Browsing by Author "Ngcamu, Sibongile Princess"

Now showing 1 - 1 of 1
  • Thumbnail Image
    Item
    The effects of sauerkraut on human health, nutrition, and food security: a review of the literature
    (Stellenbosch : Stellenbosch University, 2023-03) Ngcamu, Sibongile Princess; Sigge, G. O.; Stellenbosch University. Faculty of Agrisciences. Dept. of Food Science.
    ENGLISH ABSTRACT: South Africa has a diversity of native fruits and vegetables, grown for domestic, commercial, and international exports. All fruits and vegetables are beneficial for human health because of the nutritional value they offer. These are antioxidants, polyphenols, and the fibre they contain. When the production, processing and distribution is adequately managed, a population is guaranteed food- nutrition- security. Food must be properly kept and stored, to avoid food waste. Cabbage, as the core focus in this study, evidence shows that huge quantities of this crop go to waste in South Africa, because it is highly perishable. To mitigate such losses, an ancient preservation method is explored in this study, and may enhance the country’s economy. Fermenting cabbage to sauerkraut has beneficial effects on human health, nutrition, and food security. The advantage of fermenting cabbage is that even the smallholder producers can adopt the process, since it can be used even within households and requires no specialised equipment. Moreover, commercially fermenting the cabbage may enhance exports to both the European countries and the United States, who are high consumers of sauerkraut. Fermentation is a food preservation method that makes a high contribution to communities when it comes to enhanced health, whether for children, nursing mothers or the elderly. Sauerkraut was also used to be the main source of Vitamin C for the sailors to prevent Scurvy, a condition responsible for the death of over two million people in the Royal Navy between the 1500’s and mid-1800’s.