Ethnic Fermented Foods of Pakistan

  • Saeed Akhtar
  • Majid Hussain
  • Tariq Ismail
  • Muhammad Riaz


The conventional fermentation being adopted in the South Asian region especially in Pakistan as food processing operation enhances the nutritional status, texture, aroma, and shelf life of the fermented products. Fermented foods prepared at domestic or household levels in Pakistan have their generic and simple procedures. It is among the reasons that specialty fermented food products of the region have greater popularity among peoples owing to their unique organoleptic and nutritional attributes. A pivotal role has been recorded for conventional fermented foods to address food security and nutritional inadequacies in vulnerable sectors of underdeveloped and developing countries of South Asia. The chapter in hand comprehensively discusses fermented foods in the South Asian region particularly with reference to Pakistan briefly reviewing production technologies and nutritional aspects of cereal, dairy, and fruit and vegetable-based conventional food products.


Phytic Acid Fermented Food Lactic Acid Fermentation Buffalo Milk South Asian Region 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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Copyright information

© Springer India 2016

Authors and Affiliations

  • Saeed Akhtar
    • 1
  • Majid Hussain
    • 1
  • Tariq Ismail
    • 1
  • Muhammad Riaz
    • 1
  1. 1.Institute of Food Science and Nutrition, Faculty of Agricultural Sciences and TechnologyBahauddin Zakariya UniversityMultanPakistan

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