Enhancing micronutrients bioavailability through fermentation of plant-based foods: A concise review
Plant-based foods are rich sources of vitamins and essential micronutrients. For the proper
functioning of the human body and their crucial role, trace minerals (iron, zinc, magnesium …
functioning of the human body and their crucial role, trace minerals (iron, zinc, magnesium …
The potential of fermented water spinach meal as a fish meal replacement and the impacts on growth performance, reproduction, blood biochemistry and gut …
The identification and development of a new plant-based feed ingredient as an alternative
protein source to FM have gained the interest of the aquafeed industrial players. Therefore …
protein source to FM have gained the interest of the aquafeed industrial players. Therefore …
A mini review of the physicochemical properties of amahewu, a Southern African traditional fermented cereal grain beverage
Amahewu is a fermented maize-based gruel or beverage consumed mainly in Southern
Africa. The nutritional and sensory properties of amahewu may vary with inoculum type …
Africa. The nutritional and sensory properties of amahewu may vary with inoculum type …
[HTML][HTML] Effect of fermentation time on nutritional, antinutritional factors and in-vitro protein digestibility of macrotermes nigeriensis-cassava mahewu
Abstract Fermented Macrotermes nigeriensis-Cassava mahewu (MECM) has the potential to
contribute substantially to nutrition security due to its enhanced protein and micronutrient …
contribute substantially to nutrition security due to its enhanced protein and micronutrient …
Investigation of the possibility of fermentation of red grape juice and rice flour by Lactobacillus plantarum and Lactobacillus casei
R Mirmohammadi, N Zamindar… - Food Science & …, 2021 - Wiley Online Library
The aim of the current study was to evaluate the possibility of the bacterial growth and
substrate metabolism during the fermentation of red grape juice and the mixture of red grape …
substrate metabolism during the fermentation of red grape juice and the mixture of red grape …
Effects of whole nutritional formula foods on nutritional improvement and intestinal flora in malnourished rats
D Qu, PP Bo, ZM Li, YS Sun - Food Science & Nutrition, 2024 - Wiley Online Library
Food for special medical purposes (FSMP) has received increasing attention as an enteral
nutritional supplement. To investigate the effects of whole nutritional formula (WNF) …
nutritional supplement. To investigate the effects of whole nutritional formula (WNF) …
Effects of formulated Nigerian yellow maize, soybean, and crayfish blends on some growth performance and physiological status
HS Adegbusi, A Ismail, N Mohd. Esa… - … , Processing and Nutrition, 2023 - Springer
In order to develop adequate complementary foods (CFs) to improve infant and young child
feeding, the inclusion of animal source foods (ASFs) into plant-based foods (PBFs) is …
feeding, the inclusion of animal source foods (ASFs) into plant-based foods (PBFs) is …
Growth performance, biochemical and haematological parameters of BALB/c mice fed on staple grains and bee larvae (Apis Mellifera) blended complementary foods
Abstract In Sub-Saharan Africa, inadequate complementary feeding practices and being
nutritionally inadequate are primary factors in infant and young child malnutrition, growth …
nutritionally inadequate are primary factors in infant and young child malnutrition, growth …
[HTML][HTML] Comparative study on nutrient composition, functional property and glycaemic index of “Ogi” in healthy rats prepared from selected cereal grains
One of the most common traditional fermented food products consumed by all class of
people in Southern part of Nigeria is Ogi. Ogi is a gurel made from different types of cereal …
people in Southern part of Nigeria is Ogi. Ogi is a gurel made from different types of cereal …
Effect of fermentation, malting and ultrasonication on sorghum, mopane worm and Moringa oleifera: improvement in their nutritional, techno-functional and health …
Background Food processing offers various benefits that contribute to food nutrition, food
security and convenience. This study investigated the effect of three different processes …
security and convenience. This study investigated the effect of three different processes …