In the tropics, a large number of smallholder farms contribute significantly to food security by
raising pigs and poultry for domestic consumption and for sale on local markets. The high …

Sichuan Paocai (SCP), a traditional fermentationed food, possesses unique flavours driven
by various microbiota in fermentation ecosystems. However, the association between these …

Pulses are an excellent source of protein and dietary fiber and are consumed around the
world. Their consumption has been recommended as part of a healthy diet. However, they …

Food allergy has become a public health problem that continues to challenge both the
public and the food industry. The objective of this research was the detection and …

The effect of germination on the level of phytase activity and the contents of phytates and
phosphorus of five Nigeria grown cereal grains was studied. The cereals screened were rice …

Finger millet (Eleusina coracana) is a minor cereal, nutritionally important as a good source
of minerals. It also contains polyphenols which are phytochemicals with anti-oxidant activity …

Mung flours were fermented using spontaneous and backslopping methods for 72 h and
microbial analysis over a period of 72 h fermentation was carried out. The samples were …

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

Cookies were produced from wheat, African yam bean and fermented cocoyam flour blends
and their physicochemical and sensory properties were determined. Five flour formulations …

Ready‐to‐eat breakfast cereals were produced from blends of A frican yam bean (S
phenostylis stenocarpa)(AYB), maize (Z ea mays) and defatted coconut cake, by roasting …