IDLI: An Indigenous Fermented Food

Fermentation is one of the oldest and remains one of the most economical methods of producing and preserving foods highly acceptable to man. Much of the Developing world today depends upon various fermented foods that are staples in the diet. Idli is one such indigenous fermented food of South India mainly served on breakfast or dinner. It is rich in Carbohydrate, Protein and Essential vitamins thus acts as a Balanced diet for all age group. Taste of Idli depends upon the raw materials and the properties of Idli batter. The work on Idli Batter is highly of technical importance as it deals with respect to various ratio and fermentation time. Based on this one can develop new product similar to Idli quality with more nutritional benefits using different raw ingredients. It also gives an idea for research work to produce Idli at the Industrial level for export purpose, as Foreigners relish Idli, the South Indian Product.

Autorentext

Kayal Vizhi. V M.Phil Research Scholar, Studied at BGCW, awarded Gold Medal in PG level. Presented several papers and won two best award on National and International conference. Dr. Josphine Nirmala Many, Associate Professor, BGCW(Autonomous), Department of Faculty of Home Science has about two decade of Teaching and guided 35 PG& and 10 Research Projects.