Research progress on degradation of anti-nutritional factors in cereals and legumes by microbial fermentation

  • HUA Yun ,
  • HUANG Kunlun ,
  • LIANG Zhihong
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  • 1(College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100048, China);
    2(Beijing Advanced Innovation Center for Food Nutrition and Human Health (China Agricultural University), Beijing 100048, China)

Received date: 2020-04-02

  Revised date: 2020-05-21

  Online published: 2020-12-11

Abstract

Cereals and legumes are important parts of human and animal diets. In addition to nutrients, they also contain a variety of anti-nutritional factors, such as trypsin inhibitor, phytic acid, non-starch polysaccharides, lectin, tannin, etc. These anti-nutritional factors not only affect the digestion and absorption rate of cereals and legumes, but cause health risks to organisms. Microbial fermentation of cereals and legumes can effectively reduce the content of anti-nutritional factors and improve the nutritional value. Based on the research of anti-nutritional factors in cereals and legumes, the microbial fermentation technologies used to degrade anti-nutritional factors and their applications toward various cereals and legumes were reviewed.

Cite this article

HUA Yun , HUANG Kunlun , LIANG Zhihong . Research progress on degradation of anti-nutritional factors in cereals and legumes by microbial fermentation[J]. Food and Fermentation Industries, 2020 , 46(21) : 272 -276 . DOI: 10.13995/j.cnki.11-1802/ts.024129

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