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Improvement in HCl-extractability of minerals from pearl millet by natural fermentation


Improvement in HCl-extractability of minerals from pearl millet by natural fermentation



Food chemistry 7(1): 69-75



ISSN/ISBN: 0308-8146

DOI: 10.1016/0308-8146(90)90046-7

Natural fermentation of precooked pearl millet flour, carried out at 20, 25 and 30 degrees C for 72 h, brought about a significant increase in non-phytate, inorganic and HCl-extractable phosphorus with a corresponding decrease in phytate phosphorus. HCl-extractability of calcium, copper, iron, zinc and manganese was improved significantly, and the improvement was most pronounced at 30 degrees C.

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Accession: 013141250

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Related references

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