Asian Science Citation Index is committed to provide an authoritative, trusted and significant information by the coverage of the most important and influential journals to meet the needs of the global scientific community.  
ASCI Database
308-Lasani Town,
Sargodha Road,
Faisalabad, Pakistan
Fax: +92-41-8815544
Contact Via Web
Suggest a Journal
Journal of Food Technology
Year: 2005  |  Volume: 3  |  Issue: 4  |  Page No.: 516 - 522

Effect of Fermentation on Antinutritional Factors and Hcl Extractability of Minerals of Pearl Millet Cultivars

Samia M., AbdelRahaman, Elfadil E. Babiker and Abdullahi H. El Tinay    

Abstract: 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. Phytic acid and polyphenols contents decreased significantly (p# 0.01) with increase in fermentation time with concomitant decrease in pH and increase in minerals content and extractability. When the flour was fermented for 14 h, Ashana had higher extractable Na and P, whereas Fe and Mn recorded high level in Dembi and Ashana, respectively. It was observed that cooking of the flour fermented for 14 h further increased minerals content and extractability for both cultivars. There was a good correlation between antinutritional factors reduction and increase in extractable minerals with increase in fermentation time.

Fulltext    |   Related Articles   |   Back
   
 
 
 
  Related Articles

 
 
 
 
 
 
 
 
 
Copyright   |   Desclaimer   |    Privacy Policy   |   Browsers   |   Accessibility