MAGFIROH, YANI (2024) IMPLEMENTATION METABOLOMIC APPROACH OF CEREALS AND LEGUMES FERMENTATION: SYSTEMATIC LITERATURE REVIEW. S2 thesis, UNIVERSITAS KATOLIK SOEGIJAPRANATA SEMARANG.

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Abstract

Fermentation is one of the most commonly used food processing techniques. The process of fermentation in cereals and legumes can improve sensory characteristics, shelf life and make processed food more varied. In addition, the content of metabolites which are bioactive, can make cereal and legume fermentation products have a positive impact on human health. To better understand and evaluate this, the metabolomics approach was used in several researches. Metabolomics is used to identify the fermentation process, nutritional characteristics and metabolite content in various processed fermented cereal and legume foods spread across several countries. The purpose of this review is to identify, evaluate and summarize the findings of individual studies that evaluated the effect of fermentation on the quality of cereal and legume fermented end products using a metabolomics approach by observing metabolic pathways, metabolites formed and their impact on human health. There were 61 indexed research journals used in the systematic literature review with consideration of inclusion and exclusion criteria. The databases used for the search of research journals varied such as Elsevier, Scopus, Springer, Web of Science, Wiley, Taylor & Francis, and Pubmed. The analysis of the systematic literature review showed that metabolomics with a comprehensive sequence of analyses can determine the content of metabolites produced by the fermentation process of cereals and legumes. The identified metabolites were divided into volatile and nonvolatile compounds. Non-volatile compounds detected were polyphenols, amino acids, fatty acids, free sugars, esters and amides. While volatile compounds in the form of organic acids, alcohols, and aldehydes, the majority of which play a role in improving the sensory properties of cereal and legume fermentation products. The pathways of metabolism and metabolites that contribute as bioactive compounds can inhibit the growth of metabolic diseases such as diabetes mellitus, obesity, digestive disorders and liver cancer. However, the metabolomics approach has several weaknesses that require integration and combination with other omics technologies such as foodomics to comprehensively understand and complement the research gaps generated by metabolomics.

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