Changes in sorghum enzyme inhibitors, phytic acid, tannins and in vitro protein digestibility occurring during Khamir (local bread) fermentation

By M. Osman. 2004

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The need for adequate processing to reduce the anti- nutritional factors in plants used as human foods and animal feeds: A review (2009, background): “Heat stable compounds in cereals and legumes such as tannins and hydrates are easily removed after germination (Reddy et al., 1985) and fermentation (Osman, 2004).”
Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes (2018, background): “For example, fermentation followed by cooking was effective in increasing the digestibility of grain protein, bringing it nearly to the same level as meat(Khetarpaul & Chauhan, 1990; Osman, 2004; Yousif & El Tinayi, 2001, 2003) likely due to not only destruction of protease (trypsin) inhibitors (Khe”
Effect of traditional fermentation process on the nutrient and antinutrient contents of pearl millet during preparation of Lohoh (2011, background): “Fermentation was also found to decrease trypsin inhibitory activity (TIA), amylase inhibitor, activity, phytic acid, and tannins (Osman, 2004; Ejigui et al., 2005; Eltayeb et al., 2007; AbdelHaleem et al., 2008).”