Food Fermentations: Micro-nutrient Fortification Of Tribal Food

Language: English

Published by LAP LAMBERT Academic Publishing Jul 2011, 2011

3845404388 / 9783845404387

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Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermanyBuchWeltWeit Ludwig Meier e.K.

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Softcover

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This item is printed on demand - it takes 3-4 days longer - Neuware -Fermentation is one of the oldest forms of food preservation techniques in the world.Fermented foods such as bread,cheese has been consumed for thousands of years and strongly linked to cultural tradition in rural house holds and tribes. In Asia particularly in India many more cuisines and preparations involving food fermentations are practiced traditionally. Some preparations are well controlled and have good nutritional and hygienically.Tribal food preparations are crude and uncontrolled. Nutritionally they are deficient and are vehicles for intestinal pathogens.This results in severe micro nutrient malnutrition in tribal communities called Madiya in Gadchiroli Dist. of Vidarbha region of Maharashtra state in India.Madiya tribes consume one fermented rice preparation Ambil as staple. In this book the health status of Madiya tribes,composition of Ambil and their co-relation is discussed.similarly strategies for improvement of B-Complex vitamin levels are discussed by using consortium of microbes and combination of rice with other wild grain Kosari.Thus such type of food may be used as therapeutic or functional food in future with probiotic approach. 140 pp. Englisch.…

Seller Inventory # 9783845404387

Title
Food Fermentations: Micro-nutrient Fortification Of Tribal Food
Author
Sanjeev Patankar
Publisher
LAP LAMBERT Academic Publishing Jul 2011
Publication year
2011
Condition
Neu
Binding
Taschenbuch
Language
English
ISBN 10
3845404388
ISBN 13
9783845404387
Item weight
227 grams
Dimensions
220x150x9 mm

BuchWeltWeit Ludwig Meier e.K.

Bergisch Gladbach, Germany

5-star seller

AbeBooks seller since January 11, 2012

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BuchWeltWeit Ludwig Meier e.K.

Germany