Enhancing Micronutrients Bioavailability through Fermentation of Plant-Based Foods: A Concise Review
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Date
2021-04
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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.