3 documents found, page 1 of 1
Novel Fermented Plant-Based Functional Beverage: Biological Potential and Impac...
Vila-Real, C; Costa, C; Pimenta-Martins, A; Mbugua, S; Hagrétou, S-L; Katina, K; Maina, NH; Pinto, E; Gomes, AMPControlled fermentation carried out by selected starters might enhance the safety, nutritional, and biological profiles of non-dairy fermented products. This research aims to study the biological potential and impact on the human gut microbiota of a novel fermented finger millet-based product. Finger millet (Eleusine coracana), suspended in an aqueous sucrose-based solution, was fermented by Weissella confusa 2...
Novel synbiotic fermented finger millet-based yoghurt-like beverage: Nutritiona...
Vila-Real, C; Pimenta-Martins, A; Mbugua, S; Hagrétou, S-L; Katina, K; Maina, NH; Pinto, E; Gomes, AMPThis study presents the nutritional, physicochemical, and sensory characterization of a functional fermented African finger millet-based beverage, using a co-culture containing an exopolysaccharide-producer strain and a probiotic strain. First, the fermentation factors affecting the beverage were studied to ascertain required starter culture and cereal matrix which would support its production. Co-culturing Wei...
Nutritional intake and food sources in an adult urban Kenyan population
Vila-Real, CPDM; Pimenta-Martins, AS; Kunyanga, CN; Mbugua, SK; Katina, K; Maina, NH; Gomes, AMP; Pinto, ECBUrbanisation is hastening the transition from traditional food habits to less healthy diets, which are becoming more common among Kenyans. No up-to-date studies on usual dietary intake and the main food sources of adult Kenyans are available. The aim of the present study was to identify the main food sources of nutrients in the diet of urban adult Kenyans and explore potential associations with demographic vari...