Folk to functional: An explorative overview of rice-based fermented foods and beverages in India
Fermented foods share an integral part of age-old wisdom from ancient Indian civilization. Over the generations, this pioneering practice of food fermentation has expanded and improved to preserve and fortify the available food resources, particularly to meet the hidden hunger. India, being the seco...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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BMC
2016-03-01
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| Series: | Journal of Ethnic Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S235261811600010X |
| _version_ | 1819050883919380480 |
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| author | Mousumi Ray Kuntal Ghosh Somnath Singh Keshab Chandra Mondal |
| author_facet | Mousumi Ray Kuntal Ghosh Somnath Singh Keshab Chandra Mondal |
| author_sort | Mousumi Ray |
| collection | DOAJ |
| description | Fermented foods share an integral part of age-old wisdom from ancient Indian civilization. Over the generations, this pioneering practice of food fermentation has expanded and improved to preserve and fortify the available food resources, particularly to meet the hidden hunger. India, being the second largest producer of rice, has a great history of traditional rice-based fermented foods with different tastes and textures linked with cultural diversity and mostly prepared by rural women following village art techniques. Some of them have been scientifically investigated and it has been revealed that microflora in natural or starter culture plays imperative roles to bio-embolden the rice with varieties of health promoting macronutrients and micronutrients, phytochemicals, and other functional components during fermentation. In this review, some explorative information on traditional rice-based foods and beverages has been assembled to illustrate the global interest in Indian food heritage and their functional aspects. The review also deals with the preparation of raw materials, traditional processing, composition, and ethno-medicinal importance of each food to encourage entrepreneurs to develop large-scale production to meet the growing market demand of functional foods. |
| first_indexed | 2024-12-21T11:55:08Z |
| format | Article |
| id | doaj.art-26c82f4a04424bdab6206b49804f801b |
| institution | Directory Open Access Journal |
| issn | 2352-6181 |
| language | English |
| last_indexed | 2024-12-21T11:55:08Z |
| publishDate | 2016-03-01 |
| publisher | BMC |
| record_format | Article |
| series | Journal of Ethnic Foods |
| spelling | doaj.art-26c82f4a04424bdab6206b49804f801b2022-12-21T19:04:58ZengBMCJournal of Ethnic Foods2352-61812016-03-013151810.1016/j.jef.2016.02.002Folk to functional: An explorative overview of rice-based fermented foods and beverages in IndiaMousumi Ray0Kuntal Ghosh1Somnath Singh2Keshab Chandra Mondal3Department of Microbiology, Vidyasagar University, Midnapore, West Bengal, IndiaDepartment of Microbiology, Vidyasagar University, Midnapore, West Bengal, IndiaDivision of Nutrition, Defence Institute of Physiology and Allied Sciences, Delhi, IndiaDepartment of Microbiology, Vidyasagar University, Midnapore, West Bengal, IndiaFermented foods share an integral part of age-old wisdom from ancient Indian civilization. Over the generations, this pioneering practice of food fermentation has expanded and improved to preserve and fortify the available food resources, particularly to meet the hidden hunger. India, being the second largest producer of rice, has a great history of traditional rice-based fermented foods with different tastes and textures linked with cultural diversity and mostly prepared by rural women following village art techniques. Some of them have been scientifically investigated and it has been revealed that microflora in natural or starter culture plays imperative roles to bio-embolden the rice with varieties of health promoting macronutrients and micronutrients, phytochemicals, and other functional components during fermentation. In this review, some explorative information on traditional rice-based foods and beverages has been assembled to illustrate the global interest in Indian food heritage and their functional aspects. The review also deals with the preparation of raw materials, traditional processing, composition, and ethno-medicinal importance of each food to encourage entrepreneurs to develop large-scale production to meet the growing market demand of functional foods.http://www.sciencedirect.com/science/article/pii/S235261811600010Xfermented beveragesfunctional componentshealth benefitsmicroflorarice |
| spellingShingle | Mousumi Ray Kuntal Ghosh Somnath Singh Keshab Chandra Mondal Folk to functional: An explorative overview of rice-based fermented foods and beverages in India Journal of Ethnic Foods fermented beverages functional components health benefits microflora rice |
| title | Folk to functional: An explorative overview of rice-based fermented foods and beverages in India |
| title_full | Folk to functional: An explorative overview of rice-based fermented foods and beverages in India |
| title_fullStr | Folk to functional: An explorative overview of rice-based fermented foods and beverages in India |
| title_full_unstemmed | Folk to functional: An explorative overview of rice-based fermented foods and beverages in India |
| title_short | Folk to functional: An explorative overview of rice-based fermented foods and beverages in India |
| title_sort | folk to functional an explorative overview of rice based fermented foods and beverages in india |
| topic | fermented beverages functional components health benefits microflora rice |
| url | http://www.sciencedirect.com/science/article/pii/S235261811600010X |
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