Research
Micronutrients & recovery
Fermentation of plant-based matrices reduces anti-nutritional factors (ANF) such as phytic acid and trypsin inhibitors, thereby improving the nutritional value and digestibility of plant proteins.
Choose fermented plant-based foods (like yogurt made from soy, oats, or legumes) over unfermented alternatives. The fermentation process breaks down compounds that block nutrient absorption, making the protein and minerals in plants more usable by your body.
ModerateSupportsMEDIUM confidence
Fermentation has been widely explored as a bioprocess able to reduce the ANF impact, besides positively affecting nutritional, sensory, and technological properties of plant-derived ingredients
Why this rating
Review of various studies; effects vary by ingredient and strain.
Source
Plant-Based Alternatives to Yogurt: State-of-the-Art and Perspectives of New Biotechnological Challenges
Marco Montemurro et al. · Foods · 2021
DOI 10.3390/foods10020316
narrative_reviewCited 255×
Read the paper DOI resolved against Crossref · corpus check 2026-06-10
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