Fermentation of Cereals and Legumes: Impact on Nutritional Constituents and Nutrient Bioavailability

Fermentation of Cereals and Legumes: Impact on Nutritional Constituents and Nutrient Bioavailability

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 significantly contribute to nutrition. Fermentation is a process that desirably modifies food constituents by increasing t...

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Bibliographic Details
Main Authors: Janet Adeyinka Adebo, Patrick Berka Njobeh, Sefater Gbashi, Ajibola Bamikole Oyedeji, Opeoluwa Mayowa Ogundele, Samson Adeoye Oyeyinka, Oluwafemi Ayodeji Adebo
Format: Article
Language:English
Published: MDPI AG 2022-01-01
Series:Fermentation
Subjects:
fermented foods
cereal and legume-based product
antinutrients
nutrient bioavailability
socioeconomic benefits
Online Access:https://www.mdpi.com/2311-5637/8/2/63

Internet

https://www.mdpi.com/2311-5637/8/2/63

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