Impact of soaking, germination, fermentation, and thermal processing on the bioaccessibility of trace minerals from food grains

Abstract

Minerals perform imperative functions in our body, from building strong bones to transmitting nerve impulses-for healthy and long life (Gharibzahedi & Jafari, 2017). Copper (Cu), Manganese (Mn), and chromium (Cr) are among the essential minerals that support numerous functions. Cu is considered vital to humans as it is a cofactor of many redox enzymes, including ceruloplasmin

Enhancing Micronutrients Bioavailability through Fermentation of Plant-Based Foods: A Concise Review

“…Aside from this, fermentation is used as an enzymatic and microbial food processing method. Although it enhances the quality of raw food components by improving safety, antinutrients elimination, extended shelflife, attractive flavor and nutritional enrichment [11], by lowering polyphenol and phytic acids, fermentation may also improve the bioavailability of minerals through production of organic acids [34]. There are different fermented foods (i.e., pearl millet fermented gruel, lamtoro tempeh, corn steep liquor, soybean tempeh, shalgam, gembus tempeh, kimchi, uttapam batter, sourdough, kara tempeh and other ethnic products) that can be used as a source for the isolation of phytase-producing LAB [35][36][37][38][39].…”

“…However, the presence of different antinutritional factors such as polyphenolics and phytic acids could impede the immense nutritional influence of whole grains [7,8]. Fermentation, cooking, soaking, puffing and germination are some of the traditional food processing methods used to reduce the antinutritional components and enhance protein digestibility [9][10][11][12]. Due to this, fermented foodstuffs have been a vital part of human nutrition and is essential in several developing nations where these are consumed as part of indigenous traditions [13][14][15] Fermented foods are produced by using lactic acid bacteria (LAB) comprised of a number of genera (e.g., Pedicoccus, Lactobacillus, Streptococcus, Lactococcus, Leuconostoc, Enterococcus, etc.)…”

Influence of bioprocessing treatments on phytochemical and functional properties, in vitro digestibility, protein secondary structure and morphological characteristics of Indian barnyard millet flour

“…Further, the drudgery associated with processing of millets could be attributed to their coarse nature, lack of technologies and consumer interests influenced by urban living standards. Several techniques such as decortication, parboiling, soaking, germination and fermentation have been employed to improve the biological properties of the millets and further to enhance the bioavailability of minerals and proteins which were rendered due to effect of high anti‐nutritional compounds (Kumari & Platel, 2020; Kaushik et al ., 2021). The present investigation was undertaken with objectives (i) to assess the bio‐ and techno‐logical functionality of BM after exposure to different bioprocessing treatments and (ii) to understand the key molecular changes responsible for modulated characteristics of BM flour.…”