Microbial Fermentation for Improving the Sensory, Nutritional and Functional Attributes of Legumes

Abstract

A rapidly growing population, resource scarcity, and the future sustainability of our food supply are among the major concerns of today’s food industry. The importance of resilient food crops that will sustain in the future is imperative, and legumes are ideal future food crops owing to their rich nutrient profile, cost-effective production and resource usage efficiency. Furthermore, they have the potential to meet the protein needs of the future. There are however several limitations associated with legumes in terms of their sensory, nutritional, and functional properties, which make them challenging for the food industry to use. In this review, these challenges are discussed in detail with particular reference to fermentation as a strategy for overcoming them. A major focus is on examining the potential application of fermentation for modifying techno-functional properties, such as foaming and emulsifying properties, solubility, and water and oil binding capacities of legume substrates. In many studies, fermentation has been demonstrated to enhance the techno-functional, sensory and nutritional attributes of various legume substrates. Future studies must focus on developing scalable fermentation processes to utilize the technology for improving the techno-functional and sensory properties of legume-based ingredients at industrial scale.

Local staples, and global solutions: optimizing the effect of traditional fermentation on heavy metals and mineral nutrients

“…In turn, microorganisms exhibit distinct responses to varying elemental concentrations, potentially influencing fermentation rates, flavor development and overall product quality (Senanayake et al , 2023). Furthermore, the inclusion of mercury within Cluster 2 raises concerns owing to its toxicity, which could adversely affect fermentation outcomes and microbial communities.…”

Metabolite perturbations in fermented legumes as elucidated using metabolomics: a review

“…The breakdown of macromolecular proteins into free amino acids during food processing is a crucial process that impacts food quality, food safety, and nutrition. The protein quality of legumes can be improved through fermentation by the protease activities of the microorganism species resulting in an increase in the content of essential amino acids (Senanayake et al, 2023). The breakdown of proteins during fermentation results in the release of amino acids.…”

“…The predominant microorganisms in legume fermentation are the Bacillus species (B. natto, B. subtilis, B. amyloliquefaciens, and B. licheniformis) which produce enzymes that facilitate the breakdown of proteins and carbohydrates, contributing to flavour development and texture modification (Akanni et al, 2018;Gao et al, 2020;Park & Kim, 2020). Some fermentations are dominated by fungi such as Aspergillus and Rhizopus species; and lactic acid bacteria (LAB) such as Leuconostoc, Lactiplantibacillus, Streptococcus, and Pediococcus species (Senanayake et al, 2023). Also reported are Enterococcus faecium and Staphylococcus succinus (Jeong et al, 2020).…”

Effect of Sustainable Pretreatments on the Nutritional and Functionality of Chickpea Protein: Implication for Innovative Food Product Development

“…Soaking chickpeas serves as the initial step to reduce any undesirable odors, favors, and aromas [69]. As chickpeas absorb water during soaking, it helps remove some of the compounds responsible for the earthy and slightly musty odor associated with raw chickpeas [70]. Tis results in a milder, less bitter favor with cleaner, less pungent aromas [71].…”

“…In terms of aroma, germinated chickpeas may exhibit a more complex profle with nutty or sweet undertones [105]. Te favor of germinated chickpeas is typically milder and less astringent, often featuring a slight nuttiness or sweetness, while bitterness may decrease [70]. Germinated chickpea protein can be a desirable ingredient in salads, snacks, and other health-focused products [105].…”