Innovative food products containing new ingredients have been designed to meet nutritional
needs and new consumption trends. In this way, different vegetable species, named …

Nutrients can be made bioavailable in foods through fermentation of such foods either
spontaneously or via starter cultures with consequent reduction in antinutrients. The effect of …

The simple extraction of flours samples followed by free amino acids determination
procedures was studied and optimised. The conditions of amino acids derivatisation …

Flour blends of arrowroot starch and wheat flour were developed in the ratios of 100: 0, 0:
100, 10: 90, 20: 80, 30: 70, 40: 60, 50: 50, and 60: 40. These flour blends were investigated …

Teff and Fonio are ancient grains spectacular for their exceptional nutritional attributes and
resilience to extreme climatic variations. Often referred to as orphan or underutilised crops …

Global demand for gluten‐free products is rising, however, currently most lack protein and
are nutritionally insufficient. Tef and fonio, two nutritious gluten‐free cereals might provide a …

As the changing climate places new stressors on agricultural production, novel and adaptive
management practices that provide resistance or resilience are needed to overcome these …

Grains are important staple food globally. To minimize losses caused by pests, pesticides
have long been applied to grains resulting in adverse effects on human health. Against this …

Societies around the world continue to depend on cereal crops and rely on cereal-based
foods. Widely grown and consumed globally, cereals such as wheat, maize, and rice are …

Background The production of novel foods from underutilized nutritious tropical crops is
increasing; however, the toxicological studies are sparse. In this study, the safety of the …