Approach to Nutritional Security Potentials through Home Scale Food Rocess- Fermentation

Abstract

The approach of time process- fermentation at home on pre and post made food, un-mealed and mealed foods could increase nutritional potentials on matrix nutrients. Food preparation at home is dynamically changing with more attention on aesthetic values of food rather than food nutrients. Food preparation by its methods normally targets doneness, parasitic level against nutrient quality and quantity which may not allow nutrient synergy to be reached during critical phase’s process- fermentation steps such as roasting. milling  baking  ,cooking extrusion ,malting  , steeping ,   germination ,  kilning    ,  mashing ,  boiling  and   fermentation. Certain microorganism manifest expertise in culinary transformation for varied favour and pleasant treats especially in wine ,chocolates ,tuber fermentation and certain cereal  and vegetable foods.  vegetable fermentation such as sauerkraut ,cabbage ,fruits such as apple grapes cereals such as sorghum ,rice legumes such as beans ,soybean, tubers such as yam ,cassava .Bulbs such as onion and nut such as date , dairy produce ,fruits to wine ,left over soup and other food material are being carried out  at homes.    This work seeks to alert home scale food makers, chiefs and matron on the importance and critical advantages in allowing home scale time fermentation for optimal nutritional security during food preparation.

Keywords: Potential ,Home scale, Time, Fermentation, Nutritional security.