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Fermented Indian foods & beverages either based on cereals or texture
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Tuesday, 07 March, 2017, 08 : 00 AM [IST]
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R Paranthaman, R Vidyalakshmi, Dr K Sureshkumar &
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Introduction
India is the world's second-largest producer of rice, wheat and other cereals. The huge demand for cereals in the global market is creating an excellent environment for the export of Indian cereal products. In 2008, India had imposed ban on export of rice, wheat and so on to meet domestic needs. Now, seeing the huge demand in the global market and the country's surplus production, the country has lifted the ban, but only limited amount of export of the commodity is allowed. The allowed marginal quantity of exports of cereals could not make any significant impact either on domestic prices or the storage conditions.
The important cereals are wheat, paddy, sorghum, millet (Bajra), barley and maize. According to the final estimate for the year 2011-12 by ministry of agriculture, Government of India, the production of major cereals like rice, maize and bajra stood at 105 million tonne, 21.76 million tonne and 10.28 million tonne respectively. India is not only the largest producer of cereals, it is also the largest exporter of cereal products in the world. India's exports of cereals stood at Rs 58279.80 crore during the year 2014-15. Rice (including basmati and non-basmati) occupy the major share in India's total cereals export with 64.40% during the same period. Whereas, other cereals including wheat represent 35.60% share in total cereals exported from India during this period. The major importing countries of India's cereals during the period were Iran, Saudi Arabia, Indonesia, the UAE and Bangladesh.
Fermented foods means animal or plant tissues subjected to the action of microorganisms and / or enzymes to give desirable biochemical changes and significant modification of food quality. There are more than 3,500 fermented foods consumed in the world. The food preservation technology is needed for the meat-eaters of Western culture in order to keep their perishable meat and milk edible for longer period. Meanwhile, people who ate cereals as staple food in East wanted to have flavoured and salty condiments. The fermentation makes the cereal food more tasty, flavoured and palatable.
Fermentation technology has adopted itself to social demands. During the survival food age i.e., food shortage period, fermentation was used mainly for food preservation and condiments production. In the convenience food age, i.e., time saving, quick cooking food, it was used for flavour production and other ingredients for industrial mass production of food.
Changes in Foods by Fermentation
Fermentation neutralised unhealthy chemicals found in grains. It adds a host of beneficial microorganisms to food, making them more digestible and increasing the healthy flora in and intestinal tracts. Many grains contain an acid myoinositol hexa or phytic acid. Phytic acid blocks the absorption of calcium, phosphorous, iron and zinc. A diet high in unfermented whole grains can lead to mineral deficiencies and bone loss. Fermentation neutralises phytic acid, also neutralises enzyme inhibitors and breaks down gluten, sugars and other difficult to digest elements in grains.
Classification
Fermented food products can be grouped into categories as per main substances or raw material used in the processing (Achi 2005) - Fermented cereals; Fermented legumes and oil seeds; Fermented vegetables and fruits; Fermented milk products; Fermented animals and fish.
Among them, cereal legume foods are the most dominant group of fermented foods next to dairy products. The fermented cereal-based foods can be further classified on the basis of either the raw cereal ingredients used in their preparation or the texture of the fermented products.
Based on raw cereal ingredients
- Wheat-based foods - Bouza, Kishk
- Rice based foods - Idli, Dosa
- Maize-based foods - Ogi, bread, kenkey
- Millet-based foods - Kunuzaki
- Sorghum-based foods - Pito, ogi, bogobe, kisra
- Barley- based foods - Beer
Based on texture
- Liquid – (Gruel) – Ogi, Mahera, Pito
- Solid – (Dough and Damplings) - Kenkey, Agidi
- Dry – (Bread) – Kisra, Injera
- Paste - Miso
Based on usage and major fermentation process
- Alcoholic foods and beverages
- Vinegar
- Bread
- Fermented porridges and snacks
Some of the fermented cereal-based foods
Solid Fermented Foods
Large quantities of acid leavened bread and pancakes are consumed daily in India, Sri Lanka, Pakistan, Nepal, Sikkim, Tibet and neighbouring countries. Idli, dosa, dhokla, appam, ambali, bread, and jalebies are consumed in Asian countries.
Idli, Dosa: Idli is prepared from parboiled rice and dehusked blackgram. After soaking, the rice is coarsely ground and blackgram is finely ground and mixed together with salt and allowed for natural fermentation. The acid leavened batter is poured into cups in idli vessel and steamed. Dosa batter is very similar to idli batter, except that the rice and blackgram are finely ground. Following fermentation, the dosa is quickly fried as a thin fairly crispy pancake, dhokla is similar to idli except that dehulled bengalgram dhal is used instead of blackgram dhal in its preparation.
During soaking stage, the organisms associated with ingredients viz., Leuconostoc mesenteroides and Streptococcus faecalis develop concomitantly and then continue to multiply following grinding (Mukerjee et al 1965) L. mesenteroides is considered to be the microorganism essential for leavening of the batter and also responsible, along with S.faecalis, for acid production in idli, dosa and related products. Other bacteria responsible for the production of good idli includes Pediococcus cerevisiae, L.delprueckii, L.fermentum, L.lactis while the yeast flora generally involved in fermentation includes Torulopsis candida, Candida cacaoi, Hansenula anomala, Torulopsis holmii, Rhodotorula graminis, Saccharomyces cerevisiae. The lactic acid bacteria reduces the pH of the batter to a level of 4 to 5, which is optimum for yeast activity.
Appam / Kallappam / Vellayappam: For preparing appam with or without sugar, rice is soaked for 3 - 6 hours, ground to a fine paste, toddy and water are added, which is allowed to ferment for 4 - 6 hours. The fermented batter is poured into moulds and steamed, resulting idli like pancake. In modern method, toddy is replaced by yeast and the pH is controlled, which gives the product a shelf - life of 2 - 4 days.
Ambali: A thick batter is prepared with ragi flour and allowed 14 - 16 hour fermentation. The fermented batter is added to partially cooked rice while cooking with continuous stirring. After completion of cooking, curd or yoghurt is added and ambali is ready to eat. The Leuconostac mesenteroides, Lactobacillus fermentum and Streptococcus faecalis are the microorganisms generally found in the product.
Dhokla: It is similar to idli batter except that dehulled bengalgram dhal is used instead of blackgram dhal in the proportion of 3 : 1, mixed with one part of curd and fermented over night. Steam cooked and seasoned with coriander leaves, green chillies, mustard and asafoetida. The microorganisms generally associated with dhokla fermentation include bacteria belonging to Lactobacillus fermentum, L. lactis, L. delbrueckii, Leuconostac mesenteroides and yeast belonging to Hansenula silvicola.
Bread: Breads are prepared primarily by acid fermentation of rice flour dough. These include Korean “Kichudok” and Philippine “puto.” These products are leavened, steamed rice cakes which are similar to Indian idli, except for the fact that they do not contain any legumes. Puto is special in that it is prepared using year old rice and the batter is neutralised at the mid-point of the fermentation. Kichudok is prepared at households and consumed on special occasions and puto is a common food of the lower income group.
Red Yeast Rice: Non-glutinous rice was cooked and then allowed for fermentation with red yeast Monascus purpureus. It has medicinal value as it inhibits the production of cholesterol content and improves blood circulation. Red yeast rice is also used as a dietary staple and to make rice wine, as a flavouring agent and to preserve the flavour and colour of fish and meat.
Jalebies are syrup filled confections prepared from deep fried – fermented wheat flour dough.
Fermented Alcoholic Beverages: Beverages vary from crystal-clear products to turbid thick gruels and pastes. Clear products include “sake” in Japan, “Chongju” in Korea and contain 15% alcohol also designated as rice wine, while turbid beverages such as “takju” in Korea and “taupy” in the Phillippines which contain 8% alcohol with suspended insoluble solids and live yeasts are referred to as rice beer. Millet appeared to be the main ingredient for alcohol fermentation.
Various Rice Wine: Various rice wines are prepared by fermenting steamed waxy milled rice with fungi and a yeast starter. A sweet product is first produced by fungi which is then converted to alcohol as fermentation progresses. Examples are “Sake” in Japan, “Laochao” in China, Malaysian “tapai,” Indonesian “tape ketan,” Philippine “tapuy” and “shonti annam” in India.
Koji: Koji is a starter for Sake brewing. The koji is moulded rice grains containing sufficient enzymes, vitamins and various nutritive substances for mashing and for the growth of yeast and fermentation. For preparing Koji Aspergillus oryzae are cultured on steamed rice at 34 - 36º C for 5 to 6 days.
Sake: The highly milled steamed rice is inoculated with koji and fermented by three stepwise mashing (acidification). In the first step steamed rice, koji and water are added to seed mash. After two days, the yeast population increases and then a second addition of material is made. Third addition is done on the next day. After 15 - 20 days the mash is squeezed, the filtrate is clarified and pasteurised. It is then stored for about 3 to 8 months, then filtered, diluted to 15 - 16% alcohol content, bottled and pasteurised.
Conclusion
Fermentation technology has tremendous potential to increase not only the quantity but also quality of food from the local raw materials. For commercialisation of traditional fermented foods, first the traditional knowledge on fermentation should be documented with a scientific understanding of the microbial process. Then research work should be carried out for improving the efficiency of quality and quantity of fermented foods with safety in use.
Acknowledgement
The authors would like to thank Dr M Loganathan, director i/c, Indian Institute of Crop Processing Technology (IICPT), MoFPI, Government of India, Thanjavur, Tamil Nadu, for support.
References
Lee, C.H. 2001. The importance of primitive pottery Age (8000-3000 B.C.) of Northeast Asia in the history of Food fermentation, 11th World Congress of Food Science Technology, April, 22-27, 2001, Seoul, Korea
Nout, MJR, 1985. Upgrading traditional biotechnological processes IFS/UNV Workshop on development of indigenous fermented foods and Food Technology in Africa, Cameroun, Oct. 1985
Mukerjee, S.K. Allury, M.N. Pederson, C.S. Vanveen A.G. and Steinkraws, K.H. 1965. Role of Leuconostac mesenteriodes in leavening the batter of Idli, a fermented Food of India. Appl. Microbiol, 13 (21:227-231)
Achi, O.K. 2005. The potential for upgrading traditional fermented foods through biotechnology. Agricon J.of Biotechnology 4(51: 375-380)
N.F. Haerd, et al., 1999. Fermented cereals, A global perspective, FAO Agrl. Service, Bulletin No. 138, Rome
(The authors are from department of food safety & quality testing, [NABL-accredited & FSSAI referral lab], Indian Institute of Crop Processing Technology, MoFPI, Govt of.India, Thanjavur. They can be contacted at paranthhu@gmail.com)
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