International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 5, Issue 3 (2020)

Effect of fermentation on nutritional content of common Indian origin pulses and its effect on health and diseases: Review


Sana Afreen, Ritu Dubey, V Paul

Fermentation has a high potential to improve the nutritional quality of the pulses, providing protein, starch, fibre, and other health-promoting compounds with physiological benefits that contribute to reducing several risk factors associated with diabetes, cardiovascular diseases, colon cancer, stress, and aging. Pulse-derived fermented products can be considered as probiotic carriers and benefit the health of gut. Given that governments and health organizations recognize the nutritional benefits of pulses globally, it is recommended that fermented pulses address malnutrition and be promoted as a part of healthy eating. Scientific evidence is thus increasingly required to support future health claims for fermented pulses. This review focuses on the changes that take place when a pulse is fermented and how fermented-pulse items should be viewed as part of a balanced, nutritious diet. The growing evidence of the possible beneficial effects of pulse-derived fermented products on the prevention of chronic diseases will also be discussed.
Pages : 134-138