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<p>Legumes are recognized as plant-based protein sources, but are dominated by soybeans. The need for healthier foods has stimulated growing interest in exploring non-soybean legumes as alternative functional food sources. Fermentation has emerged as a promising approach to enhance the functional properties of legumes. Various fermented legumes also produce bioactive compounds that contribute to their health effects. This study conducted a bibliometric analysis to evaluate the current research trends, publication patterns of fermented non-soybean legumes, and the bioactive compounds produced that have health effects. A total of 226 publications published between 2002 and 2025 were identified from the scientific literature and analyzed using Biblioshiny and VOSviewer software. The analysis revealed that fungal fermentation of legumes other than soybeans provides bioactive compounds with antioxidant, antihypertensive, antidiabetic, anticholesterol, anticancer, and improved gut health effects. These findings indicate a growing interest in their use as functional foods because non-soybean legumes offer health advantages beyond basic nutrition requirements. This study explores non-soybean fermented legumes through the lens of functional food potential, mapping their functional properties and research evolution. In conclusion, fungal fermentation substantially enhances the nutritional and functional properties of legumes, demonstrating the strong potential of fermented non-soy legumes as functional foods.</p>

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Fungal fermentation of underutilized legumes: global bibliometric mapping and functional properties insights

  • 期刊论文

  • 发表日期：

    2026年5月25日

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  • Ririn Krisnawati,
  • Ema Damayanti,
  • Vita Taufika Rosyida,
  • Nur Fitrianto,
  • Yeyen Prestyaning Wanita,
  • Jaka Widada

摘要

Legumes are recognized as plant-based protein sources, but are dominated by soybeans. The need for healthier foods has stimulated growing interest in exploring non-soybean legumes as alternative functional food sources. Fermentation has emerged as a promising approach to enhance the functional properties of legumes. Various fermented legumes also produce bioactive compounds that contribute to their health effects. This study conducted a bibliometric analysis to evaluate the current research trends, publication patterns of fermented non-soybean legumes, and the bioactive compounds produced that have health effects. A total of 226 publications published between 2002 and 2025 were identified from the scientific literature and analyzed using Biblioshiny and VOSviewer software. The analysis revealed that fungal fermentation of legumes other than soybeans provides bioactive compounds with antioxidant, antihypertensive, antidiabetic, anticholesterol, anticancer, and improved gut health effects. These findings indicate a growing interest in their use as functional foods because non-soybean legumes offer health advantages beyond basic nutrition requirements. This study explores non-soybean fermented legumes through the lens of functional food potential, mapping their functional properties and research evolution. In conclusion, fungal fermentation substantially enhances the nutritional and functional properties of legumes, demonstrating the strong potential of fermented non-soy legumes as functional foods.