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Effect of fermentation on antinutritional factors and HCl extractability of minerals of pearl millet cultivars


Effect of fermentation on antinutritional factors and HCl extractability of minerals of pearl millet cultivars



Journal of Food Technology 3(4): 516-522



This study reports the effect of fermentation of pearl millet cultivars on the antinutritional factors and minerals content and availability. The flour of two pearl millet cultivars (Ashana and Dembi) was fermented for 14 h. The fermented flour was dried and milled. Phytic acid and polyphenols contents and hydrochloric acid (HCl) extractability of minerals of the fermented flours were determined at intervals of 2 h during fermentation.

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