Fermentation of Pseudocereals: Exposing Innovative Prospects in the Development of Plant-Based Dairy Alternatives
Perumal Thivya, Nalla Bhanu Prakash Reddy, Shweta Deotale, Arumugam Vanmathi Mugasundari
Abstract
Growing population segments with dietary restrictions, such as lactose intolerance, β-casein allergy, and concerns over decreasing milk production, have driven consumer demand for non-dairy milk substitutes. To overcome these, pseudocereals received an unquestionable attraction due to the blend of functional and nutritional qualities. Pseudocereals are known for being rich in protein, fibre, micronutrients, and essential amino acids and are often gluten-free, making them suitable for people with celiac disease. However, pseudocereals contain some antinutrients that can cause bitterness and reduce nutrient absorption, limiting their potential in food and nutrition. It is essential to specify that the natural fermentation process eliminates antinutrients in pseudocereals and produces novel bioactive compounds, contributing to various biological activities. It is often blended with other cereals and plant materials to promote efficient bacterial growth, enhance cell viability, and support probiotic benefits. This review highlights the origin, nutritional and antinutritional composition of pseudocereals before and after fermentation, the role of various lactic acid bacteria strains in pseudocereal fermentation, the development of fermented plant-based dairy alternatives from pseudocereals, and the challenges and opportunities in using pseudocereal fermentation to produce dairy alternatives. Nevertheless, scaling up the fermentation of pseudocereals at industrial levels remains challenging due to maintaining consistent product quality, preventing contamination, optimising fermentation conditions, and determining the right blending ratios of other ingredients to deliver safe, nutritious dairy alternatives. This review emphasises pseudocereal fermentation in producing plant-based dairy alternatives as a promising technology with many opportunities for creating innovation in product development, nutrition, sustainability, and consumer preferences.