Effect of natural and Lactobacillus plantarum fermentation on in-vitro protein and starch digestibilities of sorghum flour

By Y. Pranoto, S. Anggrahini, Z. Efendi. 2013

180 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/a1ec0149e7377f162b6973217d44b08fa31b5f20

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In Nutrition and Dietetics

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, methodology): “Fermentation increased magnesium, iron, calcium, and zinc content in some fermented foods that are commonly consumed in India and associated with the decrease in the amount of phytates (Pranoto et al., 2013).”