Legume fermentation: Nutritional benefits and emerging applications.

Bacterial and Fungal Fermentation to Improve the Nutritional Value of Legumes: Opportunities in the Development of Sustainable Plant Proteins

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...

Emerging Sustainable Processing Technologies for Fava Beans: Enhancing Nutritional Quality and A Pathway to Plant-Based Nutrition

Faba bean (Vicia faba L.) is a protein-rich legume with a high potential to be used for plant-based protein and responsible food systems, it is an eco-friendly legume. Its high protein content and balanced amino acid profile along with its high content of dietary fibre and bioactive compounds make it a promising al...

Fermented Agri-Food By-Products from Tubers and Legumes as Next-Generation Functional Ingredients: From Waste Valorisation to Precision Nutrition

Processing tubers such as potato, sweet potato, cassava, and yam, as well as legumes such as soybean, pea, chickpea, bean, and lentil, generates substantial quantities of peels, pulps, husks, and press cakes that retain considerable nutritional and functional value despite often being discarded. Microbial fermentation...

Sourdough fermentation as a modulator of nutritional quality in cereal-based baked products.

Sourdough fermentation, an ancient food bioprocessing technology, has attracted renewed attention for its positive impact on the nutritional profile and sensory attributes of leavened baked products. This process relies on the symbiotic activity between lactic acid bacteria and yeasts, which leads to acidification, pro...

Application of Functional Microorganisms in Seed-Based Fermentation for the Production of Nutritionally Enhanced and Bioactive Food Condiments: A Review

Fermentation remains one of the oldest and most effective biotechnological processes for improving food quality, safety, and shelf life. In Africa, the fermentation of seed-based substrates such as African locust bean ( Parkia biglobosa ), soybean ( Glycine max ), melon seed ( Citrullus lanatus ), Bambara groun...