importance of fermentation
Answers
Answer:
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Explanation:
Fermentation is a chemical process by which carbohydrates, such as starch and glucose, are broken down anaerobically. Fermentation has many health benefits and is used in the production of alcoholic beverages, bread, yogurt, apple cider vinegar e.t.c . It is also used in industry to generate ethanol as a source of biofuel.
IMPORTANCE..-------
The probiotics, enzymes and lactic acid in fermented foods can facilitate the intake of vitamins and minerals by the body. Fermentation increases vitamins B and C and enhances folic acid, riboflavin, niacin, thiamin and biotin, making them more accessible for absorption.
Fermentation can also neutralize phytic acid, a substance in grains, nuts, seeds and legumes that causes mineral deficiencies. Phytates, the ionized form of phytic acid, also make starch, proteins and fats less digestible.
The microorganisms, or probiotics, in fermented food can help maintain a healthy gut in producing antibiotic, antiviral, antifungal and antitumor agents, as well as creating an acidic environment that pathogens do not thrive in.