Effect of legume fermentation on the reduction of the anti-nutritional factor. Review

Legumes are valuable food raw materials due to the content of plant protein, essential amino acids and fiber. However, they contain anti-nutrients such as tannins, phytates, oligosaccharides, oxalates, saponins and protease inhibitors, which upon excessive intake or improper technological processing can have a negative and even toxic effect on the human body. In the conditions of the growing demand for food products from plant raw materials, including legumes, there is a necessity to reduce risks associated with excessive intake of anti-nutrients. The aim of this work was to analyze studies carried out over the last five years that are dedicated to an assessment of the efficiency of the main methods for technological processing of legumes (soaking, thermal processing, sprouting and fermentation) to reduce the content of anti-nutrients. Also, the comparison of the obtained data was carried out to reveal the most effective methods. The results of the review prove the expediency of combination of several methods of legume treatment to reduce the content of anti-nutrients and increase the nutritional value of products from leguminous raw materials. Based on the analyzed data, the most efficient approach to legume processing was determined. This approach significantly reduces the main anti-nutrients in legumes. An effect of the key anti-nutrients on human health has been examined and the main problems of the food industry linked to legume fermentation have been analyzed.