Chapter: 11th Nutrition and Dietetics : Chapter 2 : Cereals and Pulses
Fermented cereal products
The term fermentation refers to the breakdown of carbohydrates into simpler substances.
Fermented
cereal products
The term fermentation
refers to the breakdown of carbohydrates into simpler substances. The
advantages of fermentation are:
·
Flavour and texture of the product are improved
·
Vitamin B and C content is increased.
·
The product is easily digestible.
·
Acid by- products formed during fermentation inhibits the growth
of harmful microorganisms.
·
It provides variety in the diet.
Some of the fermented
cereal products are:
·
Idli
·
Dosai
·
Dhokla
·
Appam
·
Bread
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11th Nutrition and Dietetics : Chapter 2 : Cereals and Pulses : Fermented cereal products |
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11th Nutrition and Dietetics : Chapter 2 : Cereals and Pulses