|
|
 |
 |
 |
|
|
 |
|
|
|
||||
| |
Indigenous fermented food Microbial fermentation of food can increase its nutritional value. Tempeh and Kishk are such microbial fermented food. Sponsored by DST, MCRC has conducted studies on both these fermented foods. Tempeh is produced by the fungal fermentation of partially cooked grains such as soybean, horse gram, lentil and groundnut. Kishk is produced by the fermentation of sour milk and wheat granules. In both kishk and tempeh the availability of protein content is remarkably increased, with a decrease in the total fat content.
|
|
|||||||||||
 |