A method of enzymatically degrading a raw vegetable composition for subsequent human consumption, the method comprising: providing a raw vegetable composition of the kind such as herein described having a moisture content of less than 30 weight percent; applying an aqueous enzyme composition of the kind such as herein described comprising water and a cellulase to the raw vegetable composition under normal atmospheric pressures for more than 2 hours, wherein the aqueous enzyme composition is at an initial pH ofbetween about 2.0 and 7.0; and deactivating the first enzyme composition as herein described.
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