TY  - JOUR
T1  - Effect of Malt Pretreatment Followed by Fermentation on Antinutritional Factors and Hcl Extractability of Minerals of Pearl Millet Cultivars
AU - , M. Samia, AbdelRahaman AU - , B. Hagir ElMaki AU - , E. Elfadil AU - , Babiker AU - , H. Abdullahi El Tinay 
JO  - Journal of Food Technology
VL  - 3
IS  - 4
SP  - 529
EP  - 534
PY  - 2005
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2005.529.534
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2005.529.534
KW  - 
AB  - Millet grains of cultivars Ashana and Dembi were germinated for 6 days to obtain 6 day-old millet malt. Millet malt was added at a concentration of 5% to the flour. The mixtures were fermented for 14 h. Phytic acid, polyphenols and minerals content and HCl extractability were assayed every 2 h for all treatments. The results revealed that phytate and polyphenols contents were significantly reduced with fermentation time with a concomitant decrease in the pH of the media. Further decrease was observed when the 14 h fermented sample was cooked. For both cultivars major minerals content and extractability were significantly (p#0.05) improved as a result of malt pretreatment and further improvement was observed after cooking of 14 h fermented sample. Trace minerals of both cultivars were slightly increased in content and availability compared to major ones. Results revealed that addition of malt followed by fermentation greatly increased the availability (extractability) of minerals and in some cases it exceeded 100%.
ER  -