Plant-based foods are rich sources of vitamins and essential micronutrients. For the proper
functioning of the human body and their crucial role, trace minerals (iron, zinc, magnesium …

Food and nutrition insecurity is a problem for the majority of developing nations; incidentally,
some underutilized crops have the potential to increase food security. A minor cereal grain …

The impact of germination alone or in combination with solid-state fermentation on the
physicochemical, antioxidant, in vitro digestibility, functional, and thermal characteristics of …

Millets have been a staple food for most of the population since ancient times, serving as
their daily meal. Millets are the powerhouse of various nutrients and important bioactive …

Millets are underutilized minor cereal crops which are consumed as staple food in
developing countries of Asia and Africa. Among the different kinds of millets available …

Finger millet (Eleusine coracana) is a staple food in several parts of the world because of its
high nutritional value. In addition to its high nutrient content, finger millet contains numerous …

The finger millet (Eleusine coracana L.) flour was subjected to lactic acid fermentation using
two strains of Lactobacillus, that is, with Lactobacillus brevis (BF) and Lactobacillus …

Finger millet is a cereal grain which is superior to wheat and rice in terms of dietary fibre,
minerals, and micronutrients. Fermentation is one of the oldest methods of food processing …

Sensory characteristics and flavour profiles of lactic-acid-fermented foods are influenced by
lactic acid bacteria (LAB) metabolic activities. The flavour compounds released/produced …

Fermented foods are an integral part of the diet for many communities in Africa. The
fermentation of maize is characterized by an improved nutrient content/bioavailability and …