Ethnic Fermented Foods and Beverages of Jammu and Kashmir

  • Rehana Akhter
  • F. A. Masoodi
  • Touseef Ahmed Wani
  • Jeelani Raja
  • Sajad Ahmad Rather


The umpteen varieties of traditionally fermented foods of Jammu and Kashmir (J&K) deliver a wallop of savour, aroma, nutrients, probiotics and functional bioactive compounds. The volume of credible scientific evidence has made probiotics a crucial part of human nutrition and led to a demand for probiotics in functional foods and clinical application by demonstrating their beneficial effects on health and disease prevention. In Jammu and Kashmir state, there are nutrient-rich crops (cereals, vegetables) and animal products (milk) which are fermented and used as foods and beverages in households. Although traditionally fermented foods represent an important role in contributing to the livelihood of people of the J&K state through enhanced food security and income generation, there is still scarcity of information regarding their traditional production methods, microbiological and biochemical characteristics, nutritional value and safety. Research into the processing technologies of these fermented foods is still in its infancy stage. Thus, there is a need to document their traditional production methods, microbiology and biochemistry in order to evaluate their nutritional value and safety; standardize and industrialize them, where possible; and preserve them for future generations.


Ethnic foods Fermented foods Beverages Pickles Cereal products 


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Copyright information

© Springer Nature Singapore Pte Ltd. 2020

Authors and Affiliations

  • Rehana Akhter
    • 1
  • F. A. Masoodi
    • 1
  • Touseef Ahmed Wani
    • 1
  • Jeelani Raja
    • 1
  • Sajad Ahmad Rather
    • 1
  1. 1.Department of Food Science and TechnologyUniversity of KashmirSrinagarIndia

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