Titre du document / Document title
Certain chemical and functional properties of ungerminated and germinated millet flour
Auteur(s) / Author(s)
AKUBOR P. I. (1) ;
OBIEGBUNA J. E. (1) ;
Affiliation(s) du ou des auteurs / Author(s) Affiliation(s)
(1) Department of Food Science and Technology, P.M.B. 1037, Idah, NIGERIA
Résumé / Abstract
Ungerminated and germinated millet (Pennisetum typhoidium) flours were prepared and evaluated for certain chemical and functional properties. Germination resulted in significant decreases (p<0.05) in fat and carbohydrate contents and significant increases in crude proteins and crude fibre. Water absorption capacity and bulk density of flour samples decreased significantly (p<0.05) with increased length of germination. Germination increased foam capacity and decreased foam stability. Germinated flour produced 45 and 53% increases in emulsion activity and stability. respectively over ungerminated flour. Germinated millet flour may have increased utility in food system rather than ungerminated flour.
Revue / Journal Title
Journal of food science and technology
ISSN
0022-1155
CODEN JFSTAB
Source / Source
1999, vol. 36, n
o3, pp. 241-243 (19 ref.)
Langue / Language
Anglais
Editeur / Publisher
Association of Food Scientists and Technologists, Mysore, INDE
(1964)
(Revue)
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Localisation / Location
INIST-CNRS, Cote INIST : 5150, 35400008588734.0090
Nº notice refdoc (ud4) : 1908512
