FERMENTED FOODS
INTRODUCTION
Fermented foods may be defined as foods which are processed
through the activities of microorganisms. The influence of microbial
activity on the nature of the food, especially in terms of flavour and
other organoleptic properties, is profound. Fermented foods are those
foods which are subjected to action of microorganisms or enzymes to
get desirable biochemical changes and cause significant modification
to food. Fermented foods have been known from the earliest period of
human existence, and exist in all societies. Fermented foods have
several advantages:
(a) Fermentation serves as a means of preserving foods in a low
cost manner; thus cheese keeps longer than the milk from which it is
produced;
(b) The organoleptic properties of fermented foods are
improved in comparison with the raw materials from which they are
prepared; cheese for example, tastes very different from milk from
which it is produced;
(c) Fermentation sometimes removes unwanted or harmful
properties in the raw material;
(d) The nutritive content of the food is improved in many items
by the presence of the microorganisms; thus the lactic acid bacteria
and yeasts in garri and the yeasts in bread add to the nutritive quality
of these foods;
(e) Fermentation often reduces the cooking time of the food
.Fermented foods are influenced mainly by the nature of the substrate
and the organisms involved in the fermentation, the length of the
fermentation and the treatment of the food during the processing.
Fermented foods are an extremely important part of human diet
and worldwide may contribute to as much as one third of human diet.
• Different types of fermented food is used in butter, cheese, bread,
fermented vegetables, fermented meats etc. • The scope of food
fermentation ranged from producing alcoholic beverages, fermented
milk and vegetable products to genetically engineered super bugs to
carry out efficient fermentation to treatment and utilization of waste
and overall producing nutritious and safe products with appealing
qualities.
Health Benefits of Fermented Foods
A number of health benefits are associated with fermentation. In fact,
fermented foods are often more nutritious than their unfermented
form.
Improves Digestive Health -The probiotics produced during
fermentation can help restore the balance of friendly bacteria in your
gut and may alleviate some digestive problem
Boosts Your Immune System -The bacteria that live in your gut have
a significant impact on your immune system.Due to their high
probiotic content, fermented foods can give your immune system a
boost and reduce your risk of infections like the common cold
Consuming probiotic-rich foods may also help you recover faster
when you’re sick.
Makes Food Easier to Digest - Fermentation helps break down
nutrients in food, making them easier to digest than their unfermented
counterparts .For example, lactose — the natural sugar in milk — is
broken down during fermentation into simpler sugars — glucose and
galactose.
Studies have shown that fermented foods may also promote:
• Mental health: A few studies have linked the probiotic
strains Lactobacillus helveticus and Bifidobacterium longum to
a reduction in symptoms of anxiety and depression. Both
probiotics are found in fermented foods
• Weight loss: While more research is needed, some studies have
found links between certain probiotic strains —
including Lactobacillus rhamnosus and Lactobacillus gasseri —
and weight loss and decreased belly fat.
• Heart health: Fermented foods have been associated with a
lower risk of heart disease. Probiotics may also modestly reduce
blood pressure and help lower total and “bad” LDL.
