Table 1 Fermented ethnic food categories of North, East and West India
From: Vegetarian ethnic foods of South India: review on the influence of traditional knowledge
Title | Process involved | Food category (summarized from all the studies) | References |
|---|---|---|---|
Ethnic fermented foods and beverages of India: science history and culture | Foods and beverages derived from natural fermentation | Fermented • Rice, legumes and cereal foods • Milk foods • Non-soy bean legume foods • Rice-legume mixture foods • Soy-bean foods • Bamboo shoot foods • Vegetable foods • Sundried/smoked fish products • Sundried/smoked meat products • Beverages • Tea/crabs/fruits etc | [13] |
An overview on ethnic fermented food and beverages of India: Interplay of microbes, immunity and nutrition | [14] | ||
Diversity of traditional and fermented foods of the Seven Sister states of India and their nutritional and nutraceutical potential: a review | [15] | ||
Folk to functional: an explorative overview of rice-based fermented foods and beverages in India | [16] | ||
Naturally fermented ethnic soybean foods of India | [17] | ||
Traditional Indian fermented foods: a rich source of lactic acid bacteria | [18] | ||
Dietary culture and antiquity of the Himalayan fermented foods and alcoholic fermented beverages | [19] | ||
Fermented foods and beverages of Mizoram | [20] |