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Effect of solid state fermentation on proximate composition, antinutritional factors and in vitro protein digestibility of maize flour

Cereals including maize generally have limiting amino acids particularly lysine. In most cases, spontaneous fermentation is used to improve the nutritional profiles of maize‐based products. However, in such fermentation, biological risks including the presence of pathogenic microorganisms, chemical...

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Detalles Bibliográficos
Autores principales:	Terefe, Zemenu K., Omwamba, Mary N., Nduko, John M.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	John Wiley and Sons Inc. 2021
Materias:	Original Research
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8565243/ https://www.ncbi.nlm.nih.gov/pubmed/34760264 http://dx.doi.org/10.1002/fsn3.2599

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