Optimization of fermentation conditions of synbiotic legume-based beverages and study of their antimicrobial and proteolytic activity

Article Food Science & Technology

Effect of Lacticaseibacillus rhamnosus Yoba Fermentation on Physicochemical Properties, Amino Acids, and Antioxidant Activity of Cowpea-Peanut Milk

Armistice Chawafambira et al.

Summary: The global interest in plant-based milk and products is growing among health-conscious consumers. This study evaluated the probiotic potential, physicochemical, and sensory properties of fermented cowpea-peanut milk with Lacticaseibacillus rhamnosus Yoba. The fermented milk showed promising probiotic content, nutritional value, and antioxidant activity.

JOURNAL OF FOOD QUALITY (2022)

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Review Toxicology

Health effects, sources, utilization and safety of tannins: a critical review

Kartik Sharma et al.

Summary: Tannins are phenolic compounds known for their complex and astringent properties, which can reduce nutrient absorption in the gut. Although they pose health risks like reduced digestibility and carcinogenic effects, recent studies have also shown their health benefits such as antioxidant and anti-cancer properties. While their food applications are limited due to astringency, tannins have wide uses in pharmaceutical industries.

TOXIN REVIEWS (2021)

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Article Food Science & Technology

Functional quality evaluation and shelf life study of synbiotic yacon juice

Sagar Dahal et al.

FOOD SCIENCE & NUTRITION (2020)

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Article Food Science & Technology

EFFECT OF HEAT PROCESSING ON THE NUTRITIONAL AND ANTI-NUTRITIONAL FACTORS OF COWPEA (Vigna unguiculata)

Viruska Jaichand et al.

ANNALS OF THE UNIVERSITY DUNAREA DE JOS OF GALATI, FASCICLE VI-FOOD TECHNOLOGY (2020)

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Review Biochemistry & Molecular Biology

The Promising Role of Plant Tannins as Bioactive Antidiabetie Agents

Mohammed Ajebli et al.

CURRENT MEDICINAL CHEMISTRY (2019)

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Article Food Science & Technology

The effect of different processing methods on nutrient and isoflavone content of soymilk obtained from six varieties of soybean grown in Rwanda

Marguerite Niyibituronsa et al.

FOOD SCIENCE & NUTRITION (2019)

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Article Chemistry, Applied

Effect of processing on antinutrients and in vitro protein digestibility of kidney bean (Phaseolus vulgaris L.) varieties grown in East Africa

Emire Admassu Shimelis et al.

FOOD CHEMISTRY (2007)

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Optimization of fermentation conditions of synbiotic legume-based beverages and study of their antimicrobial and proteolytic activity

Related references

Effect of Lacticaseibacillus rhamnosus Yoba Fermentation on Physicochemical Properties, Amino Acids, and Antioxidant Activity of Cowpea-Peanut Milk

Health effects, sources, utilization and safety of tannins: a critical review

Functional quality evaluation and shelf life study of synbiotic yacon juice

EFFECT OF HEAT PROCESSING ON THE NUTRITIONAL AND ANTI-NUTRITIONAL FACTORS OF COWPEA (Vigna unguiculata)

The Promising Role of Plant Tannins as Bioactive Antidiabetie Agents

The effect of different processing methods on nutrient and isoflavone content of soymilk obtained from six varieties of soybean grown in Rwanda

Effect of processing on antinutrients and in vitro protein digestibility of kidney bean (Phaseolus vulgaris L.) varieties grown in East Africa

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