Fermented Foods and Beverages

Traditional fermented foods and beverages have gaining importance in recent days due to their health benefits. Fermented foods are important for food security, subsistence, livelihoods, conservation, cultural and ethnical practices. These are treasured as major dietary constituents in various countries because of their keeping quality under ambient conditions and because they add value, enhance nutrient quality and digestibility, improve food safety and are traditionally acceptable and accessible. This book is a compilation of 12 chapters covering the description, preparation, biochemistry, uses as well as nutritional value of various fermented foods and beverages. Different fermented food products prepared from fishes by various ethnic groups are well described, viz., Ngari (fermented Puntius sophore), Hentak (fermented fish with aroids), Tungtap (fermented fish with pork fat), Chucha (fermented fish with Colocasia), Shidal (fermented carp), Namsing (fermented fish with vegetables), Lona Ilish Fermented ilish), Gnuchi (smoked and dried fish), Nakham (fermented fish with alkali). Similarly, the book describes the preparation and uses of fermented vegetable products, like, Gundruk (fermented crucifers), Sinki (fermented radish), Ziang-sang/ Ziang-dui (fermented brassica), Goyang (fermented Cardamine macrophylla), Khalpi (fermented cucumber), Anishi (fermented Colocasia), Soibum (fermented bamboo shoot with other vegetables), Mesu (fermented bamboo shoot), Kinema (fermented soybeans), Hawaijar (fermented soya seeds), Tungrumbai (fermented soybeans), Narzi (semi-fermented jute leaves), Jim Tenga, Miyamikhri, Khoricha (fermented bamboo shoot), Kharoli (fermented mustard). This book also describes the preparation, uses and medicinal value of various traditional rice beers prepared by ethnic tribes, viz., Hor (Karbi), Judima (Dimasa), Jou Bishi (Bodo), Zutho (Naga), Kiad (Pnars), Chubitchi ( Garos), Zu (Kuki), Chu ( Tiwa), Apong (Mishing), Chako (Rabha), Xaj–pani (Ahom). Different plants used for preparing the starter culture of rice beers and their medicinal values are also well described in this book. By using nanotechnology, how the fermented food products can be packaged for long term preservation is described in the book. The book also gives a glimpse of the fermented foods and beverages of Australia, Malaysia and Sri Lanka. Various fermented food items and beverages of Malaysia (Tapai, Thosai, Appam, Cincalok, Liniking, Nonsom sada pinongizan, Nonsom vogok, Hinava, Toddy, Lihing, Talak etc.) has been well described. Consumption of fermented foods in Sri Lanka and socio-cultural perspectives of Australian fermented beverages are also discussed here. In ancient times, how the traditional wines were used in different socio-cultural activities has been described in the book. This book would be useful for students, researchers, teachers, entrepreneurs, sociologists, historians as well as government policy makers who are interested in this field.