Abstract
Fermentation is one of the safest and most economical means of producing foods acceptable to human beings. It improves the nutritional quality of foods by increasing the bioavailability and thus, renders the food safe palatable and easily acceptable to mankind. The present study showed the effects of fermentation on the nutritional quality and safety of fermented foods with respect to nutrient composition and digestibility measures. Sauerkraut and fermented mixed vegetable were selected for study and the effects of fermentation on nutrient were observed. Digestibility, shelf-life and biochemical aspects were also studied. Level of all principle nutrients was significantly increased. In course of fermentation, total sugar and reducing sugar in the brine increased slowly to 3% and 2%, respectively up to 8th day and then decreased in sauerkraut fermentation. The maximum total acidity (1.98-2.22%) was observed on 15th day in fermented mixed vegetables. The pH of the shredded cabbage was 6.9 and decreased to around 4 after 15 days and then remained constant.
Highlights
Fermentation is the process of deriving energy from the oxidation of organic compounds, such as carbohydrates and using an endogenous electron acceptor, which is usually an organic compound (Ivey, 2018)
There was a change in pH of both the samples
The pH of the Sauerkraut which was almost neutral (6.9) at the start of fermentation decreased slowly to approximately 4 after 15 days of fermentation and it became constant in all four treatments
Summary
Fermentation is the process of deriving energy from the oxidation of organic compounds, such as carbohydrates and using an endogenous electron acceptor, which is usually an organic compound (Ivey, 2018). Most fermentation processes are activated either by molds, yeasts, or bacteria, working singularly or together. Fermented vegetables begin with lactofermentation, a method of food preservation that enhances the nutrient content of the food. The action of the bacteria makes the minerals in cultured foods more readily available to the body. The bacteria produce vitamins and enzymes that are beneficial for digestion. Almost any vegetable can be fermented, and fermenting farm-fresh produce is a great way to provide good nutrition. Fermentation of vegetable alone or a mixture of different kinds, along with herbs and spices, provide a great variety of nutrient foods (Ciska and Pathak, 2004)
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