In a recent study published in Foods, researchers used Mediterranean black chickpea flour in the form of a semi-liquid dough fermented with the bacteria Lactiplantibacillus plantarum to develop ...

PHILADELPHIA — Fermented pearl millet flour was shown to replace up to 20% of whole wheat flour in sandwich-style whole grain bread without affecting consumer acceptance, according to a study ...

Citizen scientists are drawing on personal experience to help researchers create new plant-based fermented foods and maximize their health benefits. Many will remember the sourdough bread-baking craze ...

Sourdough relies on a mix of wild yeast and lactic acid bacteria, rather than baker’s yeast, to leaven the dough. It’s richer in nutrients, less likely to spike your blood sugar, contains lower ...

Prepare a crispy ragi dosa with finger millet using simple ingredients for a healthy and delicious breakfast everyone will ...