Consumer interest in plant-based yoghurt mimic (PBYM) has increased in recent years due
to its health benefits and lower ethical and environmental impact. However, developing …

The demand for food production has been constantly increasing due to rising population. In
developed countries, for example, the emergence of regional production of old grains that …

Fermented foods and beverages are the product of the enzymaticcally transformed food
components which are acived by different microorganisms. Fermented foods have grown in …

In the past decades, food products and beverages made from gluten-free cereals were
initially created for certain groups of people who experience gluten-related disorders such …

The world's population is currently growing at an exponential rate, which is estimated to be
over 8 billion inhabitants as reported by United Nations on November 15, 2022. According to …

Background Teff is a warm-season cereal crop and the tiniest grain on the planet. It is one of
the underutilized crops that can contribute to food security and crop diversification. It is …

Production of gluten-free bread (GFB) with good quality characteristics represents a
technological challenge. Our study aimed to obtain nongluten bread from cereals and …

Palaeoethnobotanical studies completed at the archaeological site of Mezber in Tigrai,
Ethiopia, have led to important new insights on plant husbandry practices of the Pre …

Teff is the most preferred and most commercialized cereal crop in Ethiopia. it's one of the
underutilized crops. It's nutrient-dense and well-suited to Ethiopia's growing conditions, but …

Injera is a type of flatbread that is fermented, naturally leavened, and native to Ethiopia.
However, injera quality can vary depending on the processing steps used, even if the same …