Managing Gut Microbiota Health Through Fermented South Asian/Indian Foods

The Department of Food Technology organized an International Webinar titled “Managing Gut Microbiota Health Through Fermented South Asian/Indian Foods” on 14 December 2021. Dr. Tolulope Joshua Ashaolu, International Researcher, Duy Tan University, Danang, Vietnam, delivered a lecture on “Managing Gut Microbiota Health Through Fermented South Asian/Indian Foods”. The entire session was hosted by Ms. Roshini Sattar, II Year; and songs played by Ms. Devisetty Bilvani II Year, B.Sc. Food Technology.

Overview:

Dr. Toluope Ashaolu described about gut and gut microbiomes, and discussed what gut microbiota does. He also explained the importance of gut microbes and their role in maintaining healthy immune system. Further, Dr. Toluope discussed on some of the important fermented foods of South Asia and India such as idli, pickles, sauerkraut, kimchi, kombucha, kefir, beet kwass, curd, buttermilk, etc. He explained the roles of fermented foods in keeping beneficial gut microbes; how food rich fibres and fermented foods could help in preventing diarrheal diseases and stomach and colon cancers; and the roles of fermented foods in Ayurvedic medicine. Most importantly, Dr. Toluope explained the quality control and safety of fermented during the question and answer session. Over 70 participants attended the webinar. Students understood the importance of gut microbes for better health and got mmotivated to develop good eating habits and also encourage others to eat fermented foods.