Traditional Fermented Food and Beverages of West Bengal: An Extensive Review on Microbiology, Nutrition, and Its Impact on Socio-Economic Condition of the Ethnic Communities
Rabiul Alam,
Jasmin Aktar Mazumder,
PRADEEP KUMAR DAS MOHAPATRA
Abstract:From ancient times, fermentation has been utilized globally by various ethnic communities to preserve and store locally available foods items. Traditionally, fermented food and beverages have been an integral part of cultural and social ceremonies of these communities. Fermented food products have been shown to have immense health benefits and are slowly gaining popularity among younger generations. The state of West Bengal (India) has an array of geographically diverse ethnic communities and rich food culture… Show more
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