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Reduction in antinutritional and toxic components in plant foods by fermentation

URL: https://www.sciencedirect.com/science/article/pii/0963996994900965

Journal: Food Research International

 Publication Date: 03/1994

 Summary: Plant products used to produce fermented foods may contain significant anti-nutritional and toxic compnenets that interfere with mineral absorbtion and digestibility of food. Fermentation may decrease the amount of these toxins and anti-nutrients.