Feng-Qin Feng

Multi-strain solid-state fermentation combined with enzymatic hydrolysis modulates the nutritional value, flavor profile, and antioxidant capacity of walnut meal.

BACKGROUND Walnut meal, a major by-product of oil extraction, is rich in protein and bioactive compounds but suffers from poor palatability and low digestibility due to anti-nutritional factors (ANFs) such as phytic acid, tannins, and trypsin inhibitors. Conventional processing methods fail to address these limitations...