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Published on: October 24, 2016
Legume fermentation: Nutritional benefits and emerging applications.
Michela Verni1, Arianna Vari2, Carlo Giuseppe Rizzello3
1Department of Environmental Biology, Sapienza Università di Roma, Rome, Italy; Department of Human Science and Quality of Life Promotion, San Raffaele University, Rome, Italy.
Advances in Food and Nutrition Research
|July 11, 2026
Summary
Fermentation enhances plant-based legume ingredients by reducing anti-nutritional factors (ANF) and improving digestibility. This sustainable process boosts nutritional value, safety, and sensory appeal in various food products.
Area of Science:
- Food Science and Technology
- Plant-Based Nutrition
- Biotechnology
Background:
- Legumes are valuable plant-based ingredients rich in protein, fiber, and micronutrients.
- Anti-nutritional factors (ANF) and poor digestibility limit legume utilization in food.
- Technological strategies are needed to improve legume nutritional and functional properties.
Purpose of the Study:
- To explore fermentation as a strategy to enhance legume properties.
- To assess the impact of fermentation on ANF reduction and nutrient bioavailability.
- To evaluate improvements in technological and sensory characteristics of fermented legumes.
Main Methods:
- Utilizing selected lactic acid bacteria for legume fermentation.
- Applying sourdough-inspired fermentation processes.
- Analyzing changes in ANF content, protein digestibility, and nutrient bioavailability.
- Evaluating technological and sensory attributes of fermented legume flours and grains.
Main Results:
- Fermentation significantly reduced ANF in legumes.
- Improved protein digestibility and nutrient bioavailability were observed.
- Enhanced technological performance and sensory acceptability of legume ingredients.
- Fermentation improved food safety by inhibiting spoilage microorganisms and toxins.
Conclusions:
- Fermentation is an effective and sustainable method to improve legume nutritional and functional profiles.
- Fermented legumes offer enhanced digestibility, bioavailability, and sensory qualities.
- Fermented legumes can be incorporated into innovative food products, improving nutrition and shelf-life.
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