کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4495763 | 1623741 | 2011 | 6 صفحه PDF | دانلود رایگان |
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 < 0.05) increase after fermentation.
Journal: Journal of the Saudi Society of Agricultural Sciences - Volume 10, Issue 1, January 2011, Pages 1–6