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Breakfast cereals by extrusion of fermented milling by-products

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Description

By-products of the milling process are traditionally transferred to the production of feed and thus lost in the human food chain. This project is a feasability study, in which a two-phasic approach for the production of cereals dervied from milling by-products will be evaluated: 1) microbial fermentation of the milling by-products by selected suitable microorganisms that are able to metabolize the given substrate leading to an increased nutritional value combined with a pleasant taste, followed by 2) extrusion of the fermented by-products.