essay on method of fermentation and germination
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Abstract
Cereals and legumes are outstanding sources of macronutrients, micronutrients, phytochemicals, as well as antinutritional factors. These components present a complex system enabling interactions with different components within food matrices. The interactions result in insoluble complexes with reduced bioaccessibility of nutrients through binding and entrapment thereby limiting their release from food matrices. The interactions of nutrients with antinutritional factors are the main factor hindering nutrients release. Trypsin inhibitors and phytates inherent in cereals and legumes reduce protein digestibility and mineral release, respectively. Interaction of phytates and phenolic compounds with minerals is significant in cereals and legumes. Fermentation and germination are commonly used to disrupt these interactions and make nutrients and phytochemicals free and accessible to digestive enzymes. This paper presents a review on traditional fermentation and germination processes as a means to address myriad interactions through activation of endogenous enzymes such as α‐amylase, pullulanase, phytase, and other glucosidases. These enzymes degrade antinutritional factors and break down complex macronutrients to their simple and more digestible forms.
1. INTRODUCTION
Processing of agricultural products remains the most important food and nutrition security aspect in the modern world. Due to urbanization, food is produced in remote areas and transported into towns or cities to feed the ever‐growing population. The seasonality of agricultural produce also necessitates processing of products so that they are available throughout the year. Processing of agricultural products is done to improve consumer acceptability while retaining its nutritional value. Different techniques are used for processing cereals and legumes that include fermentation and germination. Most processing techniques are localized to a certain region, while others are practiced across the world. For example, fermentation and malting are common practice in developing countries of Africa and South America, while nixtamalization is a common practice in Mexico. Fermented foods such as “ogi,” produced by acid fermentation of sorghum, millet, or maize, are widely consumed in West Africa (Omemu, 2011), while “chicha” and “masa” are common fermented foods made from fermented maize widely consumed in South American countries (Chaves‐Lopez et al., 2014). In central and southern Africa, “nshima” is made from fermented maize flour. While these techniques are important in improving the shelf life, palatability, and transportability, they can also have adverse effects on the nutrient profiles of these foods. Overall, it appears that some techniques such as fermentation and malting can simultaneously reduce antinutritional factors and enhance nutrient availability (Hotz & Gibson, 2007). Since fermentation and germination are widely used for processing cereals and legumes which constitute a large part of diets for households in developing countries, here we provide a review of how these techniques influence nutrient content and availability.
2. FERMENTATION
Fermentation is a desirable process of biochemical modification of primary food matrix brought about by microorganisms and their enzymes (Kahajdova & Karovicova, 2007). Fermentation is used to enhance the bioaccessibility and bioavailability of nutrients from different crops including maize (Hotz & Gibson, 2007) and improves organoleptic properties as well as extending the shelf life (Chaves‐Lopez et al., 2014; Li, Tayie, Young, Rocheford, & White, 2007; Steinkraus, 1994). It makes food safe by not only inhibiting growth of pathogenic bacteria due to antimicrobial activity of lactic acid (Li et al., 2007; Sahlin, 1999), but also detoxifies aflatoxin (Chaves‐Lopez et al., 2014).
With these desirable benefits, fermentation has been considered as an effective way to reduce the risk of mineral deficiency among populations, especially in developing countries where unrefined cereals and/or pulses are highly consumed (Kumar, Sinha, Makkar, & Becker, 2010). Unfortunately, it is also associated with proliferation of microorganisms such as yeast and molds that may cause food safety concerns (Omemu, 2011), reduction in provitamin A and antioxidant carotenoids (Ortiz, Nkhata, Buechler, Rocheford, & Ferruzzi, 2017), as well as loss of vitamins and minerals (Hotz & Gibson, 2007).