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 …

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 …

Street food vending represents an important food security strategy for low-income
communities worldwide. However, no comprehensive risk analysis framework yet exists as …

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 …

Coarse grains are rich sources of nutrients and food processing of coarse grain have been
developed over the countries are adopted to make the final product more attractive and …