Nutrient and antinutrient composition of pearl millet grains as affected by milling and baking

Chowdhury, S.; Punia, D.

Nutrient and antinutrient composition of pearl millet grains as affected by milling and baking

1997

Chowdhury, S. | Punia, D.

Milling of pearl millet grains reflected a change in gross chemical composition. Baking did not cause a significant change in nutrient content of raw pearl millet flour. Milling and heat treatment during chapati (an unleavened bread) making lowered polyphenols and phytic acid and improved the protein digestibility and starch digestibility to a significant extent.

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AGROVOC Keywords

acide phytique acido fitico analytical methods baking chemical composition composition chimique cuisson au four digestibilidad digestibility enzyme inhibitors inhibidores de enzimas inhibiteur d'enzyme mijos millet millets milling molienda mouture nutritive value pennisetum glaucum phenolic compounds phytic acid technique analytique valeur nutritive valor nutritivo

Bibliographic information

Published in

Nahrung (Germany)

Volume 41 Issue 2 ISSN 0027-769X

Pagination

pp. 105-107

Other Subjects

Tecnicas analiticas; Compose phenolique; Coccion al horno; Composicion quimica; Digestibilite; Compuestos fenolicos

Language

English

Note

Summary (En)

Translated Title

Nutritive und antinutritive Zusammensetzung von Perlhirse und ihre Beeinflussung durch Mahlen und Backen

Type

Summary

In AGRIS since: 1999-08-15

Format: AGRIS AP

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Nutrient and antinutrient composition of pearl millet grains as affected by milling and baking

1997

AGROVOC Keywords

Bibliographic information