PUMP IN THE POWER

PUMP IN THE POWER

Fermentation:This process involves the use of a kind of bacterium called yeast. Yeast bacteria are found in the atmosphere also. When these bacteria are incorporated into the food, they act on the sugar therein, to produce alcohol and carbon dioxide.
This causes the food to become light and nutritious. In warm and humid conditions, the fermentation process is hastened as the yeast bacteria are at their most active in these optimum and favorable conditions.
This activity aerates the food and makes it light and easy to digest. Moreover, fermentation enriches the food by increasing its vitamin B-complex content.
High temperature and humidity are essential for fermentation to take place.
This is why the process takes only 8 to 10 hours in summer, whereas the same process could take 16 to 20 hours in winter.
The fermentation process is traditionally used in common Indian dishes, such as idlis, dosas, dokhlas, kulchas, bhaturas, naans etc.
Germination:When cereals, pulses and lentils are sprouted, their nutri¬tive value increases considerably. Only whole grains, such as green gram, black gram, chick peas, black-eyed peas, Soya beans etc can be used for sprouting purposes.
For this process too, high temperature and humidity are the important factors. Sprouts can be used raw in salads, steamed lightly and added to chaat and also incorporated into any dish, such as cutlets, paranthas, raitas and pulaos to embellish the taste and boost the nutritive value.