Reduction in antinutritional and toxic components in plant foods by fermentation

Cereal-Based Functional Foods

“…Phytic acid in cereals and legumes, for example, ( Other negative effects of the presence of phytate in the diet, include the reduction of the activity of digestive enzymes such as trypsin, alpha-amylase and beta-galactosidase in the GIT. This is due to the formation of complexes of phytate with the enzymes and other nutrients that negatively affect digestive processes [57,58]. Similarly tannins and polyphenols are enzyme inhibitors of plant origin that form complexes with proteins, resulting in deactivation of digestive enzymes, reduction in protein solubility and digestibility and reduction of absorbable ions [57,60,61].…”

“…This is due to the formation of complexes of phytate with the enzymes and other nutrients that negatively affect digestive processes [57,58]. Similarly tannins and polyphenols are enzyme inhibitors of plant origin that form complexes with proteins, resulting in deactivation of digestive enzymes, reduction in protein solubility and digestibility and reduction of absorbable ions [57,60,61]. The enzymes inhibited by tannins and/or polyphenols include pepsin, trypsin, chymotrypsin, lipases, glucosidase and amylase [57,62].…”

“…The ANFs contribute to malnutrition and reduced growth rate due to the promotion of poor protein digestibility and by limiting mineral bioavailability [23,46,56,57]. Phytic acid in cereals and legumes, for example, ( Other negative effects of the presence of phytate in the diet, include the reduction of the activity of digestive enzymes such as trypsin, alpha-amylase and beta-galactosidase in the GIT.…”

Characterization of pomegranate juice and whey based novel beverage fermented by kefir grains

“…Lactic acid bacteria (LAB) and yeasts have a complex symbiotic relationship in kefir grains and responsible for alcoholic and lactic acid fermentation, respectively. Some of distinctive features of lactic acid fermentation are growth of lactic acid bacteria, production of different organic acids, degradation of some anti-nutritional factor such as metal chelating agents in raw plant materials like phytate, oxalate and tanins and decrease in pH (Reddy and Pierson 1994).…”

Biochemical characteristics of composite flours: influence of fermentation

“…Nevertheless yam makes a significant contribution to diets of people due to its good nutritional value (BHANDARI; KAWABATA; KASAI, 2003). A simple process such as fermentation significantly reduces most of the anti-nutritional factors (REDDY; PIERSON, 1994;IHSAN et al, 2003;ZAKARI, 2008). It is also one of the crops available throughout the year (SHIWACHI et al, 2008).…”