Perception of Fermented Foods: among the hotel management students in Mumbai city
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Abstract
This study aims to enhance knowledge among the hotel management students on the nutritional value, health benefits of fermented foods. The study included assessing levels of awareness, identifying health benefits, and proposing innovative recipes to promote the acceptance of fermented foods provide a healthy lifestyle. A mixed-method approach was employed to analyse data through descriptive statistics, integrating surveys and questionnaires. Additional insights into the health and nutritional advantages of fermented foods were derived from secondary research. The findings indicated that demographic factors influenced awareness of the nutritional value of fermented foods. Hotel management students demonstrated significant awareness of the need of culinary experiments. While only 55% of responded associated fermented foods with reduced inflammation, there was a broad consensus on their health advantages, such as aiding digestion and enhancing imunity. The recipes respondents expressed a willingness to sample probiotic smoothies, while innovative offerings such as fermented millet porridge, probiotic smoothies, and fermented vegetable salads garnered significant interest. The study successfully achieved its objectives and demonstrates the necessity for targeted awareness initiatives and innovative recipes in order to incorporate fermented foods into modern, health-oriented diets.
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