Fermented food products, especially those derived from cereals and legumes are important
contributors to diet diversity globally. These food items are vital to food security and …

Sorghum (Sorghum bicolor L.) is ranked five cereal crop worldwide. It belongs to the
Poaceae family and is formally part of plant-derived food. Nutritionally, it is composed of …

The effect of different processing conditions (B: boiling; F: LAB fermentation; FS:
fermentation and steaming; FSF: fermentation, steaming, flaking) of whole grain sorghum on …

Sorghum is an important cereal grain food, grown globally, that is rich in nutrients, dietary
fiber, and bioactive components yet is considered of low value to humans and often used as …

Injera is fermented Ethiopian ethnic traditional staple food prepared usually form teff flour
[Eragrostis tef (Zucc.) Trotter]. Almost all the Ethiopians consume this food at least once in a …

Minerals are essential to our diet. They affect nerve and muscle function, build materials for
our bones, and regulate the body's water balance. The bioaccessibility and bioavailability of …

Abstract Background Carpobrotus edulis (Mesembryanthemaceae), also known as
igcukuma in Xhosa language is a medicinal plant used by the traditional healers to treat …

The research was aimed to observe the effect of malting and fermentation on antinutritional
component and functional characteristics of sorghum flour. For whole sorghum flour …

Sorghum has a long history of use in the production of different types of bread. This review
paper discusses different types of bread and factors that affect the physicochemical …

Sorghum (Sorghum bicolor (L.) Moench) is a drought-resistant crop and an important food
resource in terms of nutritional as well as social-economic values, especially in semi-arid …