Benefits Of Vegetables

Due to various health benefits associated to probiotic foods, there is a growing interest in commercializing these products. Vegetables have served to be ideal carriers of probiotics because of their high nutritional potential, low cost, and large distribution. The beneficial nutrients found in vegetables such as vitamins, minerals, dietary fiber and antioxidant promote in the survival and growth of probiotic microorganisms (Zhang & Cai, 2014). Vegetables contain sugar and their nutritional content is deemed adequate for growth of these bacterial strains and other microorganisms (Acedo & Weinberger, 2009).

Though general vegetable consumption is already linked to good health and balanced nutrition (Rakin et al., 2005), fermented vegetables have become more desirable because of the enrichment of nutritional quality in the addition of probiotics and functional metabolites. Currently, an extensive

It is also known to have high starch content which serves as the storage polysaccharide (Ramos-de-la-Pena et al., 2013).

Jicama offers wide extent of health benefits. The water and fiber content of jicama is good for lowering the blood’s cholesterol level. Its iron content is an important mineral which aids in transporting oxygen throughout the body and in general, improve the immune system. The sweet taste of jicama comes from an oligosaccharide inulin which is known to be a good substitute for sugar, making the vegetable suitable for individuals suffering from diabetes.

The mild flavor of jicama allows combination with many spices and herbs making it an appropriate base for chustneys and relishes which involve fermentation in the preparation. During fermentation, it retains its light sweetness and crispness. For this process, the brine is usually milky rather than watery because of its high starch content (Shockey & Shockey,