TY  - JOUR
T1  - Effects of Soaking and Germination on Some Physicochemical Properties of Millet Flour for Porridge Production
AU - , O.B. Ocheme AU - , C.E. Chinma 
JO  - Journal of Food Technology
VL  - 6
IS  - 5
SP  - 185
EP  - 188
PY  - 2008
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2008.185.188
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2008.185.188
KW  - Germination
KW  -physicochemical
KW  -sensory properties
KW  -porridge
KW  -phytic acid
AB  - The effects of soaking and germination on some physicochemical properties of millet flour and the sensory properties of porridges produced from the flour were studied. Millet flours were prepared from untreated, soaked, germinated and soaked-germinated grains. There were significant (p 0.05) increase in protein, ash, dry matter, water absorption capacity, hygroscopicity and swelling power of flour as a result of soaking and germination. Fat, phytic acid, least gelation capacity and viscosity of flour samples decreased significantly (p 0.05) as a result of soaking and germination. Porridge prepared from ungerminated millet flour had higher sensory score, though all the porridges were accepted.
ER  -