The present disclosure provides a natural fermentation process to enrich nutrients from a food source. The fermentation process comprises a steeping step, a steaming step, an inoculation step, a controlled fermentation step, a fermentation slowing step, a grinding step, and a drying step.

Methods for making wettable, dispersible potato protein powders are provided. The wettable dispersible potato protein powders comprise potato protein, free amino acids, non-protein nitrogen compounds, and minerals from potatoes; and are low in total -glycoalkaloids. The inventive potato protein powders are suitable for use in formulating foods, feeds and beverages.

This disclosure relates generally to removing the plant tones of starch-protein Fabaceae pulses consisting of chickpea (Cicer arietinum), yellow pea (Pisum sativum), common bean (Phaseolus vulgaris), and/or fava bean (Vicia faba) as hulled or de-hulled pulses whole pulses, as split pulses or as chopped solids thereof with a Feret diameter (Dmax) of 1 to 4 mm while transforming these in an emulsifying and emulsion stabilizing manner suitable for fermentation or emulsion thereof in fermented milk derivatives with a desired texture or form, and fermenting such hulled or de-hulled pulses whole pulses or split pulses into melt-in-mouth or self-disintegrating-in-mouth snacks or breakfast cereal analogues. To achieve these technical effects the pulses were pre-treated with an aqueous bicarbonate solution or bicarbonate/carbonate solution made of bicarbonate salt (MHCO.sub.3), of bicarbonate salt (MHCO.sub.3) and carbonate salt (M.sub.2CO.sub.3), or of bicarbonate salt (MHCO.sub.3) and hydroxide salt (MOH), wherein M is an alkali metal cation, and with a pH between pH 7 and 10, preferably a pH between 7.5 and 10.

The present disclosure provides an equol-containing food composition and a method for producing the same.