Fermented Food Products

A. Sankaranarayanan, N. Amaresan, D. Dhanasekaran

Fermented foods are very good for health and they have particular value, too, in being sources of nutrition that can be preserved for later consumption. This book makes a global contribution to the literature on fermented foods. Authors from many different countries present information from their local experience and research. The book's 23 chapters are contributed by 55 authors. While editors Sankaranarayanan and Amaresan (both, Uka Tarsadia Univ.) as well as Dhanasekaran (Bharathidasan Univ.) are all from India, contributing authors also hail from Brazil, Greece, Indonesia, Italy, Korea, Nigeria, Portugal, and Turkey. Many chapters include information on multiple fermented foods. Dairy products include amasi, borhani, cheese, dahi, kefir, rob, viili, and yogurt. Amasi is produced in Zimbabwe, while borhani is from Bangladesh. Rob is from Sudan and viili is found in Finland. Substrates for fermentation include cereals such as maize, millet, rice, sorghum, and wheat. Vegetables used include beets, cabbage, carrots, cauliflower, and cucumber, as well as eggplant, onion, and turnip. Fruits documented include durian, grapes, olives, and peaches. Tahiti and Taiwan are examples of island countries whose preserved foods are included. The book is written for readers who have an interest in fermentation processes and some background in foods. The useful index and many good references are an added attraction.--L. E. Erickson, emeritus, Kansas State University, Choice, 2020 Vol. 58 No. 4

• ContentsForeword. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ixPreface. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . xiAbout the Editors . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . xiiiContributors . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .xvSection 1 Overview1. Diversity of Global Fermented Food Products: An Overview . . . . . . . . . . . . . . . . . . . . . . . . . . 3A. Sankaranarayanan and N. AmaresanSection 2 Traditional Fermented Food Products2. Traditional Fermented Foods of Nigeria . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27Adekemi Titilayo Adesulu-Dahunsi, Samuel Olatunde Dahunsi and Kolawole Banwo3. Ethnic Fermented Foods of America . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41Cíntia Lacerda Ramos and Rosane Freitas Schwan4. Traditional Fermented Food Products of Turkey . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55Gözde Konuray and Zerrin Erginkaya5. Processed Lichens Could be a Potential Functional Food with Special Reference toTraditional Dishes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67Mathews Lurth Raj D, Shakena Thajuddin, Ganesh Moorthy I, Dhanasekaran D,Shyam Kumar R and Thajuddin N6. Ethnic Probiotic Foods of South India and Their Health Benefits . . . . . . . . . . . . . . . . . . . . . 77Selvanathan Latha, Anandhan Hemamalini, Sundarraj Dinesh Kumar,Muthukumarasamy Arulmozhi and Dharumadurai Dhanasekaran7. Ethnic Selected Fermented Foods of Greece . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 93Antonia TerpouSection 3 Plant-Based Fermented Food Products8. Plants Used as Bread Yeast in the Balkans from an Ethnobotanical Point of View . . . . . . . 105Anely Nedelcheva and Yunus Dogan9. Fermented Soybean Foods in Asia . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 119Khongsak Srikaeo10. Fermented Protein-rich Plant-based Foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 141Lilis Nuraida11. Fermented Soybean Food Products as Sources of Protein-rich Diet: An overview . . . . . . . . 167Adikesavan Selvi and Nilanjana Das12. Nutritional and Health Benefits of Idli and Dosa . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 181Srinivasan Ramalingam, Sujatha Kandasamy, Ashutosh Bahuguna and Myunghee KimSection 4 Animal-Based Fermented Food Products13. Fermented Meat Products: From the Technology to the Quality Control . . . . . . . . . . . . . . 197Maria João Fraqueza and Luis Patarata14. Fermented Fish Products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 239Amanda L. A. Jamas, Bruno V. V. Pinto, Amanda F. C. Estanech, Elizete Amorim,Pedro Paulo O. Silva, Romulo C. Valadão, and Gesilene M. de OliveiraSection 5 Milk-Based Fermented Food Products15. Kephir (Kefir): Fermented Dairy Product . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 255Didem Deliorman Orhan and Sultan Pekacar16. Fermented Indigenous Indian Milk Products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 269Mohamed Yousuff Mohamed Imran, Nazar Reehana, Gangatharan Muralitharan,Nooruddin Thajuddin and Dharumadurai DhanasekaranSection 6 Fermented Beverages17. Kvass: A Fermented Traditional Beverage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 287Hasya Nazlı Ekin and Didem Deliorman Orhan18. Kefir and Kombucha Beverages: New Substrates and Nutritional Characteristics . . . . . . . . 295Rafael Resende Maldonado, Elizama Aguiar-Oliveira, Eliana Setsuko Kamimura andMônica Roberta Mazalli19. Beer between Tradition and Innovation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 313Maurizio Ciani, Laura Canonico and Francesca Comitini20. Cider Production Techniques in North America and Europe . . . . . . . . . . . . . . . . . . . . . . . . 329Nazar Reehana, Mohamed Yousuff Mohamed Imran, Nooruddin Thajuddin andDharumadurai Dhanasekaran21. Innovative Functional Fruit and Vegetable-Based Drinks Including Probiotics . . . . . . . . . . 341Ilkin Yucel Sengun and Gulden KilicSection 7 Molecular Tools in Fermented Food Products22. Molecular Methods in Fermented Foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 365Kolawole Banwo, Adekemi Titilayo Adesulu-Dahunsi and Samuel Olatunde DahunsiSection 8 Therapeutics and Fermented Foods23. Therapeutic Uses of Fermented Food Products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 385Nirmaladevi, R.Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 403