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  • Title: Legume-based fermented foods: their preparation and nutritional quality.
    Author: Reddy NR, Pierson MD, Sathe SK, Salunkhe DK.
    Journal: Crit Rev Food Sci Nutr; 1982; 17(4):335-70. PubMed ID: 6759047.
    Abstract:
    Legume-based fermented foods are very popular in the Southeast Asia, the Near East, and parts of Africa. They form an appreciable part of daily diet of people as a main source of protein, calories, and certain vitamins. Preparation of legume-based fermented foods has remained to some extent an art, and their nutritional quality has been of interest to both professionals and layman. The fermentation process helps not only in improving the organoleptic quality of legumes but also enhances nutritional quality. This review examines the production of various legume-based fermented foods and critically assesses their nutritional quality.
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