Functional Beverages from Cereals

Abstract

Abstract The development of nondairy fermented beverages with health benefits has been a key for what is termed the functional food market. Cereal grains are one of the most important sources of protein, carbohydrates, vitamins, minerals, and fiber for the worldwide consumers. Traditional fermented foods and beverages still play a significant role in the diet of numerous civilizations, and the world dietary culture can be classified based on the staple cereal used. In the last few decades, the literature regarding the technological and nutritional aspects of fermented beverages has increased substantially. Consequently, new insights about microorganisms and bioactive compounds have improved, helping develop novel fermented beverages with healthy properties. This paper will assess the relevant findings concerning the characteristics of traditional fermented beverages produced from cereals by focusing on their functional properties. Furthermore, the efforts to improve the health benefits of these beverages will be explored.