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Skip to Search Results- 2Sorghum
- 1Fermentation
- 1Fermented cereal
- 1Furfurilactobacillus
- 1Gluten-free
- 1Lactiplantibacillus plantarum
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Microbiological and chemical characterisation of ting, a sorghum-based gluten-free fermented cereal product from Botswana
DownloadFall 2011
Fermented cereal foods produced in Africa involve a wide range of raw materials, e.g. millets, sorghum and maize, which are fermented using various microorganisms. Fermentation of these foods progresses under the influence of microorganisms and their enzyme activities. Fermentation processes...
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Fall 2022
Phenolic compounds are common and structurally diverse plant secondary metabolites. Epidemiological studies have associated their consumption to health benefits such as reduction of chronic inflammation and risk of colorectal cancer. Phenolic acids are a major class of dietary phenolic compounds...