SynthesisFrontiers in nutrition2026
Finger millet and soybean as functional ingredients in next-generation fermented foods: a review of nutritional, technological, and health-promoting perspectives.
Synthesis in Frontiers in nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
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
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.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
1 citing paper in PubMed.
- Editorial: Innovation fermentation empowers the new development of future functional foods.Frontiers in microbiology · 2026Article
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
Introduction: The ever-increasing global malnutrition, environmental degradation, and food insecurity challenges have intensified interest in sustainable food systems and underutilized crops. Fermentation improves the nutritional quality, digestibility, shelf life, and sensory attributes of plant-based foods. Finger millet ( Methods: A narrative review following PRISMA principles was conducted using Google Scholar, PubMed, ScienceDirect, and Scopus. Literature from 2000-2025 on finger millet, soybean, fermentation, and functional foods was searched, yielding 116 records. After screening, 59 peer-reviewed studies were included. Two reviewers independently extracted and analysed data through thematic synthesis on nutritional composition, fermentation methods, microbial ecology, functional properties, and health benefits. Results: The literature shows that fermentation significantly enhances the nutritional and functional value of both crops. Fermentation reduces antinutritional factors such as phytates and tannins, improves protein digestibility, and increases mineral bioavailability. Lactic and acetic acid fermentation also enhance flavour, texture, and shelf stability. However, the review identified a major research gap: few documented fermented foods combine finger millet and soybean despite their complementary nutritional profiles. Discussion: Finger millet and soybean present strong potential for developing next generation fermented functional foods that address malnutrition, lactose intolerance, and dietary protein deficiencies. Nevertheless, several challenges remain, including fermentation standardization, sensory acceptance, limited infrastructure, and insufficient characterization of microbial communities and bioactive metabolites. Advancing multi-omics research, improving fermentation technologies, and promoting supportive policies and value chains will be critical for translating these crops into scalable, sustainable food innovations.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.