EurekaMag
+ Translate
+ Most Popular
Advantages and disadvantages of bordeaux mixture and of lime-sulphur used on apples in the growing season
Observations on the Umaria marine bed
10 years of hearing conservation in the Royal Air Force
Chocolate crumb - dairy ingredient for milk chocolate
Effect of daily gelatin ingestion on human scalp hair
Comparison of rice bran and maize bran as feeds for growing and fattening pigs
The composition of pampas-grass (Cortaderia argentea.)
The Accraian Series:
The mechanism of the Liebermann-Burchard reaction of sterols and triterpenes and their esters
Cerebrovascular Doppler ultrasound studies (cv-Doppler)
Toria: PT-303 - first national variety
Hair growth promoting activity of tridax procumbens
Productivity of Pekin x Khaki Campbell ducks
A stable cytosolic expression of VH antibody fragment directed against PVY NIa protein in transgenic potato plant confers partial protection against the virus
Solar treatment of wheat loose smut
Swimmers itch in the Lake of Garda
Bactofugation and the Bactotherm process
The effects of prefrontal lobotomy on aggressive behavior in dogs
Visual rating scales for screening whorl-stage corn for resistance to fall armyworm
Breakdown of seamounts at the trench axis, viewed from gravity anomaly
Kooken; pennsylvania's toughest cave
Recovery of new dinosaur and other fossils from the Early Cretaceous Arundel Clay facies (Potomac Group) of central Maryland, U.S.A
Zubor horny (Bison bonasus) v prirodnych podmienkach Slovensku
The extended Widal test in the diagnosis of fevers due to Salmonella infection
Hair of the american mastodon indicates an adaptation to a semi aquatic habitat

Effect of natural and pure culture fermentation of finger millet on zinc availability as predicted from HCI extractability and molar ratios


Effect of natural and pure culture fermentation of finger millet on zinc availability as predicted from HCI extractability and molar ratios



Journal of Food Science and Technology (Mysore) 40(1): 112-114



ISSN/ISBN: 0022-1155

Finger millet (Eleusine coracana) grains were obtained from a local market in Anantapur, Andhra Pradesh, India. The grains were cleaned, ground into fine powder, and were used to prepare slurries. Millet slurries were inoculated with pure cultures of Saccharomyces cerevisiae, Lactobacillus brevis and L. fermentum, then kept for 24 and 48 hours at 37 degrees C. For natural fermentation, the slurries were allowed to ferment without inoculation at the same temperature and duration.

Please choose payment method:






(PDF emailed within 1 workday: $29.90)

Accession: 003731451

Download citation: RISBibTeXText

Related references

Effect of germination and pure culture fermentation on HC1-extractability of minerals of pearl millet (Pennisetum typhoideum). International journal of food science and technology 24(3): 327-331, 1989

Effect of pure sequential culture fermentation by yeasts and lactobacilli on HCl-extractability of minerals from pearl millet. Food Chemistry 39(3): 347-355, 1991

Effect of pure sequential culture fermentation by yeasts and lactobacilli on hydrochloric acid extractability of minerals from pearl millet. Food Chemistry 39(3): 347-356, 1991

Effect of germination and pure culture fermentation on hydrochloric acid extractability of minerals of pearl millet pennisetum typhoideum. International Journal of Food Science and Technology 24(3): 327-332, 1989

A Research Note Effect of Natural Fermentation on the Extractability of Minerals from Pearl Millet Flour. Journal of Food Science 53(5): 1576-1577, 1988

In vitro extractability of calcium, iron, and zinc in finger millet and kidney beans during processing. Journal of food science 66(9): 1271-1275, 2001

Improvement in HCl-extractability of minerals from pearl millet by natural fermentation. Food chemistry 7(1): 69-75, 1990

Effect of traditional fermentation and malting on phytic acid and mineral availability from sorghum and finger millet grain varieties grown in Kenya. Food and Nutrition Bulletin 23(3 Suppl): 241-245, 2002

Improvement in hydrogen chloride extractability of minerals from pearl millet by natural fermentation. Food Chemistry 37(1): 69-75, 1990

Changes in carbohydrate, free amino acids, organic acids, phytate and HCL extractability of minerals during germination and fermentation of finger millet (Eleusine coracana). Food chemistry 58(4): 345-350, 1997

Avirulence/virulence reaction of blast fungus on finger millet: A study on F-1 culture of a cross derived from host specific isolates of finger millet and foxtail millet. Indian Journal of Genetics and Plant Breeding 73(2): 182-185, 2013

Avirulence/virulence reaction of blast fungus on finger millet: A study on F-1 culture of a cross derived from host specific isolates of finger millet and foxtail millet. Indian Journal of Genetics and Plant Breeding 73(2): 182-185, 2013

Effect of traditional fermentation and malting on phytic acid and mineral availability from sorghum (Sorghum bicolor) and finger millet (Eleusine coracana) grain varieties grown in Kenya. Food and Nutrition Bulletin 23(3 Suppl): 241-245, 2002

Effect of fermentation on antinutritional factors and HCl extractability of minerals of pearl millet cultivars. Journal of Food Technology 3(4): 516-522, 2005

Zinc, calcium and iron availability using molar ratios in processed and cooked wheat products. Journal of Food Science and Technology (Mysore) 36(5): 453-456, 1999