Fermentation And Its Health Benefits

Description

ABSTRACT

In the past, the beneficial effects of fermented foods on health were unknown, and so people primarily used fermentation to preserve foods, enhance shelf life, and improve flavour. Fermented foods became an important part of the diet in many cultures, and over time fermentation has been associated with many health benefits. Because of this, the fermentation process and the resulting fermented products have recently attracted scientific interest. In addition, microorganisms contributing to the fermentation process have recently been associated with many health benefits, and so these microorganisms have become another focus of attention. Lactic acid bacteria (LAB) have been some of the most studied microorganisms. During fermentation, these bacteria synthesize vitamins and minerals, produce biologically active peptides with enzymes such as proteinase and peptidase, and remove some non-nutrients. Compounds known as biologically active peptides, which are produced by the bacteria responsible for fermentation, are also well known for their health benefits. Among these peptides, conjugated linoleic acids (CLA) have a blood pressure lowering effect, exopolysaccharides exhibit prebiotic properties, bacteriocins show anti-microbial effects, sphingolipids have anti-carcinogenic and anti-microbial properties, and bioactive peptides exhibit anti-oxidant, anti-microbial, opioid antagonist, anti-allergenic, and blood pressure lowering effects. As a result, fermented foods provide many health benefits such as anti-oxidant, anti-microbial, anti-fungal, anti-inflammatory, anti-diabetic and anti-atherosclerotic activity. However, some studies have shown no relationship between fermented foods and health benefits. Therefore, this paper aims to investigate the health effects of fermented foods.

TABLE OF CONTENTS

COVER PAGE

TITLE PAGE

APPROVAL PAGE

DEDICATION

ACKNOWELDGEMENT

ABSTRACT

CHAPTER ONE

• INTRODUCTION
• BACKGROUND OF THE PROJECT
• PROBLEM STATEMENT
• AIM OF THE STUDY
• OBJECTIVE OF THE STUDY
• SCOPE OF THE PROJECT
• SIGNIFICANCE OF THE STUDY
• APPLICATION OF THE STUDY
• RESEARCH QUESTION
• PROJECT ORGANISATION

CHAPTER TWO

LITERATURE REVIEW

• OVERVIEW OF THE STUDY
• FUNCTION OF FERMENTATION
• TYPES OF FERMENTATION
• PRODUCTS OF FERMENTATION
• MODES OF OPERATION
• HISTORY OF THE USE OF FERMENTATION

CHAPTER THREE

3.0      METHODOLOGY

• INTRODUCTION
• EXAMPLES OF FERMENTED FOODS FROM AROUND THE WORLD
• NUTRITIONAL GUIDES FROM AROUND THE WORLD
• BENEFITS OF FERMENTED

CHAPTER FOUR

• SAFETY AND SIDE EFFECTS
• QUALITY ATTRIBUTES OF COMMON FERMENTED FOODS OF NIGERIA

CHAPTER FIVE

• CONCLUSION
• RECOMMENDATION
• REFERENCES

CHAPTER ONE

1.0                                                        INTRODUCTION

Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. In the context of food production, it may more broadly refer to any process in which the activity of microorganisms brings about a desirable change to a foodstuff or beverage.[1] The science of fermentation is known as zymology.

In microorganisms, fermentation is the primary means of producing ATP by the degradation of organic nutrients anaerobically.[2] Humans have used fermentation to produce foodstuffs and beverages since the Neolithic age. For example, fermentation is used for preservation in a process that produces lactic acid found in such sour foods as pickled cucumbers, kimchi, and yogurt, as well as for producing alcoholic beverages such as wine and beer. Fermentation also occurs within the gastrointestinal tracts of all animals, including humans.[3]

1.1                                           BACKGROUND OF THE STUDY

Recommendations for the consumption of certain nutritious foods date back to the Hippocratic Corpus of Ancient Greece. More recently, the United States Department of Agriculture first created nutrition guidelines in 1894 which advocated variety, proportionality and moderation, calorie measuring, nutrient-rich foods and consumption of less fat, sugar and starch [1]. Canada’s first Food Guide was introduced in July 1942, to provide guidance to Canadians on proper nutrition during a period when wartime rationing was common [2].

While such guidelines result from consultation with knowledge providers, they need not reflect traditions practiced by populations nor do they appreciate the benefits of foods consumed by generations of ethnic groups. Foods that are prepared by fermentation (the slow decomposition process of organic substances induced by microorganisms, or by complex proteinaceous substances (enzymes) of plant or animal origin [3]), occurs due to biochemical changes brought about by the anaerobic or partially anaerobic oxidation of carbohydrates. This process has long been shown to help retain shelf-life and prevent food spoilage. The absence of fermented foods from some food guides, as will be discussed later, should not be interpreted as suggesting these foods are not beneficial. Rather, they may not have had a history of use in a particular country, and may be made at home instead of being purchased from a commercial enterprise. The aim of the present article is to examine the history of fermented foods, their health benefits and the basis for why they are, or should be, included in the food guides of different countries across the continents.

1.2                                                  PROBLEM STATEMENT

Naturally, food spoils and becomes dangerous to health once they are exposed to some dangerous bacteria or microorganism. In order to solve problem fermentation was discovered which serves as a means of preserving food for health benefit. Fermentation is a natural process through which microorganisms like yeast and bacteria convert carbs — such as starch and sugar — into alcohol or acids. The alcohol or acids act as a natural preservative and give fermented foods a distinct zest and tartness. Fermentation also promotes the growth of beneficial bacteria, known as probiotics. Probiotics have been shown to improve immune function as well as digestive and heart health.

1.3                                                     AIM OF THE STUDY

The main aim of this work is to investigate the health benefit of fermented foods.

1.4                                              OBJECTIVES OF THE STUDY

At the end of this work, student involved shall be able to:

1. Understand the definition of the fermentation
2. Understand the health benefit of fermented food

• Understand fermentation formula.

1.5                                                   SCOPE OF THE STUDY

Fermented foods have been a well-established part of the human diet for thousands of years, without much of an appreciation for, or an understanding of, their underlying microbial functionality, until recently. The use of many organisms derived from these foods, and their applications in probiotics, have further illustrated their impact on gastrointestinal wellbeing and diseases affecting other sites in the body. However, despite the many benefits of fermented foods, their recommended consumption has not been widely translated to global inclusion in food guides.

1.6                                            APPLICATION OF THE STUDY

This work will serve as a handbook to medical personnel, nutritionists, microbiology students and also to all consumers of foods.

1.7                                             SIGNIFICACE OF THE STUDY

As a microbiology student, carrying out this study has exposed me to the concept of fermentation and its health benefit. Historically the fermentation technique was used as a way of preserving foods and drinks long before the days of refrigeration. During the process of fermentation, microorganisms such as bacteria, yeast or fungi convert organic compounds – such as sugars and starch –  into alcohol or acids. For example, starches and sugars in vegetables and fruits are converted to lactic acid and this lactic acid acts as a natural preservative. Fermentation can produce quite distinctive, strong, slightly sour flavours.

The consumption of foods and drinks that have undergone fermentation contain benefits to health that stretch beyond food preservation. The transformation of sugars and starches enhances the natural, beneficial bacteria in food. These bacteria, known as probiotics or ‘good’ bacteria are thought to help a multitude of health issues, specifically digestive health.

1.8                                                   RESEARCH QUESTION

1. Do the fermented foods affect human health?
2. Do probiotics in fermented foods survive stomach acid?
3. What bacterium is in fermented vegetables?
4. For what purpose fermentation technique is used in health sector?

1.9                                                         PROJECT ORGANISATION

The work is organized as follows: chapter one discuses the introductory part of the work,   chapter two presents the literature review of the study,  chapter three describes the methods applied,  chapter four discusses the results of the work, chapter five summarizes the research outcomes and the recommendations.