Impact of fermentation on the phenolic compounds and antioxidant activity of whole cereal grains: A mini review
OA Adebo, I Gabriela Medina-Meza - Molecules, 2020 - mdpi.com
Urbanization, emergence, and prominence of diseases and ailments have led to conscious
and deliberate consumption of health beneficial foods. Whole grain (WG) cereals are one …
and deliberate consumption of health beneficial foods. Whole grain (WG) cereals are one …
Fermentation of cereals and legumes: Impact on nutritional constituents and nutrient bioavailability
Fermented food products, especially those derived from cereals and legumes are important
contributors to diet diversity globally. These food items are vital to food security and …
contributors to diet diversity globally. These food items are vital to food security and …
African sorghum-based fermented foods: past, current and future prospects
OA Adebo - Nutrients, 2020 - mdpi.com
Sorghum (Sorghum bicolor) is a well-known drought and climate resistant crop with vast
food use for the inhabitants of Africa and other developing countries. The importance of this …
food use for the inhabitants of Africa and other developing countries. The importance of this …
Cleavage of macromolecule (protein/polysaccharide)-phenolic bond in soybean cell wall through Lactobacillus casei and Lactobacillus helviticus mixed culture solid …
NDK Akpabli-Tsigbe, J Osabutey, BK Mintah… - Food Bioscience, 2023 - Elsevier
Out of the available dietary sources use for chlorogenic acid extraction, soybean is new and
cheap that could offer cost-effective chlorogenic acid production under solid-state …
cheap that could offer cost-effective chlorogenic acid production under solid-state …
Co-influence of fermentation time and temperature on physicochemical properties, bioactive components and microstructure of ting (a Southern African food) from …
Fermentation parameters for ting production from whole grain sorghum were optimized and
the pH, titratable acidity, total viable bacteria count, total lactic acid bacteria count, total …
the pH, titratable acidity, total viable bacteria count, total lactic acid bacteria count, total …
Assessment of nutritional and phytochemical quality of Dawadawa (an African fermented condiment) produced from Bambara groundnut (Vigna subterranea)
This study investigated the nutritional composition, antinutrients and phenolic composition of
raw, hulled and dehulled Bambara groundnuts (BGN)(Vigna subterranea) and their derived …
raw, hulled and dehulled Bambara groundnuts (BGN)(Vigna subterranea) and their derived …
Fermentation by Lactobacillus fermentum strains (singly and in combination) enhances the properties of ting from two whole grain sorghum types
Challenges with spontaneous fermentation of whole grain (WG) sorghum into ting,
necessitates the use of starter cultures that could ensure consistency, better acidification and …
necessitates the use of starter cultures that could ensure consistency, better acidification and …
Differential metabolic signatures in naturally and lactic acid bacteria (LAB) fermented ting (a Southern African food) with different tannin content, as revealed by gas …
Fermented whole grain (WG) sorghum food products including WG-ting can be obtained
from different sample sources and fermentation conditions, leading subsequently to …
from different sample sources and fermentation conditions, leading subsequently to …
The effects of processing on bioactive compounds and biological activities of sorghum grains
Z Li, X Zhao, X Zhang, H Liu - Molecules, 2022 - mdpi.com
Sorghum is ranked the fifth most commonly used cereal and is rich in many kinds of
bioactive compounds. Food processing can affect the accumulation and decomposition of …
bioactive compounds. Food processing can affect the accumulation and decomposition of …
Synergisms of machine learning and constraint‐based modeling of metabolism for analysis and optimization of fermentation parameters
Recent noteworthy advances in developing high‐performing microbial and mammalian
strains have enabled the sustainable production of bio‐economically valuable substances …
strains have enabled the sustainable production of bio‐economically valuable substances …