<![CDATA[Calcium is an essential mineral whose bioavailability is influenced not only by total calcium content, but also by food matrix characteristics, antinutritional compounds, and processing methods. Legumes and their derivative products are important sources of plant-based calcium; however, their calcium bioavailability is often limited due to the presence of compounds such as phytate and oxalate. This narrative review aimed to evaluate calcium bioavailability in legumes and their derivative products based on in vitro studies, as well as to identify factors affecting calcium absorption. The review was conducted using a narrative approach toward in vitro studies related to calcium bioavailability in legumes and their derivative products. A total of six relevant original research articles were selected and analyzed qualitatively. The findings showed that calcium bioavailability varied depending on the type of legume, food matrix, fortification agent, and processing treatment. Fermentation, germination, and the addition of compounds such as buttermilk and ascorbic acid were reported to improve calcium bioavailability through the reduction of antinutritional compounds and the enhancement of calcium solubility. In vitro methods, including the INFOGEST digestion model, dialysis methods, and Caco-2 cell models, were widely used to estimate calcium bioaccessibility and potential absorption. However, these methods still have limitations in fully representing human physiological conditions. Overall, calcium bioavailability in legumes is influenced by food matrix interactions and processing conditions, indicating that optimization of processing methods is important to improve calcium absorption from plant-based foods.]]>
Copyrights © 2026
