ABSTRACT
In Chap. 15, Prajapati dealt with the role that fermented foods could play in combating malnutrition. Fermentation is the oldest form of food preservation. In the ultimate analysis, fermentation is a process of bioconversion of organic substances by microorganisms and /or enzymes of microbial, plant or animal origin. According to FAO, fermented foods contribute to about one-third of the diet worldwide Cereals, pulses, root crops, vegetables, fruits, milk, meat and fish can be preserved by one or other method of fermentation. Fermentation improves the nutritional and therapeutic value and digestibility of food items. The following R. &.D areas need to be pursued in order to promote greater utilisation of fermented foods: (1) Identification of new raw materials that can be fermented (e.g. ways of making bread from coarse grains, like sorghum and pearl millet), (2) Understanding and optimizing the biochemical and physicochemical mechanisms of fermentation, (3) Preparation of library of known and biogenetically alterable microorganisms and enzymes to customize groups of them for fermentation of specific substances for specific fermentation protocols, (5) Assessment of nutritional improvements, (6) Clinical trials to evaluate therapeutic properties, and (6) Technology for preservation, packaging and distribution of fermented foods.
