Enhancing Micronutrients Bioavailability through Fermentation of Plant-Based Foods: A Concise Review

Plant-based foods are rich sources of vitamins and essential micronutrients. For the proper functioning human body their crucial role, trace minerals (iron, zinc, magnesium, manganese, etc.) required in appropriate amounts. Cereals pulses chief these minerals. Despite minerals, adequate consumption plant cannot fulfill body’s total nutrient requirement. Plant also contain ample amounts anti-nutritional factors such as phytate, tannins, phenols, oxalates, etc. These can compromise bioavailability several micronutrients foods. However, literature reports show that fermentation related processing methods improve mineral In this review, studies to be used micronutrient discussed.