Effect of lactic acid fermentation on the physico-chemical, functional, and antioxidant properties, and <i>in vitro</i> protein digestibility of malted ragi ( <i>Eleusine coracana</i> L.)
Rahul Dev, Shriya Bhatt, Mahesh Gupta
Abstract
Ragi is a widely recognized “ Shree Anna ” that should be included in diets to augment food diversity and security amid climate change challenges.
Topics & Concepts
EleusineFermentationFood scienceProtein digestibilityLactic acidAntioxidantChemistryIn vitroFinger milletLactic acid fermentationBiochemistryBiologyAgronomyBacteriaGeneticsFood and Agricultural SciencesMicrobial Metabolites in Food BiotechnologyFood composition and properties