Biochemical Changes Occurring During Germination and Fermentation of Millet and Effect of Technological Processes on Starch Hydrolysis by the Crude Enzymatic Extract of Millet
Year: 2008
Type: article
Abstract: Millet grain was steeped before germinated and fermented (0 to 8 days). Increasing germination and fermentation time led to increased production of amylase and corresponded to increased content soluble sugars (reducing and total sugars) from days 1-4 for germination and days 1-2 for fermentation . Since germination provokes increasing the content in protein from days 1-3, contrary fermentation decreases the content in this one during the processing. The study of inter-relationship of crude enzyme extract of millet seed to technological traitment of cereals revealed that cooking, germination, roasting and fermentation affected differently the digestibility of a flour and consequently flour from germinated millet could be added to different flour to initiate starch degradation and thereby reduce viscosity.
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W327212992