Background Sprouts constitute a novel specialty vegetable and its consumption is becoming
popular in various parts of the world due to their nutritional values and health benefits …

Demand for active, natural, safe and biomimetic (similar to human molecules) plantderived
cosmetic ingredients is always greater because consumers are increasingly suspicious of …

Fermented whole grain (WG) sorghum food products including WG-ting can be obtained
from different sample sources and fermentation conditions, leading subsequently to …

Sorghum is a nutritionally dense grain but its nutritional quality is limited by its poor
digestibility. The objective was to determine the effects of ultrasonication on the …

Sorghum protein ingredients show promising applications, given that sorghum is a resilient
grain with high protein content and bioactive components, such as tannins, in certain …

Individuals from three species of insects (Sitophilus oryzae, Sitophilus granarius, and
Rhyzopertha dominica) selected for these experiments were placed in 100-g wheat seeds …

The aim of this study was to optimize the germination condition for amaranth grains (VL-44)
to maximize their nutritional value. The results showed that the optimized germinated …

Aim of this study is to see how ultrasound (US) and microwave (MW) pretreatments affect γ-
aminobutyric acid (GABA) and physicochemical parameters of sorghum sprouts. Before …

Increasing demand for meeting the food requirements of future generations with drastic
changes in climate, demand for renewable resources, reducing cultivable land area …

Microbial biomass is cultivated for different technological applications including food
processing, medicine, waste management, and research. The conventional growth media …