FERMENTATION ENHANCED NUTRITIONAL QUALITY OF FOOD- A REVIEW

Abstract

Among the earliest processed food products, fermented foods are those ingested by humans. Through fermentation techniques different semi-digested and reactive meals can sometimes be converted into functional foods which have a beneficial effect on health. Generally, fermentation helps to eliminate numerous unwanted microbes and toxins from food particles while also introducing helpful microbes to help with digestion, these bacteria also help to develop new enzymes. Fermentation also enhances the quality of different food products such as soybeans, dairy products, cereals, etc. by including their nutritional status. Thereby quality of functional foods can be increased through fermentation which generally improves the GI Tract health, acts as immune system enhancer, improving the bio-availability of nutrients, lowering the lactose intolerance habitat, reducing the appearance of allergic symptoms in susceptible persons and also sometimes decreasing the risk of certain diseases including cancer. Basically fermented foods contain probiotic organisms which may be the probable agents to enhance the health benefits of individuals. In this article, emphasis has been given to the beneficial effect of fermented foods on the general health of the human being.