Keywords

Nutritional Value, Nutritional Quality, Natural Fermentation, Chickpeas, Microbiota, Grain Protein, Methionine, Fermentation Test, Niacin Content, Seed Beans

Abstract

? Like other grains, sorghum lacks lysine and sulfur-containing amino acids. There are many ways to improve the quality of cereal protein, including amino acid fortification, supplementation of protein concentrates and/or other food ingredients, and genetic improvement. Recently many researchers have suggested the use of sprouting and fermentation methods to improve the quality of cereal proteins.

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Original research done by Sun Huisun

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