Improving feed suitability and bolstering the global upsurge in fish production is a strategic
challenge for aquaculture. The utilization of plant and animal derived ingredients in …

Kidney beans (KBs), as a traditional edible legume, are an important food crop of high
nutritional and economic value worldwide. KBs contain a full range of amino acids and a …

Germinated edible seeds and sprouts have attracted consumers because of their nutritional
values and health benefits. To ensure the microbial safety of the seed and sprout, emerging …

This study analyzes the possibility of using soybeans as an addition to the main ingredients
used to make bread, with the aim of improving its quality characteristics. To maximize the …

The present study investigates the impact of germination (72 h) on physicochemical, protein
solubility, in vitro protein digestibility, antinutrient, antioxidant, and structural properties of …

Food and nutrition insecurity in low-income populations is common among children aged 6–
24 months when complementary foods are introduced. Traditional complementary foods …

Germination and fermentation are age-long food processes that beneficially improve food
composition. Biological modulation by germination and probiotic fermentation of cowpea …

Glutinous sorghum grains were fermented for varying durations (1, 2, 3, 5, 8 and 12 w) to
investigate the effects of fermentation on the starch within the grains. Starch conversion rate …

Dehulled hempseed (DHS), fermented dehulled hempseed (FDHS), hempseed cake (HSC),
and fermented HSC (FHSC) were examined for their phytochemical composition, health …

Blended complementary foods from cereals and high-protein sources are used worldwide to
cope with infants' malnutrition. However, the usefulness of the food matrix during traditional …