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- W2146824506 abstract "Malnutrition and deficiency of micronutrients are highly prevalent and even increasing in parts of several developing countries. Factors of immediate and direct influence to these nutritional disorders are inadequate food consumption and diseases, which usually interact in a mutually reinforcing manner. In addition, the bioavailability of many nutrients in vegetable diets is usually low, and this will significantly contribute to the nutritional inadequacy. To improve the nutrient intake, food preparation technologies have been advocated that will effectively increase the nutrient availability of vegetable diets. These technologies must, however, be simple, easily understood and culturally acceptable, and the food products must be affordable, in terms of economy and labour input. Several such traditional food technologies exist at household level in many developing countries, and include soaking, germination and fermentation. This paper will discuss the merits of the fermentation technique in order to improve the nutritional value of vegetable foods." @default.
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- W2146824506 date "1997-10-01" @default.
- W2146824506 modified "2023-10-15" @default.
- W2146824506 title "Fermentation and nutrient availability" @default.
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- W2146824506 doi "https://doi.org/10.1016/s0956-7135(97)00018-2" @default.
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