Nutritive value of fermented traditional foods of India
Fermented foods play an important role in the nutrition of the people in developing countries. Infact fermentation is regarded
as one of the oldest ways of food processing and preservation where microbes play a major role in adding nutritive value,
flavor, etc. Cereals are rich source of nutrients such as protein, carbohydrate, lipid, fibre, vitamins and minerals, and hence
are used as substrates for the production of fermented foods in all parts of the world.
Citation: *, ( 2015), Nutritive value of fermented traditional foods of India. Scientific Transactions in Environment and Technovation Journal(STET), 8(2): 92-95
Received: 2016-05-07 08:37:56; Accepted: 2016-05-07 08:38:05;