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Which of the following is not the importance of fermented vegetables?

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+2 votes
in Fermentation Technology by (72.1k points)
Which of the following is not the importance of fermented vegetables?

(a) Detoxification

(b) Improved Quality

(c) Improved Quantity

(d) Preservation

I have been asked this question in exam.

My query is from LAB and Fermented Vegetables in portion Fermenting Vegetables & Milk, Fermenting Sour Tonic Beverages, Non-Food Applications of Fermentation of Fermentation Technology

1 Answer

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by (424k points)
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Best answer
Correct choice is (c) Improved Quantity

To explain: Quantity cannot be increased by fermentation of vegetables. However, the quality of the food can be improved by using substrates with high vitamins. Preservation and detoxification reduce the anti-nutritional properties in vegetables.

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