ArticleFood technology and biotechnology2021
Antioxidant Potential, Antinutrients, Mineral Composition and FTIR Spectra of Legumes Fermented with
Article in Food technology and biotechnology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed, 25 citations in OpenAlex.
- Solid-State Fermentation Drives L-Carnitine Accumulation and Isoflavone Bioconversion with Functional Enhancement in Soybean.Journal of microbiology and biotechnology · 2026Article
- Biotechnological Modulation of Legumes via Fermentation: Impacts on Nutrient Bioaccessibility, Glycemic Index, and Antinutrients-A Scoping Review.Foods (Basel, Switzerland) · 2026Review
- Structure and Functionality of Fermented Faba Bean: Influence of Particle Size andFoods (Basel, Switzerland) · 2025Article
- Comparative analysis of navy bean starch nanoparticles prepared via ultrasound, enzymatic debranching, and their synergistic application.Scientific reports · 2025Article
- Fermentation of Sainfoin Seed Flour withMicroorganisms · 2025Article
- Enhancement of the bioactive compounds and biological activities of maca (Food science and biotechnology · 2024Article
Corrections and comments
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
RESEARCH
backgroundLegumes are superior sources of macro- and micronutrients which can be further enhanced by fermentation. This can assist in addressing the food security concerns. The present study aims to determine the effect of fermentation by EXPERIMENTAL APPROACH: Chickpea (kabuli and desi), pigeon pea and soybean were fermented with RESULTS AND
conclusionsFermentation significantly (p<0.05) enhanced the total phenolic and flavonoid contents, and antioxidant properties (radical scavenging activity, reducing power, ferric reducing antioxidant power and metal chelation) of kabuli and desi chickpeas, and soybean. Although fermented pigeon pea exhibited excellent antioxidant properties, the effect of fermentation on such properties was either minimal or insignificant. Additionally, quantification of specific phenolics using HPLC showed higher mass fractions of certain compounds such as chlorogenic, NOVELTY AND SCIENTIFIC CONTRIBUTION: To our knowledge, this is the first study where legume (kabuli and desi chickpeas, pigeon pea and soybean) fermentation by
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