Impact of Fermentation on Antinutritional Factors and Protein Degradation of Legume Seeds: A Review

Legume seeds are a potential protein source from plants. It has been reported that regular consumption of legumes in diet can ameliorate many serious cardiovascular diseases. Its addition in substantial amount; however, is restricted due its poor textural characteristics and substantial anti-nutritional factors (ANFs). Various methods to degrade ANFs and proteins have been adopted such as soaking, cooking, and germination. Bio-degradation by microorganisms; however, has attained popularity due to its innocuous effect on environment and health of body. Therefore, this review shall aim at the information about the impact of fermentation on the degradation of proteins and ANFs of the most popular legume seeds world wide, which will provide a comprehensive compendium to the researchers working on fermentation of cereals and legumes. Moreover, minerals availability and the production of different functional compounds after legume seeds fermentation shall be highlighted in this review article. In conclusion, the fermentation ability to improve functional properties majorly depends on the metabolic activities of the microorganisms involved in the process of fermentation. However, to produce nutritious products at commercial level from legumes requires proper fermentation of legume seeds and use of composite of cereals and legumes.

Automated summary

Legume seeds are a potential protein source and regular consumption can benefit cardiovascular health. Fermentation plays a positive role in degrading proteins and anti-nutritional factors of legume seeds, thereby improving their functional properties.