Fermentation of cereals for a limited time improves amino acid composition and vitamin content, increases protein and starch availabilities, and lowers the levels of antinutrients. Although cereals are deficient in some basic components (example, essential amino acids), fermentation may be the most simple and economical way of improving their nutritional value, sen...

Fermentation of cereals for a limited time improves amino acid composition and vitamin content, increases protein and starch availabilities, and lowers the levels of antinutrients. Although cereals are deficient in some basic components (example, essential amino acids), fermentation may be the most simple and economical way of improving their nutritional value, sen...