University of Khartoum

Effect of Fermentation and Dehulling On Starch; Total Polyphenols, Phyticacid Content and In Vitzo Protein Digestibility of Pearl Millet

Effect of Fermentation and Dehulling On Starch; Total Polyphenols, Phyticacid Content and In Vitzo Protein Digestibility of Pearl Millet

Show full item record

Title: Effect of Fermentation and Dehulling On Starch; Total Polyphenols, Phyticacid Content and In Vitzo Protein Digestibility of Pearl Millet
Author: Elhag, Mardia E.; Eitinay, Abdullahi H.; Yousif, Nabila E.
Abstract: Twopearl millet cultivars: Standard and Ugandi, obtained from El Obeid Research Station, were used in this study. Investigation lowed that the Ugandi variety had significantly (P~0.05) higher polyphenols and phytic acid contents than the standard' and Jfgnificantlylower in vitro protein digestibility (IVPD), (72.7 and 70.4% for the Standard and Ugandi, respectively), indicating 'wer nutritional quality. The two cultivars were fermented for 14 h at room temperature (30:1:2° C) and starch, polyphenols, ~ytic acid and IVPD were determined at 2-h intervals. Dehulling was found to cause a significant reduction in protein, poly- Pbenolsand phytic acid contents for the two cultivars. Fermentation and dehulling caused a significant increase in the IVPD for the "0 eultivars:82 and 84% for the fermented ones and 79.1 and 78.6% for the dehulled samples. «J 2002 Elsevier Science Ltd. All pghts reserved.
URI: http://khartoumspace.uofk.edu/123456789/22314


Files in this item

Files Size Format View

This item appears in the following Collection(s)

Show full item record

Share

Search DSpace


Browse

My Account