Search
Now showing items 1-6 of 6
Screening local cereal-based beverages in Tanzania for yeast contaminants
(International Journal of Biosciences, 2021-02-26)
During spontaneous fermentation of cereals; yeasts ferment carbohydrates to produce alcohol and they also
provide vitamins, amino acids, peptides, and nucleotides needed by lactic acid bacteria as well as produce flavour ...
Chapter 8 - Current trends and opportunities of plant-based non-alcoholic probiotic beverages: A European and African perspective
(Elsevier, 2021-05)
Although dairy-based foods have been the main probiotic food sources, a range of plant-based products are currently being developed to meet the needs of vegetarians, lactose intolerant persons, individuals on low cholesterol ...
African nightshades (Solanum nigrum complex): The potential contribution to human nutrition and livelihoods in sub-Saharan Africa.
(John Wiley & Sons, Inc., 2021-05-03)
Achieving zero hunger in sub-Saharan Africa (SSA) without minimizing postharvest losses of agricultural products is impossible. Therefore, a holistic approach is vital to end hunger, simultaneously improving food security, ...
Risks of aflatoxin exposure among adolescents in boarding schools in Kilimanjaro region, Tanzania
(Wageningen Academic Publishers, 2021-04-12)
School feeding in low-income countries is dominated by cereals and legumes, which are susceptible to aflatoxin contamination but are usually not assessed for aflatoxins. A cross sectional study was conducted to assess ...
Effect of lactic acid fermentation of watermelon juice on its sensory acceptability and volatile compounds
(Elsevier Ltd., 2021-10-01)
Fermentation increases food shelf-life but is characterized by changes that affect product's perception. Watermelon juice was fermented with Lactobacillus plantarum (WJ-LP), L. rhamnosus (WJ-LR), L. casei (WJ-LC), L. brevis ...
Health Benefits of Antioxidative Peptides Derived from Legume Proteins with a High Amino Acid Score
(MDPI, 2021-02-20)
Legumes such as soybean, chickpea, lentil, cowpea, and mung bean, are valuable sources
of protein with a high amino acid score and can provide bioactive peptides. This manuscript presents
a review on legume-derived ...