Biofortification of Food Using Fermentation

Résumé fourni par la source

Increasing awareness toward the nutritional value of food has added a great pace in growth of market for functional foods and low-alcoholic beverages around the globe. According to the Food and Agricultural Organization of the United Nations, the percentage of the world's population that was undernourished decreased from 18.6 in 1990–1992 to 10.9 in 2014–2016, with 11% of people still experiencing hunger. In addition to this development, with over 2 billion people, or 33% of the world's population, experience vitamin insufficiency, commonly known as hidden hunger. Biofortification, the most common way of supplementing food crops with nutrients, gives a feasible, long-haul technique for conveying micronutrients to country populaces in developing nations. Nutritional value of food can be increased by a number of ways like agronomic, traditional, and transgenic biofortification. Using fertilizers, agronomic biofortification temporarily increases micronutrient levels. This strategy works well for increasing micronutrients that plants can directly take, like zinc, but less well for micronutrients that plants must synthesize and cannot be directly absorbed. In traditional plant breeding, parental lines with high vitamin or mineral content are found, developed, and crossed over several generations to generate plants with the required nutrient and agronomic properties. In crops, when the target nutrient is not naturally available in the requisite quantity, transgenic plant breeding makes an attempt to achieve the same result. However, conventional fermentation has been used from ages to fortify the food like in case of idli, dosa, jalebi, kefir, and yogurt. This approach has two major advantages as it is cheap and requires less low or none efforts, and the bioavailability of such nutrients is much more than those obtained by the other fortification techniques. This chapter will focus on biofortification by fermentation approach and its relative aspects for its potential use for eradicating problems like micronutrient deficiency and hunger.

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