Exploring Ultrasonic Energy Followed by Natural Fermentation Processing to Enhance Functional Properties and Bioactive Compounds in Millet (<i>Pennisetum glaucum</i> L.) Grains

Exploring Ultrasonic Energy Followed by Natural Fermentation Processing to Enhance Functional Properties and Bioactive Compounds in Millet (<i>Pennisetum glaucum</i> L.) Grains

This study explores the effect of ultrasonic treatment followed by fermentation on the in vitro protein digestibility, protein solubility, functional properties, antioxidant activity, total carotenoid content, and gamma-aminobutyric acid (GABA) levels in millet grains. Ultrasonic treatment was appli...

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Bibliographic Details
Main Authors: Mohammed Saeed Alkaltham, Akram A. Qasem, Mohamed A. Ibraheem, Amro B. Hassan
Format: Article
Language:English
Published: MDPI AG 2024-11-01
Series:Fermentation
Subjects:
ultrasonic
fermentation
functional properties
antioxidants
protein digestibility
phytochemical compounds
Online Access:https://www.mdpi.com/2311-5637/10/11/590
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