This systematic review examines the nutritional, technological, and health-promoting potential of finger millet and soybean as ingredients for next-generation fermented functional foods. The review emphasizes the growing global need for sustainable, nutrient-rich, plant-based food systems capable of addressing malnutrition, food insecurity, lactose intolerance, and dietary protein deficiencies.
The authors show that fermentation significantly enhances the nutritional quality of both crops by improving mineral bioavailability, protein digestibility, gut-health-promoting properties, and shelf stability while reducing antinutritional compounds such as phytates and tannins. Finger millet contributes high levels of calcium, iron, fiber, and polyphenols, while soybean provides complete plant protein and beneficial bioactive compounds such as isoflavones.
The review also discusses microbial fermentation mechanisms, product innovation opportunities, sustainability benefits, and policy implications for integrating these climate-resilient crops into future food systems. Major research gaps identified include limited commercial fermented products combining finger millet and soybean, lack of standardized fermentation protocols, and insufficient characterization of microbial communities and bioactive metabolites. The paper recommends advancing multi-omics research, fermentation technologies, and supportive agricultural policies to scale these foods sustainably.