Review
Open access
Sep 2026
Fermentation as a Lever to Enhance Legume Proteins: From Antinutritional Factors to Improved Quality
Owing to their high nutritional value, functional proteins, and low environmental impact, legume proteins have emerged as sustainable alternatives to animal proteins. However, their broader utilization is constrained by antinutritional factors (ANFs), which can adversely affect protein digestibility, mineral bioavailab...
Slim Smaoui, Abeera Moin, Haifa Chtourou et al.
· Molecules · 0 citations