its about food ingredients and additives prepared by fermentation

1. FOOD INGREDIENTS AND ADDITIVES
PREPARED BY
FERMENTATION AND THEIR
PURIFICATION
Presented by:
Nongmaithem jeebika devi
Roll no. 28

2. INTRODUCTION ABOUT FERMENTED
FOOD INGREDIENTS AND FOOD ADDITIVES
 What are food ingredients ?
 Food ingredients are any substance that is added to food to achieve a
desired effect.
 Food ingredients are of different types . For example :
fermented foods, cereal, cooking oils and so on.
 Fermented food ingredients are those foods prepared by fermentation
process. Fermentation is one of the oldest methods used by Asian people
to preserve foods, to destroy undesirable components, to enhance the
nutritive value and appearance of the food , also to reduce the
energy required for cooking and to make a safer product.

3. Food additives –
 These are those ingredients or chemicals which are added to the
food to preserve flavor or enhance its taste, appearance or other qualities.
If it is prepared by fermentation process , then it is called fermented food
additives.
Why are Additives Used in Foods?
 Additives perform a variety of useful functions in foods that are
often taken for granted. Most people today have come to rely on the many
technological, aesthetic and convenience benefits that additives provide in
food.

4.  Main functions of food additives :
1. It improves or preserve the nutrient value
2. Maintain the wholesomeness of foods.
3. Control the acidity and alkalinity, and to provide
leavening.
4. Provide color and enhance flavor.

5. FERMENTED FOOD
INGREDIENTS
 Fermented food ingredients are those substances which are prepared
by fermentation process and are used in many dishes.
 Fermentation derived ingredients are being used today in multiple
food categories from bakery and meats to soups, sauces and dressing.
 Some examples of fermented food ingredients – ngari ( a type of
fermented fish), hawaijar (a type of fermented soyabean), tofu, curd, yogurt,
seedle(another fermented fish from Tripura) and so on.

6.  The Manipuri in the North East India are very fond of fermented products like
ngari,soibum,hawaijar.
 Ngari is one of the preferred traditional salt-free fermented fish product
have been most widely used by the peoples of Manipur.
 In Manipur, it is one of the essential ingredients of every household in the
area accounting to its taste, therapeutic properties and strong appetizing nature.
Due to its ever-growing popularities, its value as a food ingredient has grown
into other states of the North-eastern region.
 Ngari has much application in cooking various traditional dishes which are
the favourites of the people of Manipur.
 Ngari is raosted lightly prior to consumption, and then added in many Manipuri
dishes like eromba , morok metpa, singju, kangsoi and so on.
NGARI(FERMENTED FISH OF
MANIPUR)

7. 
singju kangsoi
singju Lafu eromba(banana stem
eromba)

8.  PREPARATION OF NGARI :
 It is prepared by fermenting the smaller freshwater fishes , mainly the Puntius species
with vegetable oil.
 For the commercial production of ngari, the fish are dried in the sun for
4-5 days to remove the moisture in the fish.
 After drying, the fish are soaked in water for 10-15 minutes , during which time the
water is absorbed rapidly because of the earlier drying . The soaking process is
usually carried out in the evening hours so that the next step of 8-10 hours can be
performed at night in order to avoid birds feeding on the fish. The fish is now having a
soft texture with dry surface skin.

9.  In the next step, the fish are smeared with vegetable oil, followed by another round
of sun drying for an hour.
 Then the fish are ready to be packed in a chaphou(urn). For this purpose, the fish
are pressed or rolled to make them soft and tender.
 The pre-processed chaphous are buried in the ground. Initially , 5-6 kg of fish is put
in each urn. They are then pressed until the liquid is released from the fish.
The process is continued until the urns are fully filled with wet mud and are
kept for maturation for 3-6 months.
 After the maturation, the top layer of the fish (locally called phumai) is removed and
the rest is used for human consumption.

10. Some health benefits of ngari :
 The most obvious benefits of fermented fish products are the lactic acid
producing bacteria(LAB) and other beneficial microbes of fermentation. These
bacteria are very good in controlling intestinal infections, improved digestion
of lactose, control of some types of cancer and control of serum cholesterol level.
 They are easily digestible. It helps in prevention plague, piles, constipation
and certain other diseases. They are very good for stomach.
 Certain harmful substances like trypsin inhibitors and phytins are decreased
during fermentation.
 They are rich in zinc, magnesium, and B vitamins.

11.  Fermented soyabean products have been reported to be used extensively in
almost all the states of north-east India and bears resemblance to tou-shi, hamanto
of China and kecap and taoco of Indonesia , shoyu and miso of Japan.
 Among the fermented food consumed in India , Hawaijar fermented soyabean
product. It is an indigenous traditional fermented soyabean product of Manipur with
a characteristics flavor and stickness .
 Hawaijar is consumed commonly in the local diet as a low cost source of high
protein food. And they are known for their anti-cancer , ani-osteoporosis and
anti-hypocholesterolemic effects.
 It is used in the preparation of chagem pomba (a special traditional cuisine of
meetei).

14. Preparation and processing of hawaijar :
 In the traditional method of fermentation of hawaijar , small and medium
sized soyabean seeds are used . The seeds are first soaked overnight /12-24 hours
and washed thoroughly with tap water and boiled/pressure cooked for 2-3 hours.
 And excess water is drained off, cooled to ~40˚C , and then the whole soybean
seeds are wrapped with a clean cotton cloths / healthy fig leaves / banana leaves
and then packed tightly in a small bamboo basket with lid locally known as lubak.
 The base and sides of the basket is layered and lined with fig or banana
leaves. The basket is then wrapped with cloth and kept in the sun or near stove or
buried in paddy straw for the fermentation process to occur .
 The whole process take around 4-5 days. The final product is brown in colour
with sticky slimy white appearance that emits light ammoniacal aroma.

15.  The shelf-life of hawaijar is very short , maximum of 7 days
without refrigeration. Sometimes , it is sun-dried for 2-3 days and
stored for several weeks for future use. The dried hawaijar can be
used in making hawaijar pickle.
Some health benefits of hawaijar:
1. Hawaijar is rich in vitamin K which is needed to regulate
blood clotting, and to prevent bone loss and the calcification of
arteries.
2. They are good source of probiotics that helps our digestive
health.

16. FERMENTED FOOD ADDITIVES
 Substances that are added to food to maintain or improve the safety ,
freshness, taste, texture, or appearance of food are known as food additives.
 They are not commonly used as a food itself and not normally used as a
typical ingredient of the food, whether or not it has nutritive value.
 The term does not includes contaminants or substances added to food
for improving or maintaining nutritional qualities.
 New additives and new process production of existing of additives are
evaluated by the Joint FAQ/WHO Expert Commmittee on Food Additives
(JECFA) which normally meets twice a year.

17.  Some examples of fermented food additives – vinegar, citric acid, fumaric
acid and so on
VINEGAR
 Vinegar is a liquid consisting of about 5-20% acetic acid (CH3COOH) , water
and trace chemicals that may includes flavorings. Acetic acid is produced by the
fermentation of ethanol by acetic acid bacteria.
 Commercially , vinegar is produced either by a fast or slow fermentation
process .
 Slow method is usually used as a traditional method of vinegar production.
In this method, fermentation proceeds over a few months to a year. The longer
fermentation period allows for accumulation of a nontoxic slime composed of
acetic acid bacteria.

18.  In the fast method , mother of vinegar (a bacterial culture) is added to the
source liquid before adding air to oxygenate and promote the fastest fermentation .
In this process , vinegar may be produced in 20 hours up to three days.
 Generally , vinegar is produced from sugar – rich materials by successive
anaerobic and aerobic fermantation. The followings are the steps involved in its
production .
1. Alcoholic fermentation of carbohydrate: it is the first step in the vinegar
production. It takes place under anaerobic condition. In this step , sugar is
fermented to alcohol by means of yeast.

19. 2. Oxidation of alcohol to acid :
This is the second step in the production of vinegar and is a anaerobic
process.
In this step, the alcohol is oxidized to acids by the action of acetic acid
bacteria i.e., Acetobacter Orleanais and A. Schulzenbachi.

20. Health benefits of white vinegar:
 It helps weight loss and controls blood sugar level.
 It may aid reduce cholesterol level.
 It has antimicrobial properties and so it is useful for treating
physical ailments including nail fungus, warts and ear infections.
 It is also an effective topical treatment for skin infections and
burns.

21. 2. Apple cider vinegar :
 It is the second most commonly used type of vinegar. This type of
vinegar is made from apple cider . They give fruity flavor to the
cooking. It is rich in vitamin B and C.
 It is best for salads, dressings, marinades condiments and so on.
And the process begins by crushing apples into juice, adding
yeast and letting it ferment in barrels.
 Apple cider vinegar helps in controlling diabetes and blood
sugar level. It also helps to weight loss, stops itch caused by
bugs and insects, clears sun burns and pimples, eases sore
throat and indigestion.
 It also has polyphenols, a potential cancer-fighting nutrient.

22. 3. Rice vinegar :
 Rice vinegar comes in clear or yellow pale in Japan.
In Japan, rice vinegar is very essential to sushi preparation.
 It is made from the sugars found in rice, and the aged,
filtered final product has a mild, clean, and delicate flavor
that is an excellent complement to ginger or cloves.
 Rice vinegar also comes in red and black varieties, which
are less common in the United States but very popular in China.
Both red and black are stronger than the clear one (often called
white) or pale yellow.

23. CONCLUSIONS
 Fermentation is a metabolic process in which microorganisms such as bacteria yeast or
fungi convert organic compounds usually carbohydrates such as starch into alcohol lactobacilli
or acids. For example , yeast converts sugars into alcohol, bacterianconverts sugars an starch
into lactic acid and acetobacter bacteria turn alcohol into acetic acids(vinegar).
 In Northeast India, fermentation is one of the oldest and most economical methods for
producing and preserving food. In addition to preservation, fermented foods can also have
the added benefits of enhancing flavour, increasing digestibility, improving nutrition value
and pharmacological values.
 Each fermented product is associated with unique group of micro flora which increases
the level of protein, vitamins, essential amino acid and fatty acids.

24. CONCL
USION
Here are some benefits of fermented foods to our diet.
1. Makes food more digestible.
 Because the bacteria predigests the food, the resulting product is easier to digest.
2. Fermented foods have more nutrients.
 The bacteria in fermented foods produce more vitamins and nutrients as they digest
the starches and sugars. They particularly produce B vitamins and vitamin K2.
3. Helps keep your immune system healthy.
 80% of our immune system resides in our gut. A healthy gut = a healthy immune
system. It is because fermented foods contain probiotic bacteria which are those live
bacteria good for stomach.

25. REFFER
ENCES
 Wikipedia
 https://www.researchgate.net/publication/230642003
 Industrial microbiology by Prescott / Dunn
 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4844621/
 https://www.healthline.com/nutrition/8-fermented-foods