Effect of Germination and Fermentation on in vitro Starch and Protein Digestibility of Pearl Millet
Version of Record online: 25 AUG 2006
Journal of Food Science
Volume 55, Issue 3, pages 883–884, May 1990
How to Cite
KHETARPAUL, N. and CHAUHAN, B.M. (1990), Effect of Germination and Fermentation on in vitro Starch and Protein Digestibility of Pearl Millet. Journal of Food Science, 55: 883–884. doi: 10.1111/j.1365-2621.1990.tb05261.x
- Issue online: 25 AUG 2006
- Version of Record online: 25 AUG 2006
- Ms received 11/15/89; accepted 11/16/89.
Germination of pearl millet grain for 24 hr significantly improved its in vitro starch and protein digestibility. Fermentation of pearl millet sprouts by mixed culture combinations of yeasts and bacteria (Saccharomyces diastaticus and Lactobacillus brevis; Saccharomyces diastaticus and Lactobacillus fermentum; Saccharomyces cerevisiae and Lactobacillus brevis; and Saccharomyces cerevisiae and Lactobacillus fermentum) resulted in a significant increase in protein and starch digestibility. The pearl millet sprouts fermented with mixed culture containing S. diastaticus and L. brevis had the highest in vitro starch digestibility, while the sprouts fermented with the culture containing 5. cerevisiae and L. fermentum had the highest in vitro protein digestibility.