Bacterial and Fungal Fermentation to Improve the Nutritional Value of Legumes: Opportunities in the Development of Sustainable Plant Proteins

Application of Functional Microorganisms in Seed-Based Fermentation for the Production of Nutritionally Enhanced and Bioactive Food Condiments: A Review

Fermentation remains one of the oldest and most effective biotechnological processes for improving food quality, safety, and shelf life. In Africa, the fermentation of seed-based substrates such as African locust bean ( Parkia biglobosa ), soybean ( Glycine max ), melon seed ( Citrullus lanatus ), Bambara groun...

Fermented Agri-Food By-Products from Tubers and Legumes as Next-Generation Functional Ingredients: From Waste Valorisation to Precision Nutrition

Processing tubers such as potato, sweet potato, cassava, and yam, as well as legumes such as soybean, pea, chickpea, bean, and lentil, generates substantial quantities of peels, pulps, husks, and press cakes that retain considerable nutritional and functional value despite often being discarded. Microbial fermentation...

Fermentation of oilseeds and their by-products: biotechnological transformations, challenges and future prospects for nutrient enhancement and functional food development.

Oilseed fermentation is a traditional biological process with a long history. In recent years, due to its potential in enhancing nutritional value, reducing anti-nutritional factors, and generating bioactive compounds, this technology has regained attention. This article systematically reviews the historical developmen...

Advances in Solid-State Fermentation Technology for Oilseed Meal: Strain Selection, Fermentation Strategies, and High-Value Applications

Oilseed meal, the primary by-product of oil extraction, is rich in protein, dietary fiber, and minerals, offering significant development potential. However, its application in high-value feed and food is severely restricted due to anti-nutritional factors, leading to resource waste and environmental issues. Solid-stat...

Revisiting fermentation in plant-based foods: a framework for understanding nutritional trade-offs and process optimization

Article Review: Influence of Fermentation Duration and Starter Culture on Nutritional Quality and Bioactive Compounds of Fermented Peanut Products

Peanut (Arachis hypogaea L.) is an important plant-based protein source containing substantial amounts of lipids, amino acids, phenolic compounds, tocopherols, and other bioactive constituents. However, the nutritional and functional utilization of peanuts is constrained by the presence of antinutritional compounds, li...