ABSTRACT
Cereals and pulses are important constituents of the diet throughout the world and are low-cost sources of proteins and other nutrients. However, it is known that plant-based materials contain antinutritional compounds, such as phytates, vicines, oligosaccharides, saponins, lectins, tannins, amylase and protease inhibitors, as well as toxic compounds, such as alkaloids and cyanogenic glucosides. Antinutrients can reduce the nutritional value of plants by decreasing the bioavailability of proteins, minerals and vitamins. Furthermore, consumption of cereals and pulses may cause stomach discomfort. Pre-processing methods prior to human consumption may enhance digestibility and food safety. Fermentation is an important technique to improve sensory characteristics and preserve plant-based raw materials and besides, certain microbial species utilised in fermentation have the potential to reduce the level of antinutrients. Both bacteria and fungi contain strains that are shown to have desired effect during fermentation. However, the selection of appropriate strains for certain raw material is of utmost importance to achieve a product with enhanced value. Pre-treatments, such as dehulling, soaking and cooking combined with fermentation can further improve efficiency in antinutrient degradation in cereals and pulses.
