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 …

Dietary plant polyphenols are natural bioactive compounds that are increasingly attracting
the attention of food scientists and nutritionists because of their nutraceutical properties. In …

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 …

Mycotoxins are toxic secondary metabolites produced by fungi when they colonies the
foodstuffs. These are potent toxins having severe health consequences in people, being …

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 …

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

The physicochemical, functional, thermal properties and in vitro digestibility of flours from
germinated Bambara groundnut (BGN) were monitored over 72 h. In a time dependent …

Microbial degradation of organic compounds is an environmentally benign and energy
efficient part in product processing. Fermentation of plant leaves involves enzymatic actions …

Fermented foods (FFs) have been a part of our diets for millennia and comprise highly
diverse products obtained from plants and animals all over the world. Historically …

In the past few years, numerous studies have investigated the correlation between
polyphenol intake and the prevention of several chronic diseases. Research regarding the …