Influence of traditional processing on minerals HCl–extractability of pearl millet (Pennisetum glaucum)

Abdalla, A.A. and Ahmed, Adam I. and El Tinay, A.H. (2010) Influence of traditional processing on minerals HCl–extractability of pearl millet (Pennisetum glaucum). Research Journal of Agriculture and Biological Sciences, 6 (4). pp. 530-534.

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Abstract

Two cultivars of pearl millet, Ugandi and Dembi yellow, were subjected to three traditional processing methods: fermentation, sprouting and damirga preparation. The HCl-extractability of minerals from the two cultivars ranged from 16.70 to55.20%. Fermentation, damirga preparation and sprouting significantly (P#0.05) improved the HCl-extractability to 32.5–92.5, 48.9-96.4 and 44.6-89%, respectively

Item Type: Article
Author Affiliation: Department of Biochemistry & Food Science, Faculty of Natural Resources & Environmental Studies, University of Kordofan, Elobied, Sudan, P.O. Box .160.
Subjects: Plant Production > Production Practices
Divisions: Millet
Depositing User: Mr T L Gautham
Date Deposited: 31 Oct 2010 21:57
Last Modified: 29 Dec 2010 20:58
URI: http://eprints.icrisat.ac.in/id/eprint/388

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