Sorghum flour was either naturally fermented or inoculated by Lactobacillus plantarum at
37° C for 36 h. Changes in bacteria, pH, acidity, protein, in-vitro protein digestibility (IVPD) …

In the present work, single and mixed cereal substrates were fermented with lactic acid
bacteria to study and compare the effect of the media formulation on fermentation …

Selected microbiological and metabolic characteristics of sorghum, maize, millet and maize–
sorghum togwa were investigated during natural fermentation for 24 h. The process was …

The proximate composition, amino acid profile and in vitro starch and protein digestibilities
of raw; fermented; fermented and cooked; unfermented and extruded; and fermented and …

Probiotic yogurt, comprised of a Fiti sachet containing Lactobacillus rhamnosus GR-1 and
Streptococcus thermophilus C106, has been used in the developing world, notably Africa, to …

Tarhana, commonly consumed as soup, is a traditional Turkish fermented food made with
cereal, milk products, various vegetables and spices using yoghurt bacteria and baker's …

Currently, no data exist on the utilization of the newly described cricket species
(Scapsipedus icipe) meal as additive in food products, though they have high protein (57%) …

Cereals are considered to be one of the most important sources of nutrients and beneficial
compounds for human nutrition. Various technologies are used for processing of cereals into …

There has been much recent interest in probiotic products for lactose-intolerant consumers.
This research developed a non-dairy synbiotic beverage from riceberry malt extract (RME) …

The aim of this study was to evaluate the influence of synbiotic microcapsules on oat yogurt's
properties. For this study, four different microcapsules were added into the oat yogurt and …