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...
A culture-sensitive semi-quantitative FFQ for use among the adult population in...
Vila-Real, C; Pimenta-Martins, A; Magu, JS; Kunyanga, C; Mbugua, S; Katina, K; Maina, NH; Gomes, AM; Pinto, EObjective: To develop a semi-quantitative FFQ and to evaluate its validity and reproducibility for the assessment of total dietary intake of Kenyan urban adult population, given its non-existence in Kenya. Design: The current study adopted a cross-sectional design. A culture-sensitive semi-quantitative FFQ was developed and its validity was tested relative to three non-consecutive 24-h recalls (24hR). Reproduci...