Fermentation of millet (Pennisetum americanum) and pigeon pea (Cajanus cajan) seeds for flour production: Effects on composition and selected functional properties

Pakistan Journal of Nutrition

Volumn 8, Issue 6, 2009, Pages 737-744

  Onweluzo, J C ^a   Nwabugwu, C C ^a  

^a UNIVERSITY OF NIGERIA   (Nigeria)

Author keywords

Antinutrients; Fermentation; Functional properties; Millet; Pigeon pea

Indexed keywords

CYANIDE; PHYTATE; TANNIN;

ARTICLE; ASH; CONTROLLED STUDY; FERMENTATION; FLOUR; FOOD ANALYSIS; FOOD COMPOSITION; FOOD PROCESSING; GELATION; PEARL MILLET; PIGEONPEA; PROTEIN CONTENT; SOLUBILITY; VISCOSITY; WATER ABSORPTION;

CAJANUS CAJAN; PENNISETUM GLAUCUM;

EID: 65249115850     PISSN: 16805194     EISSN: None     Source Type: Journal    
DOI: 10.3923/pjn.2009.737.744     Document Type: Article

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