Kimea Indian Fermented soyabean

May 9, 2018

Whole lentils are an excellent source of protein. Unfortunately they are not so easy to digest. Hence traditional culture used to fermented and process them into more readily available ammino acids and also increase the vitamin and available micronutrients in the process.

This research paper has some excellent recipes which are simple to follow along with scientific backing of the rationale for the process for kimea production

















 

 

 

 

 

 

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