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Influence of depigmentation of pearl millet (Pennisetum gluacum L.) on sensory attributes, nutrient composition and in vitro digestibility of biscuits

โœ Scribed by Archana Rathi; Asha Kawatra; Salil Sehgal; Byron Housewright

Book ID
116725420
Publisher
Elsevier Science
Year
2004
Tongue
English
Weight
206 KB
Volume
37
Category
Article
ISSN
1096-1127

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In vitro protein and starch digestibilit
In vitro protein and starch digestibility of pearl millet (Pennisetum gluacum L.) as affected by processing techniques
โœ Archana, ;Sehgal, S. ;Kawatra, A. ๐Ÿ“‚ Article ๐Ÿ“… 2001 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 70 KB ๐Ÿ‘ 2 views

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