Probiotic Fermentation of Fruits and Vegetables:A Novel Approach for Nutritional Enhancementand Horticultural Value Addition

Abstract

India faces a critical 'triple burden' of malnutrition: undernutrition, hidden hunger, and rising overnutrition. Alarmingly, 35% of children under five are stunted, and fewer than 10% of rural Indians eat enough vegetables. The root issue is a lack of nutrient-dense food, worsened by high spoilage rates and thermal preservation methods that destroy vital vitamins. The breakthrough solution? Advanced probiotic bioprocessing. By moving away from heat treatments and embracing targeted microbial fermentation, scientists are turning highly perishable produce into shelf-stable, therapeutic functional foods. This modern twist on a traditional technique promises to bridge India’s steep nutritional gap.