Define fermentation. Describe nutritional values of fermented foods. Give classification of fermented foods.

Word Count : 614

---

Fermentation is a biological process in which microorganisms, such as yeasts or bacteria, convert carbohydrates into organic acids, gases, or alcohols. This process occurs in the absence of oxygen and is often used to preserve food and drinks, produce biofuels, and manufacture certain chemicals. The organic acids produced during fermentation act as preservatives, as they lower the pH of the food and make it inhospitable to harmful microorganisms. Fermentation can also contribute to the flavor and texture of the food and is an important part of traditional food preparation practices in many cultures. The most well-known forms of fermentation include bread-making, beer brewing, and the production of fermented dairy products like yogurt and cheese.

 

Fermented foods are considered to be a rich source of nutrients and have many health benefits. Here are some of the key nutritional values of fermented foods:

1. Probiotics: Fermented foods are rich in beneficial bacteria, known as probiotics, which help to maintain a healthy gut microbiome and improve digestive health.

2. Vitamin B12: Some fermented foods, such as tempeh and miso, are good sources of vitamin B12, which is essential for the proper functioning of the nervous system and the production of red blood cells.

__ __ _____________ ___ __________ _________ __ ____ ______.
___________ ___________ ________ ________ __ _______ ____________ __ ____ _____________.
_______ __ _________ __ ____ __ _________ ________ __ ________ _________ _____ _____________.
__________ ___________ ____ _________ ________ ________.
_____ __ ___________ ___________ _____________ ____________ __ ________ __________ _________ ____________.
___________ _________ _______ _______ __________ __________ ___ ____________ __________ _______ __________ _____________ ______.
__ ______ _____ ___________ _____________ _________ __________ _________ ____________ ___.
___________ _______ _____________ __________ ______ ____ ________.
___ ____________ ____________ _________ _________ ___________ _____________ ______ ______ ______ ____ ______.
____________ ___ ___________ ___ _________ _______ ____ ______ ________ _____ _________ __________ __________ ____________.
________ ____ _____________ ____ _________ ____ ___ _________ ____ _______ __ _____ _____.
____________ _____________ _____________ ____________ _____ _____ ___ _________ ___ _____ ____ ___ ___________.
___ _____________ ________ ________ _________ ___ ____________ __ ____ __ ____.
_____________ __ __ ________ ___ ___ ____________ ___ __ ____________ ________ ____ ____________ ____.
____ _____________ _____________ ___ __________ ________ __ ____________ _________ _____ ________ ___________.
_________ _______ ___ ___________ ____________ ___________ _____________ ________ ________ ____ ____________.
___________ ___ _______ ____________ __ ____ _____________ ___ _______ ___________ ________.
__ ____________ ________ ___________ ___________ __ _________ _________ ____ __________ _____ __________.
________ ____ ___________ ________ _________ ___________ _________ ___ ____ ______ __________ _________ __________ _________.
_____ _____________ _____________ _________ __ ____________ ________ __.
______ ____________ _____ ________ ______ ______ ______ _________ ____________ __.
____________ ____________ ____ _________ _________ __ _____________.
_________ _________ ____________ ____ ___________ __________ ________ __ _____ __ ___ ______ ____________ ______ __________.
____ _________ ____________ ___ ___________ __________ ___________ _________.
_______ ______ ______ ___ _____________ _________ ______ _______.
_________ _____ ______ _____ _____________ _____.
_____ _________ ______ ________ ______ __ ______ __________ ____________ ___ ____________ _____.
__________ _________ _____ _______ _____ ___ _________ ____________ __________ _________ ______ _____ ___.
________ ____ __________ ______ _______ ________ _____________ ____.
__________ _______ _____ _______ __________ ____ _____ ________.
__ ________ _____________ ____________ ______ _________ __ ___________ ____________.
_________ _____________ _____________ ____________ _____ ______ ___ ____________ ___.
____ __________ __ ______ _______ _____ ________ _________ __________.
___________ _____________ _______ ___ ________ ______.
_____ _______ __________ ___________ _________ __________ _____ _____ ___________ ________.
________ _____________ __ _____________ ____________ _____________ ______ ___.
__ ______ __________ ____ __________ ____________ __________ __________.
_____ ____ _______ _____________ _______ ___________ ___.
___ __________ ____________ ___ _____________ _________ __________ _________ ___ _______ ___ ____________ __ ______.
_____________ _____________ _______ _____ ________ __________ __ ______ __ _____ ____.
Click Here to Order Full Assignment on WhatsApp

Degree : DIPLOMA PROGRAMMES
Course Name : Diploma in Value Added Products from Fruits & Vegetables
Course Code : DVAPFV
Subject Name : Food Chemistry and Physiology
Subject Code : BPVI 3
Year : 2023