Abstract
Fermentation is the oldest biotechnology in which a metabolic process carried out without the involvement of oxygen. It is one of the food processing methods that improve the nutrient contents and sensorial properties with potentially reducing or eliminating pathogenic microorganisms and natural toxins. The aim of this review is to compare, contrast and summarize the scientific data on the effect of fermentation on physicochemical properties, anti-nutritional factors and sensory properties of cereal-based fermented foods and beverages. The results of this review showed that fermentation improves the nutritional value of some proximate composition such as crude protein and fat contents, while decreases the carbohydrate and crude fiber contents. It also improves the bioavailability, antioxidant activities and sensory properties of cereal-based foods and beverages. This review concluded that fermentation improves the nutritional quality of proximate composition, bioavailability of minerals and phytochemicals, and decrease the anti-nutritional factors of cereal-based fermented foods and beverages.
Similar content being viewed by others
Introduction
Fermentation is the oldest biotechnology in which a metabolic process carried out without the involvement of oxygen (Ray and Joshi 2014). It is one of the food processing methods that improve the nutrient contents and sensorial properties with potentially reducing or eliminating pathogenic microorganisms and natural toxins (Abegaz et al. 2002; Hasan et al. 2014). Fermentation has been practiced for millennia; however, till today, it is a chosen processing method due to its shelf life enhancement and improving nutritional values of food products with enhancing the health of human bodies by providing probiotics (Anal 2019; Baruah et al. 2022). Like the fermentation method, the ultra-processing method and the E-numbers improve the shelf life of food products, although their products are associated with negative health effects (Asioli et al. 2017; Monteiro et al. 2019).
Spontaneous fermentation commonly occurs under uncontrolled conditions, while modern fermentation is carried out under controlled conditions, which results in consistency in the quality and safety of products (Abegaz et al. 2002; Skřivan et al. 2023). In spontaneous fermentation, the fermenting microorganisms come from the environment or back slopping (Ashenafi and Mehari 1995; Bacha 1997). However, in modern fermentation, microorganisms are selected and/or improved starter cultures (Adrio and Demain 2006; Skřivan et al. 2023). During the fermentation process, microorganisms usually consume carbohydrates as major substrates for metabolic processes. However, most fermented foods and beverages contain a complex mixture of carbohydrates, proteins, and fats undergoing modifications simultaneously by the action of microorganisms and their enzymes (Assohoun et al. 2013; Hasan et al. 2014).
Fermented products can play an important role in contributing to the livelihoods of rural and peri-urban dwellers through enhanced food security, and income generation via a valuable small scale enterprise option (Marshall and Mejia 2011). There is a diversity of fermentable substrates available year-round so the activity can provide a regular income. Today, fermentation is still widely practiced as a household or village-level technology in many countries (Holzapfel 2002). Therefore, the aim of this review is to compare, contrast and summarize the scientific data on the effect of fermentation on physicochemical properties, anti-nutritional factors and sensory properties of cereal-based fermented foods and beverages.
Effect of fermentation on proximate composition of cereal-based fermented foods and beverages
Fermentation improves the nutritional quality of foods and beverages (Table 1). According to the findings of some authors, fermentation increases the essential amino acids of fermented food and beverage products (Lee et al. 1999; Agrahar-Murugkar and Subbulakshmi 2006). Similarily, Svanberg and Lorri (1997) and Mugula et al. (2003) reported that the fermentation of cereals with lactic acid bacteria and yeast cultures has been shown to increase the protein content of fermented foods and beverages. Natural fermentation of maize and soybean increases total soluble solids and non-protein nitrogen and slightly increases the protein contents of end products (Kiers et al. 2000; Nwokoro and Chukwu 2012). During natural fermentation to produce Kinema, there was little change in the crude protein and fats of the product (Shrestha and Noomhom, 2002). Like-wise, many researchers reported the increment of protein content during cereal-based spontaneous fermentation such as Akamu, Borde, Shamita (beverage), Ragi, and Medida (Ashenafi and Mehari 1995; Kabeir et al. 2004; Nwokoro and Chukwu 2012; Padmaharish et al. 2018).
The protein content of complementary foods prepared from millet, sorghum, pumpkin, and amaranth seed flours was reported to increase during 36 h of fermentation (Simwaka et al. 2017). Similarly, the protein content of ‘Hawaijar’ a fermented soybean product, increased after 72 h of fermentation (Chaudhary et al. 2018). Bacha (1997) reported that the concentration of soluble protein increased in Borde and Shamita at 12 h of fermentation when the products were ready for consumption. Also, Kabeir et al. (2004) compared the protein content of spontaneously fermented and Bifidobacterium Longum BB 536 fermented medida in which the protein contents of Bifidobacterium Longum BB 536 fermented Medida increased twice that of the spontaneously fermented counterpart. However, Marko et al. (2014) who studied the performance of lactic acid fermentation on eight samples of cereal and pseudo-cereal flours concluded that the total protein content did not significantly change during fermentation in the majority of the cereal substrates.
The proteolysis of protein during fermentation produces peptides and amino acids which increase the soluble protein contents; however, as the fermentation continues amino acids metabolized to ammonia and flavor compounds which decrease protein contents (Pranoto et al. 2013). Some authors reported that the extent to which proteins are increased or decreased depends on fermentation conditions and types of microorganisms (Ikeda and Nakagawa 2003; Onwulata and Konstance 2006; Omafuvbe 2008; Pranoto et al. 2013). Most of the hydrolytic enzymes produced by Escherichia coli, Saccharomyces cerevisiae, Pseudomonas dacunhae and Crypotococcus lurendii are used to produce optically pure D and L- amino acids in higher concentrations (Ikeda and Nakagawa 2003). Omafuvbe (2008) reported that proteolytic activities in Dawadawa fermented at the optimum temperature of 35oC were the highest; but there were no proteolytic activities at 25oC.
The major carbohydrate in cereals is starch, one of the major sources of energy (calories) for people around the world (Chaves-López et al. 2014). Fermentation activates starch-hydrolyzing enzymes such as α-amylase and maltase which degrade starch into maltodextrins and simple sugars leading to a decrease in the level of starch contents in fermented foods and beverages (Bacha 1997; Blandino et al. 2003; Osman 2011; Belay and Awraris 2014). Gudeta and Admassu 2017 also reported that the reduction of carbohydrates during fermentation might be due to increased microbial activities that use energy in metabolizing carbohydrates.
Several reports show that fermentation decreases the original carbohydrate content in due courses of fermentation. For instance, fermentation decreases the carbohydrate content of composite complementary food products made of Sorghum-Amaranth, Millet-pumpkin, Sorghum-Pumpkin-Amaranth, and Millet-Pumpkin-Amaranth (Simwaka et al. 2017). The total carbohydrate content was reduced during cereal and pseudo-cereal flour fermentation with Lactobacillus plantarum (Marko et al. 2014). Similarly, in ‘Akuma’ And ‘Medida’, fermented porridges commonly consumed in Nigeria and Sudan, respectively, the carbohydrate content decreased with fermentation time (Kabeir et al. 2004; Nwokoro and Chukwu 2012).
Fermentation increases the crude fat contents of cereal-based fermented products such as ‘Borde’, an Ethiopian low-alcoholic beverage commonly consumed in the central and southern parts, and ‘Doklu’ produced and consumed in Côte d’Ivoire (Bacha et al. 1998; Assohoun et al. 2013). This might be due to the mass balance between fat and carbohydrate during fermentation or the formation of short-chain fatty acids by some types of microorganisms (Onyango et al. 2005; Morrison and Preston 2016). Shresth and Noomhom, 2002 reported that ‘Kinema’ fermentation led to substantial increases in the free fatty acids of the product. In contrast, the crude fat content of composite Ogi made from Millet-Cowpea and Sorghum-Cowpea decreased during fermentation time (Oyarekua 2011). The increment of some fatty acids and decrement of crude fat content might be due to the lipolytic activities during fermentation time (Tanasupawat et al. 2015). Marko et al. (2014) studied the effect of lactic acid fermentation with Lactobacillus plantarum on different cereals and pseudo-cereal flours in which a significant reduction in total lipids was observed during 24 h of fermentation time. The fat content of ‘Medida’, a Sudanese fermented thin porridge, decreased when spontaneously fermented but increased when fermented with an appropriate starter culture called Bifidobacterium Longum BB 536 (Kabeir et al. 2004).
The effects of fermentation on the ash contents have mixed findings with some researchers reporting that fermentation increases the ash contents of fermented products (Ashenafi and Mehari 1995; Kabeir et al. 2004); while others reported that fermentation decreases ash content (Oyarekua 2011; Assohoun et al. 2013). Simwaka et al. (2017) reported that the ash content of composite complementary food made of Sorghum-Amaranth, Millet-pumpkin, Sorghum-Pumpkin-Amaranth, and Millet-Pumpkin-Amaranth flour decreased during fermentation. Similarly, Igbabul et al. (2014) reported that during the fermentation of cocoyam flour, the ash contents decreased gradually with fermentation. However, the ash contents of Borde and Shamita increased from 1.6 to 3.66 and 2.1–5.92%; respectively, during fermentation for 24 h (Ashenafi and Mehari 1995). Thus, there was no conclusive information on the effects of fermentation on the ash content of the final fermented product.
Dietary fiber is defined as the sum of lignin and polysaccharides such as arabinoxylans, β-glucans, cellulose, resistant starch, fructans, and lignin that are not digested by the human digestive enzymes (Dhingra et al. 2011; Bach Knudsen et al. 2017). Like carbohydrate contents, fermentation decreases the content of dietary fiber due to the enzymatic breakdown of the fiber structure by lactic acid bacteria (Vázquez and Murado 2008). During the fermentation of cocoyam flour, co-fermented millet and cowpea mixture, and Ogi, the fiber contents decreased throughout fermentation (Oyarekua 2011; Igbabul et al. 2014). In the same way, Ojokoh et al. (2013) reported that the fiber content of composite flour made of breadfruit and cowpea decreased during fermentation.
Fermentation decreases the molecular weight of β-glucans and modifies the residues ratios of fermented food products which have an impact on the physiological activities of polysaccharides (Lu et al. 2019; Tsafrakidou et al. 2020). Xiao et al. (2020) reported that fermentation by Lactobacillus plantarum dy-1 altered the state of β-glucan from a compact form (rod-shaped) in the raw barley to a smooth sheet-like structure in the fermented barley which may contribute to enhancing water adsorption or the molecular binding ability of the end product.
Effect of fermentation on mineral contents of cereal-based fermented foods and beverages
Minerals from plant sources have very low bioavailability as they are found complex with non-digestible materials such as cell wall polysaccharides and anti-nutritional factors (Reddy 2001; Schlemmer et al. 2009). Although the fermentation process enables to release of the bounded minerals, the effect of fermentation on mineral content is controversial (Table 2). It increases the bioavailability of iron, calcium, zinc, phosphorus, magnesium, and sodium in food products due to decreased phytates (Pranoto et al. 2013; Day and Morawicki 2016). Production of phytase enzyme during fermentation hydrolysis the phytate and produces various inositol and phosphates. Prolonged fermentation decreases the tannin due to microbial phenyl oxidase action; the transformation of tannins to phenols occurring during fermentation increases phenol content (Emmambux and Taylor 2003).
Svanberg and Lorri (1997) reported that fermentation by lactic acid bacteria was observed to improve the iron bioavailability of fermented products of sorghum. Microbial strains affect the contents of minerals during fermentation. During controlled fermentation of Medida using B. longum BB 536, the calcium content of the product was recorded as 378.67 mg/L which was much higher than the value in spontaneously fermented Medida (3.70 mg/L) (Kabeir et al. 2004). However, the iron, magnesium, and zinc content of Medida fermented by the same strain (B. longum BB 536) were lower than the spontaneously fermented product. Oyarekua (2011) reported that the iron content of composite Ogi made of Millet-Cowpea and Sorghum-Cowpea increased during fermentation from 7.9 to 34.7 mg/100 g, and 6.1 to 14.2 mg/100 g, respectively. This might be due to the increment of the bioavailability of minerals during fermentation as phytates that form complexes with minerals degraded by phytase (Sripriya et al. 1997; Pranoto et al. 2013).
Effect of fermentation on anti-nutritional factors of cereal-based fermented foods and beverages
Fermentation is an important process that significantly lowers the content of major anti-nutrients of cereal grains such as phytic acid and tannin (Sindhu and Khetarpaul 2001). Some microorganisms play a role by degrading the anti-nutritional factors of foods during fermentation time (Igbabul et al. 2014; Ngongola-Manani, 2014). Simwaka et al. (2017) reported the phytate content of Sorghum-Amaranth, Millet-Amaranth, Sorghum-Pumpkin, Millet-pumpkin, and Millet-Pumpkin- Amaranth flours were reduced by 60.91%. Phytic acid contents also decreased during the fermentation of different maize cultivars (Cui et al. 2012). They reported that phytic acid content was reduced by 5.4, 18.8, 23.6, and 24.3% after fermentation for maize cultivars of J2, B, S, and J3, respectively. The loss of this phytic acid during fermentation is due to the activities of endogenous phytases from raw materials and those produced by fermentative microorganisms (Hotz and Gibson 2007). The optimal temperature for phytase activity has been known to range between 35 °C and 45 °C (Sindhu and Khetarpaul 2001).
Tannin levels were reduced during lactic acid fermentation; as a result, iron bioavailability of cereal-based fermented foods increased (Nout and Ngoddy 1997). The fermentation of formulated Sorghum-Amaranth, Millet-Amaranth, Sorghum-Pumpkin, Millet-pumpkin, Sorghum-Pumpkin-Amaranth, and Millet-Pumpkin-Amaranth flours slightly decreased tannin contents (Simwaka et al. 2017). A decrease in tannin is due to the production of the tannase enzyme by Lactobacillus spp. during fermentation (Molin 2008). However, Elyas et al. (2002) reported the absence of any change in the tannin content of fermented dough of millet after 36 h of fermentation at room temperature.
Effect of fermentation on pH and titratable acidity of cereal-based fermented foods and beverages
During fermentation, the pH of fermented food and beverage products decreases as the amount of organic acid increases (Table 3). This could be accounted to microbial activities, especially of lactic acid bacteria that convert carbohydrates into different organic acids such as lactic acid, acetic acid, and butyric acid (Assohoun et al. 2013; Marko et al. 2014; Ukwuru et al. 2018). Among lactic acid bacteria, lactobacilli are the most important organisms that produced acidity and flavor during dough fermentation (Corsetti and Settanni 2007).
Production of acid during the natural fermentation of maize led to a significant reduction in pH which contributes to the enhancement of the shelf-life of products as well as the elimination of enteric pathogens (Mensah 1997). Beugre et al. (2014) evaluated the effect of fermentation time on the physico-chemical properties of maize flour. The result showed that the total acidity of maize flour increased from 37.97 to 71.59 with an increase in the time of fermentation, while its pH decreased considerably from 6.67 to 3.85. As it is well known, when pH decreases, the titratable acidity increases. This could be due to acid-producing microorganisms breaking down sugars to produce different acids and other secondary metabolites (Ukwuru et al. 2018).
Effect of fermentation on phytochemical contents of cereal-based fermented foods and beverages
Phytochemicals are plant secondary metabolic products important in human nutrition and health which are produced in phenylpropanoid biosynthesis and shikimate pathways during the growth of plants (Golzarand et al. 2014). In cereal grains, most polyphenol compounds are bound with cell wall polysaccharides. Bounded polyphenols are not bioavailable (Adom and Liu 2002) as health-promoting factors. Fermentation is considered one of the best processes to enhance the release of such bound phenolic and flavonoids to increase the antioxidant activities of fermented food products (Sandhu et al. 2016; Martins et al. 2011). Kariluoto et al. (2006) reported that fermentation has a positive influence on the phytochemicals of cereals, but the degree of influence depends on the species of microorganism involved in fermentation. On the other hand, Zheng and Shetty (2000) reported that improvement in phenolic compounds is due to the action of enzymes such as β-glucosidase, α-amylase, and lactase.
Fermentation increases the phenolic and flavonoid contents of food products with an increase in antioxidant properties, whereas there is a decrease in anti-nutritional factors (Prabhu et al. 2014). DJordjević et al. (2010) reported an increase in antioxidant activity from 45.0 to 50.4% in the rye, 36.6 to 42.9% in barley, and 31.0 to 35.9% in wheat after fermentation with L. rhamnosus. Cai et al. (2012) also reported that oats fermented by three different fungi i.e., Aspergillus oryzae var. effuses, Aspergillus oryzae, and Aspergillus niger for 3 days at 25 °C improved the phenolic acid profile of the original substrate. DJordjević et al. (2010) demonstrated that Lactobacillus rhamnosus releases total phenolics more efficiently than Saccharomyces cerevisiae during fermentation of cereals. Different reports indicate that β-glucosidase produced by L. plantarum cleave glucoside bonds between phytochemicals and sugars, releasing them in simple utilizable forms (Dueñas et al. 2005; Marko et al. 2014). Cui et al. (2012) reported that the polyphenol contents significantly increased after the fermentation of different maize cultivars. They reported that the total phenolic content of untreated four maize samples was 0.98, 0.95, 0.91, and 0.96 mg GAE⁄ g which increased to 1.19 (22%), 1.17 (22.5%), 1.10 (21.6%) and 1.18 mg GAE⁄ g (23.4% increase) for J3, J2, S, and B maize cultivars, respectively.
Effect of fermentation on sensory properties of cereal-based fermented foods and beverages
Cereal grains are considered to be one of the most important sources of dietary proteins, carbohydrates, vitamins, minerals, and fiber for people all over the world; however, the sensorial properties of their products are inferior as compared to animal products (Blandino et al. 2003). Fermentation improves cereal-based food and beverage products’ texture, taste, and aroma (Blandino et al. 2003). In addition, the report indicated that during cereal fermentation different types of volatile compounds are produced and contribute to the development of complex flavors in fermented foods. The presence of aromas represented by diacetyl, acetic acid, and butyric acid makes fermented cereal-based products more appetizing. The proteolytic activity of fermenting microorganisms often in combination with malt enzymes may produce precursors of flavor compounds, such as amino acids, which may be deaminated or decarboxylated to aldehydes (Mugula et al. 2003) as flavor enhancer compounds.
The development of sensory characteristics during fermentation is due to the biochemical processes where the starter cultures produce enzymes that modulate the flavor profile of the product (Senanayake et al. 2023). In the first stages of fermentation, the enzymes produced break down complex nutrients into simple compounds (Smit et al. 2005). Some of these simple compounds are peptides, amino acids, fatty acids, glucose, maltose, and galactose, which act as precursors for the development of sensory characteristics during fermentation (Bintsis 2018). As the fermentation progresses, the starter cultures continuously convert these simple compounds into different organic compounds such as organic acids, alcohols, esters, and ketones, which give the final product a unique flavor and aroma (Liu et al. 2020).
Conclusion
This review concluded that fermentation improves the crude protein and fat contents, and the bioavailability of minerals and phytochemicals. However, it decreases the carbohydrate and crude fiber contents, while the finding on the effect of fermentation on ash content is not conclusive. Fermentation also improves the sensory properties of cereal-based foods and beverages as the sensory properties of cereals are inferior as compared to animal products. Fermentation decreases the anti-nutritional factors such as tannin and phytic acid which are high in cereal crops. Therefore, consumption of fermented foods and beverages has greater benefits than their raw materials, especially for vulnerable groups.
Data availability
All data supporting the review results are included in the article.
References
Abegaz K, Beyene F, Langsrud T, Narvhus JA (2002) Indigenous processing methods and raw materials of borde, an Ethiopian traditional fermented beverage. J Food Technol Afr 7:59–64
Adom KK, Liu RH (2002) Antioxidant activity of grains. J Agric Food Chem 50:6182–6187
Adrio JL, Demain AL (2006) Genetic improvement of processes yielding microbial products. FEMS Microbiolology Rev 30:187–214
Agrahar-Murugkar D, Subbulakshmi G (2006) Preparation techniques and nutritive value of fermented foods from the khasi tribes of Meghalaya. Ecol Food Nutr 45:27–38
Anal AK (2019) Quality ingredients and safety concerns for traditional fermented foods and beverages from Asia: a review. Fermentation 5:8
Ashenafi M, Mehari T (1995) Some microbiological and nutritional properties of Borde and Shamita, traditional Ethiopian fermented beverages. Ethiop J Health Dev, 9(2)
Asioli D, Aschemann-Witzel J, Caputo V, Vecchio R, Annunziata A, Næs T, Varela P (2017) Making sense of the clean label trends: a review of consumer food choice behavior and discussion of industry implications. Food Res Int 99:58–71. https://doi.org/10.1016/j.foodres.2017.07.022
Asrat U (2022) Effect of blending ratio and fermentation time on the quality of injera prepared from quality protein maize and teff flours. Food Sci Qual Manage 116:6–11
Assohoun MC, Djeni TN, Koussémon-Camara M, Brou K (2013) Effect of fermentation process on nutritional composition and aflatoxins concentration of doklu, a fermented maize based food. Food Nutr Sci 4:1120–1127
Bach Knudsen KE, Nørskov NP, Bolvig AK, Hedemann MS, Laerke HN (2017) Dietary fibers and associated phytochemicals in cereals. Book: Molecular Nutrition and Food Research, 61: 1600518
Bacha K (1997) Microbial ecology of borde and shamita fermentation. MSc thesis in Biology, Addis Ababa University, Ethiopia
Bacha K, Mchari T, Ashenafi M (1998) The microbial dynamics of ’borde’ fermentation, a traditional Ethiopian fermented beverage. SINET: Ethiop J Sci 21:195–205
Baruah R, Ray M, Halami PM (2022) Preventive and therapeutic aspects of fermented foods. J Appl Microbioloty 132:3476–3489
Belay B, Awraris W (2014) Fermenter technology modification changes microbiological and physico-chemical parameters, improves sensory characteristics in the fermentation of Tella: an Ethiopian traditional fermented alcoholic beverage. J Food Process Technol, 5
Beugre GAM, Yapo BM, Blei SH, Gnakri D (2014) Effect of fermentation time on the physico-chemical properties of maize flour. Int J Res Stud Biosci 2(8):30–38
Bintsis T (2018) Lactic acid bacteria as starter cultures: an update in their metabolism and genetics. AIMS Microbiol 4:665–684
Blandino A, Al-Aseeri ME, Pandiella SS, Cantero D, Webb C (2003) Cereal-based fermented foods and beverages. Food Res Int 36:527–543
Cai S, Wang O, Wu W, Zhu S, Zhou F, Ji B, Gao F, Zhang D, Liu J, Cheng Q (2012) Comparative study of the effects of solid-state fermentation with three filamentous fungi on the total phenolics content (TPC), flavonoids, and antioxidant activities of subfractions from oats (Avena sativa L). J Agric Food Chem 60:507–513
Chaudhary A, Sharma DK, Arora A (2018) Prospects of Indian traditional fermented food as functional foods. Indian J Agricultural Sci 88:1496–1501
Chaves-López C, Serio A, Grande-Tovar CD, Cuervo-Mulet R, Delgado-Ospina J, Paparella A (2014) Traditional fermented foods and beverages from a microbiological and nutritional perspective: the Colombian heritage. Compr Rev Food Sci Food Saf 13:1031–1048
Corsetti A, Settanni L (2007) Lactobacilli in sourdough fermentation. Food Res Int 40:539–558
Cui L, Li D, Liu C (2012) Effect of fermentation on the nutritive value of maize. Int J Food Sci Technol 47:755–760
Day C.N., Morawicki R.O. (2016) Effects of fermentation by yeast and amylolytic lactic acid bacteria on grain sorghum protein content and digestibility. J Food Qual 2018:1–7
Dhingra D, Michael M, Rajput H, Patil RT (2011) Dietary fibre in foods: a review. J Food Sci Technol 49(3):255–266
DJordjević TM, Šiler-Marinković SS, Dimitrijević-Branković SI (2010) Effect of fermentation on antioxidant properties of some cereals and pseudo cereals. Food Chem 119:957–963
Dueñas M, Fernández D, Hernández T, Estrella I, Muñoz R (2005) Bioactive phenolic compounds of cowpeas (Vigna sinensis L). Modifications by fermentation with natural microflora and with Lactobacillus plantarum ATCC 14917. J Sci Food Agric 85:297–304
Elyas SH, El Tinay AH, Yousif NE, Elsheikh EA (2002) Effect of natural fermentation on nutritive value and in vitro protein digestibility of pearl millet. Food Chem 78:75–79
Emmambux NM, Taylor JR (2003) Sorghum kafirin interaction with various phenolic compounds. J Sci Food Agric 83:402–407
Fadahunsi IF, Garuba EO, Fawole AO, Akinlawon AT (2012) Production of kenkey (a Ganian starch-based food) using starter cultures. J Food Technol 10(4):124–132
Feyera M, Abera S, Temesgen M (2020) Effect of fermentation time and blending ratio on nutrients and some antinutrient composition of complementary flour. Eur J Food Sci Technol 8:1–12
Getnet B, Berhanu A (2016) Microbial dynamics, roles and physico-chemical properties of Korefe; a traditional fermented Ethiopian beverage. Biotechnol Int 9(7):156–175
Golzarand M, Mirmiran P, Bahadoran Z, Alamdari S, Azizi F (2014) Dietary phytochemical index and subsequent changes of lipid profile: a 3-year follow-up in Tehran lipid and glucose study in Iran. ARYA Atherosclerosis 10(4):203–210
Gudeta K, Admassu M (2017) Assessment of loss of carbohydrate through fermentation process of yeast (Saccharomyces cerevisiae) from small sample of maize flour dough. Afr J Food Sci 11(12):389–396
Hasan MN, Sultan MZ, Mar-E-Um M (2014) Significance of fermented food in nutrition and food science. J Sci Res 6:373–386
Holzapfel WH (2002) Appropriate starter culture technologies for small-scale fermentation in developing countries. Int J Food Microbiol 75:197–212
Hotz C, Gibson RS (2007) Traditional food-processing and preparation practices to enhance the bioavailability of micronutrients in plant-based diets. J Nutr 137:1097–1100
Igbabul BD, Amove J, Twadue I (2014) Effect of fermentation on the proximate composition, antinutritional factors and functional properties of cocoyam (Colocasia esculenta) flour. Afr J Food Sci Technol 5:67–74
Ikeda M, Nakagawa S (2003) The Corynebacterium glutamicum genome: features and impacts on biotechnological processes. Appl Microbiol Biotechnol 62(2–3):99–109
Kabeir BM, Shuhaimi M, Muhammad K, Abd-Aziz S, Yazid AM (2004) A nutritious medida (Sudanese cereal thin porridge) prepared by fermenting malted brown rice flour with Bifidobacterium longum BB 536. Malaysian J Nutr 10:183–193
Kariluoto S, Aittamaa M, Korhola M, Salovaara H, Vahteristo L, Piironen V (2006) Effects of yeasts and bacteria on the levels of folates in rye sourdoughs. Int J Food Microbiol 106:137–143
Kiers JL, Rombouts FM, Nout MJR (2000) In vitro digestibility of Bacillus fermented soya bean. Int J Food Microbiol 60:163–169
Kure OA, Wyasu G (2013) Influence of natural fermentation, malt addition and soya fortification on the sensory and physicochemical characteristics of Ibyer-Sorghum gruel. Adv Appl Sci Res 4:345–349
Lee JH, Lee SK, Park KH, Hwang IK, Ji GE (1999) Fermentation of rice using amylolytic Bifidobacterium. Int J Food Microbiol 50:155–161
Liu L, Chen X, Hao L, Zhang G, Jin Z, Li C, Yang Y, Rao J, Chen B (2020) Traditional fermented soybean products: Processing,flavor formation, nutritional and biological activities. Crit Rev Food Sci Nutr 62:1971–1989
Lu J, Shan L, Xie Y, Min F, Gao J, Guo L, Ren C, Yuan J, Gilissen L, Chen H (2019) Effect of fermentation on content, molecule weight distribution and viscosity of β-glucans in oat sourdough. Int J Food Sci Technol 54:62–67
Marko A, Rakická M, Mikušová L, Valík L, Šturdík E (2014) Lactic acid fermentation of cereal substrates in nutritional perspective. Int J Res Chem Environ 4:80–92
Marshall E, Mejia D (2011) Traditional fermented foods and beverage for improved livelihood. Rural Infrastructure and Agro-Industries Division Food and Agriculture Organization of the United Nations, Rome
Martins D, Barros L, Carvalho AM, Ferreira IC (2011) Nutritional and in vitro antioxidant properties of edible wild greens in Iberian Peninsula traditional diet. Food Chem 125:488–494
Mensah P (1997) Fermentation: the key to food safety assurance in Africa? Food Control 8:271–278
Molin G (2008) Lactobacillus plantarum: the role in foods and in human health: Handbook of Fermented Functional Foods. CRC, pp 353–393
Monteiro CA, Cannon G, Lawrence M, Costa Louzada ML, Pereira Machado P (2019) Ultra-processed foods, diet quality, and health using the NOVA classification system. Rome, FAO
Morrison DJ, Preston T (2016) Formation of short chain fatty acids by the gut microbiota and their impact on human metabolism. A review. Taylor Francis 7(3):189–200
Mugula JK, Narvhus JA, Sørhaug T (2003) Use of starter cultures of lactic acid bacteria and yeasts in the preparation of togwa, a Tanzanian fermented food. Int J Food Microbiol 83:307–318
Muyanja CMBK, Kikafunda JK, Narvhus JA, Helgetun K, Langsrud T (2003) Production methods and composition of bushera; a Uganda cereal fermented beverage. Afr J Food Agric Nutr Dev 3(1):10–16
Ng’ong’ola-Manani TA (2014) Natural and lactic acid bacteria of pastes of soybean-maize blends: Effect on nutritional quality, microbial diversity, food safety and consumer acceptance. PhD thesis in Chemistry, Biotechnology and Food Science, Norwegian University Life Science, Norway
Nout MJR, Ngoddy PO (1997) Technological aspects of preparing affordable fermented complementary foods. Food Control 8:279–287
Nwokoro O, Chukwu BC (2012) Studies on Akamu; a traditional fermented maize food. Revista Chil De Nutrición 39:180–184
Ojokoh AO, Daramola MBK, Oluoti OJ (2013) Effect of fermentation on nutrient and anti-nutrient composition of breadfruit (Treculia africana) and cowpea (Vigna unguiculata) blend flours. Afr J Agric Res 8:3566–3570
Omafuvbe BO (2008) Effect of temperature on biochemical changes induced by subtilis (SDA3) during starter culture fermentation of soybean into condiment (soy-Daddawa). Am J Food Technol 3:33–41
Onwulata CI, Konstance RP (2006) Extruded corn meal and whey protein concentrate: effect of particle size. J Food Process Preserv 30:475–487
Onyango C, Noetzold H, Ziems A, Hofmann T, Bley T, Henle T (2005) Digestibility and antinutrient properties of acidified and extruded maize–finger millet blend in the production of uji. LWT-Food Sci Technol 38:697–707
Osman MA (2011) Effect of traditional fermentation process on the nutrient and antinutrient contents of pearl millet during preparation of Lohoh. J Saudi Soc Agricultural Sci 10:1–6
Oyarekua MA (2011) Evaluation of the nutritional and microbiological status of co-fermented cereals/cowpea ‘OGI’. Agric Biology J North Am 2:61–73
Padmaharish V, Gayathri R, Vishnu PV (2018) Assessment of the nutritional value of ragi porridge before and after fermentation. Int J Res Pharm Sci 9(3):632–635
Prabhu AA, Mrudula CM, Rajesh J (2014) Effect of yeast fermentation on nutraceutical and antioxidant properties of rice bran. Int J Agricultural Food Sci 4:59–65
Pranoto Y, Anggrahini S, Efendi Z (2013) Effect of natural and Lactobacillus plantarum fermentation on in-vitro protein and starch digestibilities of sorghum flour. Food Bioscience 2:46–52
Ray CR, Joshi VK (2014) Fermented foods: past, present and future. Microorg Ferment Tradit Foods. https://doi.org/10.13140/2.1.1849.8241
Reddy NR (2001) Occurrence, distribution, content, and dietary intake of phytate, in: Food Phytates. CRC, pp 41–68
Sandhu KS, Punia S, Kaur M (2016) Effect of duration of solid state fermentation by aspergillus awamorinakazawa on antioxidant properties of wheat cultivars. LWT-Food Sci Technol 71:323–328
Schlemmer U, Frølich W, Prieto RM, Grases F (2009) Phytate in foods and significance for humans: food sources, intake, processing, bioavailability, protective role and analysis. Mol Nutr Food Res 53:S330–S375
Senanayake D, Torley PJ, Chandrapala J, Terefe NS (2023) Microbial Fermentation for improving the sensory, nutritional and functional attributes of Legumes. Fermentation 9:635. https://doi.org/10.3390/fermentation9070635
Shrestha AK, Noomhorm A (2002) Comparison of physico-chemical properties of biscuits supplemented with soy and kinema flours. Int J Food Sci Technol 37:361–368
Simwaka JE, Chamba MVM, Huiming Z, Masamba KG, Luo Y (2017) Effect of fermentation on physico-chemical and anti-nutritional factors of complementary foods from millet, sorghum, pumpkin and amaranth seed flours. Int Food Res J 24:1869–1879
Sindhu SC, Khetarpaul N (2001) Probiotic fermentation of indigenous food mixture: Effect on antinutrients and digestibility of starch and protein. J Food Compos Anal 14:601–609
Skřivan P, Sluková M, Švec I, Čížková H, Horsáková I, Rezková I (2023) The use of modern fermentation techniques in the production of traditional wheat bread. Czech J Food Sci. https://doi.org/10.17221/39/2023-CJFS
Smit G, Smit BA, Engels WJ (2005) Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products. FEMS Microbiol Rev 29:591–610
Sripriya G, Antony U, Chandra TS (1997) Changes in carbohydrate, free amino acids, organic acids, phytate and HCl extractability of minerals during germination and fermentation of finger millet (Eleusine coracana). Food Chem 58:345–350
Svanberg U, Lorri W (1997) Fermentation and nutrient availability. Food Control 8:319–327
Tamiru DD, Nigusse KG, Zekwos M, Eshete M, Hailemariam RH, Reta AF, Tadesse ZA (2021) Influence of fermentation time on proximate composition and microbial loads of Enset, (Ensete ventricosum), sampled from two different agro-ecological districts. Food Sci Nutr 9:5641–5647
Tanasupawat S, Phoottosavako M, Keeratipibul S (2015) Characterization and lipolytic activity of lactic acid bacteria isolated from Thai fermented meat. J Appl Pharm Sci 5(03):006–012
Tsafrakidou P, Michaelidou A-M, Biliaderis G, C (2020) Fermented cereal-based products: nutritional aspects, possible impact on gut microbiota and health implications. Foods 9:1–17
Ukwuru MU, Muritala A, Ukpomwan S (2018) Ecology of traditional cereal fermentation. UPI J Chem Life Sci, 22–36
Vázquez JA, Murado MA (2008) Unstructured mathematical model for biomass, lactic acid and bacteriocin production by lactic acid bacteria in batch fermentation. J Chem Technol Biotechnol 83:91–96
Xiao X, Tan C, Sun X, Zhao Y, Zhang J, Zhu Y, Bai J, Dong Y, Zhou X (2020) Effects of fermentation on structural characteristics and in vitro physiological activities of barley β-glucan. Carbohydr Polym, 231
Zheng Z, Shetty K (2000) Solid-state bioconversion of phenolics from cranberry pomace and role of Lentinus edodes β-glucosidase. J Agric Food Chem 48:895–900
Acknowledgements
The authors would like to thank Jimma University and Wollega University for facilitating the infrastructure i.e. computer, internet etc.
Funding
Not applicable.
Author information
Authors and Affiliations
Contributions
DAK: Conceptualization, designing, validation, writing, review analysis and editing.
Corresponding author
Ethics declarations
Ethics approval and consent to participate
Not applicable.
Consent for publication
Not applicable.
Competing interests
The authors declare that they have no conflict of interest.
Additional information
Publisher’s Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Rights and permissions
Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/.
About this article
Cite this article
Kitessa, D.A. Review on effect of fermentation on physicochemical properties, anti-nutritional factors and sensory properties of cereal-based fermented foods and beverages. Ann Microbiol 74, 32 (2024). https://doi.org/10.1186/s13213-024-01763-w
Received:
Accepted:
Published:
DOI: https://doi.org/10.1186/s13213-024-01763-w