ArticleFood science & nutrition2025
Enhancing Nutritional Quality and Functionality of Legumes: Application of Solid-State Fermentation With
Article in Food science & nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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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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Who cites it
4 citing papers in PubMed.
- Ethnomedicinal Uses of Thai Legumes (Food science & nutrition · 2026Review
- Fermentation-A Potential Game Changer in the Development of Plant-Based Cream Cheese Alternatives.Foods (Basel, Switzerland) · 2026Review
- Biotechnological Modulation of Legumes via Fermentation: Impacts on Nutrient Bioaccessibility, Glycemic Index, and Antinutrients-A Scoping Review.Foods (Basel, Switzerland) · 2026Review
- Enhancing Nutritional Quality and Functionality of Legumes: Application of Solid-State Fermentation WithFood science & nutrition · 2025Article
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Legumes are recognized for their nutritional and economic value as a high-quality protein source. However, antinutrients present in legumes can hinder digestibility and nutrient absorption, ultimately limiting the bioavailability of essential dietary components. Various processing techniques, including enzymatic hydrolysis, plant breeding for reduced antinutrient content, and traditional methods like soaking, germination, cooking (boiling and roasting), can effectively mitigate antinutrient levels and enhance protein digestibility in legumes. Solid-state fermentation (SSF) presents a bioprocessing approach that utilizes microbial communities, including both macro and micro-organisms, to degrade antinutrients and enhance the nutritional profile of legumes. This study aimed to process lentils, chickpeas, and soybeans by SSF with the fungus Pleurotus ostreatus. The effect of SSF on the nutrient and anti-nutrient components of lentils, chickpeas, and soybeans was evaluated. The results of this work illustrated that lentils, chickpeas, and soybeans processed by SSF with
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Registered trials
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