Fermented food items like fermented soybeans and fermented bamboo shoots are consumed as traditional Class 8

Fermented food items like fermented soybeans and fermented bamboo shoots are consumed as traditional Class 8

Fermented food items like fermented soybeans and fermented bamboo shoots are consumed as traditional food in some parts of India. With the help of your parents and teachers, list some traditional food items from your area that utilise the process of fermentation. Investigate the ingredients used in the preparation of these fermented food items; the method of preparing them; the microorganism responsible for the fermentation of the food, and the cultural and nutritional importance of the fermented food. Class 8

Answer:

In parts of North India like Ghaziabad, dahi (curd) and idli/dosa batter are popular fermented foods.

1. Ingredients: Dahi is made from milk; idli/dosa batter uses rice and urad dal.
2. Method: Milk is kept warm to let natural bacteria grow; idli/dosa batter is soaked, ground, and left overnight to ferment.
3. Microorganisms: Lactic acid bacteria (LAB) help in curd formation; wild yeast and LAB ferment idli/dosa batter.
4. Importance: These foods improve digestion, add good bacteria to our body, and are part of daily meals and festivals.