This was prepare by me for an academic presentation purpose. I took help form several books and journals. This is not so enriched but it sure will help. Thank you

1. Fermented Product
Processing in Bangladesh
by Md. Akram Hossain 1

2. Introduction
• Fermentation is one of the oldest “food
biotechnological” processes used to prepare foods
and beverages which is recorded in the ancient
history of man
• Indigenous fermented foods and beverages have
been an integral component of the dietary culture
of every community in the world ever since the
beginning of human civilization
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3. Introduction
• Fermented foods provides many benefits for
human health
• People of Bangladesh are being increasingly
concerned about healthy foods.
• The demand of fermented food is rising in
Bangladesh
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4. Outline of this presentation
• What is Fermentation and Fermented Foods?
• Health Benefits of Fermented Food.
• Fermented Product Processing
• Fermented Products available in Bangladesh
• Scope of Fermented Product Processing in
Bangladesh
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5. What is Fermentation?
Fermentation refers to breakdown of carbohydrate
and carbohydrate like materials under either
anaerobic or aerobic conditions.
It occur when microorganisms consume susceptible
organic substrates as part of their own metabolic
processes.
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6. What is Fermented Food?
• Fermented foods refers to a special class of food products
characterized by various kinds of carbohydrate breakdown
in the presence of probiotic microorganisms; but
carbohydrate is not the only constituent acted upon.
• Fermented foods are made by the action of
microorganism(s), either naturally or by adding a starter
culture(s), which modify the substrates biochemically and
organoleptically into edible product
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7. Some Common Fermented Foods
• Yogurt
• Soy sauce
• Sourdough Bread
• Sauerkraut
• Cheese
• Pickles
• Dahi
• Matha
• Buttermilk
• Vinegar
• Wine
• Cider
• Beer
• Fish sauce
• Sour cream
• Lassi
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8. Health Benefits of Fermented Food.
• Provides Probiotics
• Preserves food
• Enhances flavor
• Improves nutritional quality
• Alleviate lactose intolerance
• Improves immunity system
• Prevents toxic effects of
mycotoxins
• Increases Bioavailability of
nutrient
• Maintains Intestinal pH balance
• Improves digestion and the
digestibility of foods
• Protects against infection
• Has Anticarcinogenic effect
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9. Fermented Product Processing
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10. Fermented Products available in
Bangladesh
A wide variety of traditional
fermented products are
available in the country,
including
• Cereal-based fermented
food (jilapi, amitri, pauruti,
pantavaat),
• Fermented fish (cheapa
sukuti, lona ilish, shidal),
• Fermented legumes (papad,
kumrabori),
• Fermented dairy products
(dodhi/doi, ghee, lassi,
matha),
• Alcoholic and nonalcoholic
beverages (bangla maad,
tari, borhani),
• Fermented fruits and
vegetables (aachaar,
chutney).
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11. Commercially available Fermented
Products in Bangladesh
Local Market
• Jilapi, Pauruti (Bread)
• Fermented fish
• Fermented legumes (papad,
kumrabori),
• Fermented dairy products
(dodhi/doi, ghee, lassi,
matha)
• Fermented fruits and
vegetables (aachaar,
chutney).
Industrially
• Fermented dairy products
(dodhi/doi, ghee, lassi,
matha)
• Fermented fruits and
vegetables (aachaar, chutney
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12. Scope of Fermented Product
Processing in Bangladesh
• Fermented food of both animal and plant origin is a
daily component of the diet of the people here.
• Climatic conditions in addition to the availability of
raw materials have a determinative major role in
the type of fermented foods produced and
consumed by the people.
• There is enormous scope for development of value
added fermented foods and beverages in
Bangladesh by adopting appropriate
methodologies.
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13. Thank you
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