Effect of natural fermentation on nutritive value and in vitro protein digestibility of pearl millet

Food Chemistry

Volumn 78, Issue 1, 2002, Pages 75-79

  Elyas, Selma H A ^a   El Tinay, Abdullahi H ^a   Yousif, Nabila E ^a   Elsheikh, Elsiddig A E ^a  

^a UNIVERSITY OF KHARTOUM   (Sudan)

Author keywords

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

Indexed keywords

PHYTIC ACID; POLYPHENOL; PROTEIN; TANNIN;

AGRICULTURE; ARTICLE; CULTIVAR; DOUGH; FERMENTATION; MOISTURE; NUTRITIONAL VALUE; PEARL MILLET; PH; ROOM TEMPERATURE;

PENNISETUM GLAUCUM;

EID: 0036316458     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(01)00386-7     Document Type: Article

References (30)

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