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Biological evaluation of pearl millet protein: effect of different treatments and storage

โœ Scribed by Rashmi Kapoor; Amin C. Kapoor

Publisher
Springer US
Year
1990
Tongue
English
Weight
491 KB
Volume
40
Category
Article
ISSN
1573-9104

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Effect of various types of fermentation
Effect of various types of fermentation onin vitro protein and starch digestibility of differently processed pearl millet
โœ Sharma, A. ;Kapoor, A. C. ๐Ÿ“‚ Article ๐Ÿ“… 1996 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 392 KB ๐Ÿ‘ 1 views

Pearl millet (Pennisetum typhoideum) grains were fermented with Lactobacilli and yeast alone, in combination and with natural flora at 30 degrees C for 48 h after giving various processing treatments viz, fine and coarse grinding, soaking, debranning, dry heat treatment, germination and autoclaving