Comparative study of the in vitro fermentative characteristics of fenugreek gum, white bread and bread with fenugreek gum using Human faecal microbes

This study evaluated fenugreek gum both as a functional food and nutraceutical. Fenugreek gum as a functional food gave different SCFA profiles to fenugreek gum evaluated as a nutraceutical despite the same quantity of fenugreek gum being used. Graphical abstract
Source: Bioactive Carbohydrates and Dietary Fibre - Category: Food Science Source Type: research