Effect of fermentation and dehulling on starch, total polyphenols, phytic acid content and in vitro protein digestibility of pearl millet

By Mardia E El Hag, A. H. Tinay, Nabila. E. Yousif. 2002

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Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes (2018, background): “Fermentation increases the digestibility of plant proteins (Ali, El- Tinay, & Abdalla, 2003; Alka, Neelam, & Shruti, 2012; El- Hag et al., 2002; Pranoto et al., 2013).”
Effect of traditional fermentation process on the nutrient and antinutrient contents of pearl millet during preparation of Lohoh (2011, background): “These results were similar to those observed for pearl millet (Eltayeb et al., 2007; Abdel-Rahaman et al., 2005; El Hag et al., 2002), sorghum (Abdel-Haleem et al., 2008; Kayode et al., 2007; Towo et al., 2006; Osman, 2004), rice (Liange et al., 2008), corn (Lopez et al., 1983), and maize…”