Exploring the culinary and health significance of fermented foods: A comprehensive review
1 Matushri Virbaima Mahila Science and Home Science College Rajkot. Saurashtra University, Gujarat, India.
2 M V M Science and Home Science College, Rajkot, Affiliated to Saurashtra University, Rajkot, Gujarat, India.
3 Educator, Sahaj Academy, Rajkot, Gujarat, India.
Review Article
World Journal of Advanced Research and Reviews, 2024, 21(03), 2609–2616
Article DOI: 10.30574/wjarr.2024.21.3.1000
Publication history:
Received on 15 February 2024; revised on 27 March 2024; accepted on 29 March 2024
Abstract:
Fermented foods have long been celebrated for their unique flavors, preservation properties, and potential health benefits. This comprehensive review delves into the diverse world of fermented foods, examining their origins, preparation methods, nutritional attributes, and health implications. Focusing on prominent examples such as yogurt, kefir, sauerkraut, kimchi, miso, tempeh, kombucha, and sourdough bread, this paper explores the intricate interplay between fermentation, microbial communities, and human health. Each fermented product is meticulously examined in terms of its cultural significance, sensory attributes, probiotic content, and potential limitations. By elucidating the multifaceted nature of fermented foods, this review aims to deepen our understanding of their role in culinary traditions, dietary practices, and holistic well-being.
Keywords:
Probiotic Food; Preparation; Holistic Well-Being; Fermented Food
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Copyright © 2024 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0