Fermentation is a way of preserving food for long periods of time using bacteria and yeasts. The lactic acid found in fermented foods is a natural preservative that inhibits the growth of harmful bacteria and keeps food safe (and delicious) for longer. In addition, this ancient technique of preserving foods not only protects the nutrients in the food from degrading but also makes them more bioavailable to your body. Some fermented foods and ingredients found in Nigeria include cassava products such as Fufu, Elubo, Abacha, maize products such as Ogi, Agidi, millet products such as Kwunu, Tuwo, Fura and ingredients like Dawadawa (African locust bean), Ogiri, Iru, Ugba (African oil bean), Ukwa (African breadfruit), as well as fermented meats and fish. Benefits of consuming these foods include ;
- Traditionally fermented foods are of great value to people with diabetes: In addition to improving pancreatic function, which is highly important to diabetics, the carbohydrates in lactic acid–fermented foods have been broken down or pre-digested. As a result, they do not place an extra burden on the pancreas, unlike ordinary carbohydrates.
- Traditional fermented foods help the body produce acetylcholine: Acetylcholine is a neurotransmitter that facilitates the transmission of nerve impulses. Within the context of digestion, it helps increase the movement of the bowel and can help reduce constipation. It also helps improve the release of digestive juices and enzymes from the stomach, the pancreas, and the gallbladder.
- For dietary nutrients that enhance body function: Fermentation helps create new nutrients and has been shown to improve the availability, digestibility and quantity of some dietary nutrients.
- Fermented foods decrease the chances of exposure to bacteria’s: Researchers believe fermented foods might decrease the exposure to chemical carcinogens by detoxifying the ingestion of carcinogens and altering the environment of the intestine. It also aids in decreasing metabolic activities or populations of bacteria that may generate carcinogenic compounds.
- You can buy already fermented foods at the markets, and they are very affordable, plus, you can easily make your own at home.
