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International Journal of Food Sciences and Nutrition Volume 44, 1993 - Issue 1
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Original Article

Lactic-fermented cereal gruels with improved in vitro protein digestibility

Wilbald Lorri Tanzania Food and Food Nutrition Centre, PO Box 977, Dar es Salaam, Tanzania
&
Ulf Svanberg Department of Food Science, Chalmers University of Technology, c/o SIK, PO Box 5401, S-40229, Gothenburg, Sweden
Pages 29-36 | Published online: 06 Jul 2009

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Monika Sharma & Mridula Devi. (2014) Probiotics: A Comprehensive Approach toward Health Foods. Critical Reviews in Food Science and Nutrition 54:4, pages 537-552.
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Articles from other publishers (25)

S. Divyashree, Ramith Ramu & Marikunte Yanjarappa Sreenivasa. (2023) Evaluation of new candidate probiotic lactobacillus strains isolated from a traditional fermented food- multigrain-millet dosa batter. Food Bioscience, pages 103450.
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Suman Thamburaj, Rajendran Palanivel, Paranthaman Ramakrishnan & Vidyalakshmi Rajagopal. 2023. Postharvest Management of Fresh Produce. Postharvest Management of Fresh Produce 217 240 .
Francis Kweku Amagloh. (2022) Sweetpotato-based infant foods produce porridge with lower viscosity and aflatoxin level than cereal-based complementary blends. PLOS ONE 17:10, pages e0275593.
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Shankar Ilango & Usha Antony. (2021) Probiotic microorganisms from non-dairy traditional fermented foods. Trends in Food Science & Technology 118, pages 617-638.
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Palanisamy Bruntha Devi & Suresh Rajendran. (2021) Impact of starter culture on nutraceutical and functional properties of underutilized millet-legume co-fermented Indian traditional product. LWT 149, pages 111818.
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Doddanagappa Shobha, Joshi Neena, Kariyanakatte Veeraiah Jamuna, Karki Gajanan Vijayalakshmi & Nagabovanalli Basavarajappa Prakash. (2019) Development and quality evaluation of maize dhokla . Journal of Food Process Engineering 43:3.
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Elisa Di Stefano, Jessica White, Shannon Seney, Sharareh Hekmat, Tim McDowell, Mark Sumarah & Gregor Reid. (2017) A Novel Millet-Based Probiotic Fermented Food for the Developing World. Nutrients 9:5, pages 529.
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Jamuna Prakash. 2016. Regulating Safety of Traditional and Ethnic Foods. Regulating Safety of Traditional and Ethnic Foods 283 310 .
Mridula D.Monika Sharma. (2015) Development of non-dairy probiotic drink utilizing sprouted cereals, legume and soymilk. LWT - Food Science and Technology 62:1, pages 482-487.
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Monika Sharma, D. Mridula & R. K. Gupta. (2013) Development of sprouted wheat based probiotic beverage. Journal of Food Science and Technology 51:12, pages 3926-3933.
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Kiran Deep Kaur, Alok Jha, Latha Sabikhi & A. K. Singh. (2012) Significance of coarse cereals in health and nutrition: a review. Journal of Food Science and Technology 51:8, pages 1429-1441.
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Cecilia Dini, María Alejandra García & Sonia Zulma Viña. (2012) Non-traditional flours: frontiers between ancestral heritage and innovation. Food & Function 3:6, pages 606.
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Jie Yu, Xiaohua Du, Weihong Wang, Jiachao Zhang, Wenjun Liu, Zhihong Sun, Tiansong Sun & Heping Zhang. (2011) Phenotypic and genotypic characteristics of lactic acid bacteria isolated from sour congee in Inner Mongolia of China. The Journal of General and Applied Microbiology 57:4, pages 197-206.
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A.M. Omemu .M.O. Bankole .O.B. Oyewole .A.K. Akintokun .. (2007) Yeasts and Moulds Associated with ogi-A Cereal Based Weaning Food During Storage. Research Journal of Microbiology 2:2, pages 141-148.
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Calvin Onyango, Horst Noetzold, Annette Ziems, Thea Hofmann, Thomas Bley & Thomas Henle. (2005) Digestibility and antinutrient properties of acidified and extruded maize–finger millet blend in the production of uji. LWT - Food Science and Technology 38:7, pages 697-707.
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Calvin Onyango, Horst Noetzold, Thomas Bley & Thomas Henle. (2004) Proximate composition and digestibility of fermented and extruded uji from maize–finger millet blend. LWT - Food Science and Technology 37:8, pages 827-832.
Crossref
K.G Duodu, J.R.N Taylor, P.S Belton & B.R Hamaker. (2003) Factors affecting sorghum protein digestibility. Journal of Cereal Science 38:2, pages 117-131.
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J.K. Mugula, T. Sørhaug & L. Stepaniak. (2003) Proteolytic activities in togwa, a Tanzanian fermented food. International Journal of Food Microbiology 84:1, pages 1-12.
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D Charalampopoulos, R Wang, S.S Pandiella & C Webb. (2002) Application of cereals and cereal components in functional foods: a review. International Journal of Food Microbiology 79:1-2, pages 131-141.
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Janet Taylor & John R. N. Taylor. (2002) Alleviation of the adverse effect of cooking on sorghum protein digestibility through fermentation in traditional African porridges. International Journal of Food Science & Technology 37:2, pages 129-137.
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Peter S. Belton & J. R. N. TaylorJohn R. N. Taylor & Peter S. Belton. 2002. Pseudocereals and Less Common Cereals. Pseudocereals and Less Common Cereals 25 91 .
M. J. R. Nout & P. K. Sarkar. 1999. Lactic Acid Bacteria: Genetics, Metabolism and Applications. Lactic Acid Bacteria: Genetics, Metabolism and Applications 395 401 .
L. D. Griffith, M. E. Castell-PerezM. E. Griffith. (1998) Effects of Blend and Processing Method on the Nutritional Quality of Weaning Foods Made from Select Cereals and Legumes. Cereal Chemistry Journal 75:1, pages 105-112.
Crossref
Ulf Svanberg & Wilbald Lorri. (1997) Fermentation and nutrient availability. Food Control 8:5-6, pages 319-327.
Crossref
Wilhelm Holzapfel. (1997) Use of starter cultures in fermentation on a household scale. Food Control 8:5-6, pages 241-258.
Crossref

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