Introduction: Phytates are nutrient-binding compounds found mainly in cereals and legumes, which may significantly contribute to micronutrient malnutrition in regions where phytate-rich cereals, such as maize, are staple food.Objectives: This study investigated how maize fermentation, both alone and in combination with soaking and germination, can reduce phytate levels and enhance the estimated bioavailability of iron and zinc.Methods: We evaluated various fermentation methods, including spontaneous fermentation; fermentation with starter cultures, either Lactiplantibacillus plantarum 299v^® (Lp299) or yogurt containing viable Lacticaseibacillus casei; and fermentation with Lp299 of soaked and germinated maize. The outcome variables included changes in pH and lactic acid content during fermentation, and measurements of phytate levels (spectrophotometry), minerals (Atomic absorption) and protein (protein analyzer) in maize samples before and after treatments.Results: Fermentation with Lp299 of soaked and germinated maize grains yielded a phytate reduction of up to 85.6% decreasing from 9.58 ± 0.05 g·kg⁻¹ in raw maize to 1.39 ± 0.09 g·kg⁻¹ after processing. Fermentation of raw maize flour using Lp299 or yogurt resulted in a similar phytate reduction of 65.3% (3.35 ± 0.26 g·kg⁻¹) and 68.7% (3.02 ± 0.01 g·kg⁻¹) respectively. Spontaneous fermentation yielded a phytate reduction of 51.8% (4.65 ± 0.40 g·kg⁻¹). This reduction in phytate content enhanced the estimated bioavailability of iron and zinc, particularly in the soaking-germination-fermentation combination, where the Phytate:Zinc molar ratio (Phy:Zn) dropped from 40.76 to 7.77, representing 81% reduction from the raw maize. The Phytate:Iron molar ratio (Phy:Fe) dropped from 41.42 to 6.24 indicating an 85% reduction. Additionally, fermentation led to a significant increase (p = 0.001) in protein content in maize flour after fermentation, ranging from 7.3 to 10.3% after the various fermentation treatments. There was not significant difference in the protein increase when compared the fermentation types.Conclusion: Lactic acid fermentation of soaked and germinated maize grains, emerged as the most promising process to enhance the bioavailability of essential minerals. This approach could help alleviate mineral deficiencies in populations dependent on maize-based diets. The findings underscore the potential of fermentation to be applied at the household level, which may bring up an alternative for programs and policies focused on reducing micronutrient deficiencies and improving food security in developing regions.

Quinoa (Chenopodium quinoa Willd.) is a pseudocereal originally grown in the Andean region of South America. This study focused on investigating the changes in phenolic profile and antioxidant capacity in white and red quinoa varieties after short-term fermentation with Lactiplantibacillus plantarum 299v^®. During fermentation, pH and lactic acid formation were monitored every three hours until pH was below 4.6. The quinoa phenolic profile was quantified via LC–UV–MS. Total polyphenol content (TPC) and total antioxidant capacity (DPPH and FRAP) were determined via spectrophotometric methods. The findings showed that fermentation resulted in a significant increase (p < 0.001) in TPC from 4.68 to 7.78 mgGAE·100 g⁻¹ for the white quinoa and from 5.04 to 8.06 mgGAE·100 g⁻¹ for the red quinoa variety. Gallic acid was the most abundant phenolic acid detected in unfermented quinoa samples (averaging 229.5 μg·g⁻¹). Fermented white quinoa showed an 18-fold increase in epicatechin, while catechin was found only in fermented red quinoa (59.19 μg·g⁻¹). Fermentation showed a significantly positive impact on the iron-reducing antioxidant capacity (FRAP) of quinoa (p < 0.05). Red quinoa had a higher FRAP antioxidant capacity than the white variety; a similar trend was observed with the DPPH assay. There was a significant correlation (r > 0.9, p < 0.05) between TPC and antioxidant capacity. In conclusion, short-time lactic fermentation effectively increased phenolic content and antioxidant capacity in both quinoa varieties. Overall, red quinoa showed higher polyphenol content and antioxidant capacity compared to the white variety.

The study was an extension of our earlier work on antiinflammatory and anticancer properties of G. asiatica fruit. We aimed to develop a bioassay guided multistep purification technique for producing bioactive fractions of G. asiatica crude extracts. Dried fruit powder was sequentially fractionated with 100% dichloromethane, 100% methanol (MeOH), and 50% MeOH. Active extracts were subjected to liquid‐liquid partitioning followed by subfractionation using RP‐HPLC. Antioxidant, antiinflammatory, and anticancer activities of the fruit extracts, and their potent fractions were evaluated in vitro, while identification of compounds from the bioactive fractions was performed by ESI‐MS/MS analysis. The amount of the identified compounds present was confirmed using external standards adopting a simple, accurate, and rapid analytical HPLC method. The results showed that 100% and 50% MeOH extracts possessed bioactivity; one of which (the 50% MeOH extract) displayed potent activity in all in vitro bioassays. MeOH extract (50%) derived fraction C and hydroalcoholic fraction 5 (GAHAF5) were observed to possess higher antioxidant, antiinflammatory, and in vitro anticancer activity. IC₅₀ of GAHAF5 against MCF‐7, HEp‐2, and NCI‐H522 cancer cells was recorded as 26.2, 51.4, and 63 μg/mL, respectively. ESI‐MS/MS and HPLC analysis identified catechin, chlorogenic acid, caffeic acid, and morin as potential bioactive compounds in the GAHAF5 fraction with concentrations of 1230, 491, 957, and 130 μg/g, respectively. The findings indicated that G. asiatica bioactive fractions possessed antiinflammatory activity in vitro and were cytotoxic against breast cancer, lung cancer, and laryngeal cancer cell lines.

Introduction: Grey pea is a largely overlooked legume in the Nordic countries, and its potential uses in various food products remain unexplored. It is a nutrient-rich crop with low environmental impact, making it an attractive option for sustainable and nutritious plant-based alternatives.Objectives: To investigate the impact of dehulling, germination, and fermentation on the bioactive (polyphenol content and antioxidant capacity) and functional characteristics (water absorption index, water solubility index, water and oil binding capacity, emulsifying properties and gelation concentration) of grey pea flour. Additionally, protein content and pasting properties (temperature, peak viscosity, trough viscosity, breakdown, final viscosity, and setback) were measured.Methods: Dehulling was performed using a runner disk sheller. Germination was carried out for 24 and 48 h at ambient temperature, and fermentation was conducted for 8 h at 43°C using a starter culture.Results: The results indicate that dehulling did not significantly affect functional properties and gelling capacity (p = 0.297 for oil absorption capacity, p = 0.5 for emulsion activity, and p = 0.607 for emulsion stability), but it resulted in a notable decrease in total polyphenol content (TPC) and antioxidant capacity (TAC). Conversely, 48 h of germination increased TAC measured by two methods: FRAP (19%) and DPPH (30%). This process increased through viscosity by 1.2-fold, while it did not significantly affect the water absorption index (WAI), water solubility index (WSI), or the emulsifying properties of grey pea flour. Fermentation significantly improved TPC (p < 0.001 for whole grey peas and p = 0.004 for dehulled grey peas), with a TPC increase of up to 67% in fermented dehulled pea flour. TAC measured by both methods, showed significant increases, ranging from 35 to 104%. However, fermentation reduced emulsifying and pasting properties, as indicated by the peak, through and final viscosity, which may be desirable only for certain food products. Further, germination and fermentation showed significant increases in protein content, by 4 and 8%, respectively.Conclusion: Fermented grey pea flour exhibited enhanced bioactive characteristics, while 48-h germination positively impacted pasting properties. Overall, these processes led to changes in both the bioactive and functional properties of grey pea flour, creating opportunities for the use of these flours in a wide array of food products.

Mango production plays a vital role in rural livelihoods in Mozambique, yet post-harvest losses remain high, ranging from 25% to over 50%, due to inadequate preservation methods. Improved solar drying technologies offer a sustainable solution by extending shelf life and enhancing product quality. However, their adoption among smallholder mango farmers remains limited. This study investigates the key barriers and drivers influencing the uptake of these technologies in three districts of Inhambane Province, through a combination of literature review and semi-structured interviews. Major barriers include limited technical knowledge, high upfront costs, poor market access, and limited institutional support. Field data show that over 80% of farmers are unaware of improved fruit drying techniques, and fewer than 5% have received any training. While the literature emphasizes environmental sustainability and policy support, field interviews highlight a stronger interest in practical enablers, such as affordable systems, hands-on training, and income-generating potential. The study calls for a multisectoral approach, involving financial support, capacity-building, and strengthened extension services to promote adoption. Scaling solar drying technologies can significantly reduce post-harvest losses and strengthen the mango value chain, contributing to food security and rural development in Mozambique.

This study aimed at evaluating the effects of non‐fermented and fermented pseudocereal flours, quinoa and canihua, on iron and zinc bioavailability in Wistar rats. Two diets prepared with 92% fermented quinoa or 79.5% fermented canihua were compared with diets prepared with the same amount of non‐fermented pseudocereals. Other two quinoa diets were prepared with 60% non‐fermented or fermented quinoa and compared with a refence diet which was free of phytates. Body weight, feed efficiency ratio, and the absorption, retention and bioavailability of iron and zinc were evaluated. While body weight and feed efficiency ratio were higher ( p < 0.05) in animals after non‐fermented diets, the results of mineral absorption and bioavailability were consistently higher in the diets containing fermented pseudocereals. Iron concentration in the livers of animals after the fermented quinoa (92%) and canihua diet (79.5%), were 34% and 30% higher than after the diets with non‐fermented pseudocereals. Zinc bioavailability, indicated by zinc in femur of animals fed the 60% fermented quinoa diet was 53.2 μg g ⁻¹ Zn _Int g ⁻¹ BW, comparable to that in animals fed a reference diet with no phytates (58.2 μg g ⁻¹ Zn _Int g ⁻¹ BW), and significantly higher ( p < 0.05) than in animals fed the non‐fermented quinoa diet (34.5 μg g ⁻¹ Zn _Int g ⁻¹ BW). Zinc bioavailability was mainly influenced by phytate content in the diet ( R ² = 0.665 and p = 0.000). The retention of iron in the liver (2220 μg g ⁻¹ Fe _Int g ⁻¹ BW) was higher in the diet containing 60% of fermented quinoa than in the non‐fermented diet (1429 μg g ⁻¹ Zn _Int g ⁻¹ BW). Differences in iron absorption were mainly impacted by iron content in the diets ( R ² = 0.828 and p = 0.000). In conclusion, the addition of fermented pseudocereals to diets increased the bioavailability of iron and zinc in Wistar rats. These findings will encourage further research into fermented pseudocereals and their potential health effects.