Abstract:
Microorganisms such as Bacillus spp., Propionibacterium spp., Lactobacillus spp., Citrobacter spp., Enterobacter spp., Klebsiella spp, and Aspergillus spp. play vital roles in fermenting macromolecules present in African legumes, resulting in beneficial derivatives with diverse bioactivities advantageous to human health. While fermentation of legumes is a common practice in Africa, yielding nutritious products rich in phenolic compounds, the specific contribution of peptides generated during this process to the health-promoting qualities of legumes remains underexplored. This review aims to demonstrate the possibility of the occurrence of bioactive peptides in fermented African legume products by investigating the intricate processes underlying microbial conversion of proteins into peptides and explaining the structure–activity relationship governing their bioactivity. The review also evaluates the stability of bioactive peptides during digestion in the human gastrointestinal tract, shedding light on their potential health benefits. African fermented legume products could be utilized in various food systems such as condiments, meat binders and components of high-protein snacks, as sources of bioactive compounds in the production of functional foods and nutraceuticals. In summary, this comprehensive examination not only summarizes our understanding of the health-promoting
qualities of fermented African legume products but also underscores their potential as sustainable food sources for commercial utilization in diverse food industries.
