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Food Reviews International Volume 39, 2023 - Issue 3
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Review

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

Hafiz Arbab Sakandara Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, P. R. China;b Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, P. R. China;c Collaborative Innovative Center of Ministry of Education for Lactic Acid Bacteria and Fermented Dairy Products, Inner Mongolia Agricultural University, Hohhot, P. R. China;d Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, ChinaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0003-2363-6864View further author information
ORCID Icon,
Yongfu Chena Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, P. R. China;b Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, P. R. China;c Collaborative Innovative Center of Ministry of Education for Lactic Acid Bacteria and Fermented Dairy Products, Inner Mongolia Agricultural University, Hohhot, P. R. China;d Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, ChinaView further author information
,
Chuantao Penga Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, P. R. China;b Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, P. R. China;c Collaborative Innovative Center of Ministry of Education for Lactic Acid Bacteria and Fermented Dairy Products, Inner Mongolia Agricultural University, Hohhot, P. R. China;d Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, ChinaView further author information
,
Xia Chena Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, P. R. China;b Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, P. R. China;c Collaborative Innovative Center of Ministry of Education for Lactic Acid Bacteria and Fermented Dairy Products, Inner Mongolia Agricultural University, Hohhot, P. R. China;d Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, ChinaView further author information
,
Muhammad Imrane Microbiology Department, Faculty of Biological Sciences, Quaid-I-Azam University Islamabad 45320, PakistanView further author information
&
Heping Zhanga Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, P. R. China;b Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, P. R. China;c Collaborative Innovative Center of Ministry of Education for Lactic Acid Bacteria and Fermented Dairy Products, Inner Mongolia Agricultural University, Hohhot, P. R. China;d Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, ChinaCorrespondence[email protected]
View further author information
Pages 1227-1249 | Published online: 01 Jun 2021

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Ambreen Naz, Kashif Razzaq, Nighat Raza, Muzzamal Hussain, Ahmed Mujtaba, Muhammad Inam Afzal, Muhammad Umer, Amnah Mohammed Alsuhaibani, Amal Hassan Al-Shawi, Maryam Umar, Zarina Mushtaq, Muhammad Imran & Entessar AL JBawi. (2023) Evaluation of enzymatic and non-enzymatic antioxidant potential of sprouted indigenous legumes from Pakistan. International Journal of Food Properties 26:1, pages 1230-1243.
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Kateryna Khvostenko, Sara Muñoz-Pina, Ana Heredia, Jorge García-Hernández, Ángel Argüelles, Manuel Hernández & Ana Andrés. (2023) Perspective Ways to Provide Kids with Protein-Rich Snacks for Preventing Overweight: From Scientific Studies to Consumers. Food Reviews International 0:0, pages 1-18.
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Yazhuo Cao, Minwei Xu, Jian Lu & Guolin Cai. (2023) Simultaneous Microbial Fermentation and Enzymolysis: A Biotechnology Strategy to Improve the Nutritional and Functional Quality of Soybean Meal. Food Reviews International 0:0, pages 1-16.
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Mohammad Alrosan, Thuan-Chew Tan, Wee Yin Koh, Azhar Mat Easa, Sana Gammoh & Muhammad H. Alu’datt. (2022) Overview of fermentation process: structure-function relationship on protein quality and non-nutritive compounds of plant-based proteins and carbohydrates. Critical Reviews in Food Science and Nutrition 0:0, pages 1-15.
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R. Nisha, C. Nickhil, T. Pandiarajan, R. Pandiselvam, Bhukya Jithender & Anjineyulu Kothakota. (2023) Chemical, functional, rheological and structural properties of broken rice–barnyard millet–green gram grits blend for the production of extrudates. Journal of Food Process Engineering 46:5.
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Ghulam Mustafa, Muhammad Umair Arshad, Farhan Saeed, Muhammad Afzaal, Bushra Niaz, Muzzamal Hussain, Muhammad Ahtisham Raza, Gulzar Ahmad Nayik, Sami Al Obaid, Mohammad Javed Ansari, Mircea-Emil Nap & Tudor Sãlãgean. (2022) Comparative Study of Raw and Fermented Oat Bran: Nutritional Composition with Special Reference to Their Structural and Antioxidant Profile. Fermentation 8:10, pages 509.
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Savita Sharma, Rajan Sharma & Baljit Singh. (2021) Influence of bioprocessing treatments on phytochemical and functional properties, in vitro digestibility, protein secondary structure and morphological characteristics of Indian barnyard millet flour . International Journal of Food Science & Technology 57:8, pages 4744-4753.
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Nitya Sharma, Jatindra K. Sahu, Sukirti Joshi, Sucheta Khubber, Vasudha Bansal, Aastha Bhardwaj, Sneh Punia Bangar & Lalit M. Bal. (2022) Modulation of lentil antinutritional properties using non-thermal mediated processing techniques – A review. Journal of Food Composition and Analysis 109, pages 104498.
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Sylvie Skalickova, Andrea Ridoskova, Petr Slama, Jiri Skladanka, Petr Skarpa, Iva Smykalova, Jiri Horacek, Radmila Dostalova & Pavel Horky. (2022) Effect of Lactic Fermentation and Cooking on Nutrient and Mineral Digestibility of Peas. Frontiers in Nutrition 9.
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Honghui Shi, Endian Yang, Heyue Yang, Xiaoling Huang, Mengxia Zheng, Xiaoyang Chen & Junjie Zhang. (2022) Dynamic changes in the chemical composition and metabolite profiles of drumstick (Moringa oleifera Lam.) leaf flour during fermentation. LWT 155, pages 112973.
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Patrycja Cichońska & Małgorzata Ziarno. (2021) Legumes and Legume-Based Beverages Fermented with Lactic Acid Bacteria as a Potential Carrier of Probiotics and Prebiotics. Microorganisms 10:1, pages 91.
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