Effect of natural fermentation on nutritive value and in vitro protein digestibility of pearl millet

By Selma H.A. Elyas, A. H. Tinay, Nabila. E. Yousif, E. Elsheikh. 2002

140 citations recorded by the source corpus.

Subfields: Nutrition and Dietetics, Plant Science

View Paper: https://www.semanticscholar.org/paper/138a7a7ca60c0ce77f404b8571f343cc2decbb6a

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Nutrition and Dietetics

1. M. Osman
2. H. Salovaara
3. M. Gänzle

In Plant Science

1. M. Osman

Citations in the corpus

• Effect of traditional fermentation process on the nutrient and antinutrient contents of pearl millet during preparation of Lohoh (2011, background): “Elyas et al. (2002) and Inyang and Zakari (2008) reported that fermentation significantly increased protein content of pearl millet, while El Hag et al. (2002) observed a decrease in protein in fermented pearl millet.”
• Lactic acid bacteria in cereal-based products. (2004, background): “Other products of same type are kishk and rabadi (FAO 1999; Elyas et al. 2002).”