The DOI matches its Crossref record; 100 of the 101 references it cites were found in a registry or an index, and 1 are not checked yet.
Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes
Open accessAbstract
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.
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“Additionally, fermentation further promotes the microbial degradation of antinutritional compounds by producing phytases and proteolytic enzymes, while also increasing the release of bioactive compounds and antioxidant activity [34].”
From Valorization of Microalgae as Multifunctional Protein Sources in Plant-Based Systems: Structural, Functional, and Processing Challenges (2026) · cites this paper as [34]
Experimental — accuracy not yet measuredThe source backs part of the claim, not all of it — or backs it for a different population, condition or comparison.
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“Germination activates endogenous enzymes, including phytases, proteases, and α-galactosidases, which degrade phytic acid, protease inhibitors, and raffinose-family oligosaccharides, thereby enhancing mineral bioavailability and protein digestibility [34,35].”
From Valorization of Microalgae as Multifunctional Protein Sources in Plant-Based Systems: Structural, Functional, and Processing Challenges (2026) · cites this paper as [34]
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Citations
Cites
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Mechanisms Underlying the Cholesterol-Lowering Properties of Soluble Dietary Fibre Polysaccharides
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Background
Research works printed but not linked: 8
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Cited by
Sorted by citations
Plant food anti-nutritional factors and their reduction strategies: an overview
Samtiya, M., Aluko, R. E., & Dhewa, T. (2020) · Food Production Processing and Nutrition · doi:10.1186/s43014-020-0020-5 · Cited by 1,228
Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods
Sharma, R., Garg, P., Kumar, P., Bhatia, S. K., & Kulshrestha, S. (2020) · Fermentation · doi:10.3390/fermentation6040106 · Cited by 824
“Natural fermentation promotes enzymatic degradation of phytates by providing optimum pH conditions present in a complex form with polyvalent cations such as zinc, iron, magnesium, and calcium [1].”
BackgroundInfluentialProtein Digestibility of Cereal Products
Joye, I. (2019) · Foods · doi:10.3390/foods8060199 · Cited by 343
Health-Promoting Components in Fermented Foods: An Up-to-Date Systematic Review
Melini, F., Melini, V., Luziatelli, F., Ficca, A. G., & Ruzzi, M. (2019) · Nutrients · doi:10.3390/nu11051189 · Cited by 438
Grains – a major source of sustainable protein for health
Poutanen, K. S., Kårlund, A., Gómez-Gallego, C., Johansson, D. P., Scheers, N., Marklinder, I., Eriksen, A. K., Silventoinen, P., Nordlund, E., Sözer, N., et al. (2021) · Nutrition Reviews · doi:10.1093/nutrit/nuab084 · Cited by 347
“Germination of oats and sorghum has also been shown to improve protein solubility,(87,88) and to improve protein digestibility, either by increasing protein solubility or by removal of antinutrients.(89) Exogenous enzymes are widely applied in food processing, eg, enzymatic crosslinking of oat proteins is used as a to…”
Metadata
- Authors
- Nkhata, S. G., Ayua, E., Kamau, E. H., & Shingiro, J.
- Affiliations
- Department of Agriculture Extension Services Lilongwe Malawi
- University of Eldoret (KE)
- Rwanda Agriculture Board (RW)
- Corresponding author
- Nkhata, Smith G.
- Venue
- Food Science & Nutrition
- Publisher
- Wiley
- Published
- 2018-10-16
- Volume
- 6
- Issue
- 8
- Pages
- 2446-2458
- ISSN
- 2048-7177 (ISSN-L)
- PMC
- PMC6261201
- OpenAlex
- W2896888197
- Cited by
- 876
- References
- 100
- Citations by year
- 2026: 124 · 2025: 143 · 2024: 159 · 2023: 154 · 2022: 129 · 2021: 103 · 2020: 57 · 2019: 7
- FWCI
- 4.25
- Type
- journal article
- Language
- en
- Open access
- hybrid
- doi.org
- Licence
- Locations
- Food Science & Nutrition (publishedVersion, cc-by)
- Europe PMC (PubMed Central) (publishedVersion, other-oa)
- PubMed Central (publishedVersion, cc-by)
- PubMed (publishedVersion)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion)
- Informationszentrum Lebenswissenschaften (ZB MED) (submittedVersion, cc-by)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Phytase and its Applications
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
- Keywords
- cereal fermentation, Fabaceae, antinutritional factors, phytic acid, trypsin inhibitor, phenolic compounds, mineral bioaccessibility, protein digestibility, endogenous enzymes, phytase, alpha-amylase, pullulanase, glucosidase, nutrient bioavailability, phytochemicals
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