Hydrolysis With Two Enzymes in Edible Fern (Diplazium esculentum) as a Source of Flavours

Ferns (Diplazium esculentum) play a significant economic and ecological role in certain areas. They are one of the forest vegetables that grow in cool and humid air or tropical forests, often cultivated by people or growing wild. Ferns are popular due to their high levels of vitamins, minerals, protein, and fat, as well as their abundance in production, chemical-free nature, cheapness, unique flavor, and chewy taste. They can be processed as vegetables and have the potential to be developed as a healthy flavor source from vegetables as a substitute for MSG. Currently, there is a lack of knowledge about the technology for processing fern flavors and the potential health benefits of ferns.