Research progress on processing and nutritional properties of fermented cereals.

ABSTRACT: Fermented foods, especially those derived from cereals, are significant contributors to the diversification of global diets. As people pay increasing attention to food taste, flavor, and nutritional balance, conducting a comprehensive and integrated evaluation of the role of fermentation technology in cereals has become a top priority. This article reviews relevant research conducted in recent years, summarizing the fermentation conditions of cereals and focusing on the effects of fermentation on the nutritional value and health benefits of cereals, including its impact on basic components such as starch and dietary fiber. Fermentation can enhance the content of bioactive substances in cereals, playing a positive role in preventing chronic diseases such as type 2 diabetes, cancer, and hype

SUBMITTER: Ye G 

PROVIDER: S-EPMC11757653 | biostudies-literature | 2025 Feb

REPOSITORIES: biostudies-literature