critical reviews in food science and nutrition     Volume:  17     ISSN:  1040-8398     ISO Abbreviation:  Crit Rev Food Sci Nutr     Publication Date:  1982  
Date Detail:
Created Date:  1983-03-11     Completed Date:  1983-03-11     Revised Date:  2001-11-28    
Medline Journal Info:
Nlm Unique ID:  8914818     Medline TA:  Crit Rev Food Sci Nutr     Country:  UNITED STATES    
Other Details:
Languages:  eng     Pagination:  335-70     Citation Subset:  IM    
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MeSH Terms
Descriptor/Qualifier:
Chromatography, High Pressure Liquid
Fabaceae*
Fermentation*
Food Handling* / methods
Microscopy, Electron, Scanning
Nutritive Value
Plants, Medicinal*

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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