Probiotic Fermentation of Indigenous Food Mixture: Effect on Antinutrients and Digestibility of Starch and Protein

By S. C. Sindhu, N. Khetarpaul. 2001

94 citations recorded by the source corpus.

Subfields: Biotechnology, Nutrition and Dietetics, Plant Science

View Paper: https://www.semanticscholar.org/paper/4e34db8f3ef79e43ae49efe7b3aa2971f46ebffe

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Nutrition and Dietetics

1. J. Shingiro
2. S. Nkhata
3. Emmanuel O. Ayua
4. E. H. Kamau

In Plant Science

1. J. Shingiro
2. S. Nkhata
3. Emmanuel O. Ayua
4. E. H. Kamau

Citations in the corpus

• Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes (2018, background): “There is also reduction in tannins, oxalate, phytic acid, and carbohydrates which can complex with proteins and hence limiting accessibility by digestive enzymes (El- Hag et al., 2002; Hassan, Yusuf, Adebolu, & Onifade, 2015; Osman, 2011; Sindhu & Khetarpaul, 2001).”