Probiotics, like lactic acid bacteria, are non-pathogenic microbes that exert health benefits to
the host when administered in adequate quantity. Currently, research is being conducted on …

Climatic oscillation is mediated by altered temperature and precipitation patterns projected
to impact food production stability and lead to food and nutritional security threats. This …

Background Sorghum belongs to the Poaceae family and is a popular grain worldwide
especially in Africa. Sorghum grains (SGs) have a long history of usage as a traditional food …

Sorghum grain (Sorghum bicolor L. Moench) is a staple food grown across the globe, and is
mainly cultivated in the semi-arid regions of Africa and Asia. Recently, sorghum grain is …

Sorghum is a versatile, drought and heat tolerant crop that fits well in sustainable production
systems. Sorghum grain has attractive attributes highly relevant to modern food use …

Sorghum, recognized for its hardiness and adaptability, exhibits a dynamic nutritional profile
being rich in dietary fiber, protein, and essential mineral content. Sorghum's lipid content is …

Sorghum is the fifth cereal most produced in the world after wheat, rice, maize, and barley. In
some regions, this crop is replacing maize, due to its high yield, resistance to drought and …

Cereal grains and grain pulses are primary staples often consumed together, and contribute
a major portion of daily human calorie and protein intake globally. Protective effects of …

Collagens are abundant structural proteins found in connective tissues such as bones, swim
bladder, skin, blood vessels, intestines, and cartilage. They make up around 30% of the total …

Hazelnut is one of the most popular nuts in the world, rich in nutrients and various active
substances. In this study, soluble dietary fiber (SDF) was extracted from hazelnut kernels …