Biological utilization of naturally fermented pearl millet flour (Pennisetum typhoideum)
Arch. latinoam. nutr
;
42(3): 301-8, sept. 1992. tab
Article
in English
| LILACS
| ID: lil-134577
RESUMO
Natural fermentation of pearl millet flour at 20, 25 and 30 degrees for 72 h brought about an improvement in its apparent and true protein digestibility. Utilisable protein, net protein retention and protein retention efficiency values were also enhanced as a result of fermentation. Rats fed on flour fermented at 20 and 25 degrees C had higher food as well as protein efficiency ratios than the flour fermented at 30 degrees C. Feeding of the fermented products did not bring about any histopathological abnormality in rats. Cutlets prepared from the fermented flour were organoleptically acceptable to a panel of judges
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Index:
LILACS (Americas)
Main subject:
Flour
/
Millets
/
Food Handling
Limits:
Animals
/
Humans
Language:
English
Journal:
Arch. latinoam. nutr
Journal subject:
Bioqu¡mica
/
EducaÆo Alimentar e Nutricional
/
Fenmenos Fisiol¢gicos da NutriÆo
/
Microbiologia de Alimentos
/
NUTRICAO
Year:
1992
Type:
Article
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