Modulation of Cereal Biochemistry via Solid-State Fermentation: A Fruitful Way for Nutritional Improvement

Abstract

Cereal grains play a vital role in a dietary chart by providing a required number of macronutrients and micronutrients along with health-benefiting bioactive components. Cereal grains, despite being a good source of bioactive compounds, are not able to provide the full dose of bioactive components to consumers. The biochemistry of cereal grains restricts the release of certain dietary components; therefore, a method like solid-state fermentation could be utilized to modulate the chemistry of bioactive components present in cereals. Once modulated, these components can easily be recovered using an optimized extraction medium and other conditions. Fermented grains are better than unfermented ones as they possess a higher amount of certain dietary and bioactive components along with better quality attributes and shelflife. Fermented-cereal-based products can be promoted because of their health-benefiting nature and hidden industrial potential.

Health and Bioactive Compounds of Fermented Foods and By-Products

“…This Edition featured seven publications (four original research papers and three reviews) covering diverse fermented foods and fermented food by-products as sources of nutrients, health benefits, medicine, and potential biotechnological applications. A special mention should be given to papers focusing on fermentable foods providing nutritional improvements [1][2][3] and multi-health functional activities [3][4][5].…”

“…Finally, another three reviews must also be highlighted due to their valuable perspectives in this field: Kaur et al [1] discussed solid-state fermentation (SSF) as a strong tool for the modulation of cereal biochemistry by reviewing fermented-cereal-based products using SSF with a health-benefiting nature and a hidden industrial potential due to their dietary and bioactive components.…”