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Nutrient and antinutrient composition of pearl millet grains as affected by milling and baking

✍ Scribed by Chowdhury, S. ;Punia, D.

Publisher: John Wiley and Sons
Year: 1997
Tongue: English
Weight: 276 KB
Volume: 41
Category: Article
ISSN: 0027-769X
DOI: 10.1002/food.19970410210

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✦ Synopsis

Milling ofpearl millet grains reflected a change in gross chemical composition. Baking did not cause a significant change in nutrient content of raw pearl millet flour. Milling and heat treatment during chapati (an un-leavened bread) making lowered polyphenols and phytic acid and improved the protein digestibility and starch digestibility to a significant extent.

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