Fermented Plant Protein Products
Ismail, Tariq LU
; Layla, Anam
and Akhtar, Saeed
(2022)
p.197-222
- Abstract
Plant proteins-based foods contribute a larger part of human diet and off-course the daily nutrients supply. Complete reliance on plants proteins sources like wheat are expected to anticipate detrimental effects in populations where such cereals are the staple crops and comprises a larger share of the total dietary energy supply. Beside the fact that a mixture of plant proteins derived from a variety of edible plants can serve as complete sources of amino acids to meet human physiological needs, a larger segment of global population still relies upon individual food crops as primary source of dietary energy. Such a situation calls for comprehensive evaluation of food processing techniques like fermentation that not merely improves... (More)
Plant proteins-based foods contribute a larger part of human diet and off-course the daily nutrients supply. Complete reliance on plants proteins sources like wheat are expected to anticipate detrimental effects in populations where such cereals are the staple crops and comprises a larger share of the total dietary energy supply. Beside the fact that a mixture of plant proteins derived from a variety of edible plants can serve as complete sources of amino acids to meet human physiological needs, a larger segment of global population still relies upon individual food crops as primary source of dietary energy. Such a situation calls for comprehensive evaluation of food processing techniques like fermentation that not merely improves seasoning quality of the plant produce but also enhance availability and supply of indispensable nutrients. Fermented foods are ubiquitously found in the diets of peoples from different cultures and traditions. Fermented plant foods are groups into cereals, legumes, nuts, seeds, tubers and fruits and vegetables. This chapter provides an overview of the fermented plant foods that may be classified as concentrated source of proteins and anticipate a major contribution to cost-effective delivery of a balanced amount of essential amino acids, dietary fibers, minerals, vitamins, and a wide range of non-nutrients bioactive compounds of human health significance. The chapter in hand, provides an insight to some traditional fermented plant protein products and comprehensively discusses role of fermentation in reducing the load of intrinsic toxicants, and in improving essential amino acids contents and their availability.
(Less)
- author
- Ismail, Tariq
LU
; Layla, Anam
and Akhtar, Saeed
- organization
- publishing date
- 2022
- type
- Chapter in Book/Report/Conference proceeding
- publication status
- published
- subject
- host publication
- Plant Protein Foods
- editor
- Manickavasagan, Annamalai ; Lim, Loong-Tak and Ali, Amanat
- pages
- 26 pages
- publisher
- Springer International Publishing
- external identifiers
-
- scopus:85153430559
- ISBN
- 9783030912062
- 9783030912055
- DOI
- 10.1007/978-3-030-91206-2_7
- language
- English
- LU publication?
- yes
- id
- 89eae4a4-a350-4c8f-9b2d-326eff2ca99e
- date added to LUP
- 2023-07-21 14:50:42
- date last changed
- 2025-06-15 14:29:53
@inbook{89eae4a4-a350-4c8f-9b2d-326eff2ca99e,
abstract = {{<p>Plant proteins-based foods contribute a larger part of human diet and off-course the daily nutrients supply. Complete reliance on plants proteins sources like wheat are expected to anticipate detrimental effects in populations where such cereals are the staple crops and comprises a larger share of the total dietary energy supply. Beside the fact that a mixture of plant proteins derived from a variety of edible plants can serve as complete sources of amino acids to meet human physiological needs, a larger segment of global population still relies upon individual food crops as primary source of dietary energy. Such a situation calls for comprehensive evaluation of food processing techniques like fermentation that not merely improves seasoning quality of the plant produce but also enhance availability and supply of indispensable nutrients. Fermented foods are ubiquitously found in the diets of peoples from different cultures and traditions. Fermented plant foods are groups into cereals, legumes, nuts, seeds, tubers and fruits and vegetables. This chapter provides an overview of the fermented plant foods that may be classified as concentrated source of proteins and anticipate a major contribution to cost-effective delivery of a balanced amount of essential amino acids, dietary fibers, minerals, vitamins, and a wide range of non-nutrients bioactive compounds of human health significance. The chapter in hand, provides an insight to some traditional fermented plant protein products and comprehensively discusses role of fermentation in reducing the load of intrinsic toxicants, and in improving essential amino acids contents and their availability.</p>}},
author = {{Ismail, Tariq and Layla, Anam and Akhtar, Saeed}},
booktitle = {{Plant Protein Foods}},
editor = {{Manickavasagan, Annamalai and Lim, Loong-Tak and Ali, Amanat}},
isbn = {{9783030912062}},
language = {{eng}},
pages = {{197--222}},
publisher = {{Springer International Publishing}},
title = {{Fermented Plant Protein Products}},
url = {{http://dx.doi.org/10.1007/978-3-030-91206-2_7}},
doi = {{10.1007/978-3-030-91206-2_7}},
year = {{2022}},
}