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Starch Digestibility as Affected by Polyphenols and Phytic Acid

✍ Scribed by LILIAN U. THOMPSON; JANE H. YOON

Book ID
108810368
Publisher
Institute of Food Technologists
Year
1984
Tongue
English
Weight
258 KB
Volume
49
Category
Article
ISSN
0022-1147

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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
✍ Archana, ;Sehgal, S. ;Kawatra, A. πŸ“‚ Article πŸ“… 2001 πŸ› John Wiley and Sons 🌐 English βš– 70 KB πŸ‘ 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