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Chemical composition and utilization of pearl millet sprouts

โœ Scribed by Kumar, A. ;Chauhan, B. M.

Publisher
John Wiley and Sons
Year
1993
Tongue
English
Weight
405 KB
Volume
37
Category
Article
ISSN
0027-769X

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โœฆ Synopsis

Pearl millet (Pennisetum typhoideum) grains were germinated at 25 "C (48, 54 and 60 h), 30 and 35 "C (36, 42 and 48 h) to obtain a desirable size of sprouts. The sprouting improved total protein, ash, ascorbic acid, total soluble sugars, reducing sugars, nonreducing sugars and fibre content and diminished starch and fat. The sprouts, when incorporated in various foods including salad, weaning foods, biscuits, cake and rahadi (an indigenous fermented food of India), were found to be acceptable to human palate.

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