Development of a locally sustainable functional food based on mutandabota, a traditional food in southern Africa

A probiotic dairy product was developed on the basis of a traditional dish called mutandabota to enable resource-poor populations in southern Africa to benefit from a functional food. Mutandabota is widely consumed in rural southern Africa, making it an ideal food matrix to carry probiotics. First, a process to produce probiotic mutandabota was...

Effects of soaking, germination and fermentation on phytic acid, total and in vitro soluble zinc in brown rice

Milling characteristics and distribution of phytic acid and zinc in long-medium- and short-grain rice