Finger Millet and Soybean as Functional Ingredients in Next-Generation Fermented Foods: A Review of Nutritional, Technological, and Health-Promoting Perspectives

By:
Phindiswa Kokisi; Felix Nchu; Learnmore Kambizi; Callistus Bvenura
Date:
2026
Resource type:
Peer review
Link:
Finger Millet and Soybean as Functional Ingredients in Next-Generation Fermente…

This review highlights the strong potential of combining finger millet and soybean in fermented foods to improve nutrition, digestibility, and food security. Fermentation enhances nutrient bioavailability, reduces antinutrients, and supports gut health, while the complementary nutrient profiles of both crops offer a sustainable solution for plant-based functional foods.