Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes
By S. Nkhata, Emmanuel O. Ayua, E. H. Kamau, J. Shingiro. Food Science & Nutrition, 2018
711 citations recorded by the source corpus.
Abstract Cereals and legumes are outstanding sources of macronutrients, micronutrients, phytochemicals, as well as antinutritional factors. These components present a complex system enabling interactions with different components within food matrices. The interactions result in insoluble complexes with reduced bioaccessibility of nutrients through binding and entrapment thereby limiting their release from food matrices. The interactions of nutrients with antinutritional factors are the main factor hindering nutrients release. Trypsin inhibitors and phytates inherent in cereals and legumes reduce protein digestibility and mineral release, respectively. Interaction of phytates and phenolic compounds with minerals is significant in cereals and legumes. Fermentation and germination are commonly used to disrupt these interactions and make nutrients and phytochemicals free and accessible to digestive enzymes. This paper presents a review on traditional fermentation and germination processes as a means to address myriad interactions through activation of endogenous enzymes such as α‐amylase, pullulanase, phytase, and other glucosidases. These enzymes degrade antinutritional factors and break down complex macronutrients to their simple and more digestible forms.
Subfields: Biotechnology, Food Science, Plant Science
View Paper: https://www.semanticscholar.org/paper/95b2d24b6fece287a15783565812255202c42f43
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Citations in the corpus
- Anti‐nutritional compounds in pulses: Implications and alleviation methods (2021, methodology): “It has also been reported to be an alternative method for reduction of ANCs in pulses (Maleki & Razavi, 2020; Nkhata et al., 2018).”
- Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods (2020, background): “Natural fermentation promotes enzymatic degradation of phytates by providing optimum pH conditions present in a complex form with polyvalent cations such as zinc, iron, magnesium, and calcium [1].”