Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes
Autor: | Jean-Bosco Shingiro, Elijah Heka Kamau, Emmanuel Ayua, Smith G. Nkhata |
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Rok vydání: | 2018 |
Předmět: |
chemistry.chemical_classification
Pullulanase biology Chemistry lcsh:TX341-641 Review Article Review 04 agricultural and veterinary sciences Micronutrient 040401 food science 0404 agricultural biotechnology Nutrient Enzyme Germination biology.protein Phytase Fermentation Food science lcsh:Nutrition. Foods and food supply Glucosidases Food Science |
Zdroj: | Food Science & Nutrition Food Science & Nutrition, Vol 6, Iss 8, Pp 2446-2458 (2018) Food Science & Nutrition, 6(8):2446-2458 |
ISSN: | 2048-7177 |
DOI: | 10.1002/fsn3.846 |
Popis: | Cereals and legumes are outstanding sources of macronutrients, micronutrients, phytochemicals, as well as antinutritional factors. These components present a complex system enabling interactions with different components within food matrices. The interactions result in insoluble complexes with reduced bioaccessibility of nutrients through binding and entrapment thereby limiting their release from food matrices. The interactions of nutrients with antinutritional factors are the main factor hindering nutrients release. Trypsin inhibitors and phytates inherent in cereals and legumes reduce protein digestibility and mineral release, respectively. Interaction of phytates and phenolic compounds with minerals is significant in cereals and legumes. Fermentation and germination are commonly used to disrupt these interactions and make nutrients and phytochemicals free and accessible to digestive enzymes. This paper presents a review on traditional fermentation and germination processes as a means to address myriad interactions through activation of endogenous enzymes such as α‐amylase, pullulanase, phytase, and other glucosidases. These enzymes degrade antinutritional factors and break down complex macronutrients to their simple and more digestible forms. |
Databáze: | OpenAIRE |
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