Author Description

In addition to its nutritive, safety, and preservative effects, fermentation of food adds value to agricultural raw materials, thus providing a source of income and generating employment. This book covers different aspects of traditional fermented foods of South Asia. It covers the indigenous fermented foods of India, Pakistan, Bangladesh, Sri Lanka, Nepal, Bhutan, Maldives, and Myanmar. For each food type, the book addresses the microbiology, biochemistry, biotechnology, quality, and nutritional value. The various fermented foods of South East Asia are organized under different types of fermentation involved in production of such products.