IMPROVEMENT IN HCL-EXTRACTABILITY OF MINERALS FROM PEARL-MILLET BY NATURAL FERMENTATION

被引：12

作者：

KHETARPAUL, N ^{[1
]}

CHAUHAN, BM ^{[1
]}

机构：

[1] HARYANA AGR UNIV,DEPT FOOD & NUTR,HISSAR 125004,HARYANA,INDIA

来源：

FOOD CHEMISTRY | 1990年 / 37卷 / 01期

关键词：

D O I：

10.1016/0308-8146(90)90046-7

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Natural fermentation of precooked pearl millet flour, carried out at 20, 25 and 30°C for 72h, brought about a significant increase in non-phytate, inorganic and HCl-extractable phosphorus with a corresponding decrease in phytate phosphorus. HCl-extractability of calcium, copper, iron, zinc and manganese was improved significantly and the improvement was most pronounced at 30°C. © 1990.

引用

页码：69 / 75

页数：7

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