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C R C Critical Reviews in Food Science and Nutrition Volume 17, 1983 - Issue 4
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Original Articles

Legume‐based fermented foods: Their preparation and nutritional quality

N. R. ReddyResearch Associate, Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, Virginia
,
M.D. PiersonAssociate Professor, Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, Virginia
,
Shridhar K. SatheResearch Associate, Department of Nutrition and Food Science, Muscle Biology Group, University of Arizona, Tucson, Arizona
,
D.K. SalunkheVice‐Chancellor, Mahatma Phule Agricultural University, Rahuri, Maharashstra State, India
&
Larry R. BeuchatProfessor, Department of Food Science, University of Georgia Agricultural Experiment Station, Experiment, Georgia
Pages 335-370 | Published online: 29 Sep 2009
 
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Abstract

Legume‐based fermented foods are very popular in the Southeast Asia, the Near East, and parts of Africa. They form an appreciable part of daily diet of people as a main source of protein, calories, and certain vitamins. Preparation of legume‐based fermented foods has remained to some extent an art, and their nutritional quality has been of interest to both professionals and layman. The fermentation process helps not only in improving the organoleptic quality of legumes but also enhances nutritional quality. This review examines the production of various legume‐based fermented foods and critically assesses their nutritional quality.

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