Goan fermented foods: indigenous practices and insights into future research directions.

Authors

Johanna Gonsalves, Dilecta D'Costa, Maxwell Mathew Trindade

Published in

Journal of food science and technology. Volume 63. Issue 9. Pages 1603-1619. Epub Jun 02, 2026.

Abstract

Fermented foods are integral to the culinary traditions of cultures worldwide, yet the methods and economic significance of many indigenous varieties remain undocumented. This study explores the rich heritage of Goan traditional fermented foods, tracing their roots to a blend of Hindu, Portuguese, and modern influences. It investigates the unique preparation techniques, by categorizing Goan fermented foods into plant sap/juice-based, cereal-based, and salt-based varieties. Through a survey of literature, it highlights the health benefits, particularly the positive impact on gut health through naturally occurring probiotics and beneficial microflora present in the ingredients. These findings contribute to the preservation and promotion of Goan culinary traditions by documenting their cultural and scientific relevance, while also encouraging further exploration of these foods for native microflora as a source of novel probiotics. This is highly significant at the moment due to the modern trends which have led to the replacement of traditional ingredients with less healthy cheaper alternatives and has contributed to the gradual loss of authentic food preparation techniques integral to Goan culinary heritage.

PMID:
42603922
Bibliographic data and abstract were imported from PubMed on 16 Aug 2026.

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