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Effect of germination and pure culture fermentation on hydrochloric acid extractability of minerals of pearl millet pennisetum typhoideum


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



ISSN/ISBN: 0950-5423

Germnination significantly increased inorganic P, non-phytate P and phosphorus extractable in 0.03 N HCl, the concentration of acid found in human stomach, with a corresponding decline in phytate P of pearl millet grains. HCl-extractibility of calcium, iron, zinc, copper and manganese, an index of their bioavailability to humans, was also significantly improved by germination. Fermentation of pearl millet sprouts with mixtures of yeasts (Saccharomyces diastaticus or Saccharomyces cerevisiae) and lactobacilli (Lactobacillus brevis or Lactobacillus fermentum) generally improved extractability of the minerals of the sprouts, probably because of the decreased content of phytic acid in the germinated and fermented pearl millet sprouts.

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Accession: 007248494

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Related references

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