The conceptions of fermentation and fermented foods among saudi women in jeddah

The purpose of this study to identify the extent of awareness and knowledge of the Saudi women in Jeddah city of the conceptions of fermentation and fermented foods. Questionnaires were designed and distributed among female students (n= 174) at King Abdul-Aziz University. The results demonstrated that over 60% of respondents have known about the fermentation process in food production and its essential step in making cheeses and yogurt. On the other hands, Saudi women showed a low level of awareness (25%, 8%, and 17 %) in the fermentation process involved some fermented products such as soy sauce, cocoa and coffee beans respectively. Similarly, only 18% of Saudi women had known about the beneficial effect of microorganism in improving fermented cereals quality and removes toxic compounds. A low percentage of Saudi women (16%) had knowledge about probiotic bacteria in fermented foods. In conclusion, this study exhibited a moderate level of awareness among Saudi women about the fermentation process and its used in food production and preservation.