Fermentation of Cereals and Legumes: Impact on Nutritional Constituents and Nutrient Bioavailability

Fermented food products, especially those derived from cereals and legumes are important contributors to diet diversity globally. These items vital security significantly contribute nutrition. Fermentation is a process that desirably modifies constituents by increasing the palatability, organoleptic properties, bioavailability alters nutritional constituents. This review focuses on deciphering possible mechanisms involved in modification of as well nutrient during fermentation legumes, commonly consumed developing countries. Although modifications these dependent inherent available nutrients starting raw material, it was generally observed increased nutritive qualities (protein, amino acids, vitamins, fats, fatty etc.) while few instances, reduction noted. A general trend antinutritional factors also with corresponding increase bioaccessibility. Notable include transamination or synthesis new compounds process, use energy sources, metabolic activity microorganisms leading degradation level some number fermented products yet be studied fully understood. Further research into using both conventional modern techniques still required provide insights groups, for an overall improved quality, enhanced nutrition health, other associated socioeconomic benefits.