ArticleFrontiers in nutrition2022
Effect of Lactic Fermentation and Cooking on Nutrient and Mineral Digestibility of Peas.
Article in Frontiers in nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 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.
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Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
10 citing papers in PubMed.
- Transitioning Towards Sustainable Diets: Pulses, Their Role in Modulating Gut Microbiota and Metabolic Health.Nutrients · 2026Review
- Biotechnological Modulation of Legumes via Fermentation: Impacts on Nutrient Bioaccessibility, Glycemic Index, and Antinutrients-A Scoping Review.Foods (Basel, Switzerland) · 2026Review
- Effects of Fermented Pea-Wheat Ingredient Inclusion in Soybean Meal-Replacement Diets on Intestinal Adaptation, Gut Microbiota, and Fecal Consistency in Weaned Piglets.Animals : an open access journal from MDPI · 2026Article
- An inventory of selected Nigerian fermented foods: enhancing the trajectory of sustainable development goals.NPJ science of food · 2026Review
- Application and utilization of fermentation as a processing tool to mitigate protein putrefaction in plant-based diets.Frontiers in microbiology · 2025Review
- In vitro gastrointestinal digestion methods of carbohydrate-rich foods.Food science & nutrition · 2024Review
- Yellow Field Pea Protein (Foods (Basel, Switzerland) · 2023Review
- A Comprehensive Review of Pea (Foods (Basel, Switzerland) · 2023Review
- Enhancing the Biopharmacological Characteristics of Asperosaponin VI: Unveiling Dynamic Self-Assembly Phase Transitions in the Gastrointestinal Environment.International journal of nanomedicine · 2023Article
- Review
Corrections and comments
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Authors and funding
9 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Peas are prospectively beneficial legumes in the human diet, and especially in a vegan and vegetarian diet, due to their high content of proteins and starch. Their frequent lack of appeal in human nutrition can be caused by their bloating effect and the content of some antinutritional compounds inhibiting the absorption of important nutrients. This study brings a comprehensive comparison of the nutrient content of pea flour after cooking and lactic fermentation before and after digestion
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Registered trials
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