Levels of antinutritional factors in pearl millet as affected by processing treatments and various types of fermentation

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 👁 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