2.7.1 Characteristics and definition of fermented cafeteria food left over
Fermented products can play an important role contributing to the livelihoods of rural and peri urban like, through enhanced food security, and income generation via a valuable small scale enterprise option. There is such a diversity of fermentable substrate available year round, that the activity can provide a regular income. Although harvesting or substrate may be seasonal, fermentation itself is largely independent of weather, and byproducts can be recycled into livestock fodder (PANDEY et al., 2016).
Fermentation processes are believed to have been developed over the years by women, in order to preserve food for times of scarcity, to impart desirable flavor to …show more content…
And to Increases micronutrient, Healthy bacteria are added to food and metabolize some of the natural sugars, forming lactic acid. Lactic acid inhibits the growth of other harmful bacteria. In this way, the fermentation process preserves the food, and adds interesting flavors and textures. Fermented foods increase the range of healthy bacteria in the gut. Having a wide spectrum of healthy types of bacteria has recently been associated with a host of possible benefits-including weight control and reduced blood …show more content…
Fermentation plays different roles in food processing. Major roles considered are: (1) Preservation of food through formation of inhibitory metabolites such as organic acid (lactic acid, acetic acid, formic acid, propionic acid). (2) Improving food safety through inhibition of pathogens or removal of toxic compounds and (3) Improving the nutritional value(Bourdichon et al., 2012). Preservation of foods by fermentation is a widely practiced and ancient technology. Fermentation ensures not only increased shelf life and microbiological safety of a food but also may also make some foods more digestible(Caplice and Fitzgerald,
Fermented products can play an important role contributing to the livelihoods of rural and peri urban like, through enhanced food security, and income generation via a valuable small scale enterprise option. There is such a diversity of fermentable substrate available year round, that the activity can provide a regular income. Although harvesting or substrate may be seasonal, fermentation itself is largely independent of weather, and byproducts can be recycled into livestock fodder (PANDEY et al., 2016).
Fermentation processes are believed to have been developed over the years by women, in order to preserve food for times of scarcity, to impart desirable flavor to …show more content…
And to Increases micronutrient, Healthy bacteria are added to food and metabolize some of the natural sugars, forming lactic acid. Lactic acid inhibits the growth of other harmful bacteria. In this way, the fermentation process preserves the food, and adds interesting flavors and textures. Fermented foods increase the range of healthy bacteria in the gut. Having a wide spectrum of healthy types of bacteria has recently been associated with a host of possible benefits-including weight control and reduced blood …show more content…
Fermentation plays different roles in food processing. Major roles considered are: (1) Preservation of food through formation of inhibitory metabolites such as organic acid (lactic acid, acetic acid, formic acid, propionic acid). (2) Improving food safety through inhibition of pathogens or removal of toxic compounds and (3) Improving the nutritional value(Bourdichon et al., 2012). Preservation of foods by fermentation is a widely practiced and ancient technology. Fermentation ensures not only increased shelf life and microbiological safety of a food but also may also make some foods more digestible(Caplice and Fitzgerald,