Effect of traditional fermentation process on the nutrient and antinutrient contents of pearl millet during preparation of Lohoh
By M. Osman. 2011
208 citations recorded by the source corpus.
Abstract Effect of traditional fermentation on the proximate composition, soluble sugars, amino acids, enzymes inhibitor activities, phytic acid, and tannins were investigated in the pearl millet flour during preparation of lohoh bread. During 24 h fermentation, protein and lipid contents were not significantly ( P > 0.05) changed. Carbohydrate content significantly ( P > 0.05) decreased with parallel increase in soluble sugars. Amino acid analysis revealed that fermentation significantly ( P > 0.05) decreased glycine, lysine and arginine contents. Fermentation was found to cause significant reduction in trypsin and amylase inhibitors activities and the phytic acid content. Tannin content of the pearl millet showed significant ( P
Subfields: Nutrition and Dietetics, Plant Science
View Paper: https://www.semanticscholar.org/paper/c3135531b4021337bbdc1cba2a1e6bbb35d55137
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In Nutrition and Dietetics
In Plant Science
Citations in the corpus
- Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes (2018, background): “…contents Albertini et al. (2015) Pearl millet (4 hr) Increase in glucose Decrease in total carbohydrates Decrease in AIA No change in fructose Osman (2011) Pearl millet (24 hr) Increase in total protein Decrease in specific amino acids such as lysine, glycine, and arginine Osman…”
- Fermenting rice bran as a carbon source for biofloc technology improved the water quality, growth, feeding efficiencies, and biochemical composition of African catfish Clarias gariepinus juveniles (2018, unknown): “Similarly, fermenting pearl millet, Pennisetum glaucum or Moringa oleifera seed powder decreased their fibre content along with increasing water solubility (Oloyede, James, Ochenne, Chinma, & Akpa, 2015; Osman, 2011).”