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Evaluation of the effect of processing techniques on the nutrient and antinutrient contents of pearl millet (Pennisetum glaucum) seeds

Plant Foods for Human Nutrition volume 45, pages 23–34 (1994)Cite this article

Abstract

This work was undertaken to evaluate the effect of soaking, sprouting, cooking and fermentation or their combinations on the nutrient and antinutrient contents of pearl millet seeds. Standard assay procedures were adopted to determine both the nutrient and the antinutrient concentrations of the products. The synergistic effect of cooking and fermentation improved the nutrient quality. The antinutrients were reduced to safe levels to a greater extent than did any of the other processing techniques or their combinations employed.

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Authors and Affiliations

  1. Department of Home Science & Nutrition, University of Nigeria, Nsukka, Nigeria

    Ikemefuna C. Obizoba & J. V. Atii

Authors
  1. Ikemefuna C. Obizoba
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  2. J. V. Atii
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Obizoba, I.C., Atii, J.V. Evaluation of the effect of processing techniques on the nutrient and antinutrient contents of pearl millet (Pennisetum glaucum) seeds. Plant Food Hum Nutr 45, 23–34 (1994). https://doi.org/10.1007/BF01091226

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  • DOI: https://doi.org/10.1007/BF01091226

Key words

  • Processing techniques
  • Nutrients and antinutrients composition
  • Pearl millet seeds