Effect of fermentation and dehulling on starch, total polyphenols, phytic acid content and in vitro protein digestibility of pearl millet

Food Chemistry

Volumn 77, Issue 2, 2002, Pages 193-196

  El Hag, Mardia E ^a   El Tinay, Abdullahi H ^a   Yousif, Nabila E ^a  

^a UNIVERSITY OF KHARTOUM   (Sudan)

Author keywords

Dehulling; Fermentation; In vitro protein digestibility; Pearl millet; Phytic acid; Starch; Total polyphenols

Indexed keywords

PHYTIC ACID; POLYPHENOL DERIVATIVE; STARCH;

ARTICLE; CULTIVAR; DEHULLING; FERMENTATION; NONHUMAN; NUTRITIONAL VALUE; PEARL MILLET; PROTEIN CONTENT; ROOM TEMPERATURE;

PENNISETUM GLAUCUM;

EID: 0036094754     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(01)00336-3     Document Type: Article

References (18)

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4. Nutritional improvement of cereals by sprouting
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6. Multiple range and multiple F tests
7. In vitro method to assess the nutritive value of leaf concentrate
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10. A method for phytic acid determination in wheat and wheat fractions