Fermented Cereal from Indigenous Raw Materials

Sahana Parveen; Fauzia Hafiz

doi:10.3923/pjn.2003.289.291

Research Article Open Access

Fermented Cereal from Indigenous Raw Materials

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Published on: August 15, 2003

DOI 10.3923/pjn.2003.289.291

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Abstract

Fermented cereal was prepared from indigenous raw material like parboiled rice and Bengal gram. The approximate analysis, microbiology, edibility of cereal product has been done. It was found to be a high nutritive value and acceptable as a food.

Keywords:

Fermented cereal, food fermentation, food preservation

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This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

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Parveen, S., & Hafiz, F. (2003). Fermented Cereal from Indigenous Raw Materials. Pakistan Journal of Nutrition, 2(5), 289-291. https://doi.org/10.3923/pjn.2003.289.291