Indigenous Fermented Foods of South Asia covers the foods of India, Pakistan, Bangladesh, Sri Lanka, Nepal, Bhutan, Maldives, and Afghanistan. For each type of food, its microbiology, biochemistry, biotechnology, quality, and nutritional value is covered in depth.
The book discusses numerous topics including various types of fermented foods, their origin, history and ethnicity, the role of fermented foods in health, and the microbiology and biochemistry of indigenous fermented foods. The composition and nutritive value of fermented foods are also addressed along with other aspects related to quality and safety, including the toxicity of indigenous fermented foods.
Specific chapters are devoted to the preparation of indigenous fermented foods—including cereal-based fermented foods, vinegars, milk products, mushrooms, alcoholic fermented products, and fruit and vegetable products—as well as the indigenous technologies used to produce them.
The biotechnological aspects of indigenous fermented products and molecular techniques employed are explained along with issues related to industrialization, socio-economic conditions, and the sustainability of indigenous fermented foods. Drawing upon the expertise from leaders in the field, the book consolidates a significant amount of new data on South Asian foods, making this a valuable resource for all those interested in fermented foods.
Table of Contents
Indigenous Fermented Foods of South Asia: An Overview. Diversity of Indigenous Fermented Foods and Beverages of South Asia. Microbiology and Biochemistry of Indigenous Fermented Foods. Traditional Fermented Foods: Composition and Nutritive Value. Quality and Safety of Indigenous Fermented Foods. Health-Related Issues and Indigenous Fermented Products. Cereal-Based Non-Alcoholic Indigenous Fermented Foods. Indigenous Fermented Foods Involving Acid Fermentation. Indigenous Alcoholic Beverages of South Asia. Acetic Acid Fermented Food Products. Indigenous Fermented Foods: Fermented Meat Products, Fish and Fish Products, Alkaline Fermented Foods, Tea, and Other Related Products. Technology of Mushroom Production and Its Postharvest Technology. Biotechnology and Traditional Fermented Foods. Industrialization, Socioeconomic Conditions and Sustainability of Indigenous Fermented Foods.
Professor V.K. Joshi, MSc,PhD, is an eminent scientist and a teacher with more than 35 years research experience in fruit fermentation technology, fermented foods, food toxicology, biocolor, quality assurance, and waste utilization. He is the former head of the Department of Postharvest Technology and currently the head of Department of Food Science and Technology, at the same university. He has made a very significant contribution to development of technology of non-grape fruit wines, apple pomace utilization, lactic acid and indigenous fermented foods. A recipient of several awards for research and teaching, he has guided several postgraduate students, authored or edited more than 10 books and more than 300 research, reviews, book chapters and popular articles besides presenting several lead papers in conferences and seminars.