文章基本信息

标题：Effects of Processing on Nutritional and Sensory Quality of Pearl Millet Flour.
本地全文：下载
作者：Maryann Mukethi Kindiki ; Arnold Onyango ; Florence Kyalo 等
期刊名称：Food Science and Quality Management
印刷版ISSN：2225-0557
电子版ISSN：2225-0557
出版年度：2015
卷号：42
页码：13-19
语种：English
出版社：Food Science and Quality Management
摘要：Malnutrition is a common occurrence in the arid and semi-arid lands (ASALs) of Kenya. Well-formulated complementary foods in the market are not affordable by mothers living in these resource-poor communities. Therefore nutrition efforts should be geared towards achieving affordable and nutritious complementary foods for children who are the most vulnerable group in the society. The study evaluated the effects of germination of pearl millet ( Pennisetum glaucum ) for up to 5 days followed by fermentation (24 hrs) and roasting on proximate composition, iron, zinc, calcium and phytates contents. Results showed that this process decreased calcium and phytic acid levels significantly (p<0.05) while protein, ash, crude fiber, iron and zinc levels were increased. The germinated, fermented and roasted flour gave porridge of superior sensory quality than flour from untreated millet.
关键词：Germination/sprouting; fermentation; roasting; millet.