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Fermented Plant Protein Products

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Plant Protein Foods

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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 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.

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Authors and Affiliations

  1. Institute of Food Science & Nutrition, Faculty of Agricultural Sciences & Technology, Bahauddin Zakariya University, Multan, Pakistan

    Tariq Ismail & Saeed Akhtar

  2. Department of Food Technology, Engineering and Nutrition, Lund University, Lund, Sweden

    Tariq Ismail

  3. National Institute of Food Science & Technology, University of Agriculture, Faisalabad, Pakistan

    Anam Layla

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  1. Tariq Ismail
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  2. Anam Layla
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  3. Saeed Akhtar
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  1. College of Engineering and Physical Sciences, University of Guelph, Guelph, ON, Canada

    Annamalai Manickavasagan

  2. Department of Food Science, University of Guelph, Guelph, ON, Canada

    Loong-Tak Lim

  3. College of Engineering and Physical Sciences, University of Guelph, Guelph, ON, Canada

    Amanat Ali

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Ismail, T., Layla, A., Akhtar, S. (2022). Fermented Plant Protein Products. In: Manickavasagan, A., Lim, LT., Ali, A. (eds) Plant Protein Foods. Springer, Cham. https://doi.org/10.1007/978-3-030-91206-2_7

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