The omega-3 fatty acid (n-3 FA) content of broiler tissues can be increased through dietary supplementation of hens with n-3 FA-rich microalgae. The aim of this
The effects of starter fermentation on the nutritional qualities of maize-tigernut fortified weaning foods were investigated. The dry-milled, malted maize grain
BACKGROUND: The effect of fermentation process on total cyanides content reduction and pasting properties of cassava flour was evaluated. The fermentation proce
Several studies have reported the ability of the lactotripeptides valine-proline-proline (VPP) and isoleucine-proline-proline (IPP) to lower systolic blood pres