date:Jan 07, 2019
educes phytic acid - inherent in whole grains that is thought to inhibit the bodys absorption of minerals. Thus fermentation process enhances the bioavailability of minerals. From a sensory view, fermentation reduces the bitterness of the phytic acid and promotes the development of aroma precursors that deliver a distinctive flavour profile and an indulgent, balanced taste. Fermented foods are also rich in enzymes, probiotics, Vit B and ?-3 fatty acids.
Opportunities for new product development