Effect of fermentation on the in vitro protein digestibility of pearl millet

By Maha A. M. Ali, A. H. Tinay, A. H. Abdalla. 2003

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Cereal-Based Fermented Foods of Africa as Functional Foods (2015, background): “Cereal-based fermented foods are weakly buffered thus easily achieve low pH (Ali et al., 2003, Mugula et al., 2002, Lei and Jakobsen, 2004).”
Effect of traditional fermentation process on the nutrient and antinutrient contents of pearl millet during preparation of Lohoh (2011, background): “…reported that fermentation can be effectively used for improving nutritional quality of cereal grain by increasing protein content and digestibility (Inyang and Zakari, 2008; Ali et al., 2003; El Hag et al., 2002) and available lysine content and relative nutritive value (Hamad and Fields, 1979).”