Effect of germination and fermentation of pearl millet on proximate chemical and sensory properties of instant "Fura" - A Nigerian cereal food

Pakistan Journal of Nutrition

Volumn 7, Issue 1, 2008, Pages 9-12

  Inyang, C U ^a   Zakari, U M ^b  

^a UNIVERSITY OF UYO   (Nigeria)

^b Kaduna Polytechnic   (Nigeria)

Author keywords

Fermentation; Germination; Instant "Fura"; Millet

Indexed keywords

CALCIUM; IRON; PHOSPHORUS; PHYTIC ACID; PROTEIN;

ARTICLE; ASH; CEREAL; CHEMICAL COMPOSITION; CONTROLLED STUDY; DIETARY FIBER; FERMENTATION; FLUOR; FOOD COLOR; FOOD COMPOSITION; FOOD PROCESSING; FOOD TEXTURE; GERMINATION; MOISTURE; NIGERIA; PEARL MILLET; PLANT SEED; ROOM TEMPERATURE; SENSORY ANALYSIS; STATISTICAL SIGNIFICANCE; TASTE DISCRIMINATION;

PENNISETUM GLAUCUM;

EID: 36749081529     PISSN: 16805194     EISSN: None     Source Type: Journal    
DOI: 10.3923/pjn.2008.9.12     Document Type: Article

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