Nutritional quality of lactic fermented bitter gourd and fenugreek leaves

Gupta, Uma; Rudramma,; Rati, E. R.; Joseph, Richard W.

doi:10.3109/09637489809089389

Cited by 26 publications

(21 citation statements)

References 5 publications

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“…It is well established that with traditional dietary patterns, fermentation can magnify protein quality [127] and the bioavailabity of mood-regulating B vitamins, magnesium, and zinc [128-131]. The effect of diet on intestinal microbiota may also extend to vitamin D levels [132].…”

Section: The Potential Of Fermented Foodsmentioning

confidence: 99%

Fermented foods, microbiota, and mental health: ancient practice meets nutritional psychiatry

Selhub

Logan²,

Bested

2014

J Physiol Anthropol

214

130

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The purposeful application of fermentation in food and beverage preparation, as a means to provide palatability, nutritional value, preservative, and medicinal properties, is an ancient practice. Fermented foods and beverages continue to make a significant contribution to the overall patterns of traditional dietary practices. As our knowledge of the human microbiome increases, including its connection to mental health (for example, anxiety and depression), it is becoming increasingly clear that there are untold connections between our resident microbes and many aspects of physiology. Of relevance to this research are new findings concerning the ways in which fermentation alters dietary items pre-consumption, and in turn, the ways in which fermentation-enriched chemicals (for example, lactoferrin, bioactive peptides) and newly formed phytochemicals (for example, unique flavonoids) may act upon our own intestinal microbiota profile. Here, we argue that the consumption of fermented foods may be particularly relevant to the emerging research linking traditional dietary practices and positive mental health. The extent to which traditional dietary items may mitigate inflammation and oxidative stress may be controlled, at least to some degree, by microbiota. It is our contention that properly controlled fermentation may often amplify the specific nutrient and phytochemical content of foods, the ultimate value of which may associated with mental health; furthermore, we also argue that the microbes (for example, Lactobacillus and Bifidobacteria species) associated with fermented foods may also influence brain health via direct and indirect pathways.

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Section: The Potential Of Fermented Foodsmentioning

confidence: 99%

Fermented foods, microbiota, and mental health: ancient practice meets nutritional psychiatry

Selhub

Logan²,

Bested

2014

J Physiol Anthropol

214

130

View full text Add to dashboard Cite

show abstract

“…Fermented Korean vegetables (kimuchi) contain traces (<0.1 μg/100 g) of Vitamin B 12 [43]. High Vitamin B 12 (approximately 10 μg/100 g)-enriched vegetable products tend to be produced by fermentation with certain lactic acid or propionic bacteria [45,46]. …”

Section: Vitamin B12-containing Plant-derived Food Sourcesmentioning

confidence: 99%

Vitamin B12-Containing Plant Food Sources for Vegetarians

2014

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The usual dietary sources of Vitamin B12 are animal-derived foods, although a few plant-based foods contain substantial amounts of Vitamin B12. To prevent Vitamin B12 deficiency in high-risk populations such as vegetarians, it is necessary to identify plant-derived foods that contain high levels of Vitamin B12. A survey of naturally occurring plant-derived food sources with high Vitamin B12 contents suggested that dried purple laver (nori) is the most suitable Vitamin B12 source presently available for vegetarians. Furthermore, dried purple laver also contains high levels of other nutrients that are lacking in vegetarian diets, such as iron and n-3 polyunsaturated fatty acids. Dried purple laver is a natural plant product and it is suitable for most people in various vegetarian groups.

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“…Past sensory characterization studies on fermented products like cucumber juice (Chavasit et al . 1991) and bittergourd and fenugreek leaves (Gupta et al . 1998) also indicated that aroma had positive influence on the consumer acceptability of these products.…”

Section: Resultsmentioning

confidence: 99%

Consumer Acceptance of Lactic Acid-Fermented Sweet Potato Pickle

Sivakumar

Panda

Ray

et al. 2010

Journal of Sensory Studies

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The success of any novel food product is largely determined by the consumer acceptance of its sensory quality. The objective of the present study was to evaluate the sensory attributes of lactic acid‐fermented sweet potato (SP) pickles with the prospective consumers to develop a statistical model for predicting consumer acceptance decisions. The pickles prepared from β carotene‐ and anthocyanin‐rich SP varieties in 8 and 10% salt (NaCl) solutions were evaluated for their sensory attributes, i.e., appearance, color, texture, aroma and sourness, by 100 rural consumers from the Orissa State of India during 2008. The consumers liked SP pickle made in 8% NaCl solution. The logistic regression modeling of the sensory and consumer attributes revealed that the sourness (Wald statistic = 11.328, P = 0.001) and aroma (Wald statistic = 8.374, P = 0.004) of the SP pickle determined the consumer acceptability. Analysis also showed that the highly educated consumers were most likely to accept this SP pickle (Wald statistic = 5.038, P = 0.025). PRACTICAL APPLICATIONS The rural people living in the geographically and socially isolated places of developing countries are often plagued by acute malnutrition. Fortifying the staple foods with essential nutrients is an effective strategy to eradicate malnutrition through natural means. Sweet potato (SP) is cultivated extensively in the rain‐fed and hilly tracts of India and is a popular secondary staple food for tribes during off season. Vegetable pickles are popular adjuncts in India, which are consumed regularly along with staple foods. Thus, the pickles prepared from antioxidant‐rich SP can provide essential nutrients like β‐carotene and anthocyanin which can help the rural people to eradicate malnutrition at a cheaper cost. Besides, statistical modeling of the SP pickle acceptance decisions can help the policymakers to identify potential consumer segments for promoting this pickle.

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Nutritional quality of lactic fermented bitter gourd and fenugreek leaves

Cited by 26 publications

References 5 publications

Fermented foods, microbiota, and mental health: ancient practice meets nutritional psychiatry

Fermented foods, microbiota, and mental health: ancient practice meets nutritional psychiatry

Vitamin B12-Containing Plant Food Sources for Vegetarians

Consumer Acceptance of Lactic Acid-Fermented Sweet Potato Pickle

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