Chapter 14 - Safety of Fermented Cereals and Legumes

Abstract

Fermentation is a widely used processing technique of historic relevance for cereals and legumes, generating a variety of products with different flavors. Fermentation has unique nutritional and health benefits, enhancing some nutrients during the process, improving digestibility and availability of others, and reducing antinutritional factors. It is a relatively low-cost technique with immense benefit for low-income countries because the resources required to produce fermented foods are very meager. Comparatively, fermented foods have a longer shelf life and are safe because of the presence of bacteriocins and a low pH, which hinder the growth of pathogenic bacteria. The risk factors for fermented foods are quality of the raw material and water used for preparation and improper and unhygienic handling. Current research needs include the identification of priorities, such as protection offered by fermented foods against pathogenic organisms and toxins, epidemiologic studies to understand the role of fermentation in preventing malnutrition, especially in children, and constraints in commercialization of fermented products. Food safety management tools that can be used for fermented foods are good manufacturing practices, good hygienic practices, and hazard analysis and critical control points. This chapter examines cereal- and legume-based fermented foods for health benefits, safety concerns, and research needs.