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Fermentation
Volume 7
Issue 2
10.3390/fermentation7020063
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Review

Enhancing Micronutrients Bioavailability through Fermentation of Plant-Based Foods: A Concise Review

by
Mrinal Samtiya
1,
Rotimi E. Aluko
2,*,
Anil Kumar Puniya
3 and
Tejpal Dhewa
1,*
1
Department of Nutrition Biology, School of Interdisciplinary and Applied Sciences, Central University of Haryana, Mahendergarh 123031, Haryana, India
2
Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
3
Dairy Microbiology Division, ICAR-National Dairy Research Institute, Karnal 132001, Haryana, India
*
Authors to whom correspondence should be addressed.
Fermentation 2021, 7(2), 63; https://doi.org/10.3390/fermentation7020063
Submission received: 9 April 2021 / Revised: 14 April 2021 / Accepted: 16 April 2021 / Published: 20 April 2021
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Abstract

Plant-based foods are rich sources of vitamins and essential micronutrients. For the proper functioning of the human body and their crucial role, trace minerals (iron, zinc, magnesium, manganese, etc.) are required in appropriate amounts. Cereals and pulses are the chief sources of these trace minerals. Despite these minerals, adequate consumption of plant foods cannot fulfill the human body’s total nutrient requirement. Plant foods also contain ample amounts of anti-nutritional factors such as phytate, tannins, phenols, oxalates, etc. These factors can compromise the bioavailability of several essential micronutrients in plant foods. However, literature reports show that fermentation and related processing methods can improve nutrient and mineral bioavailability of plant foods. In this review, studies related to fermentation methods that can be used to improve micronutrient bioavailability in plant foods are discussed.
Keywords: fermentation; antinutritional factors; micronutrients; bioaccessibility; bioavailability; plant foods; cereals; pulses fermentation; antinutritional factors; micronutrients; bioaccessibility; bioavailability; plant foods; cereals; pulses
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MDPI and ACS Style

Samtiya, M.; Aluko, R.E.; Puniya, A.K.; Dhewa, T. Enhancing Micronutrients Bioavailability through Fermentation of Plant-Based Foods: A Concise Review. Fermentation 2021, 7, 63. https://doi.org/10.3390/fermentation7020063

AMA Style

Samtiya M, Aluko RE, Puniya AK, Dhewa T. Enhancing Micronutrients Bioavailability through Fermentation of Plant-Based Foods: A Concise Review. Fermentation. 2021; 7(2):63. https://doi.org/10.3390/fermentation7020063

Chicago/Turabian Style

Samtiya, Mrinal, Rotimi E. Aluko, Anil Kumar Puniya, and Tejpal Dhewa. 2021. "Enhancing Micronutrients Bioavailability through Fermentation of Plant-Based Foods: A Concise Review" Fermentation 7, no. 2: 63. https://doi.org/10.3390/fermentation7020063

APA Style

Samtiya, M., Aluko, R. E., Puniya, A. K., & Dhewa, T. (2021). Enhancing Micronutrients Bioavailability through Fermentation of Plant-Based Foods: A Concise Review. Fermentation, 7(2), 63. https://doi.org/10.3390/fermentation7020063

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