Digestibility index and factors affecting rate of starch digestion in vitro in conventional food preparation

In vitro protein and starch digestibilit

In vitro protein and starch digestibility of pearl millet (Pennisetum gluacum L.) as affected by processing techniques

✍ Archana, ;Sehgal, S. ;Kawatra, A. 📂 Article 📅 2001 🏛 John Wiley and Sons 🌐 English ⚖ 70 KB

The effect of malting and blanching on the in vitro protein and starch digestibility of pearl millet (Pennisetum gluacum L.) were investigated. Pearl millet seeds were subjected to malting [steeping (16 h), germination (48 and 72 h) and kilning (24 h at 50 degrees C)] and blanching (30 s at 98 degre