Providing safe, nutritious, and wholesome food for poor and undernourished populations
has been a major challenge for the developing world. Acute shortage, unreliable supply …

Plants synthesize various compounds for their growth, metabolism, and stress mitigation,
and one such group of compounds is the raffinose family of oligosaccharides (RFOs). RFOs …

A pulse, including chickpea (Cicer arietinum L) is one of the most important crops of the
world due to their nutritional quality. They are rich sources of carbohydrates, protein …

The use of fungal cultures in modern cuisine can provide a broad number of new textures,
flavors and tastes from unexpected substrates; such as fruits, vegetables and nuts. The …

Fungal fermented foods are nutritious, environmentally friendly and sustainable protein
sources. To develop fungal fermented food with acceptable sensory characteristics, it is …

The composition (proximate, amino acids, in vitro protein digestibility [IVPD]), antinutritional
factors (ANFs), functional properties, and antioxidant activity of fermented African yam bean …

Tempeh is a nutritious fermented legume food made from soybeans and commonly
consumed in Southeast Asia especially in Indonesia and Malaysia. The fermentation …

Raffinose family oligosaccharides (RFOs) are α-galactosyl derivatives of sucrose or glucose.
They are found in a large variety of seeds from many different families such as beans …

The use of rapeseed protein could contribute to meeting the increasing demand for plant
proteins with high biological value in human nutrition. In order to make rapeseed presscake …

Auricularia auricula fermentation was performed to reduce anti-nutritional factors, improve
nutritional components, and enhance biological activity of soybean. Results showed that the …