Novel Fermented Grain-Based Products
Fermentation of grains is an ancient method which helps increase the nutritional value and digestibility of grains, protects stomach from the harmful pathogens, improving absorption of bioactive molecules and minerals though the intestinal tract synergist
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Novel Fermented Grain-Based Products Mila Emerald, Gaurav Rajauria, and Vikas Kumar
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Introduction
The process of natural fermentation is known earlier than 7000 BC and starts from China (for example, the making of koji, mould -fermented grains and/or soybeans, a source of more than 50 enzymes in has originated in China and was developed in Japan about 1000 years ago) going through different stages of improvement since that time through Georgia, Iran, Babylon, Egypt, Mexico, Sudan and other countries. Grain fermentation is one of the oldest known forms of food preparation, developed thousands of years ago by ancient man with use of one or a few strains of microorganisms to improve digestive and nutritional properties of grains and grains produced beverages (Wood, 1997). However, the deep mechanism of fermentation carried on with microorganisms was not understood and explained properly until about 200 years ago. The first fermented beer is known to be produced since over 7000 years ago in Syria, Mesopotamia and Caucasia and about 5000 years in Babylon, the fermented bread was known from Ancient Egypt and then around 100 BC in Ancient Rome.
M. Emerald (*) Phytoceuticals International and Novotek Global Solutions, London, ON, Canada e-mail: [email protected] G. Rajauria School of Agriculture and Food Science, University College Dublin, Lyons Research Farm, Celbridge, Co. Kildare, Ireland V. Kumar Neuropharmacology Research Laboratory, Department of Pharmaceutics, Indian Institute of Technology, Banaras Hindu University, Varanasi, Uttar Pradesh 221 005, India © Springer International Publishing Switzerland 2016 K.S. Ojha, B.K. Tiwari (eds.), Novel Food Fermentation Technologies, Food Engineering Series, DOI 10.1007/978-3-319-42457-6_12
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Food grains providing fibres, proteins, vitamins and minerals present over 60 % of the food world production (Charalampopoulos, Wang, Pandiella, & Webb, 2002). The grain components which are hard to digest and such compounds like phytates, tannins and polyphenols (Sindhu & Khetarpaul, 2001) could be broken down by the fermentation process using malt enzymes and microorganisms, especially lactic acid bacteria. This type of fermentation leads to a significant increase in amount of iron, zinc, calcium, vitamin B, essential amino acids, lysine and protein content and improvement of flavour and texture, while decreasing level of complex carbohydrates and mycotoxins (Lee, Lee, Park, Hwang, & Ji, 1999; Nout & Ngoddy, 1997; Yousif & El Tinay, 2000). Sourdough fermentation protects bread from mould and bacterial spoilage, which are especially important in warm natural environment (Corsetti et al., 2000; Rosenquist & Hansen, 1998). Spoilage of sourdough-baked products by mould genera including Penicillium, Aspergillus, Monilia, Mucor, Endomyces, Cladosporium, Fusarium, and Rhizopus causes a huge economic concern (Legan, 1993). Sourdough fermentation starters produce lactic acid, acetic acid, ethanol, hydrogen peroxide, carbon dioxide and other substances wit
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