Year: 2021 | Month: June | Volume 10 | Issue 1

Cereal-based Fermented Foods for Enhanced Nutritional Attributes and Better Gut Health

Sangita Ganguly Latha Sabikhi Ashish Kumar Singh


Cereal grains are known to be one of the most important dietary resources of nutrition in all over the world. Cereal are considered inferior in terms of nutritional and sensorial quality as compared to other foods. Several approaches have been recommended to enhance the nutritional qualities of cereals, however, the best one is fermentation. Fermentation, had been reported to improve sensory and nutritional quality of cereals. Generally, natural lactic fermentation of cereal results in a decrease in carbohydrates content together with increase in some amino acids and B-group vitamins. Further, fermentation results in reduction of antinutritional factors, leading to an increment in mineral availability and protein and starch digestibility. Traditionally, cereal based fermented foods are prepared from most commonly available cereals grains using natural fermentation involving mixed cultures of yeasts, bacteria and fungi. Several of them are used as side dish, breakfast and light meal, and main foods. The microbiology of several of this commonly consumed cereal based fermented foods is quite complex and unknown. Probiotic microorganisms are well known for their multipurpose health beneficial effects. Mostly dairy products had been used as substrate for probiotics for years. Recent times cereals are gaining popularity as a probiotic delivery vehicle due to their inherent attributes. Cereal grains can serve as a suitable carrier matrix of probiotic cultures by supporting the growth and survival of organisms. The current review focuses on some traditional cereal based fermented foods, potential of cereal grains to use as growth medium of probiotic cultures and finally, newly developed non-dairy probiotic food products.

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@International Journal of Fermented Foods | Association with SASNET | Printed by New Delhi Publishers

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