Fermentation activates the enzyme phytase which neutralizes phytate. These anti-nutrients cause reduced mineral absorption and reduced ability to properly digest foods. One of the most significant and beneficial actions an adherent to a plant-based diet can take to maximize nutrient intake would be to soak, sour or sprout all their food seeds – a traditional practice that renders the nutrients in these foods more bio-available.
After soaking and sprouting the point where you can see them just barely start to sprout, cook with a bit of Kombu seaweed can help remove any Oligosaccharides remaining.
Maize subjected to the nixtamalization process has several benefits over unprocessed grain for food preparation: it is more easily ground; its nutritional value is increased; flavor and aroma are improved; and mycotoxins are reduced.