Impact of Fermentation on Antinutritional Factors

• Published in: Bioactive Compounds in Fermented Foods pp. 185 - 206
• Main Authors: Kahala, Minna, Mäkinen, Sari, Pihlanto, Anne
• Format: Book Chapter
• Language: English
• Published: Routledge 2022
• Edition: 1
• Subjects: Common Bean Varieties; Cyanogenic Glucosides; Phytate Content; Faba Bean; Alkaloid Content; Chymotrypsin Inhibitory Activity; Condensed Tannins; Tannin Content; Cassava Fermentation; Bifidobacterium Infantis; Trypsin Inhibitory Activity; Lectin Content; Fermented Foods; Pearl Millet; Quinolizidine Alkaloids; Hdl Cholesterol Level; Cyanogenic Glycosides; Antinutritional Compounds; Owusu Apenten; Solidstate Fermentation; RFOs; Phytic Acid; Narrow Leafed Lupine
• ISBN: 9781032025254; 1032025255; 0367136007; 9780367136000
• DOI: 10.1201/9780429027413-10

Cereals and pulses are important constituents of the diet throughout the world and are low-cost sources of proteins and other nutrients. However, it is known that plant-based materials contain antinutritional compounds, such as phytates, vicines, oligosaccharides, saponins, lectins, tannins, amylase and protease inhibitors, as well as toxic compounds, such as alkaloids and cyanogenic glucosides. Antinutrients can reduce the nutritional value of plants by decreasing the bioavailability of proteins, minerals and vitamins. Furthermore, consumption of cereals and pulses may cause stomach discomfort. Pre-processing methods prior to human consumption may enhance digestibility and food safety. Fermentation is an important technique to improve sensory characteristics and preserve plant-based raw materials and besides, certain microbial species utilised in fermentation have the potential to reduce the level of antinutrients. Both bacteria and fungi contain strains that are shown to have desired effect during fermentation. However, the selection of appropriate strains for certain raw material is of utmost importance to achieve a product with enhanced value. Pre-treatments, such as dehulling, soaking and cooking combined with fermentation can further improve efficiency in antinutrient degradation in cereals and pulses.