The present study aims to explore the outcome of processing methods such as fermentation;
treatments using lemon juice (T 1), sodium chloride (T 2), lemon juice followed by sodium …

Bambara groundnut (BG) offers great potential for sustainable food and nutritional security in
the face of a growing population and changing climate. However, its utilization remains …

Finger millet, like other cereals, contains high amounts of antinutrients that bind minerals,
making them unavailable for absorption. This study explores the effect of traditional …

This study investigated the effect of fermentation durations (24, 48 and 72 h) on the
microstructure and nutritional quality of acha flour and resultant cookies. Results showed …

This study evaluated the variation in chemical and functional properties, antinutritional
factors, and in vitro digestibility during the natural fermentation of white lima bean …

Mocaf (tepung kasava termodifikasi/Modified Cassava Flour) dapat dibuat dari berbagai
varietas ubikayu dengan lama fermentasi yang bervariasi. Hasil sam** dari produksi …

Ogodo AC, Agwaranze DI, Opara JI, Iheanacho CC. 2023. Functional properties of bambara
groundnut flour fermented with lactic acid bacteria consortium. Asian J Trop Biotechnol 20 …

Tujuan penelitian ini adalah untuk mengetahui profil tepung Foxtail millet (TFM) varietas
lokal Majene termodifikasi melalui proses fermentasi ekstrak kubis terfermentasi (EKT) …

This study enumerates the bacterial and fungal isolates responsible for the fermentation of
millet sourdoughs, evaluates the antimicrobial safety of the sourdough starters and the …

The study was carried out to elucidate the suitability and utilization of African breadfruit
(Treculia africana) seed flour in the development of bread bars. Whole wheat and whole …