NUTRIENT AND ANTINUTRIENT COMPOSITION OF PEARL-MILLET GRAINS AS AFFECTED BY MILLING AND BAKING

Authors
CHOWDHURY S PUNIA D
Citation
S. Chowdhury et D. Punia, NUTRIENT AND ANTINUTRIENT COMPOSITION OF PEARL-MILLET GRAINS AS AFFECTED BY MILLING AND BAKING, Die Nahrung, 41(2), 1997, pp. 105-107
Citations number
20
Categorie Soggetti
Food Science & Tenology
Journal title
Die Nahrung → ACNP
ISSN journal
0027769X
Volume
41
Issue
2
Year of publication
1997
Pages
105 - 107
Database
ISI
SICI code
0027-769X(1997)41:2<105:NAACOP>2.0.ZU;2-B
Abstract
Milling of pearl millet grains reflected a change in gross chemical co mposition. Baking did not cause a significant change in nutrient conte nt of raw pearl millet flour. Milling and heat treatment during chapat i (an unleavened bread) making lowered polyphenols and phytic acid and improved the protein digestibility and starch digestibility to signif icant extent.