Fermented grain legumes, seeds and nuts: a global perspective

摘要: This bulletin reviews the production of meat substitutes, condiments and bread-like products in various regions world, through fermentation grain legumes, seeds nuts. Such traditional technologies, which are rapidly being lost, improve nutritional quality palatability these protein-rich foods, while reducing levels their toxic constituents fuel requirement for preparation. It is hoped that this document will generate wider interest in, contribute to, development improvement small-scale food fermentations developing world.