Lactic acid fermentation improves the quality of amahewu, a traditional South African maize-based porridge.

By P. Chelule, H. Mbongwa, S. Carries, Nceba Gqaleni. 2010

114 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/590b08c8d83e40ec35c63533add9281823620cd0

Citations in the corpus

• Advantages of traditional lactic acid bacteria fermentation of food in Africa (2010, unknown): “Thus, in addition to enhancing the activity of enzymes, LAB fermentation also reduces the levels of antinutrients such as phytic acid and tannins in food leading to increased bioavailability of minerals such as iron, protein and simple sugars [50-51].”