Year: 2019 | Month: December | Volume 9 | Issue 2
Indigenous Fermented Foods of India with Special Reference to Andhra Pradesh and Adjoining Areas
Lebaka Veeranjaneya Reddy
V.K. Joshi
DOI:December
Abstract:
Indigenous or traditional fermented foods have been prepared and consumed world over including South Asia for hundreds of years and are strongly linked to cultures and traditions of millions of people around the world, especially in rural communities. A food is considered fermented when one or more of its constituents have been acted upon by selected microorganisms or their enzymes to produce a significantly altered final product desirable for human consumption. Most fermentations are caused by molds, yeasts, or bacteria, either singularly or in combination. The origins of most fermentation technologies have been lost in the mists of history. Some products and practices no doubt fell by the wayside; those that remain today have survived the test of time. Indigenous Fermented food products are important components of the diet as staples, adjuncts to staples, condiments, and beverages. There a need to protect our traditional technology and foods that are very valuable. In this review we have given a brief account on traditional/indigenous fermented foods (preparation methods, microbes involved, biochemical changes and preservation techniques) especially of Andhra Pradesh (AP), India.
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