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.
- ISBN10 9251044449
- ISBN13 9789251044445
- Publish Date 30 July 2010
- Publish Status Out of Print
- Out of Print 2 June 2022
- Publish Country IT
- Imprint Food & Agriculture Organization of the United Nations (FAO)
- Format Paperback
- Pages 114
- Language English