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...
Main Authors: | Janet Adeyinka Adebo, Patrick Berka Njobeh, Sefater Gbashi, Ajibola Bamikole Oyedeji, Opeoluwa Mayowa Ogundele, Samson Adeoye Oyeyinka, Oluwafemi Ayodeji Adebo |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2022-01-01
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Series: | Fermentation |
Subjects: | |
Online Access: | https://www.mdpi.com/2311-5637/8/2/63 |
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