FERMENTATION EFFECTS ON NUTRITIONAL QUALITY OF TRADITIONAL FOOD PRODUCTS

Abstract

Fermentation is one of the oldest and most widely used biological food-processing techniques and remains an important part of traditional food systems in many regions of the world. Traditional fermented foods are commonly prepared from cereals, legumes, vegetables, fruits, milk, and other locally available raw materials through the metabolic activities of naturally occurring or deliberately introduced microorganisms. The fermentation process can produce substantial biochemical changes in food composition, including the transformation of carbohydrates, proteins, lipids, vitamins, minerals, phenolic compounds, and other bioactive components. Recent research indicates that fermentation can improve nutritional quality by increasing nutrient bioavailability, enhancing protein digestibility, reducing antinutritional factors such as phytate and tannins, and generating beneficial metabolites. For example, research on traditional finger-millet injera found that fermentation reduced phytate and condensed tannins while increasing the bioaccessibility of iron, zinc, and calcium. Fermentation may also contribute to improved sensory properties, preservation, digestibility, and functional characteristics of traditional foods. However, nutritional changes are not always positive or uniform; they depend on the raw material, microorganisms, fermentation duration, temperature, pH, moisture, and processing conditions.