... cassava varieties were processed under standardized conditions, and the resulting agbelima mash and cooked paste were evaluated for physico-chemical and microbial changes and consumer perception. Findings Traditional agbelima production varied mainly in pressing duration and fermentation practices...

...Subhadip Manik; Ganga Sahay Meena; Yogesh Khetra; Ashish Kumar Singh; Richa Singh; Sumit Arora; Raghu H.V. Purpose Artisanal sour buttermilk is an integral part of traditional dairy practices on the Indian subcontinent and is produced through fermentation of whole milk and subsequent churning...

... to JTB. Kombucha is a tea beverage fermented by a symbiotic association of bacteria and yeast (SCOBY) (Miranda et al., 2022). The bacteria and yeast in kombucha are known to produce hepatoprotective components such as glucuronic acid and D-saccharic acid 1,4-lactone (DSL). Glucuronic...

... and marmalades from cocoa and cashew pulp juices at Cocoa Research Institute of Ghana, this paper aims to study the effects of roasted coffee powder on fermented cocoa and cashew juices to diversify the uses of these two juices. Design/methodology/approach Cocoa and cashew juices were fermented...

.... The fermentation process increased phytochemicals and antioxidant capacity. Thus, the purpose of this paper is to examine whether phytochemicals can be increased through the fermentation process of rambutan extracts to improve skin aging. Design/methodology/approach In this study, the authors used the three...

...Mohamed A. Rabie; Mohammad Namir; Nourhan A. Rabie; Mohamed Fawzy Ramadan Hassanien Purpose The purpose of this study was to accelerate the fermentation process of minced mackerel fish (Scomber scombrus L.) mixed thoroughly with 20 per cent salt (w/w) and hydrolyzed by 0.2 and 0.4 per...

...Bira Arumndari Nurrahma; Mega Febia Suryajayanti; Anggi Laksmita Dewi; Zunamilla Khairia; Rio Jati Kusuma; Perdana S.T. Suyoto Purpose The study aims to investigate the potency of fermented rice bran extract as anti-hypercholesterolemia product by looking at its effect on lipid profile levels...

... through various methods including milling, malting, fermentation, blanching and acid as well as heat treatments were found to be effective in achieving the higher mineral digestibility, retardation of off flavor, bitterness as well as rancidity problems found during storage of flour. Originality/value...

... content (TPC), antioxidant (AO) activities and the phytic acid (PA) concentration. Design/methodology/approach – Fermentation was performed in the solid-state using soybean (Glycine max) inoculated with Rhizopus oligosporus. The acceptability of tempeh was evaluated...

...Ezekiel Olufunke Oluseyi; Oyesiku Morenike Temitayo Purpose – This paper aims to focus on the effect of fermentation, roasting and germination on tamarind seed flour. Design/methodology/approach – Tamarind seeds were treated using three different methods, namely, fermentation, roasting...

...Bhaskar M. Adhikari; Oluyemisi Elizabeth Adelakun; Surendra B. Katawal Purpose – This paper aims to focus on the effect of fermentation on wheat-chickpea-rice weaning blend. Design/methodology/approach – Wheat, chickpea, and rice were blended and fermented with Rhizopus koji for 60 h at 29...

...Nayra Sh. Mehanna; Amna A.H. Rayes; Sabah M.M. El‐Naggar Purpose The purpose of this paper is to examine the potential effects of the intake of fermented milk containing the probiotic bacteria Lactobacilli spp. and Befidobacteria sp. as a supplementation for daily food...

...Pin‐Rou Lee; Bin Yu; Philip Curran; Shao‐Quan Liu Purpose The purpose of this paper is to assess the potential of papaya juice fermentation and to evaluate the kinetic changes of volatile organic compounds (VOCs) produced during fermentation by three commercial wine yeasts. Design/methodology...

...Faqir Muhammad Anjum; Muhammad Zubair Sabir; Muhammad Issa Khan; Imran Pasha Purpose The yeast Saccharomyces cerevisae is the most important ingredient of leavened products and is best known for its characteristic physiological property: the rapid fermentation of sugar to ethanol...

...Poonam Lakra; Salil Sehgal Purpose The purpose of this paper to standardize the technique for the development of potato flour and to incorporate it in development of the products along with defatted soy flour and maize flour. Also, effect of processing techniques like frying and fermentation...

...Anshu Bhatia; Neelam Khetarpaul Purpose Some of the indigenous fermented foods of India seem to be very nutritious but not scientifically proved. Moreover, due to urbanisation and changing food habits and lifestyles, people are abandoning such nutritious recipes. This paper aims to collect...

...Mabel Blades; V.N. Enujiugha; C.T. Akanbi; H.A. Adeniran Purpose The purpose of this paper is to examine pure culture isolates from traditionally fermented product of African oil bean seeds (ugba) with a view to identifying the appropriate starters. Design/methodology/approach...

...Mabel Blades; M. Bekers; D. Upite; E. Kaminska; R. Linde; R. Scherbaka; A. Danilevich; M. Grube Purpose The aim of this study is to find out the appropriate fermentation conditions of Jerusalem artichoke powder (JAP) based media to obtain light beverage containing inulin. Design/methodology...

... in Zimbabwe. It must be noted that Marula is documented as a drought‐resistant plant. Design/methodology/approach The fruits used in the study were taken from four trees growing in different locations. The fermenting microbial populations were isolated using potato dextrose, tomato juice and nutrient...

... such as fermentation, fruit and vegetable processing, and dehydration of tropical food. Originality/value The paper has indicated that the poor energy system in developing countries has made drying and fermentation techniques appropriate methods of food processing. Therefore, HELP technology offers good potentials...