ReviewFood science & nutrition2018
Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes.
Review in Food science & nutrition, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 220 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
220 citing papers in PubMed.
- Fermented food microbiome: influence on oral and gut microbiota, and human health.Nature reviews. Microbiology · 2026Review
- NutriCubes: Nutritional and Sensory Quality of Fermented Cereal-Legume Snacks.Foods (Basel, Switzerland) · 2026Article
- Review
- Fermentation as a Lever to Enhance Legume Proteins: From Antinutritional Factors to Improved Quality.Molecules (Basel, Switzerland) · 2026Review
- Nutritional and Functional Effects ofAnimals : an open access journal from MDPI · 2026Article
- The Role of Sprouting in Gluten-Free Foods: Effects on Glycemic Response and Antioxidant Activity.Current nutrition reports · 2026Review
- Fermented mackerel processing by-products and soybean meal as alternative protein source in diets of juvenile black rockfish (Sebastes schlegelii).Fish physiology and biochemistry · 2026Article
- Fermentation-A Potential Game Changer in the Development of Plant-Based Cream Cheese Alternatives.Foods (Basel, Switzerland) · 2026Review
- Microbial biopriming of germinated barley enhances phenolics and B-vitamins and improves neurobehavior in MSG-treated rats.NPJ science of food · 2026Article
- Nutritional and Functional Attributes of Legumes: A Review of Processing Methods and Their Impacts.Journal of food science · 2026Review
- Managing Anti-Nutritional Factors in Plant-Based Feeds: Implications for Herbivore Nutrition and Production.Metabolites · 2026Review
- Microbiological quality and nutritional characterization of traditional fermented foods and beverages in Nekemte Town, East Wollega Zone, Ethiopia.BMC nutrition · 2026Article
- Cereal-Legume Food Matrices as Functional Systems: Processing-Driven Synergies in Nutrition, Bioactive Compounds and Sensory Acceptability.Molecules (Basel, Switzerland) · 2026Review
- Sprouted Oats as Functional Ingredients: Biochemical Transformations, Nutritional Enhancement, and Health Implications.Foods (Basel, Switzerland) · 2026Review
- Cellulase and β-glucosidase activity of crude enzyme extracted from fresh and expired soybean tempeh.Iranian journal of microbiology · 2026Article
- Gut microbiome-mediated bioactive ingredients and health benefits of medicinal and edible fermented products: A comprehensive review.Folia microbiologica · 2026Review
- Integrated analysis of phytomelatonin and related indoleamine accumulation in germinated rice: Effects of cultivar, germination stage, and grain fraction.Food chemistry: X · 2026Article
- Probiotics and Fermented Foods in Human Nutrition.Molecules (Basel, Switzerland) · 2026Review
- Mushrooms as Sustainable Protein Alternatives: Nutritional-Functional Characterization and Innovative Applications in Meat Analogs, Functional Snacks, and Beverages.Foods (Basel, Switzerland) · 2026Review
- Effect of Bacterial-Enzymatic Synergistic Liquid Fermented Rapeseed Meal on Growth Performance, Intestinal Health, and Muscle Development of Growing Pigs.Animals : an open access journal from MDPI · 2026Article
160 more citing papers are in PubMed but not listed here.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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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Registered trials
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