Research progress on processing and nutritional properties of fermented cereals.

Area of Science:

• Food Science and Technology
• Nutritional Science
• Biotechnology

Background:

• Cereal-derived fermented foods are crucial for dietary diversity.
• Growing consumer interest in taste, flavor, and nutritional balance necessitates evaluating fermentation's role in cereals.

Purpose of the Study:

• To comprehensively review the effects of fermentation on cereal nutritional value and health benefits.
• To summarize fermentation conditions and their impact on cereal components like starch and dietary fiber.
• To explore future market development for fermented cereal products.

Main Methods:

• Literature review of recent research on cereal fermentation.
• Analysis of fermentation conditions and their influence on nutritional profiles.
• Evaluation of impacts on bioactive substances and chronic disease prevention.

Main Results:

• Fermentation positively impacts cereal nutritional value, enhancing basic components like starch and dietary fiber.
• Fermentation increases bioactive substances in cereals.
• Fermented cereals show potential in preventing chronic diseases such as type 2 diabetes, cancer, and hypertension.

Conclusions:

• Fermentation significantly improves the nutritional quality and health benefits of cereals.
• Further development of functional fermented cereal products and market strategies is promising.
• Fermentation technology offers a valuable approach to enhancing cereal-based food products.