Fermented foods and beverages have long been known to be rich in health benefits. You can find a variety of fermented foods and drinks which are then dubbed as a rich, nutritious dishes like yogurt, kefir, apple vinegar, honey vinegar, tempeh, and tofu. Even the typical Korean vegetable fermentation commonly known as kimchi is also known as one of the best foods in the world.
Tapai is a dish originating from fermented cassava, a type of the tubers which are rich in carbohydrates. The fermentation process makes cassava known to be stable when rawly becomes soft to eat. Complete with a blend of sweet and sour taste is preferred. To produce good tapai is needed some fermentation bacteria. Some fermentation bacteria to make cassava tapai include Bacillus sp, Rhizopus sp, Saccharomycopsis fibuligera, Amylomyces rouxii, and Pediococcus.
This behavior of bacteria will produce some pneumatolytic, enzymatic, and invertase enzymes that work to break down sugar in cassava starch substances into glucose and alcohol. There are also some acidic compounds such as keto acids, acetic acid and lactic acid which destroy starch compounds into smaller particles and push cassava to become soft. These acid compounds make carbohydrates more fibrous as the type of complex carbohydrates.
1. Smooth digestion
Enzymes that are released by bacteria encourage assimilation to work more efficiently. Helps maximize the secretion process and facilitate food to be absorbed by the small intestine.
Acid levels, fibers, and the release of bacterial enzymes will help increase the effectiveness of food decay, breaking food particles into smaller pieces to absorb water for the feces to become softer and more comfortable to get out. Tapai is useful for relieving constipation.
Organic acids in tapai are helpful to help break down the fatty deposits and cholesterol deposits. Eating tapai regularly is very good to reduce the cholesterol intensity in the digestion and blood circulation. Tapai will also increase the body’s absorption of cholesterol and fat to be converted into energy.
3. Bone health
In the tapai are found essential minerals such as calcium and phosphorus are shown to have a significant role in bone health. It will strengthen the bones, and make the bones are not readily porous.
4. Complex carbohydrates
Cassava is known to be rich in carbohydrates. This type of carbohydrate is simple, so easy to cause full but will also give hunger back. With the fermentation process, the carbohydrate character of the tapai changed with the presence of soluble fiber. This fiber makes tapai more effective to withstand longer satiety.
5. Improve nerve and muscle function
The release of enzymes and some compounds from bacteria in cassava tapai provides the benefits of tapai to stimulate the nervous system. There is a link between the yeast in the tapai and thiamine. A kind of amino acid that is essential for maintaining the nervous system and providing a binding effect on muscle tissue cells.
6. Overcoming anemia
Most people just think when you suffer from anemia that you will need iron. In addition to iron, red blood cells and hemoglobin need a certain amount of vitamin B1 or thiamine, B12 or cobalamin, and B9 or folic acid for the process. And the good news, tapai has high levels of vitamin B1, B12 and vitamin B9. So although not rich in iron, eating tapai is also good to overcome anemia.
That’s some tapai benefits obtained based on nutrients, probiotics and antioxidant compounds in tapai. Eating tapais regularly in a week will get health benefits. Make sure you choose the tapai with the right maturity. Overly mature tapai types contain too high acetic acid. This kind of acid is quite dangerous for the kidneys and stomach.