Rice-, Pulse-, Barley-, and Oat-Based Fermented Food Products
Cereal grains are considered one of the most important dietary sources of proteins, carbohydrates, vitamins, minerals, and fiber for people around the world. Fermentation is a biochemical process in which the primary food matrix is modified by microorganisms and their enzymes. For cereals deficient in some basic components (e.g., essential amino acids), fermentation can provide a simple and economical method for improving nutritional value, sensory properties, and preservation and functional qualities. In addition, inclusion of probiotics or live microorganisms can increase the nutritional quality and shelf life of fermented food products. This article reviews some traditional and recently developed fermented foods made from rice, pulses, barley, and oats.