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 …

Cereals and legumes are outstanding sources of macronutrients, micronutrients,
phytochemicals, as well as antinutritional factors. These components present a complex …

Fermentation, as a process to increase the security of food supply, represents an integral
part of food culture development worldwide. Nowadays, in the evolving functional food era …

Highlights•Different anti-nutritional factors (ANFs) may act simultaneously on mineral
bioaccessibility.•Localization of minerals and their ANFs in plants can influence mineral …

Nigeria is the world's largest producer of cassava (Manihot esculenta), and its production is
important to the country's economy. Cassava's edible storage roots act as a critical staple …

There is considerable interest in sorghum, millets and pseudocereals for their phytochemical
content, their nutritional potential and their use in gluten-free products. They are generally …

The effects of spontaneous fermentation on the molecular and physicochemical
characteristics of sweet potato starch stored in tank during twelve months were investigated …

Societal Impact Statement Sorghum is an important cereal crop that provides calories and
nutrients for much of the world's population, and it is often grown with low fertiliser input …

Processing functionality in terms of fermentability and nutritional characteristics of Mahewu
(a sorghum‐based nonalcoholic beverage product) supplemented with different proportions …

Mineral availability from sorghum grain in some varieties may be low because of the
presence of phytates and tannins. However, heat processing of sorghum may lower tannin …