Exploring Fermented Rice-Based Foods: A Review of Nutritional Enhancement, Microbial Analysis, and Global Health Implications

Abstract

Fermentation is an ancient food practice utilized to enhance food flavor, preservation, and nutritional value. This review delves into the topic of fermented rice-based foods, particularly focusing on their nutritional attributes and potential health benefits. With white rice being a staple for major global staple food, nutrient deficiencies due to lack of diet diversity are of concern. Strategies such as fortification and enrichment have emerged to combat these deficiencies, yet cultural preferences pose challenges. Fermentation offers a promising avenue to augment rice’s nutritional profile by removing antinutrient factors and increasing antioxidants. Microbial, biochemical, and sensory evaluations are utilized to study these fermented rice foods, highlighting the potential of fermentation in enhancing rice’s nutritional quality. Furthermore, fortified fermented rice products along with nutrition education have the potential to address global nutritional disparities. Rice fermentation emerges as a potent tool in enhancing nutritional gaps and global health.