Effect of processing treatments followed by fermentation on protein content and digestibility of pearl millet (Pennisetum typhoideum) cultivars

Pakistan Journal of Nutrition

Volumn 5, Issue 1, 2006, Pages 86-89

  Hassan, Amro B ^a   Mohamed Ahmed, Isam A ^a   Osman, Nuha M ^a   Eltayeb, Mohamed M ^a   Osman, Gammaa A ^a   Babiker, Elfadil E ^a  

^a UNIVERSITY OF KHARTOUM   (Sudan)

Author keywords

Cultivars; Digestibility; Fermentation; Pearl millet; Protein

Indexed keywords

ARTICLE; AUTOCLAVE; CULTIVAR; DISTILLATION; FERMENTATION; FERMENTATION TECHNIQUE; FOOD PROCESSING; GERMINATION; GRAIN PROTEIN CONTENT; GRINDING; IN VITRO STUDY; INCUBATION TIME; METHODOLOGY; NONHUMAN; PEARL MILLET; PLANT SEED; PROTEIN DETERMINATION; SUDAN;

PENNISETUM GLAUCUM;

EID: 33646430309     PISSN: 16805194     EISSN: None     Source Type: Journal    
DOI: 10.3923/pjn.2006.86.89     Document Type: Article

References (14)

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