{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,7]],"date-time":"2026-10-07T16:18:33Z","timestamp":1791389913037,"version":"4.3.3"},"reference-count":61,"publisher":"Frontiers Media SA","license":[{"start":{"date-parts":[[2026,3,31]],"date-time":"2026-03-31T00:00:00Z","timestamp":1774915200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["frontiersin.org"],"crossmark-restriction":true},"short-container-title":["Front. Nutr."],"abstract":"<jats:sec>\n                    <jats:title>Introduction<\/jats:title>\n                    <jats:p>\n                      The ever-increasing global malnutrition, environmental degradation, and food insecurity challenges have intensified interest in sustainable food systems and underutilized crops. Fermentation improves the nutritional quality, digestibility, shelf life, and sensory attributes of plant-based foods. Finger millet (\n                      <jats:italic>Eleusine coracana<\/jats:italic>\n                      ) and soybean (\n                      <jats:italic>Glycine max<\/jats:italic>\n                      ) are promising for functional food development due to their complementary nutrient profiles. Finger millet is rich in minerals, fibre, and polyphenols, while soybean provides high-quality protein and bioactive compounds. Their synergistic amino acid profiles and the benefits of fermentation\u2014such as improved micronutrient bioavailability and reduced antinutritional factors\u2014make them suitable for developing innovative fermented foods. Therefore, this review evaluates the nutritional value, fermentation potential, and health-promoting properties of finger millet and soybean for sustainable nutrition and food security.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Methods<\/jats:title>\n                    <jats:p>A narrative review following PRISMA principles was conducted using Google Scholar, PubMed, ScienceDirect, and Scopus. Literature from 2000\u20132025 on finger millet, soybean, fermentation, and functional foods was searched, yielding 116 records. After screening, 59 peer-reviewed studies were included. Two reviewers independently extracted and analysed data through thematic synthesis on nutritional composition, fermentation methods, microbial ecology, functional properties, and health benefits.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Results<\/jats:title>\n                    <jats:p>The literature shows that fermentation significantly enhances the nutritional and functional value of both crops. Fermentation reduces antinutritional factors such as phytates and tannins, improves protein digestibility, and increases mineral bioavailability. Lactic and acetic acid fermentation also enhance flavour, texture, and shelf stability. However, the review identified a major research gap: few documented fermented foods combine finger millet and soybean despite their complementary nutritional profiles.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Discussion<\/jats:title>\n                    <jats:p>Finger millet and soybean present strong potential for developing next generation fermented functional foods that address malnutrition, lactose intolerance, and dietary protein deficiencies. Nevertheless, several challenges remain, including fermentation standardization, sensory acceptance, limited infrastructure, and insufficient characterization of microbial communities and bioactive metabolites. Advancing multi-omics research, improving fermentation technologies, and promoting supportive policies and value chains will be critical for translating these crops into scalable, sustainable food innovations.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.3389\/fnut.2026.1718090","type":"journal-article","created":{"date-parts":[[2026,3,31]],"date-time":"2026-03-31T04:16:18Z","timestamp":1774930578000},"update-policy":"https:\/\/doi.org\/10.3389\/crossmark-policy","source":"Crossref","is-referenced-by-count":4,"title":["Finger millet and soybean as functional ingredients in next-generation fermented foods: a review of nutritional, technological, and health-promoting perspectives"],"prefix":"10.3389","volume":"13","author":[{"given":"Phindiswa","family":"Kokisi","sequence":"first","affiliation":[{"name":"Department of Horticultural Sciences, Cape Peninsula University of Technology","place":["Bellville, South Africa"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Felix","family":"Nchu","sequence":"additional","affiliation":[{"name":"Department of Horticultural Sciences, Cape Peninsula University of Technology","place":["Bellville, South Africa"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Learnmore","family":"Kambizi","sequence":"additional","affiliation":[{"name":"Department of Horticultural Sciences, Cape Peninsula University of Technology","place":["Bellville, South Africa"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Callistus","family":"Bvenura","sequence":"additional","affiliation":[{"name":"Department of Horticultural Sciences, Cape Peninsula University of Technology","place":["Bellville, South Africa"]}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1965","published-online":{"date-parts":[[2026,3,31]]},"reference":[{"key":"ref1","doi-asserted-by":"publisher","first-page":"869","DOI":"10.1007\/s13593-015-0285-2","article-title":"Agroecology and the design of climate change-resilient farming systems","volume":"35","author":"Altieri","year":"2015","journal-title":"Agron Sustain Dev"},{"key":"ref2","author":"Mugocha","year":"2001"},{"key":"ref3","doi-asserted-by":"publisher","first-page":"1","DOI":"10.1155\/2023\/5546753","article-title":"Functional foods: exploring the health benefits of bioactive compounds from plant and animal sources","author":"Dwivedi","year":"2023","journal-title":"J. Food Qual"},{"key":"ref4","first-page":"1","article-title":"Fermentation of cereals for improved food quality: a review","volume":"1","author":"Adebiyi","year":"2018","journal-title":"Legume Sci"},{"key":"ref5","doi-asserted-by":"publisher","first-page":"439","DOI":"10.33545\/26174693.2025.v9.i8f.5222","article-title":"Fermented millets: enhancing nutrition, gut health, and sustainable food systems","volume":"9","author":"Kumawat","year":"2025","journal-title":"Int. J. Adv. Biochem. Res."},{"key":"ref6","first-page":"118","article-title":"Fermentation as a tool to enhance the nutritional value of food: focus on grains and legumes","volume":"100","author":"Patel","year":"2020","journal-title":"Trends Food Sci Technol"},{"key":"ref7","doi-asserted-by":"publisher","first-page":"1021","DOI":"10.1007\/s13197-011-0584-9","article-title":"Health benefits of finger millet (Eleusine coracana L.) polyphenols and dietary fiber: a review","volume":"51","author":"Devi","year":"2014","journal-title":"J Food Sci Technol"},{"key":"ref8","doi-asserted-by":"publisher","first-page":"100327","DOI":"10.1016\/j.advnut.2024.100327","article-title":"Effect of soy isoflavones on measures of estrogenicity: a systematic review and meta-analysis of randomized controlled trials","volume":"15","author":"Viscardi","year":"2024","journal-title":"Adv Nutr"},{"key":"ref9","doi-asserted-by":"publisher","first-page":"1397872","DOI":"10.3389\/fphar.2024.1397872","article-title":"Enhancing health and therapeutic potential: innovations in the medicinal and pharmaceutical properties of soy bioactive compounds","volume":"15","author":"Rahman","year":"2024","journal-title":"Front Pharmacol"},{"key":"ref10","doi-asserted-by":"publisher","first-page":"5408","DOI":"10.1002\/fsn3.1778","article-title":"Assessment of the phenolic compounds of pearl and finger millets obtained from South Africa and Zimbabwe","volume":"8","author":"Hassan","year":"2020","journal-title":"Food Sci Nutr"},{"key":"ref11","doi-asserted-by":"publisher","first-page":"111607","DOI":"10.1016\/j.lwt.2021.111818","article-title":"Impact of starter culture on nutraceutical and functional properties of underutilized millet-legume co-fermented Indian traditional product","volume":"147","author":"Devi","year":"2021","journal-title":"LWT Food Sci Technol"},{"key":"ref12","doi-asserted-by":"publisher","first-page":"93","DOI":"10.1146\/annurev-food-032519-051708","article-title":"Functional foods: product development, technological trends, efficacy testing, and safety","volume":"11","author":"Granato","year":"2020","journal-title":"Annu Rev Food Sci Technol"},{"key":"ref13","doi-asserted-by":"crossref","first-page":"81","DOI":"10.1016\/B978-0-323-91001-9.00032-3","volume-title":"Future Foods: Global Trends, Opportunities, and Sustainability Challenges","author":"Bvenura","year":"2022"},{"key":"ref14","doi-asserted-by":"publisher","first-page":"939","DOI":"10.9734\/ijpss\/2022\/v34i232504","article-title":"Millets for food and nutritional security in the context of climate resilient agriculture: a review","volume":"34","author":"Kumar","year":"2022","journal-title":"Int J Plant Soil Sci"},{"key":"ref15","doi-asserted-by":"publisher","first-page":"111","DOI":"10.21276\/AATCCReview.2025.13.01.110","article-title":"Fermented millet products: exploring nutritional and health potentials in African and Asian cuisine \u2013 a review","volume":"13","author":"Seiphitlhile","year":"2025","journal-title":"Agric Assoc Text Chem Crit Rev J"},{"key":"ref16","doi-asserted-by":"publisher","first-page":"131","DOI":"10.1007\/s12042-008-9012-3","article-title":"Population structure and diversity in finger millet (Eleusine coracana) germplasm","volume":"1","author":"Dida","year":"2007","journal-title":"Trop Plant Biol"},{"key":"ref17","doi-asserted-by":"publisher","first-page":"582","DOI":"10.3923\/ajft.2007.582.592","article-title":"Finger millet polyphenols: characterization and their nutraceutical potential","volume":"2","author":"Chethan","year":"2007","journal-title":"Am J Food Technol"},{"key":"ref18","volume-title":"Abstract of Agricultural Statistics","year":"2020"},{"key":"ref19","author":"Nkwane","year":"2023"},{"key":"ref20","doi-asserted-by":"publisher","first-page":"5824","DOI":"10.1080\/10408398.2021.1895054","article-title":"Neither soyfoods nor isoflavones warrant classification as endocrine disruptors: a technical review of the observational and clinical data","volume":"62","author":"Messina","year":"2022","journal-title":"Crit. Rev. Food Sci. Nutr"},{"key":"ref21","doi-asserted-by":"publisher","first-page":"872","DOI":"10.1104\/pp.017004","article-title":"Legumes: importance and constraints to greater use","volume":"131","author":"Graham","year":"2003","journal-title":"Plant Physiol"},{"key":"ref22","doi-asserted-by":"publisher","first-page":"754","DOI":"10.3390\/nu8120754","article-title":"Soy and health update: evaluation of the clinical and epidemiologic literature","volume":"8","author":"Messina","year":"2016","journal-title":"Nutrients"},{"key":"ref23","doi-asserted-by":"publisher","first-page":"055023","DOI":"10.1088\/1742-6596\/1402\/5\/055023","article-title":"Phytochemical screening and proximate analysis of soybeans (Glycine max) variety Gamasugen 1 and Gamasugen 2 derived from gamma rays\u2019 irradiation","volume":"1402","author":"Lisanti","year":"2019","journal-title":"J Phys Conf Ser"},{"key":"ref24","first-page":"4991","article-title":"Nutritional and health benefits of soybean and soybean developed food","volume-title":"The Pharma Innovation Journal.","author":"Aanchal","year":"2023"},{"key":"ref25","doi-asserted-by":"publisher","first-page":"1606","DOI":"10.3390\/microorganisms10081606","article-title":"Fermented soy products and their potential health benefits: a review","volume":"10","author":"do Prado","year":"2022","journal-title":"Microorganisms"},{"key":"ref26","doi-asserted-by":"publisher","first-page":"1","DOI":"10.1016\/j.nutres.2009.11.004","article-title":"Antidiabetic effects of fermented soybean products on type 2 diabetes","volume":"30","author":"Kwon","year":"2010","journal-title":"Nutr Res"},{"key":"ref27","doi-asserted-by":"publisher","first-page":"224","DOI":"10.1016\/j.lwt.2017.12.035","article-title":"Soybean meal and fermented soybean meal as functional ingredients for the production of low-carb, high-protein, high-fiber and high-isoflavones biscuits","volume":"90","author":"Silva","year":"2018","journal-title":"LWT"},{"key":"ref28","doi-asserted-by":"publisher","first-page":"175","DOI":"10.24966\/FSN-1076\/100175","article-title":"Recent progress in the role of fermentation in plant-based foods: a concise review","volume":"10","author":"Abbaspour","year":"2024","journal-title":"Food Sci Nutr"},{"key":"ref29","doi-asserted-by":"publisher","first-page":"1664","DOI":"10.3389\/fmicb.2020.01664","article-title":"Nutritional, functional, and technological characterization of a novel gluten- and lactose-free yogurt-style snack produced with selected lactic acid bacteria and leguminosae flours","volume":"11","author":"Pontonio","year":"2020","journal-title":"Front Microbiol"},{"key":"ref30","doi-asserted-by":"publisher","first-page":"211","DOI":"10.1146\/annurev-food-072023-034207","article-title":"Starter culture development and innovation for novel fermented foods","volume":"15","author":"Ganzle","year":"2024","journal-title":"Annu Rev Food Sci Technol"},{"key":"ref31","doi-asserted-by":"publisher","first-page":"29","DOI":"10.3390\/nu9050529","article-title":"A novel millet-based probiotic fermented food for the developing world","volume":"9","author":"Di Stefano","year":"2017","journal-title":"Nutrients"},{"key":"ref32","doi-asserted-by":"publisher","first-page":"111575","DOI":"10.1016\/j.foodres.2022.111575","article-title":"Fermented soybean foods: a review of their functional components, mechanism of action and factors influencing their health benefits","volume":"158","author":"Qiao","year":"2022","journal-title":"Food Res Int"},{"key":"ref33","author":"Fusco","year":"2017"},{"key":"ref34","doi-asserted-by":"publisher","first-page":"84","DOI":"10.1016\/S0189-7241(15)30080-1","article-title":"Enzymatic reduction of anti-nutritional factors in fermenting soybeans by Lactobacillus plantarum isolates from fermenting cereals","volume":"31","author":"Adeyemo","year":"2013","journal-title":"Niger Food J"},{"key":"ref35","doi-asserted-by":"publisher","first-page":"1929","DOI":"10.1002\/fsn3.2155","article-title":"Premilling treatments effects on nutritional composition, antinutritional factors, and in vitro mineral bioavailability of the improved Assosa I sorghum variety (Sorghum bicolor L.)","volume":"9","author":"Keyata","year":"2021","journal-title":"Food Sci Nutr"},{"key":"ref36","doi-asserted-by":"publisher","first-page":"1160746","DOI":"10.3389\/fmicb.2023.1160746","article-title":"Editorial: gut microbiota modulation by dietary fiber on human health: processes and mechanisms","volume":"14","author":"Zhang","year":"2023","journal-title":"Front Microbiol"},{"key":"ref37","doi-asserted-by":"publisher","first-page":"31647","DOI":"10.1038\/s41598-024-80281-w","article-title":"Modulating the human gut microbiome and health markers through kombucha consumption: a controlled clinical study","volume":"14","author":"Ecklu-Mensah","year":"2024","journal-title":"Sci Rep"},{"key":"ref38","first-page":"e00522","article-title":"Fermented-food metagenomics reveals substrate-associated differences in taxonomy and health-associated and antibiotic resistance determinants","author":"Leech","year":"2020"},{"key":"ref39","doi-asserted-by":"publisher","first-page":"fuad001","DOI":"10.1093\/femsre\/fuad001","article-title":"Integrated molecular approaches for fermented food microbiome research","volume":"47","author":"Walsh","year":"2023","journal-title":"FEMS Microbiol Rev"},{"key":"ref40","doi-asserted-by":"publisher","first-page":"113865","DOI":"10.1016\/j.foodres.2023.113865","article-title":"Integrated metatranscriptomics and metabolomics reveal microbial succession and flavor formation mechanisms during the spontaneous fermentation of Laotan Suancai","volume":"177","author":"Xiong","year":"2024","journal-title":"Food Res Int"},{"key":"ref41","doi-asserted-by":"publisher","first-page":"499","DOI":"10.3390\/foods11040499","article-title":"Modern processing of Indian millets: a perspective on changes in nutritional properties","volume":"11","author":"Nanje Gowda","year":"2022","journal-title":"Foods"},{"key":"ref42","doi-asserted-by":"publisher","first-page":"18","DOI":"10.1038\/s41538-023-00195-1","article-title":"Evaluating the prebiotic effect of oligosaccharides on gut microbiome wellness using in vitro fecal fermentation","volume":"7","author":"Lee","year":"2023","journal-title":"NPJ Sci Food"},{"key":"ref43","doi-asserted-by":"publisher","first-page":"680777","DOI":"10.3389\/fsufs.2021.680777","article-title":"Assessing millets and sorghum consumption behavior in urban India: a large-scale survey","volume":"5","author":"Kane-Potaka","year":"2021","journal-title":"Front Sustain Food Syst"},{"key":"ref44","doi-asserted-by":"publisher","first-page":"32","DOI":"10.1186\/s13213-024-01763-w","article-title":"Review on effect of fermentation on physicochemical properties, anti-nutritional factors and sensory properties of cereal-based fermented foods and beverages","volume":"74","author":"Kitessa","year":"2024","journal-title":"Ann Microbiol"},{"key":"ref45","doi-asserted-by":"publisher","first-page":"100412","DOI":"10.1016\/j.advnut.2025.100412","article-title":"Unpacking food fermentation: clinically relevant tools for fermented food identification and consumption","volume":"16","author":"Caffrey","year":"2025","journal-title":"Adv Nutr"},{"key":"ref46","doi-asserted-by":"publisher","first-page":"1593348","DOI":"10.3389\/fsufs.2025.1593348","article-title":"Kombucha\u2019s functional features and fermentation dynamics: a bibliometric assessment in sustainable food production","volume":"9","author":"Alkan","year":"2025","journal-title":"Front Sustain Food Syst"},{"key":"ref47","doi-asserted-by":"publisher","first-page":"1438947","DOI":"10.3389\/fphar.2024.1438947","article-title":"Research progress on fermentation-produced plant-derived bioactive peptides","volume":"15","author":"Zhao","year":"2024","journal-title":"Front Pharmacol"},{"key":"ref48","doi-asserted-by":"publisher","DOI":"10.3389\/fmicb.2025.1725475","article-title":"Genome-resolved analysis of traditional fermented biofertilizers as scalable solutions for soil restoration","volume":"16","author":"Walia","year":"2025","journal-title":"Front Microbiol"},{"key":"ref49","doi-asserted-by":"publisher","first-page":"469","DOI":"10.1016\/j.cell.2022.12.002","article-title":"Microbial foods for improving human and planetary health","volume":"186","author":"Jahn","year":"2023","journal-title":"Cell"},{"key":"ref50","doi-asserted-by":"publisher","first-page":"1107","DOI":"10.1108\/NFS-04-2025-0131","article-title":"Millet-based probiotic beverages: a comprehensive review of production, nutritional profile, and health benefits","volume":"55","author":"Nkhata","year":"2025","journal-title":"Nutrition & Food Science"},{"key":"ref51","year":"2024"},{"key":"ref52","author":"Maenetja","year":"2021"},{"key":"ref53","doi-asserted-by":"publisher","first-page":"1149","DOI":"10.3390\/su17031149","article-title":"Optimizing water conservation in South Africa\u2019s arid and semi-arid regions through the cultivation of indigenous climate-resilient food crops","volume":"17","author":"Msweli","year":"2025","journal-title":"Sustainability"},{"key":"ref54","year":"2023"},{"key":"ref55","doi-asserted-by":"publisher","first-page":"vvaf021","DOI":"10.1093\/ijfood\/vvaf021","article-title":"Metabolite profiles of processed finger millet (Eleusine coracana) and edible crickets (Acheta domesticus) using gas chromatography\u2013mass spectrometry","volume":"60","author":"Mahlanza","year":"2025","journal-title":"Int J Food Sci Technol"},{"key":"ref56","doi-asserted-by":"publisher","first-page":"75","DOI":"10.1007\/s00425-024-04502-2","article-title":"Finger millet (Eleusine coracana L.): from staple to superfood\u2014a comprehensive review on nutritional, bioactive, industrial, and climate resilience potential","volume":"260","author":"Kaur","year":"2024","journal-title":"Planta"},{"key":"ref57","doi-asserted-by":"publisher","first-page":"4336","DOI":"10.1111\/ijfs.17009","article-title":"Modification of the bioactivity, digestibility, and rheological behaviour of different millets by lactic acid fermentation","volume":"59","author":"Chauhan","year":"2024","journal-title":"Int J Food Sci Technol"},{"key":"ref58","doi-asserted-by":"publisher","first-page":"1000705","DOI":"10.3389\/fpls.2022.1000705","article-title":"Changes in secondary metabolites in soybean (Glycine max L.) roots by salicylic acid treatment and their anti-LDL oxidation effects","volume":"13","author":"Kim","year":"2022","journal-title":"Front Plant Sci"},{"key":"ref59","doi-asserted-by":"publisher","first-page":"295","DOI":"10.1016\/bs.abr.2022.03.001","article-title":"Soybean secondary metabolites and flavors: the art of compromise among climate, natural enemies, and human culture","volume":"102","author":"Ku","year":"2022","journal-title":"Adv Bot Res"},{"key":"ref60","doi-asserted-by":"publisher","first-page":"261","DOI":"10.1007\/s13237-023-00435-5","article-title":"Early presence\/introduction of African and east Asian millets in India: integral to traditional agriculture","volume":"66","author":"Singh","year":"2023","journal-title":"Nucleus"},{"key":"ref61","first-page":"866","article-title":"An overview of finger millet (Eleusine coracana L.)","volume":"9","author":"Karki","year":"2020","journal-title":"J Pharmacogn Phytochem"}],"container-title":["Frontiers in Nutrition"],"original-title":[],"link":[{"URL":"https:\/\/www.frontiersin.org\/articles\/10.3389\/fnut.2026.1718090\/full","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,3,31]],"date-time":"2026-03-31T04:16:25Z","timestamp":1774930585000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.frontiersin.org\/articles\/10.3389\/fnut.2026.1718090\/full"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,3,31]]},"references-count":61,"alternative-id":["10.3389\/fnut.2026.1718090"],"URL":"https:\/\/doi.org\/10.3389\/fnut.2026.1718090","relation":{},"ISSN":["2296-861X"],"issn-type":[{"value":"2296-861X","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,3,31]]},"article-number":"1718090"}}