“Prospects Of Rice Based Fermented Foods In Managing Gut Health Among Elderly Population With Special Reference To Poita Bhaat”- A Review.
Year: 2024
Type: article
Abstract: Fermented foods have been a part of human diet since ancient times particularly in South Asian countries. It has been studied that these fermented foods contain probiotic rich components and properties that have a broad spectrum of positive impact on human gut microbiome and promotes gut health. Rice based gut microbiome promotes gut health. Rice based fermentation dishes are common and beneficial to elderly population. It is linked to gut health to cognitive function through gut-brain axis which positively impacts mood regulation, cognition and mental health. The fermentation process in rice lowers glycaemic index and improve insulin sensitivity which helps elderly population with type-2 diabetes. Reducing production of phytic acid that leads to improve adsorption of mineral better for overall immunity. During fermentation, Lactic Acid Bacteria (LAB) produces short chain fatty acids (SCFAs) which have anti- inflammatory effects that aids in colon health in elderly population. In old age, gradual decrease in digestive and absorption capacity occurs in which rice based fermented foods comes as an aid. A prescribed consumption of rice based fermented food such as Poita Bhat or kanji provide a therapeutic effect on individuals with chronic illness and neurological disorders. It is seen that oral feeding nasal feeding of liquified fermented foods items based on rice such as kanji is very effective in improving gut health of elderly population with chewing and swallowing difficulties.
Author: Mitali Dowerah
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W4409565686