The potential of fermentation on nutritional and technological improvement of cereal and legume flours: A review

Nowadays there is an increasing demand for vegetable protein sources as alternative to that of animal origin, not only its greater environmental sustainability but also relationship with lower risk suffering cardiovascular diseases. Legumes, cereals and seeds are seen a good proteinaceous source providing well dietetic fiber phytochemicals antioxidant properties. However, their digestibility bioavailability limited by the presence anti-nutritional factors (ANFs) susceptible being improved soaking, cooking or fermentation. The objective this work review solid-state submerged fermentation effect on nutritional functional properties legumes, seeds. microorganisms involved (bacteria, fungus yeasts) able produce enzymes degrade ANFs giving rise more digestible flours interesting nutritional, sensorial technological profile. Solid-state commonly used higher efficiency, accepting agro-industrial residues substrates volume effluents. Fermented legumes had enhanced while increment in was characteristic cereals. present highlights mainly key process at industrial scale could generate new products