Evaluation of Anti Nutritional Factors in Fungal Fermented Cereals

Cereals and legumes are rich in minerals, but the bioavailability of these minerals is usually
low due to the presence of anti-nutritional factors, such as phytate, trypsin inhibitors, and tannin.
Reductions in the influence of these factors is necessary to derive the full nutritive value of cereals and
grains. Penicillium camemberti was grown on millets (kodo millet and proso millet) and legumes (moth
beans and cow peas). Fermented grains were analyzed for the influence of anti-nutritional factors.
Fermentation reduced the phytic acid content in proso millets. The tannin contents were reduced in
both moth beans and cow peas while there were reductions of 38.3% and 74.3% in alkaloid contents in
fermented moth beans and cowpeas. The trypsin inhibitor contents also decreased in all legumes and
millets after solid state fermentation.