Impact of Fermentation on Antinutritional Factors and Protein Degradation of Legume Seeds: A Review

ABSTRACT

Legume seeds are a potential protein source from plants. It has been reported that regular consumption of legumes in diet can ameliorate many serious cardiovascular diseases. Its addition in substantial amount; however, is restricted due its poor textural characteristics and substantial anti-nutritional factors (ANFs). Various methods to degrade ANFs and proteins have been adopted such as soaking, cooking, and germination. Bio-degradation by microorganisms; however, has attained popularity due to its innocuous effect on environment and health of body. Therefore, this review shall aim at the information about the impact of fermentation on the degradation of proteins and ANFs of the most popular legume seeds world wide, which will provide a comprehensive compendium to the researchers working on fermentation of cereals and legumes. Moreover, minerals availability and the production of different functional compounds after legume seeds fermentation shall be highlighted in this review article. In conclusion, the fermentation ability to improve functional properties majorly depends on the metabolic activities of the microorganisms involved in the process of fermentation. However, to produce nutritious products at commercial level from legumes requires proper fermentation of legume seeds and use of composite of cereals and legumes.

KEYWORDS:

• Fermentation
• antinutritional factors
• legumes
• proteins

Acknowledgments

We are highly thankful to National Natural Science Foundation of China (31720103911), Natural Science Foundation of Inner Mongolia Autonomous Region (2019ZD06) China Agriculture Research System of MOF and MARA, and Inner Mongolia Science and Technology Major Projects (ZDZX2018018) for rendering mercenary support. This article is the part of these projects. Dr Hafiz Arbab Sakandar profoundly acknowledges Miss Misbah Tabassum for minor editing. Authors are also thankful to the reviewers for their constructive comments to improve the quality of this review article.

Declaration of competing interest

There are no conflicts to declare.

Additional information

Funding

This work was supported by the National Natural Science Foundation of China [31720103911], Inner Mongolia Science and Technology Major Projects (ZDZX2018018), Natural Science Foundation of Inner Mongolia Autonomous Region (2019ZD06) and China Agriculture Research System of MOF and MARA.