Food fermentations for improved digestibility of plant foods – an essential ex situ digestion step in agricultural societies?

Abstract

The fermentation of plant foods detoxifies and eliminates compounds that are inherently present in grains and legumes and have antinutritive properties, including cyanogenic glycosides, vicine and convicine, phytate, phenolic compounds, immune-reactive proteins and fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAPs). Contemporary food production has partially replaced fermentation of plant foods by alternative processes for production of nutritious plant foods. This communication explores the question whether the conversion of noxious components in plants by food fermentations remains relevant in contemporary food production, or, more pointedly worded, whether food fermentations are an essential ex situ digestion step for agricultural societies. Noxious compounds in grains and legume seeds contribute to irritable bowel syndrome, non-celiac wheat intolerance, and food allergies. Food fermentations provide an effective unit operation to improve tolerance of plant foods to sensitive individuals. In addition, they are a source of viable and active microorganisms that may provide additional health benefits.