Effect of germination and fermentation on available carbohydrate content of pearl millet
1990
Khetarpaul, N. | Chauhan, B.M.
Germination significantly increased the total soluble sugars, reducing and non-reducing sugar contents of pearl millet with a parallel decrease in its starch content. Fermentation of the sprouts with pure cultures of yeasts (Saccharomyces cerevisiae or Saccharomyces diastaticus) and lactobacilli (Lactobacillus brevis or Lactobacillus fermentum) further reduced its starch content. Among the various fermentation combinations studied, sprouts fermented with S. diastaticus and L. brevis combinations had the lowest amounts of starch and the maximum amounts of total soluble and reducing sugars. Other combinations for fermentation of the sprouts also had higher concentrations of total soluble, reducing and non-reducing sugars than those of the unprocessed peart millet but less when compared with the sprouts alone, perhaps due to utilisation of sugars by the fermenting microflora.
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