Traditional fermented foods

fermentation an ancient food processing technologies in world,uses of fermentation includes biological enrichment of food,helps to preserve food, decrease cooking time, an ancient tradition method, science of fermentation is Zymology, beneficial bacteria inhibits bad micro organisms growth. fermented foods of africa,asia, china,babylon and pakistan

1. Traditional Fermented foods R.Subha , Assistant Professor, Department of Food Processing and Quality Control, VVV College for Women, Virudhunagar

2. Introduction Agricultural crops are processed for many different reasons. Ranges from removal of anti-nutritional components and increasing storage life of the final product to add value. Fermentation is one of the most ancient and important food processing technology in the world. Bread, cheese and wine have been prepared and consumed for 1000 of years, strongly linked to culture and tradition. Its likely the microbial and enzymatic process responsible for the transformation. There is tremendous scope and potential for the use of micro-organisms in growing demand for food.

3. Fermentation Refers to conversion of sugar to alcohol using yeast under anaerobic conditions It is the chemical conversion of carbohydrates into alcohol or acid. Implies the action of microorganisms to produce alcoholic beverages such as wine, beer and cider. Create lactic acid in sour foods such as yogurt and pickled cucumbers.

4. Uses Primary benefit – conversion of carbohydrate and sugars Enrichment of diet through development of a diversity of flavors, aromas and textures in food substrate. Preservation of substantial amount of food through lactic acid, alcohol, acetic acid and alkaline fermentations Biological enrichment of food substrates with proteins, essential amino acids, fatty acids and vitamins. Detoxification during fermentation processing. Decrease cooking times and fuel requirements.

5. Other benefits Exclusive to foods, it produce important nutrients or eliminate anti nutrients. In pickling the acid produced by the dominant bacteria inhibit the growth of all other microorganisms.

6. Fermentation – An Ancient Tradition First fermented foods consumed were fermented fruits by the hunters. Fermented drinks were being produced over 7000 years in Babylon, 5000 years ago in Egypt, 4000 years ago in Mexico and 3500 years ago in Sweden. Bread making originated 3500 years ago in Egypt. Fermented milk products used over 5000 years ago in Babylon. King Nebuchadnezer of Babylon produced fermented meat products.

7. Continue…. China birth place for fermented vegetables and use of Aspergillus and Rhizopus moulds to make food. Fermentation Slow decomposition process of organic substances induced by micro – organisms, or by complex nitrogenous substances (enzymes) of plant or animal origin. Changes caused fermentation can be both advantageous and disadvantageous. Initiated by action of microorganisms occurs naturally , by process of decay especially in fruits and vegetables. It is an efficient low energy preservation process, which increases the shelf life and decreases the need for refrigeration.

8. Fermented foods by region Science of fermentation is known as Zymology. French Chemist Louis Pasteur – first zymologist in 1854. He defined fermentation as “respiration without air” German Eduard Buchner, winner of 1907 Nobel prize in chemistry, determined fermentation was actually caused by a yeast secretion – Zymase .

9. Region Fermented FoodsS World wide Alcohol, wine, vinegar, olives, yogurt, bread and cheese East and South East Asia Miso , Natto , Soy sauce, Tofu, Tempeh Central Asia Kumis (Mare milk), Kefir, Shubat (Camel milk) India Appam , Dosa , Dahi (yogurt), Idli , mixed Pickle and Gun druk Africa Garri , Hot pepper sauce and ogili America Chicha , elderberry wine, pickling and sauerkraut Europe Sauerkraut, elderberry wine, Cultured milk products such as Kefir. Oceania Poi, Kaanga pirau ( rottern corn)

10. Traditional fermented foods Fermented products supply protein, minerals and other nutrients which add variety and nutritional fortification. Soy sauce consumed throughout the world, fundamental ingredient in diets from Indonesia to Japan. Gun druk – fermented and dried vegetable product, served as side dish, an appetiser , important source of minerals used by Nepali communities. Casssava – major diet component for 800 million people in Africa. Dosa and Idli – A safe and nutritious indian food, highly acceptable, both protective and therapeutic. Bacteria causes changes in the batter is ‘ Probiotic Bacteria’

11. Traditional Dahi – probiotic food from fermetned dairy products like yogurt and Buttermilk. Indian Breads – Chapathi , Poli , Phulka , Roti , Paratha , Naan and Appam are the primary food in indian daily breakfast.

12. Appam Fermented bread prepared with finely powdered rice flour. Variety of Appam are prepared in Kerala and South India. Kallappam – made from flat iron griddles. Vattayappam – steamed bread Palappam – made in small shallow bottomed pans, kept covered while the bread cooks

13. Naan Round flat bread made of white flour Resembles pitabread , usually leavened with yeast. Yeast can be substitute with baking powder. Milk or yogurt may also be used to give greater volume and thickness to the naan .

14. sauerkraut An acid fermentation of vegetables Name translates as ‘acid cabbage’. This process can be applied to any type of vegetables. Lactic acid fermentations are carried under three basic condition types – dry salted, brained and non – salted. Salting provides suitable environment for lactic acid bacteria to grow which impart the acid flavour to the vegetables.

15. Dry salted fermented vegetable Vegetables (washed & drained) Placed in container (1 st layer 2.5cm depth) Salt is sprinkled and 2 nd layer of vegetable added Add more salt and repeat process till 3 quarters full Cloth placed above vegetables Fermentation completes when no bubbles formed (takes 1 – 4 weeks) Pack Pickle (Optimum temperature for fermentation is around 21 ᴼ c. For lactobacillus species 22ᴼc favour the temperature.)

16. Brine salted fermented vegetables Used for vegetables containing less moisture. Brine solution prepared by dissolving salt in water. At 20 salometer fermentation takes well in a brine. Leuconostoc mesenteroides – predominates pickle fermentation.

17. Non salted, lactic acid fermented vegetables Some vegetables fermented by lactic acid bacteria, without salt/ brine. Eg Gundruk , Sinki Sinki Fresh radish roots are harvested washed and wilted by sundrying for 1 – 2 days Shredded, rewashed and packed tightly in earthen ware / glass jar Sealed to ferment for 12 days ( 30 ᴼc) Fermentation is intiated by L.fermentum and L.brevis and L.Plantarum . For consumption, sinki is rinsed in water for 2 minutes, squeeze to remove excess water and fried with salt, tomato, onion and green chilli . The mixture is boiled in rice water and served as hot soup along with meat.

18. gundruk Pediococcus and Lactobacillus species – predominant micro –organisms. L.cellobiosus and L.Plantarum initated fermentation. Initially shredded leaves are tightly packed in an earthen ware pot +warm water 30 ᴼ c. Mild acid taste after 5- 7 days indicates fermentation. It is then removed and sun dried.

19. Kanji Carrots specially deep purple in color are fermented to make traditional drink in Northern India and Pakistan. Very popular drink having cooling and soothing properties with high nutritional value. Lactic acid bacteria produce lactic acid which prevents the growth of food poisoning organisms. After fermentation, drink is strained through fine muslin cloth.

20. Yogurt Pasteurise milk is cultured using starter – Streptococcus thermophilus and Lactobacillus bulgarius . Incubation period – 35 ᴼc. Under acid conditions casein coagulates and yogurt is produced.

21. Butter Produced from seperated fats of milk. The cream is pasteurised and started culture is added at 15 – 21 ᴼc causes the development of acidity and flavour . Cream is churned until a phase inversion occurs and converted fat – in – water to water – in – fat emulsion. After washing butter can be salted.

22. Conclusion Fermenting the foods produces certain nutrients like B Complex (folic acid and vitamin B12) and vitamin K. Fermentation of milk produce certain peptides(chains of amino acids) inhibit an enzyme which tends to increase blood pressure. Fermented dairy products have some protective effect against cancer of the large colon. Regular consumption of thayir sadam lower the incidence of colon tumours .

23. Thank You