Researchers are nowadays focused on the importance of bioactive compounds (BACs) of
natural origin, which are secondary metabolites derived from seeds, food and fermentation …

Predominant lactic acid bacteria and yeasts isolated during the spontaneous fermentation of
millet and sorghum were investigated for technological characteristics and food safety …

Enriched gluten-free products are in high demand owing to increasing celiac disease
worldwide. Sourdough fermentation can improve the quality of gluten-free cereals, rendering …

Traditional fermented foods with unique nutritional profiles are affordable and accessible
dietary sources that support basic nutritional needs of many communities around the world …

Finger millet (FM) is a nutritious and gluten-free cereal grain which is rich in dietary fibre,
minerals and antioxidant properties, thereby making it an ideal raw material for preparing …

The need for sustainable production of beverages has increased the interest in non-diary
milk to produce yogurt. The functional profile of probiotic yogurt made from tiger-nut-date …

Pearl millet-based food products can be used for weight control and minimize the possibility
of chronic diseases. They have protein, minerals, fat, phenolic compounds, and a diminutive …

Over the last years different strategies have been adopted to improve technological
characteristics, as well as nutritional and sensorial profile of gluten-free (GF) baked goods …

Employing biotechnology processing in the manufacturing of baked goods with
underutilised gluten‐free cereals is deserving of marked interest to get new niche products …

Kunun-zaki is an African fermented millet beverage, rich in lactic acid bacteria (LAB) and
yeasts. The indigenous LAB and yeasts were evaluated for the in vitro production of …