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Article
Phytic acid and extractable phosphorus of pearl millet flour as affected by natural lactic acid fermentation
Article first published online: 19 SEP 2006
DOI: 10.1002/jsfa.2740410410
Copyright © 1987 John Wiley & Sons, Ltd
1097-0010/asset/cover.gif?v=1&s=b47620dd25eabc179c6838560a664c2310e44227 "Journal of the Science of Food and Agriculture")
Additional Information
How to Cite
Mahajan, S. and Chauhan, B. M. (1987), Phytic acid and extractable phosphorus of pearl millet flour as affected by natural lactic acid fermentation. J. Sci. Food Agric., 41: 381–386. doi: 10.1002/jsfa.2740410410
Publication History
- Issue published online: 19 SEP 2006
- Article first published online: 19 SEP 2006
- Manuscript Accepted: 16 MAY 1987
- Manuscript Received: 12 JAN 1987
- Abstract
- References
- Cited By
Keywords:
- Pearl millet;
- lactic fermentation;
- phytic acid;
- extractable phosphorus;
- phytase
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.