Effect of processing methods on nutritional and anti-nutritional qualities of hybrid (COHCU-8) and traditional (C07) pearl millet varities of India

Journal of Biological Sciences

Volumn 7, Issue 4, 2007, Pages 643-647

  Nithya, K S ^a,c   Ramachandramurty, B ^a   Krishnamoorthy, V V ^b  

^a PSG COLLEGE OF ARTS AND SCIENCE   (India)

^b TAMIL NADU AGRICULTURAL UNIVERSITY   (India)

^c NONE   (Canada)

Author keywords

Amino acids; Carbohydrates; Fatty acids; Pearl millet; Processing; Proteins

Indexed keywords

AMINO ACID; AMYLOSE; CARBOHYDRATE; FATTY ACID; PHENOL; STARCH; SUGAR; TANNIN; VEGETABLE PROTEIN;

ARTICLE; CONTROLLED STUDY; FOOD ANALYSIS; FOOD PROCESSING; HEAT TREATMENT; HYBRID; INDIA; NONHUMAN; NUTRIENT CONTENT; NUTRITIONAL VALUE; PEARL MILLET; PLANT FIBER; PLANT SEED; SPROUTING; VARIETAS;

PENNISETUM GLAUCUM;

EID: 34948900979     PISSN: 17273048     EISSN: 18125719     Source Type: Journal    
DOI: 10.3923/jbs.2007.643.647     Document Type: Article

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