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Task
Fermented food items like fermented soya bean and fermented bamboo shoots are consumed as traditional food in some parts of India. With the help of your parents and teachers, list some traditional food items from your area that utilise the process of fermentation. Investigate the ingredients used in the preparation of these fermented food items; the method of preparing them; the microorganism responsible for the fermentation of the food, and the cultural and nutritional importance of the fermented food.
Show sample answer
Sample Answer
| Food | Microorganism | What it does |
|---|---|---|
| Idli and dosa batter | Lactobacillus and yeast | Softens and sours the batter |
| Curd | Lactobacillus | Ferments milk and sets it into curd |
| Bread and bhatura | Yeast | Releases carbon dioxide, makes it fluffy |
| Fermented soya bean, bamboo shoots | Bacteria | Preserves the food and adds flavour |
- Examples include idli, dosa, dhokla, curd, and pickles.
- Idli and dosa batter is fermented by bacteria like Lactobacillus and by yeast.
- Fermentation makes food softer, tastier, and easier to digest.
- Many fermented foods are an important part of local food culture.
