S. E. Ramashia

Fermented Agri-Food By-Products from Tubers and Legumes as Next-Generation Functional Ingredients: From Waste Valorisation to Precision Nutrition

Processing tubers such as potato, sweet potato, cassava, and yam, as well as legumes such as soybean, pea, chickpea, bean, and lentil, generates substantial quantities of peels, pulps, husks, and press cakes that retain considerable nutritional and functional value despite often being discarded. Microbial fermentation...