Harnessing Microbes for Sustainable Development: Food Fermentation as a Tool for Improving the Nutritional Quality of Alternative Protein Sources

Abstract

In order to support the multiple levels of sustainable development, the nutritional quality of plant-based protein sources needs to be improved by food technological means. Microbial fermentation is an ancient food technology, utilizing dynamic populations of microorganisms and possessing a high potential to modify chemical composition and cell structures of plants and thus to remove undesirable compounds and to increase bioavailability of nutrients. In addition, fermentation can be used to improve food safety. In this review, the effects of fermentation on the protein digestibility and micronutrient availability in plant-derived raw materials are surveyed. The main focus is on the most important legume, cereal, and pseudocereal species (Cicer arietinum, Phaseolus vulgaris, Vicia faba, Lupinus angustifolius, Pisum sativum, Glycine max; Avena sativa, Secale cereale, Triticum aestivum, Triticum durum, Sorghum bicolor; and Chenopodium quinoa, respectively) of the agrifood sector. Furthermore, the current knowledge regarding the in vivo health effects of fermented foods is examined, and the critical points of fermentation technology from the health and food safety point of view are discussed.

Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages

“…Fermented beverages are considered essential because they serve as vehicles for beneficial microorganisms that play an important role in human health, and also for their nutritional, nutraceutical, and pharmaceutical properties [ 21 , 22 , 23 , 24 ]. Moreover, it was shown that fermentation improves protein digestibility and the bioavailability of minerals and other micronutrients [ 25 ].…”

Quinoa Sourdough Fermented with Lactobacillus plantarum ATCC 8014 Designed for Gluten-Free Muffins—A Powerful Tool to Enhance Bioactive Compounds

“…2020, 10, 7140 2 of 23 various nutrients and bioactive compounds and is particularly used to design gluten free products. Celiac disease is defined as a chronic inflammatory autoimmune disorder of the small intestinal mucosa caused by the ingestion of gluten proteins [2] found mainly in wheat, barley, and rye [3].…”

Natural Fermentation of Cowpea (Vigna unguiculata) Flour Improves the Nutritive Utilization of Indispensable Amino Acids and Phosphorus by Growing Rats

“…The cowpea has a substantial content of protein, complex carbohydrates, minerals, and vitamins, but also exhibits appreciable levels of phytic acid, tannins, α-galactoside oligosaccharides, and trypsin inhibitor activity that may interfere with its nutritive utilization. Fermentation of legumes contributes in developing flavor, aroma, and texture, and enhances the nutritive value by improving the density and availability of nutrients through the destruction of antinutritional factors, pre-digestion of certain food components, and synthesis of promoters for absorption [10][11][12][13][14]. Furthermore, this biotechnological process has the capacity to cause significant modifications in legume-derived bioactive components, therefore increasing the health benefits of cowpea consumption [4,15].…”