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    Fermented Foods

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    Uday
    Fermented foods are foods that have undergone biochemical changes through microbial activity. Fermentation improves food preservation, enhances flavor and texture, and sometimes removes harmful compounds. It also increases the nutritional value of foods by adding microorganisms. Fermented foods provide health benefits such as improved digestive health from probiotics, boosted immunity, and easier nutrient digestion. Studies also link certain probiotic strains in fermented foods to benefits such as mental health, weight loss, and heart health.

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    Fermented Foods

    Uploaded by

    Uday
    55 views3 pages
    Fermented foods are foods that have undergone biochemical changes through microbial activity. Fermentation improves food preservation, enhances flavor and texture, and sometimes removes harmful compounds. It also increases the nutritional value of foods by adding microorganisms. Fermented foods provide health benefits such as improved digestive health from probiotics, boosted immunity, and easier nutrient digestion. Studies also link certain probiotic strains in fermented foods to benefits such as mental health, weight loss, and heart health.

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    FERMENTED FOODS

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    Fermented foods are foods that have undergone biochemical changes through microbial activity. Fermentation improves food preservation, enhances flavor and texture, and sometimes removes harmful compounds. It also increases the nutritional value of foods by adding microorganisms. Fermented foods provide health benefits such as improved digestive health from probiotics, boosted immunity, and easier nutrient digestion. Studies also link certain probiotic strains in fermented foods to benefits such as mental health, weight loss, and heart health.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    55 views3 pages

    Fermented Foods

    Uploaded by

    Uday
    Fermented foods are foods that have undergone biochemical changes through microbial activity. Fermentation improves food preservation, enhances flavor and texture, and sometimes removes harmful compounds. It also increases the nutritional value of foods by adding microorganisms. Fermented foods provide health benefits such as improved digestive health from probiotics, boosted immunity, and easier nutrient digestion. Studies also link certain probiotic strains in fermented foods to benefits such as mental health, weight loss, and heart health.

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    © All Rights Reserved
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    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.

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