EFFECT OF NATURAL FERMENTATION ON PHYTATE AND POLYPHENOLIC CONTENT AND INVITRO DIGESTIBILITY OF STARCH AND PROTEIN OF PEARL-MILLET (PENNISETUM-TYPHOIDEUM)

被引：37

作者：

KHETERPAUL, N

CHAUHAN, BM

机构：

[1] Department of Foods & Nutrition, Haryana Agricultural University, Hisar

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1991年 / 55卷 / 02期

关键词：

PEARL MILLET; NATURAL FERMENTATION; PHYTIC ACID; POLYPHENOLS; PROTEIN DIGESTIBILITY; STARCH DIGESTIBILITY; PH; TITRATABLE ACIDITY;

D O I：

10.1002/jsfa.2740550204

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Natural fermentation at 20, 25 and 30-degrees-C for 72 h brought about a significant reduction in phytic acid content of pearl millet (Pennisetum typhoideum Rich) flour. The phytate content was almost eliminated in the flour fermented at 30-degrees-C. An increase in polyphenol content of fermented flour was noticed, the higher the temperature of fermentation the greater was the increase in polyphenol content of pearl millet. An improvement in starch as well as protein digestibility (in vitro) was noticed at all the temperatures of natural fermentation, the highest being at 30-degrees-C.

引用

页码：189 / 195

页数：7

共 29 条

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[3]

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