**4. Concluding remarks**

Indigenous fermented foods have played a vital role in the history of human health. They can be produced and distributed at a relatively low cost. They are typically highly nutritious, providing calories, protein, vitamins, and minerals at prices most consumers can afford. As canned and frozen foods are unavailable or too expensive for hundreds of millions of economically deprived populations around the world, traditional fermented foods can fill this gap. Acid fermentation combined with salting remains one of the most practical methods to preserve and increase the organoleptic and nutritional value of fresh vegetables, cereal porridge, and milk-cereal mixtures. Furthermore, ethanol fermentation is very significant in preserving and increasing the nutritional value of cereal grains and fruit juices. Modern food technology exploits enrichment or fortification to improve the nutritional value of foods to reach consumer needs.
