Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes
Author:
Affiliation:
1. Department of Agriculture Extension Services; Lilongwe Malawi
2. Department of Food Science and Nutrition; University of Eldoret; Eldoret Kenya
3. Rwanda Agriculture and Animal Resources Board; Kigali Rwanda
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/fsn3.846/fullpdf
Reference106 articles.
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3. Effect of fermentation on physicochemical properties & in vitro starch and protein digestibility of selected cereals;Alka;International Journal of Agricultural and Food Science,2012
4. The hepatic glycogenoreticular system;Banhegyi;Pathology and Oncology Research,2001
5. Effect of germination on nutrient composition of gluten free Quinoa (Chenopodium Quinoa);Bhathal;International Journal of Scientific Research,2015
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