Food fermentations for improved digestibility of plant foods – an essential ex situ digestion step in agricultural societies?
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DOI: 10.1016/j.cofs.2020.04.002
Abstract: The fermentation of plant foods detoxifies and eliminates compounds that are inherently present in grains and legumes and have antinutritive properties, including cyanogenic glycosides, vicine and convicine, phytate, phenolic compounds, immune-reactive proteins and fermentable oligosaccharides,… read more here.
Keywords: plant foods; essential situ; situ digestion; food ... See more keywords