Globally, billions of people are experiencing food insecurity and malnutrition. The United
Nations has set a global target to end hunger by 2030, but we are far from reaching it. Over …

The consumer demand has changed from energy providing diet to the diet with balanced
nutrient profile along with metabolic, physiological, health and functional benefits. Probiotics …

The growing public awareness of nutrition and health care research substantiates the
potential of phytochemicals such as polyphenols and dietary fiber on their health beneficial …

This research aimed to validate coffee husk, parchment and silverskin as new health-
promoting food ingredients. Characterization of the novel ingredients was carried out by …

Background Millet and millet based products are known to have lower starch and protein
digestibility rates when compared to other cereals. Understanding, why millets are slowly …

Africa has an age old history of production of traditional fermented foods and is perhaps the
continent with the richest variety of lactic acid fermented foods. These foods have a large …

Cereal fermentations in Africa and Asia involve mainly the processing of maize, rice,
sorghum and the millets. Lactic acid bacteria (Lactobacillus, Pediococcus), Enterobacter …

Response surface methodology was used to investigate the effects of extrusion conditions
including moisture content (12–18%), temperature (150–175° C), screw speed (200 …

Millets are nutritionally rich and occupy an important place in the diet of people in many
regions of the world. Although millets are nutritionally superior to cereals their utilization as a …

Fermentation has been used for preserving foods for centuries prior to the invention of
pasteurization and sterilization, and every culture has a variety of fermented products as part …