ABSTRACT
Fermentation is a part of ethno-knowledge and constitutes one of the oldest forms of food preparation and preservation (Dirar, 1993). It is a critical component to food safety beyond preservation in many cases. It is generally carried out to bring diversity
3.8.4 Controlled Fermentations 180 3.8.5 Mixed Culture Fermentations 180
3.9 Biochemical Transformational Aspects of Indigenous Fermented Foods 181 3.9.1 Metabolism of Carbon 181
3.9.1.1 Glycolysis in Alcoholic and Lactic Acid Fermentation 181 3.9.1.2 Metabolisms of Pyruvate 181
3.9.2 Malate Synthesis 182 3.9.3 De-Acidication of Juices 184 3.9.4 Production of Glycerol during Fermentation by Yeast 184 3.9.5 Production of Organic Acids 185 3.9.6 Formation of Ethyl Carbamate 185 3.9.7 Metabolic Pathways of LAB 185 3.9.8 Metabolism of Nitrogenous Compounds/Proteins 189
3.9.8.1 Formation of Higher Alcohols 189 3.9.9 Amines 190 3.9.10 Aroma/Flavor Compound Formation 191 3.9.11 Biological Conversion of Ethanol to Acetic Acid 192
3.10 Changes in Chemical Composition and Nutritive Values by Fermentation 193 3.10.1 General Eect of Fermentation on Food Components 193 3.10.2 Biochemical and Sensory Changes during Various Indigenous
Food Fermentations 195 3.10.2.1 Cereal and Legume Fermented Foods 195 3.10.2.2 Bhatooru, Siddu and Seera 196 3.10.2.3 Alcoholic Fermented Beverages 197 3.10.2.4 Fermented Pickles 198 3.10.2.5 Fermented Milk-Based Products 198 3.10.2.6 Fermented Fish Products 199 3.10.2.7 Changes during Alkaline Fermentation 199
3.11 Eect of Fermentation on Antinutrient Factors 199 3.11.1 Antinutrients in Foods 199 3.11.2 Eects of Fermentation 200
3.11.2.1 Phytates 201 3.11.2.2 Tannins 201
3.11.3 Enzyme Inhibitors 201 3.12 Summary and Future Prospectives 201 References 203
to the kinds of foods and beverages available to preserve food, decrease cooking times and energy requirements, bioenrich the foods, as well as several other advantages (Steinkraus, 1995, 1988, 1996, 1998). A number of fermented foods are prepared including bread, alcoholic beverages, curd, pickles, fermented sh products, vegetable products, cereal products, indigenous alkaline-fermented food condiments, etc. (Steinkraus 1988; Chaven and Kadam, 1989; Aniche et al., 1993; Sarkar and Tamang, 1995; Haz and Majid, 1996; Rose, 1982; Anonymous, FAO, 1998, 1999a,b; Amadi et al., 1999; Omafuvbe et al., 2000; Sekar and Mariappan, 2005; Steinkraus 2002; Sarkar and Nout, 2014). e increase in pH of alkaline fermented foods is due to the degradation of proteins from the raw material into peptides, amino acids, and ammonia (Kiers et al., 2000) or due to alkali-treatment during production (Wang and Fung, 1996; Sarkar and Nout, 2014). us, animal or plant tissues subjected to the action of microorganisms and/or enzymes to give desirable biochemical changes and signicant modication of food quality are essential for the fermentation and, consequently, to the production to the fermented foods (Campbell-Platt, 1994; Anonymous, FAO, 1998, 1999a,b).
