A Research Note Effect of Natural Fermentation on the Extractability of Minerals from Pearl Millet Flour

@inproceedings{Mahajan1988ARN,
  title={A Research Note Effect of Natural Fermentation on the Extractability of Minerals from Pearl Millet Flour},
  author={Sunita Mahajan and Bobby M Chauhan},
  year={1988}
}
  • Sunita Mahajan, Bobby M Chauhan
  • Published 1988
  • Chemistry
  • Natural fermentation of pearl millet flour was carried out at 20°, 30°, 40°, and 50°C for 24, 48, 72, and 96 hr. The fermentation improved the HCI-extractability of minerals including calcium, zinc, iron, manganese and copper in pearl millet flour. The highest extractability of minerals was observed at 96 hr at all the temperatures. 

    Create an AI-powered research feed to stay up to date with new papers like this posted to ArXiv

    Citations

    Publications citing this paper.
    SHOWING 1-10 OF 33 CITATIONS

    Phytic acid prevents oxidative stress in seeds: evidence from a maize (Zea mays L.) low phytic acid mutant.

    VIEW 1 EXCERPT
    CITES BACKGROUND
    HIGHLY INFLUENCED