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Fermentation technology enhances the nutritional quality of underutilized Bambara groundnut – a review.

Fermentation technology enhances the nutritional quality of underutilized Bambara groundnut – a review.

Authors :
Tee, Ann Jo
Lim, Yin Sze
Brameld, John M.
Massawe, Festo
Parr, Tim
Salter, Andrew M.
Source :
Food Biotechnology; 2023, Vol. 37 Issue 2, p106-135, 30p
Publication Year :
2023

Abstract

Bambara groundnut (BG) offers great potential for sustainable food and nutritional security in the face of a growing population and changing climate. However, its utilization remains restricted by the hard-to-cook phenomenon of seed and the presence of anti-nutritional factors (ANFs). Fermentation has been reported to enhance the nutritional value and reduce ANFs in leguminous seeds. The induced fermentation technology exhibits greater control over the process parameters and ensures the fermented product's quality, reproducibility, and safe consumption. Hence, this review highlights the importance of fermentation technology in overcoming the challenges of processing hard-to-cook BG while retaining its nutrients and flavor. This paper also reviews the food safety measure and risks of consuming fermented BG Future research on the fermented BG's nutrient digestibility should be of concern to unlock its full potential as human food or animal feed. [ABSTRACT FROM AUTHOR]

Details

Language :
English
ISSN :
08905436
Volume :
37
Issue :
2
Database :
Complementary Index
Journal :
Food Biotechnology
Publication Type :
Academic Journal
Accession number :
163634831
Full Text :
https://doi.org/10.1080/08905436.2023.2201307