Significance of Fermented Food in Nutrition and Food Science

Abstract

Fermenting foods can make poorly digested, reactive foods into health giving foods. The process of fermentation destroys many of the harmful microorganisms and chemicals in foods and adds beneficial bacteria. These bacteria produce new enzymes to assist in the digestion. Foods that benefit from fermentation are soy products, dairy products, grains, and some vegetables. The beneficial effect of fermented food which contains probiotic organism consumption includes: improving intestinal tract health, enhancing the immune system, synthesizing and enhancing the bioavailability of nutrients, reducing symptoms of lactose intolerance, decreasing the prevalence of allergy in susceptible individuals, and reducing risk of certain cancers. This article provides an overview of the different starter cultures and health benefits of fermented food products, which can be derived by the consumers through their regular intake.

In vitro evaluation of probiotic properties of lactic acid bacteria isolated from some traditionally fermented Ethiopian food products

“…Worldwide a variety of fermented food products are produced, which contribute significantly to the diets of many people (1). Fermented food products are used to describe a special class of food products characterized by various kinds of carbohydrate breakdown in the presence of probiotic microorganisms; but seldom is carbohydrate the only constituent acted upon (2).…”

Microbial Resources to Safeguard Future Food Security

“…26 These processes not only give food a pleasant taste, texture and smell, but it causes changes that reduce the growth of unwanted food microbes which improve the food's storage life, food safety and security. Nowadays, fermentation is used to make a wide range of foods and beverages.…”

“…29 Moreover, there are several examples of fermentation by-products that can be safely fed to animals and hence further strengthen the livestock system. 26 Food security can be achieved through improved food preservation, and increasing the range of raw materials that can be used to produce fermented food products. This technology, therefore, can be one of the tools which are used to combat the problem of malnutrition in developing countries.…”

Child Weaning Practices among Selected Urban Slums of Dhaka City, Bangladesh

“…So, introduction to more diversified and more concentrated nutritional supplements are necessary at this age [5]. The semi-solid food is added at a time in small quantities and the quantity is increased gradually [6]. The whole process of weaning is gradually completed by 4 months to 6 months of age, because after the age children are less willing to try new tests and new foods [7,8].…”