Is phytic acid (IP6) an undesirable constituent for vegetables and foods? This question is
getting harder to answer. Phytic acid contributes to mineral/protein deficiency, but also …

Cereals and legumes are important part of dietaries and contribute substantially to nutrient
intake of human beings. They are significant source of energy, protein, dietary fiber …

Millets are sustainable drought‐resistant crops capable of surviving a wide range of climatic
conditions. They are small‐seeded grains rich in proteins, minerals and bioactive …

Piper betle L., is an evergreen perennial creeper belonging to family Piperaceae and is
known to possess numerous medicinal properties. Current study focuses on evaluating …

Background & aims Inadequate knowledge and intake of a balance diet is a contributing
factor of micronutrient deficiencies in developing countries. Phytic acid contributes in …

Whey, the main by-product of the cheese industry, is considered as an important pollutant
due to its high chemical and biological oxygen demand. Whey, often considered as waste …

This study presents the nutritional, physicochemical, and sensory characterization of a
functional fermented African finger millet-based beverage, using a co-culture containing an …

Achieving zero hunger in sub‐Saharan Africa (SSA) without minimizing postharvest losses
of agricultural products is impossible. Therefore, a holistic approach is vital to end hunger …

Fermented beverage production from whey is an attractive possibility as whey is a rich
source of water and nutrients, beneficial for microbial growth. However, rapid microbial …

Dairy products have conventionally been used as carriers of probiotics. However, lactose
intolerance, cholesterol, allergenic milk proteins, and the trend towards vegetarianism …