Effect of fermentation on protein, fat, minerals and thiamine content of pearl millet.

@article{Khetarpaul1989EffectOF,
  title={Effect of fermentation on protein, fat, minerals and thiamine content of pearl millet.},
  author={Neelam K Khetarpaul and Bobby M Chauhan},
  journal={Plant foods for human nutrition},
  year={1989},
  volume={39 2},
  pages={169-77}
}
Natural as well as single, mixed and sequential pure culture (S. diastaticus, S. cerevisiae, L. brevis and L. fermentum) fermentations of pearl millet flour for 72 h lowered pH and raised titratable acidity. The fermentation either decreased or did not change the protein content of pearl millet flour. Natural fermentation increased whereas pure culture fermentation decreased the fat content. Ash content did not change. Natural fermentation at 20 degrees C and 25 degrees C increased whereas at… CONTINUE READING

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