Nutritional and therapeutic potentials of wholesome plant-based fermented food products of India

Abstract

Fermentation is an age-old technology that has been practiced since time immemorial. Application of fermentation techniques have a drastic impact on the production of numerous food items. There are a variety of traditional plant-based fermented foods and beverages developed through the process of fermentation in India. Plant-based fermented food products have many nutritional and functional properties such as high fiber, protein, phytochemicals, phytonutrients, antioxidant content, vitamins, and minerals which exhibit many health benefits and help in the prevention of certain diseases. In India a variety of plant-based fermented foods and beverages are found due to different geographical indications, cultural diversity, and variance of the raw material availability. The rural population of India prepares these products at home and markets them locally, which serves as a source of income for them. The traditional fermentation process in India promotes nutritional and therapeutic properties of the food thereafter making them shelf-stable. This study summarizes some of the most popular plant-based fermented products developed in India using traditional methods and are believed to have a beneficial impact on health. Intricate study of nutritional and therapeutic properties of these food products can be essential in providing salubrious knowledge which will provide valuable guidance for the use and development of new products on a wider scale.