Reduction in antinutritional and toxic components in plant foods by fermentation

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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 components that interfere with mineral absorption and digestibility of food. Fermentation may decrease the amount of these toxins and anti-nutrients.

Key Takeaways

Fermenting plant foods may reduce the detrimental effects of anti-nutrients and toxic parts of plants

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