What You Need to Know
Thermal processing such as roasting, boiling, and drying induces Maillard reactions, reduces phytates and alkaloids, and preserves essential oils, while fermentation promotes lactic‑acid bacteria that lower pH and enhance vitamin C bioavailability. These techniques modulate the phytochemical profile, reduce toxins, and maintain sensory qualities in accordance with cultural protocols.
The Science
Primary Reaction
Thermal degradation of phytates, alkaloids, and essential oils; Maillard reactions; lactic acid fermentation