Phytic acid and extractable phosphorus of pearl millet flour as affected by natural lactic acid fermentation

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Abstract

Lactic acid fermentation of pearl millet flour decreased its phytic acid content and increased extractable phosphorus. Fermentation at 40 and 50°C for 72 h or longer eliminated phytic acid almost completely; extractable phosphorus was more than doubled. Lower temperatures (20 and 30°C) were less effective. The changes in concentration of phytic acid and extractable phosphorus may be attributed partly to phytase activity inherent in pearl millet flour.

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