Nutritional Quality of Fermented Foods

A great number of fermented foods primarily" derived from plant materials have been an indispensable dietary element in many parts of the world. In the Far East where fermented foods have a long and strong tradition, these foods are uniquely made from soybeans and molds. The fermentation, however, may have a substrate consisting of both soybeans and cereals and an inoculum consisting of yeasts, bacteria, and molds. In other parts of the world. bacteria and yeasts traditionally dominate the fermentation of locally grown cereal grains or cereal grains supplemented with a locally grown legume or milk product: At a relatively low cost, these traditional processes have converted plant materials into culturally acceptable foods that are palatable, safe. economical, and often nutritious.